Cooking the Lost History of Pan African Cuisine with Japanese Breakfast & JJ Johnson
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Date: 2020-05-17
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Comments and reviews: 10
cyber
I know you mean well but I hate the words 'Sub-Saharan African', the Sahara desert is a small piece of the African continent, how would you like it if I started to refer to you guys as Sub-Canadian Americans, why is the Sahara the line by which the African continent is measured? I hope Africans start requesting that everyone quits using the term Sub-Saharan, I also find it mildly degrading because it really is said to refer to black Africans and has the word 'Sub' in it, and black Africans have been called Sub-Human by whites for quite a long time, I know Africa as a whole, diaspora included, has a long way to go but on the road to a bright future this is something that needs to be changed.
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I know you mean well but I hate the words 'Sub-Saharan African', the Sahara desert is a small piece of the African continent, how would you like it if I started to refer to you guys as Sub-Canadian Americans, why is the Sahara the line by which the African continent is measured? I hope Africans start requesting that everyone quits using the term Sub-Saharan, I also find it mildly degrading because it really is said to refer to black Africans and has the word 'Sub' in it, and black Africans have been called Sub-Human by whites for quite a long time, I know Africa as a whole, diaspora included, has a long way to go but on the road to a bright future this is something that needs to be changed.
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rasprogress
A video about 'Pan-African experience' should explore more of African culinary traditional ingredients and recipes. Where is 'grains of Selim'? Where is soumbala/locust beans? Where is 'grains of Paradise'? 'Periperi chicken is more of an Eastern African and Southern Africa food item than Ghanaian. You will find 'African bird eye chillies' in Ghana but it is not necessarily used for frying chicken. In Ghana you will find more soups/stews where chicken, guinea fowl, goat, beef, fish are incorporated into cuisine. JJ was in Ghana, why not mention specific foods such nkatenkwan, ampesi, ayoyo?
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A video about 'Pan-African experience' should explore more of African culinary traditional ingredients and recipes. Where is 'grains of Selim'? Where is soumbala/locust beans? Where is 'grains of Paradise'? 'Periperi chicken is more of an Eastern African and Southern Africa food item than Ghanaian. You will find 'African bird eye chillies' in Ghana but it is not necessarily used for frying chicken. In Ghana you will find more soups/stews where chicken, guinea fowl, goat, beef, fish are incorporated into cuisine. JJ was in Ghana, why not mention specific foods such nkatenkwan, ampesi, ayoyo?
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Freddy
Incredibly insightful Chef! This dude seriously deserves recognition for exploring these lesser-known foodways and traditions and starting a difficult dialogue between those who made these dishes and those who consume them. He is basically breaking-down and describing the important difference between cultural celebration and appropriation by showing that there is a responsibility in serving these foods. I'm looking forward to seeing more of the Pan-African Diaspora being presented in a genuine and positive light in the near future.
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Incredibly insightful Chef! This dude seriously deserves recognition for exploring these lesser-known foodways and traditions and starting a difficult dialogue between those who made these dishes and those who consume them. He is basically breaking-down and describing the important difference between cultural celebration and appropriation by showing that there is a responsibility in serving these foods. I'm looking forward to seeing more of the Pan-African Diaspora being presented in a genuine and positive light in the near future.
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SandyRiverBlue
Man I love them all, collard greens, swish chard, kale, wild cabbage, mustard greens, all of the choys (bok, yau, gai), jai lan, pea shoots. I love all that shit. I try not to focus my likes on one of them because I'm on a budget and we eat whichever one is the cheapest. There are some greens that I haven't tried yet because their the ones in the Asian Grocery store that don't have a phonetic translation attached but one of these days I'mah download an app for that.
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Man I love them all, collard greens, swish chard, kale, wild cabbage, mustard greens, all of the choys (bok, yau, gai), jai lan, pea shoots. I love all that shit. I try not to focus my likes on one of them because I'm on a budget and we eat whichever one is the cheapest. There are some greens that I haven't tried yet because their the ones in the Asian Grocery store that don't have a phonetic translation attached but one of these days I'mah download an app for that.
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fatshadow92
I have some questions: What are your thoughts on remaining authentic? Is there a balance between reinventing/adapting a dish rather than remaining original? Does it have to be one or the other? Is it possible to recreate while also remaining authentic? Would some people consider it disrespectful? I guess it kinda goes back to cultural appropriation vs appreciation? --I'd love to know a professional's point of view.
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I have some questions: What are your thoughts on remaining authentic? Is there a balance between reinventing/adapting a dish rather than remaining original? Does it have to be one or the other? Is it possible to recreate while also remaining authentic? Would some people consider it disrespectful? I guess it kinda goes back to cultural appropriation vs appreciation? --I'd love to know a professional's point of view.
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Joshua
I love culinary anthropology. There's something really amazing about it being used to show how people come together to create some of the best dishes. When JJ was talking about the je ne sais quoi feeling of -home- in food, I could totally relate even if it wasn't a particular cuisine I grew up eating and eventually discovering the roots of my familial recipes in entirely different cultures.
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I love culinary anthropology. There's something really amazing about it being used to show how people come together to create some of the best dishes. When JJ was talking about the je ne sais quoi feeling of -home- in food, I could totally relate even if it wasn't a particular cuisine I grew up eating and eventually discovering the roots of my familial recipes in entirely different cultures.
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Gaius
There's no such thing as cultural appropriation. It's a term made up by sad, bitter people who want to keep other people out while at the same time never abiding by their own standards. It's gatekeeping, plain and simple. Anyone who divides people into distinct groups and treats them differently, is by the very dictionary definition of the word, a racist.
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There's no such thing as cultural appropriation. It's a term made up by sad, bitter people who want to keep other people out while at the same time never abiding by their own standards. It's gatekeeping, plain and simple. Anyone who divides people into distinct groups and treats them differently, is by the very dictionary definition of the word, a racist.
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Olle
Piri-Piri was transported by the Portuguese from South-America/America to Angola/Mozambique. Therefore, its origin cannot be in Ghana. Being a cook is different to being a historian, please separate the facts from fiction. This is particularly important when someone supposedly holds the origin story of food in high regard.
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Piri-Piri was transported by the Portuguese from South-America/America to Angola/Mozambique. Therefore, its origin cannot be in Ghana. Being a cook is different to being a historian, please separate the facts from fiction. This is particularly important when someone supposedly holds the origin story of food in high regard.
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Guest
As a fan of many African cuisines, I think it is unhelpful to refer to -Pan-African- cuisine. That is no more accurate than -Asian Cuisine- or -European Cuisine. - Cultural Appropriation in cuisine! Don't be absurd. Corn in southern Africa or Northern Italy. Potatoes in Russia. Chile in China or India. Come on.
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As a fan of many African cuisines, I think it is unhelpful to refer to -Pan-African- cuisine. That is no more accurate than -Asian Cuisine- or -European Cuisine. - Cultural Appropriation in cuisine! Don't be absurd. Corn in southern Africa or Northern Italy. Potatoes in Russia. Chile in China or India. Come on.
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Thisand
I lived in Senegal for two years. The people were great, vibe was good, but God damn was the food disappointing. Even the highest rated spots were pretty subpar. Same with Nigerian food. I can't pallet it. It's all bland, funky, just bleh. Even the heavily herbal food just tastes like spicy grass trimmings.
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I lived in Senegal for two years. The people were great, vibe was good, but God damn was the food disappointing. Even the highest rated spots were pretty subpar. Same with Nigerian food. I can't pallet it. It's all bland, funky, just bleh. Even the heavily herbal food just tastes like spicy grass trimmings.
reply
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