When was your last spiritual encounter?
Were you in church? Were you sitting on a park bench? Were you laying in a hammock? Were you enjoying nature? Were you on a run?
My most recent spiritual encounter was in my
kitchen!
Today, Byron and I had just
returned from Tulsa, Oklahoma commemorating the 1921 Tulsa Race Massacre.
Immediately following church yesterday, we set off with our sons to Tulsa to
participate in some of the weekend activities with the Legacy Fest. To
see Black vendors, sample from Black food trucks, sway to Black music, listen
to Black spoken word, people watch beautiful Black people as we all thought
about the lives of Tulsans that were forever changed in 1921 was enlightening
and invigorating. It took us back to our Lower Manley Fridays at Spelman
College, when all the AUC came together. We were happy to share this
experience with our sons and to broadcast LIVE to our church family from
Greenwood.
We returned to Oklahoma City
early this afternoon to enjoy the rest of the day and prepare for the
week. Byron mentioned a food show on Netflix, and we decided to watch the
first episode. The name of the show is "High on the Hog: How African
American Cuisine Transformed America". The documentary story line is
about food, community, culture, and resiliency. It is narrated by Stephen Satterfield, who describes how American food culture has its roots
in African culture.
And when I tell you that I was
in tears by the end of the first episode...HONEY! Even now as I am
typing, I am full of emotion. Earlier this year, I had a DNA test to
discover my ancestral origins. I learned that I am 42.5% African: Yoruba People
(13.1%), Esan People (11.2%), Gambians (8.9%), Mende People (8.4%) and Luhya
People (0.9%). In the documentary today, they talked a lot about the
country of Benin, their culture and food traditions. I was immediately
intrigued because the Yoruba people could have originated from these countries:
Nigeria, Niger, Chad, Cameroon, BENIN, Togo, Ghana, Ivory Coast or
Portugal.
I was like..."yo, they are
talking about MY people". Satterfield interviewed one of his idols,
American culinary historian, professor, cookbook author and journalist, Jessica
B. Harris. Together they walked through the various markets of Benin
visiting food stands, clothing stands and talking with the natives about the
foods that were traditional to their people. Okra was mentioned as a
staple in Benin cuisine and how it made the journey to the Americas. She
dispelled the myth between the sweet potato and the yam. (Note to self:
we are buying sweet potatoes in the supermarket. If it does not look like a
hairy elephant's foot, it is not a yam.) As I watched them
discuss food and sample various delicacies, my stomach started to
growl.
What was intriguing about the
show was how they made the connection between the African people and American
cuisine. They talked about Abomey, Benin and the long dirt road that led many
of the Africans right into slave ships. Even today, that road is unpaved.
The gentleman being interviewed said that they had no idea that this road would
lead them either to their death or their enslavement. He also posited that you cannot
erase the past and walking that same road is a reminder of the ancestors who
traveled that way before. #goosebumps
Intermingled throughout the
episode was food, culture, and memory. It was impactful because it
demonstrated how African people showed resilience by bringing their food
traditions to America. For example, Byron used to tell me how Friday
night dinner was often fried fish and spaghetti in his family; to which I
always swore that those 2 things should NEVER go together. Oddly enough,
one of the meals highlighted was fried fish and some type of African dish that
was tomato-based. Satterfield mentioned that growing up in Georgia,
Sunday meals were fried fish and spaghetti that fed the community.
What, the what?! Byron was not
crazy after all. Ha!
Though the specific
tomato-based dish was not an American food tradition, the African palate
survived the journey. (We simply used an American substitute, but the sentiment
in the pairing was the same.) Another piece of African culture
survived! The final story was told where the Satterfield and Harris stood
on hallowed ground to venerate the ancestors. Below their feet, underneath a statue were the remains of those Africans who never made it to the ships.
They died right there at that port because they REFUSED to give in. Many Africans were brought to the port to await transfer and they were given
specific foods that were from their villages. The goal was to keep them eating
and full so they could maintain their energy to survive the journey.
Rather than giving in to the slave masters, many of them refused to eat. So,
they died right there... They practiced resistance even unto death!
#goosebumpsagain
I was moved to tears and got up
immediately to cook. I had no idea what I wanted, but I felt the urge to
connect to my heritage. Byron began to ask questions of what I was going to cook and I simply
informed him that I did not know, and could not take suggestions. I
just went to the pantry and refrigerator and was moved by the spirit as I pulled
out the onions, peppers, cabbage, okra, and pigeon peas. I was having a
spiritual encounter connecting my present to my past. When I saw the
frozen okra in the freezer, I immediately thought of Mommy and how she would
make okra patties for Daddy. (It was never for the kids; it was only for
Daddy; his own special treat.) But today, I was determined to feed my
husband with this meal. In complete silence, I created a meal that took
elements from my African heritage mixed with my own American traditions. I
tasted and seasoned until I was satisfied with each dish, as the flavors burst
in my mouth.
·
Pigeon
peas with tomatoes, seasoned with a medium yellow curry powder
·
Lightly
fried okra patties
The flavor profile was treacherous,
and I felt like I had grabbed my Benin ancestors and my own parents tradition to make the perfect meal. No bread and no meat, yet I was completely satisfied! (Byron liked it too.)
Today was a spiritual moment of
connection for me....
My past informed my present and
will ultimately influence my future. I learned to always be proud of
where I come from. I learned that refusing to give in is a sign of
resilience and resistance. I also learned that I could control the
narrative that will lead to better health decisions and a more sustainable
life.
Today, I met God in the kitchen!
Be mindful and open to each day's powerful lessons...
~Now walk it out!
