A culinary journey from Africa to the Americas is an adventure in flavor combinations and ingredients. We can explore these culinary connections right in Chicago. Here are seven places to start.
A culinary journey from Africa to the Americas is an adventure in flavor combinations and ingredients.
Many of the people who were enslaved were captured because they knew how to cultivate rice, and American Indigenous tribes taught them how to process cassava and make a multitude of meals out of corn. By the 1800s, West African okra soup and jollof rice started to appear in the handwritten recipe collections of women in the American South, along with dishes we now know as gumbo and jambalaya.
Jollof is the ancestor of jambalaya, and folks from Senegal, Nigeria and Ghana often deliberate over who makes the best version of this red rice dish with tomato purée, onions and seasonings that might include garlic, hot smoked peppers, dried thyme, mustard, curry powder and two popular West African staples: Maggi brand stock cubes and palm oil.
“One of my favorite memories involving a tradition with African roots is of my dad making sopa de caracol, a coconut soup with conch and root vegetables, served with coconut bread. It felt like a huge hug from him,” says Yari Vargas, owner and executive chef at Casa Yari in Logan Square.
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