Re-doing Traditional African-American Cuisine
With the Advent of Christmas, the bountifulness of https://en.wikipedia.org/wiki/Kwanzaa, lofty New Year resolutions and the feastful expectations of Pancake Day the kitchen once again becomes the central focus of many African-American homes. It is here that decades of beloved memories and undeterred hope intertwine. Here, were elders created celebratory Emancipation Day Brunches and Dinners and sometimes tweeted grown folks appetizers, ground chuck burgers w/ 2 ounces of bourbon*. Way before the novelty of tv-dinners, designer great-room kitchen ideas and the phenomena of subscription meal services (Plated, Blue Apron, Hello Fresh and Marley Spoon) home cooking was more than a fad. No matter the abode, decorative runners, festive place matts or seasonal tablescapes the custom of kitchen room- socializing has always stored more than condiments and foodstuffs.
Culinary historians have overwhelmingly acknowledge that throughout the diaspora and many generations of cooking, the pillar of African-American cuisine have remained constant.
For at least three centuries, the guiding principle of ancestral cooking has always been from land-to-hand-to pan: i.e. fresh, frugal and flavorable http://traveltips.usatoday.com/food-eaten-west-africa-17230.html. For example, Afro-centric food cultural traditions have celebrated the nutritional and medicinal benefits of consuming Yams, an edible tuber food stable native to Africa and the America's easy-growing gourds known as yellow and white fleshed sweet potatoes. Additionally, American Botanist, George Washington Caver was not only known for listing the various uses of this warm-climate crop, but also originating his own Sweet Potato Pie recipe.
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