Tare Muke is a campaign being led by the Boston University Niger Alumni Association (BUNAN). It is a fundraising effort for former employees of the BU Niger program who lost their jobs with the termination of the Boston University program in Niger. In the future BUNAN also hopes to find ways to foster more long term relationships with Niger, despite having lost this program. You can find out more and contribute (whether with your money or ideas) at taremuke.wordpress.com.
Though Africa is often associated with famine, the continent has a rich food history that few outsiders understand. Today, as part of our occasional series Food Mondays, Worldview takes a look at the history of African food with James McCann, author of Stirring the Pot: A History of African Cuisine.
In his book, James uses African cuisine as a lens to explore the continent on a deep, cultural level. He tackles a whole array of foods — including New World imports that were integrated into Africa like maize, hot peppers, cassava and plantains, as well as modern dishes that have roots in Africa like jambalaya, Cuban rice and beans, and African American soul food. The influence of Africa’s food, he argues, can be felt in kitchens around the globe.