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The World Cup Through the Lens of Food Part 2

Waakye (rice and beans) with fried red snapper and plantain, served with a rich tomato gravy plus hot Ghanaian pepper sauce called shito(photo Courtesy of Aku's Kitchen, 5938 Chestnut Street, Philadelphia) recipes below 
The teams from Africa and the Americas in this years World Cup have rice and beans dishes in common.  “In all rice lands such as Africa, rice dishes have long existed,” writes the pioneering food historian Karen Hess. “Everywhere slave traders imported Africans in large numbers” Brazil, Colombia, Uruguay, Argentina, Costa, Rica, and Honduras, the African developed unique rice and beans dishes. Slaveholders supported its development because rice and beans “provided their slaves with a cheap, filling, nutritious food, food for which the supplies could be grown by the slaves on a sustenance basis,” concludes Hess. Pieter de Marees’ history of Guinea published in 1602 provides one of the earliest detailed travel accounts of pre-colonial Ghana. He tells us that the people there historically eat “many kinds of Beans and Peas” which they cook …in Palm Oil, producing an excellent food, which is very nutritious.” 

Waakye/ Ghana Style Rice and Beans: http://www.africanfoods.co.uk/waakye.html

Vegan version of Waakye/Ghana Style Rice and

Rice and Beans and Peas and Rice Stories:

West African Foodways and Recipes: http://www.foodasalens.com/search?q=West+Africa

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BBC World Cup Coverage 2014: http://www.bbc.co.uk/programmes/p01yy9bc

The World Cup Through the Lens of Food Part 3

The World Cup Through the Lens of Food Part 1