Tag Archives: African Diaspora

Roots Cuisine….

Wondering why there are no new posts?  It’s because Roots Cuisine has moved to it’s new home.  Please update links and visit here:


Roots Cuisine is growing  and has moved to a new address to reflect its nonprofit status.

Looking forward to seeing you there and thanks for visiting…


Diaspora in the blogosphere…


The hungry bunny

The hungry bunny

This picture has nothing to do with anything, I just wanted any excuse to post it…Now on to what’s happening in the blogosphere…

The round up:

Cynthia Bertelsen at  Gherkins & Tomatoes,  discusses the paradox of Palm Oil and shares some stunning pictures of its production process.

Over at My Caribbean Food, an inaugural post waxes nostalgic about the beauty of the Jamaican countryside and the “orgasmic” taste of fresh ackee.

Black-eyed peas in Afro-Mexican cuisine with Rachel Laudan.

Betumi.com’s Fran Osseo-Assare tackles the question of cultural, ethnic, and (mostly) racial authenticity in the study of African food.

And in translation…
Guy Everard Mbarga’s Noirs d’Amerique Latine, you’ll even see two of my articles translated into French!

Happy reading!!

African Diaspora in Chicago

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 the people) can get!  I highlight a couple of restaurants, grocery stores –although there are lots more throughout the city and suburbs that I just couldn’t include because of space and word count concerns.  The article is also accompanied by the first recipe I’ve ever written on my own, for oxtails the way I remember eating them as a kid.  Check the link below:

Cuisine of the African Diaspora Woven Into Chicago’s Neighborhoods 

Enjoy and please share feedback or your favorite “diasporal” spots in Chicago or your wherever you are!

The Roots Cuisine Bookshelf

Research for a new project I am working on has yielded some interesting results in terms of books.  There are few books dedicated to the topic of the food of the African Diaspora that aren’t cookbooks and even those are few and far between.    

I’m planning to write short reviews for this site and I’ll also have at least one book review article/essay on The Root at some point in the coming weeks.  This first go ’round, instead of full reviews I’m just going to share a few interesting titles I’ve found while researching.  All seem fascinating and are helping me to develop a new (and of course more well-informed) perspective on diasporal cuisine:


I was extremely excited to find a social history of the food of the African Diaspora in the Americas called: Hog and Hominy: Soul Food From Africa to America by Frederick Douglass Opie.  So far it is a fascinating, well-researched account of the topic that covers the pre-slave trade period through the 1970s when the movement to create an African-American cuisine developed.  The result of course, was the birth of Soul Food, a term that is rather limiting in scope.  I go back and forth regarding the term, there’s an essay and/or a blog post in there somewhere.  

The next book is The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine by Diane M. Spivey.  This book is almost a bible of the spread of African influence on cuisines around the world.  Ms. Spivey covers not only The Americas and the Caribbean, but also Asia.  It really seems to be grounded in images

nutritional anthropology and social history.  This one is really interesting because it includes the authors own interpretation of diasporal cooking.  And, while some of the recipes call to mind a traumatizing bowl of hkatenkwan* containing goat and mackerel (!) that I recently ate at a Ghanaian restaurant, what she’s doing is interesting and inspirational for a girl like me.

African American Foodways: Explorations of History and Culture edited by Anne L. Bower.  This scholarly collection of essays contains no recipes but offers much food for thought about the history and representations of African American food in two sections titled as such.  Endnotes abound here.  I’m looking forward to two images-21 

essays entitled “Soul Food as Cultural Creation” by William Whit and “Chickens and Chains: Using Soul Food to Understand Black Identities” by Psyche Williams-Forson**


images-1 The next book is Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking by Jessica Harris.

I interview her for another essay that I wrote for The Root called “Soul Food: A New Place At the Table” of course, I was pretty angry when the editor changed the title and inserted the term Soul Food, but that’s in the past now.  Anyway, I have another of Dr. Harris’ books called The Africa Cookbook, that I’m on the fence about, but I absolutely love Iron Pots...I cannot wait to try the recipes.  As she seems to do with all of her books she starts out with a chapter or two of background information including brief history and geography lessons where necessary.  In this volume she includes a glossary of terms.  It’s a great reference because in many cases she provides names for ingredients and cooking techniques across regions and countries, which is really helpful since Africa and the Diaspora are large and diverse but tend to share these things cross-culturally.  

Last but certainly not least there is Everyone Eats: Understanding Food and Culture by E.N. Anderson.  This book is a nutritional anthropology bible and Anderson’s prose makes an already fascinating subject even more images-3

engaging Discussing topics like why every single culture has figured out the importance of pairing grains and legumes largely without information about the nutritional value of this pairing, Anderson’s book is an important and just plain interesting addition to any bookshelf.


*Ghanaian groundnut soup that I had a local restaurant.  I think that the woman was being nice by giving me both meat and fish in the soup, but the combination of the gamey goat and the oily, strongly-flavored mackerel accompanied by my first bowl of fufu, which was incidently made from boxed plantain flour was not so nice.  

** Psyche Williams-Forson has written a book that I just can’t wait to get my hands on called Building Houses Out of Chicken Legs:  Black Women, Food, and Power.

Exploring Culture

One of the most interesting things about the food of the African Diaspora is how closely it connects its members to one another and how little the members of the Diaspora realize it.  They often deny it.  Most Dominicans, African-Americans, or Brazilians would deny their close cultural connections, but they do exist.  My aim with this blog is to explore those connections and help others (myself included) incorporate more of what brings those groups together into their own cooking repertoires.  Food and Identity really, that’s what I hope to explore.  The African Diaspora is begging for attention.  I plan to give it as much attention as possible.