For black history month I will share a history of foods that are important to the African Diaspora. Today, Lets take a look at #shrimpandgrits #coucou #banku
Grits were a gift from the Muskogee first nation. Corn which is indigenous to the Americas, was stoned milled to create what we know of grits today. The complete dish, is accompanied with a stew/soup of sea goodness. The #geechee
people did what they could, enslaved people of African origins, received grits as payment and with their culinary traditions they kept with them, from Africa, created this breakfast delight. This dish always reminded me of Coucou and flying fish. Coucou is the national dish of Barbados. Made of cornmeal, okra, and a stew of spices and fish smothered on top. This dish is a relative of a #ghanian
dish, Banku, and Foofoo, having almost the same preperation wwirh fermented corn and cassava.
Corn was brought over to Africa in the 1500’s as well as the drought ressistant cassava aka yucca. Banku predating corn and yucca, was made of mashed plantain....much like what #mofongo
#blackhistorymonth #blackcuisine #blackhistorythroughfood