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The Black History of Food (1) Cornbread ,Conkies and Cooking

Wed, 3 March 2021 18:30 – 20:30 GMT

The Black history of cornmeal/maize and its uses as food in West Africa, the Caribbean and North and South America. 

Dishes with different names but the same composition can be found across the African diaspora. From Brazil to Puerto Rico, Jamaica to Barbados, Brixton to Alabama there is a hidden Black history in food and its preparation. In this interactive online session we will cover:

  • How African cooking culture was maintained against the odds
  • Food as resistance, survival secrets
  • Conkies, Kenkes, Payme and Pasteles, Dukoonoo what are they?
  • The African female warrior connection
  • Cornbread as ‘Soul food’
  • Bajan ‘Cou cou’ , Jamaican Tie a Leaf
  • How to make cornrbread demonstration

This is an online event the link will be sent to one hour before the start please check your JUNK mail. First sample of series of paid online and physical food events throughout 2021

About the Speaker

Elaine Buchanan has twenty years of work experience within the hospitality sector, having established and run two eateries and a community cafe in Wandsworth. She worked for three years as chef and head of hospitality at the Black Cultural Archives in Brixton, where she also ran a successful course on the connections between the foods of continental Africa and the African Diaspora. Having completed her Masters in the History of Africa and the African Diaspora, she will be embarking on her Doctoral Research in 2121. She is also published author of a short Christmas story called The Tale of Rasta Claus and Santa Claus and plans further children’s stories under the title ‘The Uncle and Auntie Man Dem’ series with the first one due out early next year in honour of the Windrush generation. For further information email: team@junopenarts.com.

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