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Steamed Cabbage.

or thieboudienne, although we honor our mother dishes just as we honor our connections to all of the things that came before us and that we carry with us today.Tomato perloo, pilau, or pilaf (depending on where you're from) is the truest way to describe this dish.. Red rice is home..

It's the result of hundreds of years perfecting the one-pot dish, passing it down more often than not, from one woman to another.Red rice is home.It's fish fries and family.

Sunday suppers with vast spreads of food across the table—greens and cornbread, macaroni and cheese, okra and tomatoes, white rice too—and plenty of hands to pass around the dishes.It's a meal not easily made for one or two; it's meant to be shared like it was shared with us from our ancestors in West Africa who carried on their knowledge of growing rice and growing American civilizations.

They took an ingredient they knew, and without their native red palm oil, they used the tomatoes the Spanish introduced to their diets and created something of their own.. READ:.

It took me years to finally perfect my red rice recipe; no one person in particular taught me.But pickles are just the start.

The broader rise of fermented and sour flavors is reshaping what people reach for when they crave something bold.As highlighted in multiple.

2025 trend reports., tangy, fermented notes are appearing everywhere—from kimchi butter on restaurant menus to koji-marinated meats, shrubs, and sour beers.