Volume 6 - December Ethnicities Magazine

As a chef I have a great responsibility, I want to honor
our history and our ancestors through the kitchen and
at the same time I would like to improve the quality of
our gastronomy, which not only fills our stomach and
makes our soul happy, but also makes our body happy
- in the medium and long term.
HOW TO ACHIEVE IT?
We have to rethink many concepts, research, practice,
unlearn and learn. All this is happening in front of
us at this very moment. A part of the Afro culinary
movement of this generation seems to be intermittently
looking for a way to become healthier, less
processed and with the same flavor.
Pork rib sous.
In my personal opinion, the future and competitiveness
of our culinary legacy will be to be open to
receive new information of validity, to experiment and
look for alternatives to what for hundreds of years our
peoples have conceptualized as “good food”.
This is where the concept of “afro-finger-food” takes
on a lot of relevance in allowing us to present our
food in smaller portions with fine finishes and for the
personal motivation of each chef of using ingredients
of much better quality.
I believe in the constant evolution of our consciousness
and in confronting what we believe as truths with
other realities to have a better focus. It is a personal
path that becomes a familiar path and why not in the
way of cultural growth for the community.
Only time will tell us that both “afro” can become the
“finger-food” and turn how healthy and full of flavor is
that union.
Mini shrimp empanadas with curry and coconut.
It will dawn and we’ll see.
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