Lhe cuisine of the Americas has been strongly influenced by that of Africa, according to Pierre Thiam, Senegalese chef, author and cultural ambassador. For the International Day to Commemorate the Victims of Slavery and the Transatlantic Slave Trade, he prepared various dishes to illustrate this impact. He explains to Jocelyne Sambira of Africa Renewal how his research led him to this conclusion.
AR: What was your contribution to the International Day of Remembrance of Slavery and the Transatlantic Slave Trade?
PT: I had to present a menu that would precisely represent this slave trade because Africa has greatly influenced the cuisine of the diaspora, that of the Americas in particular. When you go to New Orleans, for example, you see dishes like “okra”, braised highs; you see the “acarajé” and quite a few other dishes. There are ingredients that arrived from Africa through the slave trade and with these ingredients, recipes also arrived.
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