This is great. Thanks for sharing. I’ve wondered if West Africans tend to use Asian or American grown Asian varieties or if indigenous African varieties are still common. Carney’s book is excellent. Edda Fields-Black’s book is another incredible history of this topic.
Interesting read. I wish we had comparative pictures of the other kind of rice you were referring to.
This red(ish) looks similar to rice I have seen in India - consumed/grown in Coastal areas and some marshy/rain-fed areas.
Does this become or is this boiled and used as sticky-ish rice (somewhat like what the Japanese/Chinese/Koreans do?). Does this tend to cook to be a bigger rice grain than other varieties (what is now referred to as "white rice", but is really heavily refined rice?)
My local ghanaian store carries this rice :) So truly all is not lost
So interesting. Thank you for this.
Your Substack is absolutely gorgeous. I love your work!
thank you!
This is great. Thanks for sharing. I’ve wondered if West Africans tend to use Asian or American grown Asian varieties or if indigenous African varieties are still common. Carney’s book is excellent. Edda Fields-Black’s book is another incredible history of this topic.
Interesting read. I wish we had comparative pictures of the other kind of rice you were referring to.
This red(ish) looks similar to rice I have seen in India - consumed/grown in Coastal areas and some marshy/rain-fed areas.
Does this become or is this boiled and used as sticky-ish rice (somewhat like what the Japanese/Chinese/Koreans do?). Does this tend to cook to be a bigger rice grain than other varieties (what is now referred to as "white rice", but is really heavily refined rice?)