A conversation moderated by Chef-in-Residence Jocelyn Jackson with chef authors Alexander Smalls and Nina Oduro about their recently published cookbook, The Contemporary African Kitchen, that takes the reader and home cook to every corner of the continent. The book contains flavors and stories from over 30 chefs that express the current movement that is African cooking, including Chef Pierre Thiam. Small bites inspired by the book will be served by Chef Sitalbanat Muktari of That Hausa Vegan.

‍

Join us for a dynamic and interactive talk followed by small bites inspired by the book.

‍

About the Book:

‍

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

‍

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

‍

Discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

‍

‍

The Contemporary African Kitchen will be for sale in the MoAD bookstore and the program will include a book signing.

‍

‍

‍

Alexander Smalls (@asmalls777) is a James Beard Award winning chef, author, and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the founder of the African food hall Alkebulan in Dubai, which showcases the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. His previous publications include Meals, Music & Muses, Between Harlem & Heaven, and Grace the Table. He lives in New York City.

‍

‍

Nina Oduro (@ninaoduro) is an entrepreneur, writer, and inclusion strategist. As co-founder and CEO of Dine Diaspora, she connects people and brands to African diaspora food culture. Her accolades include recognition as a 2020 Change-maker in Washington, D.C.’s Food System by Washington City Paper, and an honoree in the Future of Ghana’s 30 under 30. She lives in Washington, D.C.

‍

‍

Pierre Thiam (@chefpierrethiam) is a celebrated chef, restaurateur,award-winning cookbook author, and entrepreneur. Born and raised in Senegal, heis known for his innovative cooking style, at once modern and eclectic yetrooted in the rich culinary traditions of West Africa. His critically acclaimedNew York restaurants Teranga, located in Harlem and in Midtown Manhattan,introduce healthy fast casual fare directly sourced from farmers in WestAfrica. He is the founder of Yolélé, which distributes African food products acrossthe USA, introducing such ingredients like Fonio, a resilient and nutritiousancient grain from the Sahel region of West Africa.

‍

‍

Jocelyn Jackson (@justuskitchen) is an award-winning chef, artist, teacher, and activist who was raised on the Kansas plains by a Tuskegee Airman and the first Black woman to run for mayor in Wichita. Jocelyn has been a professional cook for over 12 years. She spoke on the principles of community nourishment at Court Bouillon in Southern France, and was part of the team that presented the inaugural Diaspora Dinner at MoAD. She is the founder of JUSTUS Kitchen and the co-founder of People’s Kitchen Collective (PKC). Both organizations serve to center the lived experience and liberation of Black and brown peoples using food, art, and social justice as vehicles for change.

‍

‍

‍

That Hausa Vegan is a brand that tells a reclaiming story of Sitalbanat Muktari as a Hausa woman exploring healthier relationships to food by way of unlearning and recreating classic cuisines in Northern Nigerian culture.

‍

Sitalbanat Muktari (@thathausavegan) is a Nigerian American chef whose vision is to introduce Hausa food and culture to the world, and to embark on a healing journey through food and find resolution around living with chronic pain.
Growing up, Sital’s engagement in the kitchen started at the young age of five, helping her mother prepare fresh baby food for her siblings. As a young woman, some of her responsibilities included cooking meals for what quickly became a nuclear family of eight.

‍

At home, Sital grew up on signature Nigerian and Hausa dishes like Tuwo da miyan kuka (baobab), jollof rice, Acca (fonio), zogale (moringa) and Patte (porridge) that are prepared on the weekend, as a family.  Her mother would do a market run, which was a bargaining lesson in itself for the best produce, returning with baskets of tomatoes, tatashe, onions, and greens. These ingredients formed the base of stews and roux that would be used throughout the month.

‍

Sital is excited to bring Hausa food to the Diaspora, and is very grateful to Oakland Bloom for the opportunity to reimagine and showcase authentic Hausa food.

‍

‍

The Chef-in-Residence program is made possible by the generous support of Kaiser Permanente

‍

‍

‍