Food Is Love

Serving Love from the Bojangles Kitchen in Paris

When I was growing up in Chicago, the kitchen of our Southside apartment was the center of my universe. Not only was food cooked there, it was a place of existential meaning. It was where corn was shucked, drinks were poured, peas were shelled, homework was done, tears were shed and laughter peeled. It was the source of Thanksgiving dinner, issuing forth its bounty in innumerable serving dishes, hot from the stove, onto the table in the dining room – the next room over.

The kitchen table could just as easily be used to hold and serve food as to host a card game. It provided a roof under which I and my cousins would play around the feet of ever present guests. On hot summer nights, it was the room we passed through to get to the back porch, where my grandfather, Paw Paw, would sleep on a cot under a navy blue velvet sky. On cold winter nights, it was a place entered through a heavy curtain that kept the cold air in the rest of the apartment out while we sat around the open oven door, rubbing our hands to keep warm. When we were sick, it was the location of my grandmother’s (Maw Maw) rocking chair, in which she rocked us well after rubbing us down with Vick’s vapo rub, eucalyptus oil or turpentine, depending on the ailment.

No one person taught me to cook and a veritable army of people have added to my repertoire over the years. Like a sponge, I sucked up lessons as a child from both of my parents, three grandparents, aunts, uncles and older cousins. My grandfather taught me how to fry red snapper a la Mississippian. My grandmother contributed chicken and dumplins, informed by her roots as a farm girl in Illinois. My other grandmother taught me the Italian spaghetti of her parent’s home country. My father taught me to make gravy. My mother taught me Louisiana creole gumbo, which she learned as a 15 year old bride in New Orleans. My aunt June taught me to make some mean barbecued pig feet. In more recent years, I have trekked all over the world, enjoying the comraderie of friends’ kitchens in the Caribbean, Africa and Europe. I learned to escovitch fish in Jamaica; create shark and bake sandwiches in Tobago; sacrifice, skin and cook every inch of a sheep in South Africa and prepare bitter leaf greens with bush meat in Cameroun.

There is no one recipe I can point to as definitive. My overall food concept is one of “pan-African cuisine,” believing from experience that all people of African descent eat pretty much the same things, cooked in very similar ways. No matter where we are in Africa or the Diaspora, we eat and enjoy corn bread, corn meal porridge (grits, pap and ugali), beans (of all colors), greens (of all kinds), chicken (fried or fricasseed), lots of fish and mountains of rice. Our love of spices, including hot peppers, is also universal.

The greatest thing I learned from absolutely everyone that contributed to my culinary education is that “food is love.” I therefore do not hesitate to pass it around! I once owned and cooked at a restaurant in Paris (Bojangles) that offered pan-African culinary delights, seasoned with live music. Amazingly, ten years after the fact, diehard fans still remember me and my food.

I can only surmise that people like me and Michael Twitty inherited “the cooking gene” — and I could not imagine life without it.

 

This post was first published at www.thecookinggene.com

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