How Sweet It Is
By Emma Waverman and Eshun Mott
THIS SWEET POTATO SOUP GETS AN UNUSUAL PAIRING FOR A RICH, NUTTY FLAVOUR
SOME OF THE WORLD’S HOPES FOR AFRICA are resting on the lowly sweet potato. Long a staple in many African diets, sweet potatoes are the world’s seventh largest crop. The white starchy sweet potato indigenous to Africa, however, pales in comparison [...]...read more
Herbes de Provence
By Emma Waverman and Eshun Mott
Walking along Provence’s back roads on a summer’s day you can’t get away from the scents of lavender and wild thyme. Passing by a kitchen so tantalizing with smells of fresh herbs on the grill, it’s enough to make us brave some bad French just for a small bite. Using a dried herb blend called [...]...read more
Posh Spice
By Don Douloff
Ginger is one of the world’s great seasonings boasting a flavour all its own, peppery and subtly sweet, and an equally...read more
Soy Delicious
By Don Douloff
Soy sauce wears many hats. It boosts the flavour of a bowl of steamed rice. It can jazz up soups and stir fries, or lend its salty, meaty tang to delicate sushi and sashimi...read more
Some Like it Hot
By Don Douloff
Adored by seekers of fire and spice, and loathed (and even feared) by everyone else, the chile pepper arouses intense love-it-or-hate-it passions...read more
Kernel of Truth
By Don Douloff
One of the most important cereal crops in the world, corn--or maize, as it’s also called--originated in Central and South America, likely the hybrid of a wild ancestor and a related plant called teosinte...read more
Loco for Coconut
By Don Douloff
Like blood pudding, sesame oil and black olives, coconut is a love-it-or-hate-it kind of food. Rich, subtly sweet and assertive, coconut’s flavour is as distinctive as it is irresistible...read more
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