Howard Conyers, a South Carolina native who moved to New Orleans, is organizing a dinner in NOLA that celebrates two cultures derived from West Africa – the Gullah and Creole. When he moved to NOLA, he realized how similar the food was to what he ate back home. He accredits the similarities to the influence enslaved Africans had on the food we eat today.
Conyers notes some differences in the culture, one being that Creole has additional influences from the French and the Spanish, whereas Gullah “is more purely West African influenced.” He thinks understanding where food really comes from and it’s history is important, especially since most people aren’t aware of the kind of influence enslaved Africans had on Southern cuisine.
He believes that food can help cross culture lines and bring people together.
He’ll have a chance to do just that at his “From the Low Country to the Bayou” dinner on Sept. 4th at the Southern Food and Beverage Museum in New Orleans. Guests will have the opportunity to try a number of dishes, including goat that Nigerian chef Tunde Wey will roast whole. Other dishes include pig, okra, maque choux, cala and boudin.
Learn more about the dinner here.