Weekend reading and cooking: Afro-Vegan
Bryant Terry. Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed. Ten Speed Press, 2015.
The fabulous Bryant Terry has produced a terrific book on an unexpected topic. Who knew that classic African diaspora cooking—collards, grits, okra, and the like—could be just as delicious and just as culturally meaningful without including ingredients of animal origin.
In this book, he gives the also fabulous Jessica Harris “Permission to Speak,” which is what her Foreword is titled. Bryant, she says, “amply and ably demonstrates that he knows that food and culture are inseparable and that history is always there on the plate.”
This is a serious work of culinary skill. Bryant doesn’t make a big deal of his veganism. He just shows how to cook traditional foods, really well.
Prediction: This book will win prizes.