Chop Bar this year had many exciting and memorable moments: a dance off battle initiated by host and travel influencer Jessica Nabongo, live painting by Dunnie O, our “spice” t-shirt made waves in our Chop Shop marketplace, yummy bites from Chef Hiyaw, and of course our crafted cocktail, The DC Dawa, a crowd favorite!
African cuisine is among some of the easiest food around the world to veganize due to the fresh produce, hearty grains, and fragrant spices that make up many traditional dishes. Soups, stews, and other dishes with animal products left out or swapped with plant based alternatives can stand up to traditional dishes without sacrificing taste. Here are vegan dishes from various countries in Africa.
Women’s History Month (March) is a time to reflect on the many contributions of women worldwide in various sectors. The culinary industry is currently bursting with talented black women who are giving a boost to much needed diversity in the field. During each day this month, we’re celebrating Black women who are adding their imprint to the food world. From chefs to food bloggers and culinary historians, these 31 Black women are shaking things up through food in their respective lanes.
When it comes to Nairobi’s food scene, food enthusiast and vlogger, Mandi Sarro is always on top of what’s hot. The dynamic foodie, is known for sharing meals through videos that she has popularized through posts on social media. We sat down with Sarro over food and drinks at one of her favorite restaurants in Nairobi, Nyama Mama, for a discussion on food and the business of food on social media. She shared the lessons she’s learned on building her brand.
We are excited to announce that our 2017 Featured Chef is Chef Sean Streete, a Jamaican born and Trinidadian raised, native of San Francisco, California. As a part of the selection process, Chef Streete’s tasting menu reflected his Jamaican and Trinidadian upbringing while incorporating innovative dining techniques within each dish. From the nostalgic feels of jerk chicken to escovitch fish, Chef Streete’s menu left us wanting to know more about his passion for food and cooking.
Dine Diaspora landed in Ghana just in time for the one of the most anticipated events held in Accra -The Chale Wote Street Art Festival. This year’s event, held from August 14th to 20th in Accra’s Jamestown neighborhood drew crowds of diverse people eager to see and experience the wide array of alternative artistic expression. The event promotes different types of art, from music and performance art, to visual art, and provides an opportunity to showcase Ghana’s local artist as well as international artists.
On Sunday, July 30, 2017, Dine Diaspora hosted its 2nd annual Chop Bar in Washington, DC. The event which is inspired by makeshift restaurants throughout West Africa, celebrated global cuisine with a vibrant flair. Featuring a tasting menu curated by Executive Chef at the Smithsonian National Museum of African American History and Culture, Chef Jerome Grant, guest enjoyed dishes inspired by his African-American, Filipino, and Caribbean heritage. From Smoked Chesapeake Blue Catfish to a Cassava Cake, each dish was meticulously plated to look as beautiful as it tasted.
The Leisure Hour is a time of relaxation and reflection combined with music, conversation, and food. The three founding men have a friendship that dates back to their undergraduate days at Davidson College and their bond is evident with their effortless teamwork and communication. On a sunny Sunday, they decide on a cozy location (one of their homes), curate a brunch menu and a playlist that is hard to sit still to. After brunch, the podcast recording follows, and let’s just say no topic is off the table!
From the Foodways Exhibit within the Cultural Expression Exhibition, Dr. Hyppolite shared insights on the rich food history that is showcased at the museum , which is currently the most visited museum in the world and will soon be seeing its one millionth visitor. Throughout the evening, Dr. Hyppolite dropped gems about Black food history that made us proud and eager to learn more.