Directed by Roger Ross Williams
The series kicks off in Benin with Stephen and Dr. Harris exploring the Dantokpa open-air market, talking through the diasporic pantry that made its way through the middle passage to the US. There is a beautiful synergy to Dr. Harris guiding Stephen and passing on her wisdom in a tender and profoundly spiritual way. Her work has given the world a cultural and culinary grounding that we feel through Stephen exploring and absorbing the art and culture and communities that Black ancestors would have come from in a profound and tangible exercise in Sankofa.
Locations:
Cotonou, Benin - modern port city. West African port of departure
Dan-Tokpa Market, the largest open-air market in West Africa
Saveurs Du Benin - Valerie Vinakpon Chef/ Owner
Chill N’Grill - Sedjro Ahouansou Chef/Owner
Abomey, Benin - an interior village where enslaved would have been walked from
Ganvie, Benin - water village. site for freedom for enslaved people. think sea islands off sc ga and fl for reference.
Ouidah, Benin - site of beginning for the middle passage.
Episode Subjects:
Dr. Jessica B. Harris, Author High on the Hog, culinary historian, journalist.
Valerie Vinakpon Writer, Owner/Executive Chef Saveurs Du Benin Cotonou Benin
Karelle Vignon-Vullierme, Food Blogger
Sedjro Ahouansou, Owner/Executive Chef Chill N’ Grill Cotonou Benin
Eric Kiki, tour guide Ganvie native
Romuald Hazoume, Artists
Episode Reading:
For this episode, you should read chapters 1 & 2 of High on the Hog. Dr. Harris uses these chapters to share her thoughts on the power of diaspora and the experience of the foodways, cultural language, and relevant geography of West Africa. She also contextualizes the middle passage and lifts up the direct links from West Africa to the American south that the transatlantic slave trade created. As mentioned earlier, the series only covers the first half of the book, so keep in mind you’re reading can continue with her extensive bibliography throughout.
Additional Materials:
The Cooking Gene by Michael Twitty
Aesthetic Vibes:
Episode Menu:
Omo Tuo (Rice Croquette) with Tomato Jam
Lamb Suya with Groundnut Gremolata
Fried Snapper with Red Palm Aoli
Grilled Okra with Blistered Pepper Sauce
Plantain Fufu with Peanut sauce
Coconut Pannacotta with Pineapple compote
Palm Wine Cocktail