A chef with AA / JAM / NIG / TRIN heritage explores food from each culture /*Opens rest. in Lincoln Center

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In Her Footsteps

Kwame Onwuachi traces his grandmother's journey from Louisiana to Texas, one meal at a time





full article
In Her Footsteps


@Dorian Gray @xoxodede

Reminds me a lot of my father’s family down in MS/LA. The crawfish, ‘cracklin’, the etouffee, the dead squirrels in the fridge, everything.

We didn’t grow up on Boudin as much though. Where they were from MaBells reigned supreme.

Chef Kwame would have an interesting perspective on these useless diaspora wars.

 

[tuckgod]

I keep some Lowery’s, Walkers Wood, sazon, and palm oil in the cupboard.

Been on this wave

 

[MajesticLion]

heh @ taking him by Rosie's

 

[get these nets]

Chef Kwame would have an interesting perspective on these useless diaspora wars.

He'd be fighting himself, like Professor Klump/Buddy Love

 

[get these nets]

Reminds me a lot of my father’s family down in MS/LA. The crawfish, ‘cracklin’, the etouffee, the dead squirrels in the fridge, everything.

We didn’t grow up on Boudin as much though. Where they were from MaBells reigned supreme.

Gulf + Delta regions have interesting food histories. Really hope they cover MS when they do the second season of HOTH series

Chef Kwame would have an interesting perspective on these useless diaspora wars.

What's funny to me is that he's the chef that Sheila Johnson sponsored to put together The Family Reunion event
His mother is also a noted chef.

She and her (their) AA heritage has always been upfront and celebrated. His calling card is Afro-Caribbean cuisine, so some news outlets describe him as such.

I almost don't have the heart to bring this up to the diaspora warriors in that thread. hehehehehrhehe

 

[invalid]

She and her (their) AA heritage has always been upfront and celebrated. His calling card is Afro-Caribbean cuisine, so some news outlets describe him as such.

ABOUT MY AMERICA
What is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.

Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

 

[get these nets]

Thanks for this. Interesting title.

Bi-cultural (or quad-cultural in this case) people are the living bridges between different ethnic groups.

Besides his heritage, being from the Bronx, he was exposed to food and culture from different cultures. Waves of AAs from parts of the country different from where his people are from, Puerto Ricans, segments of other West Africans, and people from other islands. Should be a great read, and a great gift item for Holiday season.

 

[get these nets]

Spiceology Launches Two New Spice Blends With Chef Kwame Onwuachi, Bringing His Culinary Roots to Life​

May 24, 2022

New Curated Spice Blends Support Chef’s New Cookbook
Spokane, WA --News Direct-- Spiceology
Spiceology, the fastest growing spice company in America, today announced its partnership and new product line with Kwame Onwuachi, James Beard award-winning chef and acclaimed author. This launch follows the release of Chef Kwame’s newest book, “My America: Recipes From a Young Black Chef.” The two new spice blends capture key flavors represented throughout the cookbook and are inspired by the ingredients Onwuachi grew up with and still cooks with to this day.
“I don’t remember a time where there wasn’t ‘house spice’ around,” said Chef Kwame Onwuachi, describing his mother’s secret spice blend that seasoned all of the food he grew up eating. “Trying to remember the moment when I was first introduced to house spice is like asking me the first time you had salt - it was just always there. I’m grateful Spiceology was able to help me bring these spice blends to life so that everyone can experience the flavors that sparked my passion for food.”
The new blends created by Spiceology and Chef Kwame bring a modern twist to some of Onwuachi’s earliest memories:

• Kwame’s Mom’s House Spice ($14.95): This all-purpose blend embodies the flavors of Kwame’s mother’s secret recipe. The pairing possibilities are endless with flavor profiles of garlic, onion, black pepper, cayenne, and worcestershire. Intended to be eaten on and in “anything in your house,” Kwame’s Mom’s House Spice pairs with steak, chicken, Cajun food, curries, veggies, and more.
• Toasted Curry Powder ($14.95): This balance of spices that Onwuachi says “tastes like a symphony” is a combination of Jamaican and Trinadadian curry powders with notes of fenugreek, mustard seed, allspice, turmeric, and coriander. This blend goes beyond traditional curry dishes and can be used on popcorn, pickled veggies, rice dishes, potato salad, and jollof rice

 

[#1 pick]

I like your threads

 

[The Wall Is Undefeated!]

Interesting!

 

[generic-username]

So why does he have a Ghanaian first name?

I know a Nigerian whose first name is Mandela

 

[tater]

ABOUT MY AMERICA
What is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.

Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

Dope. I just bought this on Amazon, I'll update and tell y'all about some of the recipes once I make some.

 

[get these nets]

Chopped Cheese Comes to Lincoln Center​

The truffle “chopped cheese” buns with ribeye, mozzarella, and taleggio cheese

Egusi soup dumplings

Curried goat patties

A seafood boil with king crab, clams, black bass, and andouille sausage

Braised oxtails

Glazed honey bun with powdered donut ice cream

 

[Buddy]

I was hoping for a girl
His girl is fine tho

 

[invalid]

Reminds me a lot of my father’s family down in MS/LA. The crawfish, ‘cracklin’, the etouffee, the dead squirrels in the fridge, everything.

We didn’t grow up on Boudin as much though. Where they were from MaBells reigned supreme.

Chef Kwame would have an interesting perspective on these useless diaspora wars.

@Willie Lump Lump Heard of Ma'Bells?