AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Okra stew with neck bones3/21/2024 In Puerto Rico, the word for okra in Spanish is quimbombó. Living here in Charleston and staying as an adult has definitely molded my outlook and appreciation for humble foods in both Puerto Rican and Gullah Geechee cuisines something which I take pride in making and sharing with others. You can read more about okra soup and try out the recipe in the linked New York Times Magazine column by Amethyst Ganaway and Samin Nosrat (which I am so excited and proud about! So dope to see fellow Charleston lady chef friends like Amethyst making moves!). Okra soup is special to Charleston, its people, and to me. Thinking about how important okra is to the South, its foodways, and its connection to the African diaspora, stewed okra and tomatoes spooned over white rice is a quintessential Charleston and Gullah Geechee dish (more-so than shrimp and grits in my opinion). Growing up on James Island, there were many days of hanging out at friends’ houses when I would be sent home with a plate of food for my mom, most notably okra soup and rice. This particular recipe is a dish that shares many similarities between both my birthplace and my hometown and the cultures that make them special. Learning more about each of these influences has inherently shaped and strengthened my connection to my ancestors in and out of the kitchen. Puerto Rican cuisine is interwoven with West African, Spanish, and indigenous Taíno foods and cooking methods.
0 Comments
Read More
Leave a Reply. |