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A polarising ingredient in much of the world, coriander is an unsung hero of Indian cuisine. And one chef wants to bring it into the limelight, giving it "the glory it deserves". ....
Chef Poul Andrias Ziska of Koks restaurant honed his craft in the harsh North Atlantic but has now reimagined his signature locavore cooking for a Greenlandic terroir. ....
Maamoul is made at the end of both Lent and Ramadan, leading up to Easter and Eid al Fitr. But this year, the biscuit is extra sweet as both religions celebrate it at the same time. ....
By Michael W Twitty 8 March 2021 Just before the American Revolution, a woman whose name I may never know disembarked a ship in the harbour of Charleston, South Carolina, destined for a rice field. She was a member of the Mende people of Sierra Leone. Her back bore the letters R.A.C.E. – Royal African Company of England – seared into her flesh with a brand. The ship on which she was brought started its journey in Liverpool or London and made its way south along the upper Guinea Coast. It waited at Bunce Island in the Sierra Leone estuary, bobbing in the water, waiting for supplies and a cargo of choice healthy slaves that would be sold at auction by scramble on the deck or by the wharf when it landed at its final destination: the swampy, moss-draped Carolina Lowcountry. ....