An Addendum: Five cuisines we need in C-U
Firstly, thanks to the editors at Smile Politely writing this article Five cuisines we need in C-U. I've lived in Champaign since 2011 and I appreciate a range of cuisines and palates. However, when I think of all of the food I've eaten (and it's a lot) and which of those cuisines take me to the upper room, it is not the five cuisines you mentioned. And that's no shade, because I love Mediterranean/Middle Eastern/North African food. But if someone asked me that question (and I know you didn't), I'd add the following necessary cuisines that are missing from Chambana (in the following order).
"Injera" by Pen Waggener is licensed under CC BY-NC-SA 2.0
1. Ethiopian - because lentils, greens, and tibs is manna from heaven. Shout out to Tesfaye who has been sharing little hints of Ethiopian food at Common Ground Co-op during the cooking classes. And that sour but delightful injera that soaks up all the juicy flavor of what you're eating! Ethiopian is one cuisine that everyone is required to try before you die.
"Kale and Smoked Salmon Jollof" by Pearlsa is licensed under CC BY-NC 2.0
2. West African (Nigerian/Ghanain) - because jollof (regardless of who made it first) is amazingly delicious. Eat some ofada stew and spinach stew - dishes that are based in meat and stockfish - and tell me your life didn't change for the better!
"File:Mofongo en Kaplash Cuchifritos Coney Island.jpg" by Jason Lam is licensed under CC BY-SA 2.0
3. Puerto Rican - because it's everything you want that you wish you could have on a regular basis. Boricuas have been making it do what it do for ages and the food is drenched in flavor. So much so that you might not ever want to eat rice the way you normally make it again. Arroz con damn near anything is bomb! And the grilled pork, the empanadas, and the sweet bread. Let me count the ways that the people of Puerto Rico prepare plantains! I won't actually count because it's that many.
"Haili's Hawaiian Foods" by hawaii is licensed under CC BY-NC-ND 2.0
4. Hawaiian - I've eaten at a Hawaiian restaurant (not in Hawaii) but in California and my mouth squirted. Fantastic pork that's sweet, savory, and saucy. The layering of seafood and vegetables could easily make you forget that you live in the cornfields. Just good!
"Collard Greens 09" by Key West Wedding Photography is licensed under CC BY 2.0
5. Black Soul Food. Last but not least is the food I grew up on. It's the ingenuity of people who were abused, torn, and tattered away from their home lands to help make American the great economic power that it currently is. (Yes, I'm talking about slavery!) It's the endurance of hope. It's the scraps and leftovers. It's the celebration food. It's family reunions. It's at the root of every Thanksgiving dinner I ever attended. Salted meats. Cornbread (or cornbread patties). Mac n cheese. Pie. And more pie. All the greens - kale, collard, turnip, mustard, cabbage. Or as my grandma likes to call 'em "integrated greens." This food needs no elevation. It's historical and always contemporary. It has no other name than its essence... soul...food.
--CIXgod










