Developing familiarity with yams, true yams, particularly for folks who have none, is sure to surprise. As mentioned here, they are not the soft, sweet tubers Americans in the United States use to whip up pies, or casseroles. Those dishes are the domain of the delicate sweet potato.
You’ll never find […]
I am late with this, at least here on the site. I’ve been talking up the 2011 International Year for People of African Descent since late 2010 with friends, on Twitter and on Facebook but haven’t done anything special to commemorate it with Roots Cuisine, for various reasons. Most of them logistical and […]
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 […]
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 […]
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” […]