Explorar

How much of generically African-diasporic music, food, language and aesthetics is specifically Yoruba-derived, separating demonstrated retention from plausible resemblance and naming the overclaims common in popular writing.

Guide to the eight files on the farms, kitchens, dishes, drinks, ritual food practice, markets, and diaspora afterlife of Yoruba cuisine, and the order to read them in.

The core Yoruba dishes eaten day to day, the swallows, soups, legume preparations, and tuber pottages, their regional identities and how they are actually eaten together.

The fermented condiments, palm oil, pepper complex, and salt that make up the flavor architecture underneath Yoruba soups and stews, and how ritual food practice sorts fats and seasonings by which òrìṣà they serve.

How Yoruba dishes such as akara and moin-moin became acaraje and other Atlantic-world foods, and how the sacred kitchens of Candomble and Lucumi keep them alive today, from Bahian street vendors to Michelin-starred restaurants in London.

A systematic breakdown of canonical Yoruba swallow foods, detailing their botanical origins, processing technologies, culinary roles, and common misidentifications.