I tried to watch season 2 of the bear, and flamed out tragically when I saw all the famous people in episode 6. I'm sorry, those are Faces, I know who they are and therefore the illusion is broken entirely and completely.

I come from a long line of people who raised hogs, smoked them in the earth as technique inherited from indigenous kin (who - more broadly - introduced the west to the method: more on that here!) and seasoned them beautifully.

so pork specifically meant a lot to my family... but it is also undeniably tied to hereditary health problems...

so here's a story on how we departed from that, what tradition even is, and what it means to me now ft the humble black eyed pea, for EATER!

some of my favorite panels:

find the recipe for Yoruba àkàrà in my new book, COOK LIKE YOUR ANCESTORS <3

We have got a new Digimon food, an egg, and it’s time to think about Takouji and their blessed daughter again✨.

Fiammetta: What do we eat today?

Takuya: Hamburgers.

Fiammetta: There’s nothing else?

Kouji: Leftovers…

Takuya: …Of yesterday’s hamburgers.

First time Fiammetta will see a dish of fuming pasta ✨Zia Izumi✨ will cook for her ,she will look at it like if she has seen her father transforming into Agnimon.

We're starting to really talk about how oppression affects people on an epigenetic level for those victimized

We need to also look at how epigenetics are affected in oppressors and white supremacy

Because how in the hell you're gonna go to a South Asian country as a refugee from Europe and start tryna throw a fucking "white only" party and hating on the native people like what the fuck

My fan art of Durban Curry

TOMATO FOCACCIA|FOCACCIA|FOCACCIA BREAD RECIPE|FOCACCIA RECIPE|ROSEMARY ...

Preparing my interpretation for next week, I ended up discovering videos for rural development in Africa. I particularly liked this one because it is a technology we take for granted. It is so obvious that it looks like nothing, and yet.

I liked it because it tells you how to make your own kitchen (the whole process) and also, you have the people who use them telling you the advantages. The more obvious ones are that there are less fire intoxications and burns, but also the food is cooked faster and better, in a more comfortable way. It gives more time and rest to the women (they can now cook and do something else at the same time; they don't have to get as much wood; they don't have to struggle to keep the fire alive and even if it's not lit, it heats well; the place to cook itself is much more ergonomic).

It takes a week just to have the materials (cow shit, clay and straw) ready, and then they can build the kitchen.

It's in French, but you can watch the video to see how it works.

just rewatched Das doppelte Lottchen (2017) and can we all agree that Mo, the best friend of Luises dad, who travels with them everywhere and basically lives with them. that that is gay

like. just a little bit

I’m going to get arrested for this sandwich

Cooking on my grandma's old stove in the deep jungle of Cameroon.

West African countries like Nigeria, Senegal, Mali and Ghana are now sought-after for their largely unexplored cuisine. The international community has started to recognize the region’s vibrant and healthy ingredients and flavours that could rival that of South-East Asia. West African cuisine is spicy, wholesome and ideal for one-pot dishes that perfectly resonates with the current demand in the food industry. This emerging cuisine is believed to be the next big thing this year and could even surpass Indian food as the new takeaway choice of many.

West African cuisine and innovation

With the number of innovation in the open food markets on the rise, more and more international brands are starting to adopt West African techniques, flavours and combining these with their own. Product innovation includes some key ingredients used in most West African dishes like cassava, okra, plantain, moringa, kola nuts, yam, beans, sorghum, peanuts, ginger, scotch bonnet chillies, and fonio.

Even with the increasing number of people converting to different dietary changes and restrictions, West African cuisine does not seem fazed, thanks to their mainly plant-based and gluten-free dishes. Vegans and vegetarians can still enjoy a big serving of a West-African dish minus the guilt.

West African Cuisine becoming more accessible to the international scene

The rise of some renowned kitchen superstars from West Africa helped in the introduction of West African cuisines to the international food community in the UK and other western countries. The Ghanaian born Zoe Adjonyoh, for example, led the change in raising awareness on the diverse cuisines of her home country by starting her business and writing a book with the same name Zoe’s Ghana Kitchen.

Another notable woman, an ambassador for West African cuisine, a cooking instructor, a published author, business mentor and an advocate for women in leadership, Ebere Akadiri, brought West African cuisine into the Netherlands with her ‘Vibrant West African Cuisine” cooking workshops, video course, packaged signature spice blends and a cookbook entitled Vibrant West African Cuisine. Her brand “Ataro” changed the narratives in the Netherlands even before West African Cuisine became a trend in Europe.

The owner of the first ever Nigerian fine dining restaurant with a Michelin star in the UK, Ikovi, used traditional Nigerian ingredients and combined them with the contemporary techniques used in the West and the result was a new and exciting fusion of flavours that appealed to the European market.

There is a growing opportunity in Europe for emerging cuisines like that of West Africa. The ingredients are natural and easy to find, can be elaborately and paired merely with contemporary cooking methods used in the West and there is a growing number of people craving for an innovative, safe and tasty food adventure.

in the spirit of black history month & my book COOK LIKE YOUR ANCESTORS, the Sunnyvale library is hosting me for a virtual intuitive cooking demo <3

we'll discuss the relationship with food + memory, seed saving + survival, featuring black eyed peas + the afro-atlantic diaspora, all while cooking up some Kenyan kunde.

it's no cost, and the food is fully plant based. get your grocery list & sign up at: rb.gy/4bpoal

(this is saturday, so soak your peas now!)

Barbecue outside the church - Guinea Bissau, 2018

My name’s Anne and I’m from England. I was born in Kenya in Africa but I live in the U.K. I am a Paralympian and I sit on a number of sporting, health and charitable Boards. I run a Foundation that supports disabled people. I lobby policy makers as I champion for access and inclusion for disabled people. I still have time for hobbies which include exercising, writing, cooking, art, music and travelling. But in the near future, I’d like to try flying. I had stopped classes but I am in the process to resume next Spring.