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Yams

On Yams (Part I)

By On May 5, 2011 · 1 Comment

Yam, igname, ñame, inhame… all rooted in various West African words: nyam, iyan that not only refer to the tuber itself, but can also mean food, or even to eat reflecting the importance of the vegetable to cultures throughout the region . In Jamaican the word for eat is nyam. No coincidences here. I have [...]

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Bound for Turkey

By On February 19, 2011 · 9 Comments

As some of you know I’ve had a great opportunity to advance the cause of Roots Cuisine. I was offered the opportunity to be part of the U.S. State Department Speakers program back in November, which meant that I would be traveling to Turkey to speak (initially) about Louisiana foodways. Interest in topics has expanded [...]

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Jamaica in Jamaica

By On February 13, 2011 · Leave a Comment

Hibiscus sabdariffa. Here in Jamaica, jamaica is sorrel. But, much like everything else throughout Diaspora (and around the world), there are one hundred and one names for the stuff. Alright, perhaps I exaggerate a bit, there are about five that I can think of including jamaica (my personal favorite) and sorrel. There [...]

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Diaspora’s Kitchen – Part I

By On January 6, 2010 · 3 Comments

Indespensible ingredients in the diasporal pantry.

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African Diaspora in Chicago

By On February 18, 2009 · Leave a Comment

Today my most recent article, which also happens to be my second feature, appeared on the front page of the Chicago Sun-Times food section. It’s a piece on –surprise, surprise– the food of the Diaspora in Chicago. Of course they published it as the big Black History Month food feature but hey, I’ll take what I (and [...]

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Intracontinental Connections…

By On February 15, 2009 · 4 Comments

As interested as I am in the food of the African Diaspora, I’d say I’m equally interested in Middle Eastern Food. Of course this is a generalization as the Middle East is a diverse region, but I would also have to say that it’s probably my favorite cuisine. It was all ignited by my “discovery” [...]

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