— DAVE DAVIES, NPR, WAMU 88.5 When COVID-19 forced New York City into lockdown in March, Harlem chef and restaurateur Marcus Samuelsson had a choice: stay or go. Born in Ethiopia and raised by adoptive parents in Sweden, Samuelsson says leaving the city during the pandemic “would be the easier way out.” But he decided to stay. “My father […]
View MoreCategory: African Cuisine
Black Queens Came To Afrochella Dressed To Impress | MadameNoire
This weekend Ghana hosted their annual Afrochella festival, a celebration of the different types of African cultures through music, food, fashion and much more. [mc4wp_form id=”6042″] In contrast to Coachella, Afrochella is an entirely black experience where every attendee has a feeling of solidarity. This year’s theme is Year of the Return of the African […]
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23 Black Chefs You Should Know About | Shoppe Black
Shoppe Black , Shoppe Black [dropcap]Although[/dropcap] the number of Black chefs is increasing, there’s still plenty of progress to be made in terms of representation in the culinary industry. We’d like to take a moment to shout out some chefs who are doing their thing nationally and internationally, paving the way for the next generation […]
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Ethiopian Restaurants Foster Community in Diverse Silver Spring | AFRO
As this community has grown, it has infused within local neighborhoods vestiges of native Ethiopian culture, from music to language to art.
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7 African Sauce Brands That You Need to Try – OkayAfrica
DIASPORA—If you’re like us, then you craving African cuisine all the time. With so many unique delicacies to offer, there’s no denying that our food is everything.
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A Tribe Called Quest’s Jarobi White & Chef Marcus Samuelsson on Cooking, Hip-Hop & Julia Child – Billboard
Standing in the kitchen of chef Marcus Samuelsson’s music-fueled Harlem eatery Streetbird Rotisserie, A Tribe Called Quest co-founder Jarobi White says, “I’m experiencing serious flashbacks.”
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Meet the Badass Chef & Pop-Up Restaurateur Changing South Africa’s Food Game
Imagine a dhal curry, but cooked in coconut and creamy sweet potato. Or a mild lamb vindaloo served with beetroot and pomegranate biriyani. It’s authentic Indian cuisine but with an added flourish.
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