Join me at the table: A Food study into African American history and food culture with Michael W. Twitty.
Using the recipes from his book, @thecookinggene traces the food of the enslaved in America and how that food has traveled and morphed through time and the world. Very eye-opening for me. The book traces his family history from Ghana and Sierra Leone to the plantations of Virginia and South Carolina. I cooked some of the food and read some quotes from his book too, and shared his food & his stories with my family. This was one of the best meals I’ve ever made, everything was so good and perfectly seasoned via his recipes. Forgot to take photos throughout, so here are the remnants. Everything was so good! 💕
I think it’s important to re-educated ourselves and each other right now. This was my little way with more to come!!
“When you are oppressed, how you survive your oppression is your greatest form of cultural capital. “ —Michael W. Twitty
Tonight’s menu included, corn bread, watermelon, African soul fried rice with black eyed peas and red rice (a nutritional heirloom rice he discusses a little), sautéed collard greens, sorghum molasses brined chicken roasted by wrapping it in cabbage. For dessert, chicory coffee and Twitty’s mother’s apple crisp. 😋
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