The rivalry between Nigerian and Ghanaian styles of jollof is a (mostly lighthearted) debate among the West African diaspora
by Jiji Majiri Ugboma Photography by Clay Williams | Eater
Continue reading “Jollof Wars | What’s the Difference Between Ghana and Nigeria’s Recipes”
By Benjamin Velani | The Cornell Daily Sun
With all the disheartening news, events that give you horrific flashbacks and the nagging feeling that little progress has been made, it’s very comforting to have a nice, hot meal. This Kenyan chicken curry is the product of Indian diaspora into east Africa.
Continue reading “Kenyan-Indian student in Cornell University writes about “Diaspora Cooking””
Amid the racial protests, the rapid spread of Covid-19 Virus and accelerated unemployment particularly among People of Color, a Chesterfield, Virginia based culi-tech black owned company, Vibrainium Learning, Inc., launches the GotSoul? App. The GotSoul? App is a restaurant guide that features just under 5,000 African inspired cuisine, restaurants and experiences (Cajun, Creole, Nigerian, Gullah, Soul Food, Jamaican, Afro-Brazilian, etc.) across Africa and the African Diaspora, of which 98% are Black-owned.
Continue reading “Gotsoul App Launched To Make It Easier To Find African Restaurants”
By MATTHEW KORFHAGE | THE VIRGINIAN-PILOT
Soon, Norfolk will be home to a kind of restaurant rare in America — a casual and friendly lunch counter devoted to the West African flavors of Ghana. At Yendidi restaurant in Norview Heights, Ghanaian-born chef Josephine Oteng-Appiah plans to serve the tomato-rich jollof rice stews, spiced beef and plantains, and vibrant grilled fish she grew up with — along with a whole new world of flavors she’s learned since moving to America.
Continue reading “Josephine Oteng-Appiah | Ghanaian-born chef is set to introduce Spicy fried chicken, Ghana-style, to Norfolk, Virginia”
By Christi Wayne And Charlie Whitescarver | Roanoke Times
“We have never been to Ethiopia,” said just about everyone in Radford. But now you can have a little taste from this eastern African country courtesy of Mamma Kitchen.
Continue reading “Mamma Kitchen offers a taste of Ethiopia, in Radford Virginia”
By Joe Sevier|Epicurious
I came to the Bronx to learn how to make efo riro, a stew of leafy greens cooked in a savory tomato-pepper sauce, native to the Yoruba people of southwestern Nigeria. I left with a recipe only Kemi Seriki could have written.
Seriki moved to the States from Lagos, Nigeria, in 1982, to attend college and earn her master’s degree. She intended to move back to Nigeria after school, but she stayed in New York, where she now works as a youth counselor in the New York City court system.
Continue reading “Third-Culture Cooking: Making Efo Riro With Kemi Seriki”
