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Article: Hearth and heritage _ West African cooking.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- February 25, 2002
- Author:
CopyrightCOPYRIGHT 2002 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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She was there for only four years in the 1970s, but the food she sampled in West Africa became a lifelong passion.
Gladys Quita Richardson, 81, spent years perfecting the flavors she loves, and recently authored a cookbook of delicacies that captures West Africa's spicy, equatorial flavors.
The foods _ from rices to greens to soups _ come from Liberia, Sierra Leone, Senegal and Guinea, and have been woven into American and especially Southern American cooking for centuries, a living celebration of black history.
While South Africa is most known for its wines, herbs, brandy, "biltong" or cured venison, and Northern and Eastern Africa are heavy ...