Triangular Traded Spices

Saturdays are for experimenting in the kitchen! 🧑‍🍳

What new recipes are you trying today? Add a dash of Viagem to your dish for an adventurous twist. Share your creations with us!

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Recycled article/recipe from 3 yrs ago. That USA Today decide to put again becausee its Black History Month.

So i might as well share again too… 🤪

Black History Month recipe a day: Ghanaian Red Red Red Red is a stew of cowpeas in a tomato-red base cooked with palm oil, smoked fish, crab and a heap of spices. It's a Black history lesson in a bowl.

https://carolinas.eater.com/2022/3/16/22981400/2022-james-beard-awards-finalists-carolinas

Here Are the 2022 James Beard Awards Restaurant and Chef Finalists for the Carolinas Congrats to all the finalists

Repost from
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When Cleophus Hethington met chef John Fleer, the owner of Asheville's Benne on Eagle, he told him of an Ethiopian proverb: "Yameftehay guday, chewna berbere lay," or, "A solution lies in salt and spice."

His upbringing in Miami and his travels around the world while in the Navy have brought to Benne a whole new take on African diasporic food. With salt and spices, but mostly the latter, traces the worldwide trade routes along which coffee, spices and enslaved human beings were trafficked.

Hethington has brought with him to Asheville his own pocketful of magic and traditions, including his own spice blends under his Triangular Traded Spices label. The name is a nod to those brutal trade routes where humans were treated as commodities.

Hethington created in 2019 as a way to gain access to African spices not readily available. In his Viagem blend, Portuguese for "voyage," are West Indian grains of paradise and tart amchur, made with green mango. Le Courage is blended with Grains of Selim, the African pepper pods used widely in countries including Ghana.

It's the latter that lends flavor to Hethington's Ghanian Red Red, now on the menu at Benne on Eagle with an Appalachian twist: smoked local trout.

Read more and get the Red Red recipe at the link in bio.