It was right around this time last year that I was headed to Ghana. Outside of eating jollof rice, I didn’t write much about my experience because it’s taken me some time to process it.
Read More
In November, I went to Italy for a stopover after 10 days in Ghana. I’d given myself three days and two nights to explore Rome by myself before heading back to Atlanta. On the agenda - pasta, gelato and more pasta.
Read More
In any case, I’d argue that what truly creates the unique taste of Jamaican food is the use of scotch bonnet peppers (no, you can’t sub habanero peppers), thyme and pimento.
Read More