Cabbage and Black-Eyed Peas, Oh My! A New Year’s Tradition in the South

New Year's Day, coming up fast. Planning your menu, are you? There's a good reason to hesitate, to take your time, because there's really only one thing to eat that day. Black-eyed peas, a gift from a part of Africa ruled by the French for a long time. They were there as early as 1659 at St.…

Cooking Fish — Let Us Count the World’s Ways: Africa

It's Lent. That means fish to a lot of people, even today, despite the relaxed rules of the Church. But how to cook fish? How to get past Mrs. Gorton's Fish Sticks? Many, many ways. Let's look at what people around the world do to get fish from the seas, rivers, and lakes from their…

Yolele! Recipes from the Heart of Senegal

To paraphrase Flannery O'Connor,* a good African cookbook is hard to find. And so when such a book appears,  the bubbly comes out and the music crescendos. Senegal-born Chef Pierre Thiam wrote the first cookbook on Senegalese food, Yolele! Recipes from the Heart of Senegal,  and ended up nominated for a prestigious IACP (International Association…