When the duo behind the Houston restaurant Bludorn took a pilgrimage to Senegal, they brought back a new definition of hospitality—and an appreciation for the flavors of home.
, a hearty Senegalese one-pot number with fish and rice, when our host Cherif Mbodji asked what home meant to each of us. We all munched silently, considering the question. Someone responded that home was wherever family was; another said it was a sense of security that he carried with him. Though Mbodji himself never answered, I wondered if being here, back in his home country of Senegal after three years away, had spurred this introspection.
also made their way across the Atlantic through the transatlantic slave trade—eventually becoming staple foods throughout the Southern United States.For many enslaved people, food offered a link back to their homeland. Seeds they planted in personal garden plots allowed them to cook familiar dishes, which they often adapted with available ingredients.
After we all went our separate ways and returned home to the States, Mbodji and I caught up over the phone. He mentioned that whenever he brings guests to Senegal, the days leading up to the trip are tinged with some apprehension. “It’s difficult to describe what Senegal looks like to someone who’s never been there.
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