By ARIT JOHN | Los Angeles Times
Joeneen Hull had never tried fufu, but for weeks the 31-year-old nail artist watched mukbangs of people dipping warm chunks of starchy dough into rich, spicy soups.
“One day, I was just like, ‘you know what? Today’s gonna be the day’,” she said. “I’m craving it so bad. I don’t even know what this food tastes like and I’m craving it.”
Continue reading “West African fufu is the latest viral food on TikTok”
by S. Fambul | The Counter
We West Africans take our regional dish—and communal celebration—seriously. When I remember the days when an unmasked face at the bank did not frighten me, I cannot help but to think of the ways I have called my family outside of their names in the act of love.
Continue reading “My auntie’s jollof rice, and other things Covid-19 stole from me”
When it comes to food, those who aren’t lucky enough to call New Jersey home think the Garden State is only good for a few things. Pizza, bagels, and that beloved salty breakfast meat are our calling cards (and we would add top-notch Italian and fresher-than-fresh seafood, too). But beyond the Parmigiana and pork roll is a world of cuisines some might not expect. Ethiopian, Ghanaian, Nigerian, Moroccan, Caribbean, Southern and soul food: These are the cuisines of the African diaspora.
Continue reading “New Jersey restaurants: Where to taste the foods of the African diaspora”
More Americans are craving the vibrant tastes of Pan-African cuisine
By Jim Beckerman, and Shaylah Brown, NorthJersey.com
Continue reading “African food is the latest — and oldest — cuisine”
“We don’t say a dish is spicy — we say it has pepper.” The recipe writer Yewande Komolafe, who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in New York, chooses the dishes that define the cuisine for her.
By Yewande Komolafe | New York Times
Continue reading “Yewande Komolafe’s 10 Essential Nigerian Recipes”
By Nick Marino | The New York Times
Nigerian cuisine revolves around starches, stews and soups served in celebratory portions. “We don’t sit down and have light bites of food,” says Niyi Okuboyejo, the Lagos-born fashion designer behind the New York-based men’s wear brand Post-Imperial.
Continue reading “Niyi Okuboyejo | A Designer’s Endlessly Adaptable Nigerian Stew”
By Tom Huddleston Jr. | CNBC
Marcus Samuelsson is one of the most famous chefs in the world: an entrepreneur and culinary star with a long list of TV and book credits as well as ownership of a namesake global hospitality group that includes over a dozen restaurants headlined by three locations of his Red Rooster restaurant brand.
Continue reading “Marcus Samuelsson | Ethiopian-born adoptee who came to America with $300 and became a world-famous chef”
By Shoshi Parks | 7 x 7
In Marrakech, Morocco, Mourad Lahlou’s life revolved around family meals. Three times a day, without fail, grandparents and parents and children came together to eat and argue and eat some more.
Continue reading “Mourad Lahlou’s roast chicken puts a Moroccan accent on a holiday bird for intimate Covid-era dinners”
by Julie Zhou | Eater Twin Cities
In addition to the abundance of Ethiopian and Eritrean eateries along St. Paul’s University and Snelling, the Twin Cities are home to a wealth of restaurants reflecting cuisines from other communities within the East African diaspora: milky, fragrant cups of shaah from Somalia, seared beef suqaar, tender, puffed flats of Yemeni mulawah.
Here are six favorites across Minneapolis and St. Paul.
Continue reading “Six Fantastic East African Eateries to Dig Into in the twin cities”
By MARK KENNEDY | AP
NEW YORK (AP) — If anyone asks chef Marcus Samuelsson what African food taste like, he has a ready answer: Have you ever had barbeque? Rice? Collard greens? Okra? Coffee?
“All of that food comes from Africa, has its roots in Africa,” says the Ethiopian Swedish writer and restaurateur. “Everyone has had African American dishes, whether they know it or not.”
Continue reading “Chef Marcus Samuelsson celebrates the variety of Black food”