Cookbook writing is a form of food justice for activist chef Bryant Terry, author of ?Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Re-mixed.?
The 100 recipes in Terry?s fourth book, all devoid of meat and meat products, reach pointedly back to before the prepackaged, processed food that he says characterizes too many modern African-American diets to tap the cuisines at the roots of the African diaspora.
?A lot of my work is about helping people remember that this is a part of our legacy, that we can extend beyond the American south, to the Caribbean, West and Central Africa, where Africans were brought from. Many of those diets were largely vegetable based.?
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