The Amazing Foods Of Africa with Dr. Tyner
Introduction
Exploring the world and enjoyment of African Foods was the name of the game in today’s event. Minnesota’s spring weather is starting to peek through the clouds as you start to hear more birds chirping in the morning- it was a good day for Leaders are Readers as the event focused on the plethora of African Foods. Of course, Dr. Tyner is leading the way in storytelling and gives us a glimpse of why she wrote this book.
What inspired you to write this book for young readers?
Dr. Tyner: “I wanted to inspire and connect young readers to the world. Sometimes we say this in passing to encourage our youth to become global citizens but that’s truly about activating a lifestyle of connection, a lifestyle of shared humanity, our common destiny. We then must ponder: how can we truly come together in meaningful ways by ensuring that we have connectivity?
And that connectivity starts with culture and food! We build connection, we share love, we share hope, but it starts with food. Sharing food offers a place where we can sit at the table and lay our defenses down & be vulnerable. We can connect with a simple inquiry, ‘Hey, have you tried this before?’ It is an opportunity to share: this is my culture, my history, try this, these are my cherished memories. Through these conversations, we create connectivity through food.”
What’s one amazing food from Africa that surprises people?
Dr. Tyner: “One food that surprises me is: O for Okra! I didn’t know my family’s history of growing okra. I remember my grandmother talking about growing okra; how fast it grew, how nutritious it was. I didn’t understand the nutritional value of okra until I saw it at the co-op. People were eating dried Okra chips, and my grandmother laughed and questioned: ‘Why would you all pay $15 a pound, when I can get you an abundance of okra, free in Mississippi?’
Okra had to be introduced to me. My grandmother told me, “We ate so much okra, that’s all we ate! Okra for stew, fried okra, and even okra for breakfast. Okra for everything! Okra is a gift from West Africa. It is integral to African dishes, and it can be cooked in many different ways.
Another favorite letter from the book is: P for Plantains. Plantains are an important staple in most African meals. Of course, I love it fried, boiled, smashed, and steamed. It is a great side dish incorporated in the experience.”
Is there a fun fact about a dish or ingredient in the book you'd love everyone to know?
Dr. Tyner: “There’s a few: Beans! There are many different ways that people make beans across the continent. While in Ghana, I had to learn about Waakye. It was a delicious new way to enjoy black eyed peas. I felt a connection right away since I grew up eating black eyed peas routinely. My mother makes them to celebrate the New Year; to bring good luck into the upcoming year. The power of this letter B for Beans is immense. There are more than 50 types of bean dishes that are made and eaten all over the continent of Africa. Beans are essential to Africa.
For me, I love lentils as well. Lentils are high in protein and can serve as a main entree. Sometimes, we think about it as just a side but when paired with rice, you have a full meal. Another letter that I love is J for Jollof Rice! People compete and get serious about Jollof rice. Jollof Rice is a popular dish across West Africa. There are competitions for the best Jollof from all around the world. Which country should be the winner? My brother would say from Senegal, someone else would say Liberia, another would say Ghana, or Sierra Leone, the competition is fierce! The reality of it is: Jollof is customized to the region, which in turn shapes the experience. No matter which version you try, it is exceptional.”
How does food help tell the story of Africa’s cultural history?
Dr. Tyner: “The richness of it. Food is an invitation to understand; 54 countries on the continent. Going back to the example: Jollof. Jollof looks dramatically different in each Western country. But are the roots the same? Yes, the tomato and peppers are essential. The roots are the same, but the flare of the culture differs- that’s the beauty of Mama Africa. There’s not one experience, there’s not one story. But once we bring them all together, we have this rich tapestry that makes you say: the world evolved from Africa. What does that really mean? It means that Africa is a foundation of history, therefore African food has to be innovative and creative because the culinary experience started there.”
Were there any stories or foods that were especially meaningful for you to include?
Dr. Tyner: “S, which stands for Stew: Stew is the main style of cooking across West Africa. Stew is made up of meats, vegetables, and fresh spices. One day, grandma made this stew out of smoked fish with some fufu on the side. It was a flavorful treat. You can leave me in Ghana while I enjoy Grandma’s stews. I will never leave. Stews are important, they are all the richness of flavors coming together as a delight.
The foods are one piece, but beverages are another. My favorite beverage is Bissap. It’s made out of the hibiscus flower, mixed with ginger, and fresh spices are added. It’s a healthy, powerful antioxidant beverage.
Can you imagine organic foods by default? When in Africa, I’m not searching for it, but everything I receive is farm to table. Healthy living is part of the experience.
This summer, I am excited to learn how to make new dishes that reflect the amazing foods of Africa. Always remember, we carry culture with us and through us. Food shapes and enriches our cultural experiences.”
The very best food experience is right in our backyard. Minnesota is known for its food culture. It shows us how each culture is unique and different in their own way. Food is a way to connect and intersect communities, it is truly a way to bring all of us together, to enjoy a piece of culture. It's a sense of belonging, knowing we get to enjoy a delightful meal. So, go out there and try new experiences!