Anyone whose entertainment queue includes reality TV cooking competitions or the recently surfaced Anthony Bourdain-style food documentaries has probably noticed a renewed spotlight on Pan-African cuisine. Host Stephen Satterfield begins the docuseries on the coast of Benin, a convergence point for the West African slave trade. … There is no true American food aside from what was native to this country before any of us ever got here. And you can’t talk about Pan-African cuisine without focusing on Gullah Geechee and Lowcountry cooking. After repairing the restaurant with savings and the help of family and friends, Wreh re-opened Monrovia Lounge on May 29, determined “to put African food out there.”“I’m serving you history,” she says.

Source: The North Africa Journal July 01, 2021 15:56 UTC