The Bassa people, who live in Cameroon's south, cut the bark into strips, then burn, crush and press it through a sieve until it's fine as gunpowder.
Bravo noted that this kind of food was likely to be shared at a granny's, an auntie's, even a hair salon in Chateau Rouge, reflecting its deep cultural roots.
Although people of African descent have long been present in Europe and the U.S., the dishes from much of the African continent have largely remained on culinary fringes.
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