What a fascinating read, Liza. Food culture is so intricately woven into identity—I've seen it in migrants in Australia where traditional ways of growing and making food are deeply embedded into families (Greeks and Italians in my experience.) The simple introduction of something"modern" doesn't make traditions something "less", instead showing how people change and adapt their ways of doing everyday tasks.
I started thinking about when the potato was introduced to Europe and how it changed the way people ate in so many places including Finland where they pretty much eat potato with every meal.
Very interesting Liza! I was very struck by the use of Maggi cubes in Ghanaian cooking on my fieldwork trips and had always wondered how it became so central. I have some answers now!
Thank you for this! I lived in Niger for 6 years in the early ‘90s & was never a fan of the Magi flavor. A plastic cup of hot Milo & lait sucre, something I only ever got while on a field trip, that was my favorite thing!
Thank you for reading Gillian. Niger in the early 1990s must’ve been quite a place. Dunking a fresh buttered baguette into a hot bowl of café au lait sucré is a fond memory from my first years in Burkina too.
I forgot to comment on this Liza. I read it in the go on the Dubai metro adding more international spice to the cooking pot 😂 I love the way maggi has become central to these dishes for many. I also love that touch of international/modernity which helps to question the old stereotypes that still exist of west africa. I think its a great route into showing a more true to life version of culture and ideas in a part of the world that is so often known through outdated stereotypes.
Thank you for reading and commenting, Catriona. I am worried about the negative health impact that this over use of Maggi has in global cuisine. Nestle apparently committed to making healthier bouillon cubes, but I wonder what that really means.
that’s such a fascinating read ! i can only concours to your observation. When i was living in Paris i got invited to cook with an african friend ( we were both in our 30) soma accras and fish stew - with her own family recipes. it was the first time i ventured into african cooking. The taste was amazing but we did not need any special spice or ingredients ( except of palm oil ), we did use bouillon cube.
What a fascinating read, Liza. Food culture is so intricately woven into identity—I've seen it in migrants in Australia where traditional ways of growing and making food are deeply embedded into families (Greeks and Italians in my experience.) The simple introduction of something"modern" doesn't make traditions something "less", instead showing how people change and adapt their ways of doing everyday tasks.
Thank you for reading, Lisa. And a big yes on the connection between food and identity.
I started thinking about when the potato was introduced to Europe and how it changed the way people ate in so many places including Finland where they pretty much eat potato with every meal.
In Sweden too, potatisar are revered almost religiously.
Very interesting Liza! I was very struck by the use of Maggi cubes in Ghanaian cooking on my fieldwork trips and had always wondered how it became so central. I have some answers now!
Thank you for this! I lived in Niger for 6 years in the early ‘90s & was never a fan of the Magi flavor. A plastic cup of hot Milo & lait sucre, something I only ever got while on a field trip, that was my favorite thing!
Thank you for reading Gillian. Niger in the early 1990s must’ve been quite a place. Dunking a fresh buttered baguette into a hot bowl of café au lait sucré is a fond memory from my first years in Burkina too.
I forgot to comment on this Liza. I read it in the go on the Dubai metro adding more international spice to the cooking pot 😂 I love the way maggi has become central to these dishes for many. I also love that touch of international/modernity which helps to question the old stereotypes that still exist of west africa. I think its a great route into showing a more true to life version of culture and ideas in a part of the world that is so often known through outdated stereotypes.
Thank you for reading and commenting, Catriona. I am worried about the negative health impact that this over use of Maggi has in global cuisine. Nestle apparently committed to making healthier bouillon cubes, but I wonder what that really means.
So interesting and well written highlighting the adaptability of humans.
that’s such a fascinating read ! i can only concours to your observation. When i was living in Paris i got invited to cook with an african friend ( we were both in our 30) soma accras and fish stew - with her own family recipes. it was the first time i ventured into african cooking. The taste was amazing but we did not need any special spice or ingredients ( except of palm oil ), we did use bouillon cube.