We are in Dakar, safe, sound and rested. Work has begun rather unofficially in between adjusting to the weather and the local scheduling. I had no idea that people could be as excited about this project as I am. I have people telling me how important it is for development both economic and social for people to know this history of food. So I guess I should say I have decided to focus on Ceebu jen, because it is what I know. I have an entire Barnard thesis worth of research under my belt so its natural to continue to develop the work. I have also commited myself to work on the history of food in West Africa, whether that be in text or film no one knows as yet. The history and development of Cheb and the culture around it seem like a very good start.
I will soon begin to post pictures of the many variations of Cheb that we encounter: I am hoping Cheb will be an avenue into the lives of local women.
a bientot
About Me
- Lobuhle of Khandja Kalabash
- afrofeminist! head chef and owner of Khandja Kalabash a Harlem based boutique culinary firm, specialising in afro-fusion cooking and the preservation, appreciation and proliferation of African culinary practices & cuisines. she believes food is connected to every essential part of the human experience, and is a candid way of expressing LOVE.
No comments:
Post a Comment