Within the new MTC Taste the World challenge about the Gullah-Gheechee culture and the red rice that characterizes its gastronomic specificity, I reproduced In my previous post the original basic recipe, where I reasoned about its red color: it’s also called Mulatto rice for the brown color due to tomato but in a great part also to the roasting of the vegetables and the bacon sizzling fat. Each Gullah family obviously has its own recipe: some prefer it beautiful red and fragrant with tomatoes, others are interested in a more complex flavor and less to a pronounced color, so that the tomato is there but not as the main star. Once discovered that Alessandra ties the dish very much to its African origins, and consequently to jollof rice and thieboudienne, while I dedicated myself to deepening its evolution in America, I decided not to research here Gullahs' ancient culinary ties with their Motherland, which are however investigated by many other participants, but to find lega
Amo storia e geografia del cibo, tra le altre cose. Così viaggio attraverso il mondo e dentro me stessa. Assaggiare mi fa sapere con cuore e palato, ancora prima di capire con la testa.