- Sandor Katz
- Edd Colbert
- Sacha Wilson
- Ebonee McCorvey
- Ken Fornataro
- Sheri Raleigh-Yearby
- William Rubel
- Natasha Young Jarmon
- Nancy Kinyanjui
- Takashi Hirasawa
- Anja De Klerk
Sunday February 21 Zoom Event (Click for call)
Meeting ID: 287 521 6492
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February 21, 2021– Click to Register
A discussion of African spice blends and cultures as interpreted by the diaspora of Africans throughout the world, the creation of Caribbean and Creole food and basically all Southern Cooking, and more. Hearth baked and prison and slave bread and Western kenyan fermented milk and ash.
A simply amazing array of applications of koji to regional African resources including Eland and Wildebeest, interpretations of standards like koji-cured bacon and koji cured bresaola, along with some unique experiments using koji to create new flavors and textures in meats and drinks by Sacha Wilson, some unique recipe demonstrations, and a Gullah-Geechee story and a Hoppin’ John recipe from Ebonee-McCorvey.
Making Mopane Garum and a discussion of the context in which it is made including a history of family hunger during which termites and other insects – actually, a delicacy – were eaten during hungry times by Anja de Klerk.
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