West African Roots of American Cooking

About this course

Follow okra, rice, black-eyed peas and hot pepper across the Atlantic. Learn the West African dishes that became gumbo, hoppin' John, and red rice — and cook them both ways.

Curriculum

1. 01
   The Atlantic Pantry

   Okra, rice, black-eyed peas, hot pepper, yams.
   16 min
2. 02
   Jollof to Red Rice

   One technique, two continents.
   20 min
3. 03
   Okra Soup to Gumbo

   How a stew became a state dish.
   22 min
4. 04
   Suya, Jerk & the Spice Route

   Dry rubs across the diaspora.
   15 min