Key Parameters
Equipment
Cast iron pots (replacing traditional clay)Mortar and pestle for spice pastesWooden paddles for constant stirring
Steps
- 1.
Callaloo (Trinidad) (Caribbean adaptation of West African leaf stews): Slow-cooked greens demonstrate African retention of vegetable cookery and coconut milk adaptation
- 2.
Acarajé (Brazil) (Bahian street food from Yoruba traditions): Deep-frying technique preserves West African bean cake preparation using New World palm oil
- 3.
Hoppin' John (USA) (South Carolina Lowcountry): Illustrates the technique of pot-in-pot rice cooking adapted from Wolof traditions