foodbriefs
Topic

Slavery

The institution the modern economy was partly built on.

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Worth it in part 403
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Food history 350Cooking 89The food industry 79Street food 70Fermentation 68Spices 44Colonialism 31Japan 28All 91 topics →
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1:14

Feijoada

A bean-and-meat stew served across the Portuguese-speaking world, with regional variations in beans, meats, and accompaniments.
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1:14

Jambalaya

A savory Louisiana rice dish with African, Spanish, and French roots, built around meat or seafood, vegetables, rice, and spices.
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1:12

Waakye

A Ghanaian dish of rice and beans cooked together with sorghum leaves and powdered limestone, yielding a red hue and distinct flavor.

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1:01

Açai bowl

A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.
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1:15

Acarajé

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.
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1:05

Adana kebabı

A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.
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1:11

Ají de gallina

A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.