Comments on: Flavor Principles Out of Africa: It’s the Beans

By: Cabbage and Black-Eyed Peas, Oh My! « Gherkins & Tomatoes

Cabbage and Black-Eyed Peas, Oh My! « Gherkins & Tomatoes — Mon, 28 Dec 2009 17:41:13 +0000

[...] Combining cabbage (a type of green leafy vegetable) with beans likely grew out of the African culinary culture based on stews made with vegetables and bits of smoked fish or fermented condiments like dawadawa. [...]

By: Fermented Foods of the World « Gherkins & Tomatoes

Fermented Foods of the World « Gherkins & Tomatoes — Fri, 18 Sep 2009 12:01:42 +0000

[...] Although the printing date of 1987 may seem a little ancient in these days of instant messaging, believe me, it’s still pretty pertinent, because it deals with traditional foods more than with modern fermentations. Campbell-Platt’s interest in the subject grew out fo the same source as my own: Africa. In his case, Ghana. And specifically dawadawa. [...]

By: Flavor Principles Out of Africa: West Africa « Gherkins & Tomatoes

Flavor Principles Out of Africa: West Africa « Gherkins & Tomatoes — Tue, 09 Jun 2009 12:47:42 +0000

[...] cubes season many stews, as do traditional fermented products like dawadawa, made from the fermentation of African locust beans (Parkia biglobosa) or other oily seeds like [...]

By: cbertel

cbertel — Fri, 05 Jun 2009 12:23:36 +0000

Thanks, Rachel. I find it all so fascinating, especially the parallels with other, similar food products around the world. In Asia, fermented beans/seeds abound. Many like miso find their way into Western cuisine, too.

By: Rachel Laudan

Rachel Laudan — Fri, 05 Jun 2009 12:13:22 +0000

Thanks for bringing all this great, underappreciated material to public attention. Quite fascinating.