The Soul of Food 2022 Session 1: Jamaican Liberation & Foodways
So much gratitude for everyone who showed up and out to cook and share space as we honored the liberatory movement work of maroons and other Black & Indigenous organizers of Jamaica who worked towards its independence from British colonial rule (August 6th 1962).
We followed chef Pat Marrett of @spanishtownkitchen to prepare callaloo, bammy, and grater cake to celebrate the Afro & Indigenous crops and dishes of the island.
The Soul of Food Session #2: Black Farming & Culinary Technologies of the South is happening Thursday September 15th, 2022 @5:30-8pm at Phoenix Community Garden. Registration is available here!
Workshop attendees chopping, dicing, mixing and mincing towards a communal meal.
Grating cassava for bammy cakes.
Participants frying up the cassava bammy cakes.
Workshop participants chopping up callaloo for callaloo and saltfish, we also made an all-veggie version that used hearts of palm instead of saltfish.
So much callaloo to prep!
Getting the veggies in the pots!
Using plant based dye to make coconut grater cake.
Fried Bammy and Callaloo & Saltfish
You can also learn more about maroons below and, if you want to learn more about other Afro-Indigenous foodways, book reviews, and more check us out on our tik tok here.
