Beyond Jerk: Reclaiming food for the diaspora
Black people and, coincidentally, their cuisine are not monoliths; each community across our African diaspora prepares, celebrates, honours and uniquely nourishes themselves. Beyond jerk chicken and hot sauce is a rich tapestry of lesser-known cultural foods that deserve the limelight.
The segment features Janice Bartley and Marie Fitrion of Foodpreneur Lab and discusses foodways, recipes, experiences, memories and traditions that break the reductive assumptions of sameness.
Cauliflower “Feta” & Dill Stuffed Moldovan Bread with Agre Dulce Yogurt & Pickled Chayote
Oyster Mushroom Marsala on torched Yaki Onigiri, with Balsamic-Soy Reduction & Steamed Bok Choy
Ode to “Finnan Haddie & Soupe Joumou” Smoked Banana Blossoms on pasta with Roasted Squash, Lime, pickled shredded Cabbage & Ti Malice Sauce
Jerk Fried Tofu & Spätzle, Black Eyed Peas, Blackened Green Onion & Callaloo with Papaya-Pepper Sauce
Vanilla Bean Crème Pâtissière, Café Gateau Crumb and Raspberry Jalebi