The moment I saw the condensation from Michael's breath is the moment I realized the reenactors at Gunston Hall don't mess around, there's no heat out in that kitchen!
TFS...This is exciting :) As a subscriber from West Africa Ghana, I must say this food historian is authentically informative about this highly nutritious vegetable...In West Africa, okra is sun dried pounded into powder and re-sundried to preserve it... It is also often easily dried during the Harmattan season, when the cool arid breeze from the Sahara desert, enshrouds subsaharan Africa, causing trees to shed leaves to retain their moisture for seasons to come. This is also a perfect time to dry okra seeds for the upcoming planting season. In my country, okra dishes are very popular with the 'Ewe' tribes along the Volta River/ Atlantic ocean, the 'Hausa', 'Dagomba' and 'Frafra' tribes of the North and 'Ga' tribes in the Capital City Accra, especially those located in James Town, Usher Fort, Bukom, as well as around the Christianbourg Castle, where the British centrally governed all their African Colonies... Okra is often the most common vegetable seen in backyard/kitchen gardens of many city homes, along with tomatoes, collards, molokhia, corn and chili peppers...
I have actually made some West African dishes before and yes they are pretty good. I did come across a very hearty African Okra Stew recipe but unfortunately the computer I had it stored on no longer works. It is a stew that is very good for the winter months.
Jas. Townsend and Son, Inc. thank you so much for going the extra mile to seek out history that is inclusive of Americans that need to see that there history is very much interwoven into this country's very fabric....please carry his book on your website and again thank for doing this series.....I hope you do more...
thank you so much for doing this episode! i love my haritage. we have amazing food and culture that is often lost as NO ONE wants to talk about the tragedy of slavery.
Man, what a brilliant guy Micheal Twitty is, not just in his knowledge of his trade but in his historical philosophy as well. I hope we can see more of him.
So interesting. I have somehow not ever heard "enslaved person" as opposed to "slave" - and what a powerful shift in language that is! Thank you for that. And, as ever, for the fascinating look at historical foodways.
Okra is my favorite gumbo ingredient. My grandparents had a fresh crop in their garden every year. Not sure what New Orleans' creole spin on it would be, but it probably would include tomato whereas Acadiana's cajun version does not.
Okra can be found from Chicago to Columbus. Cheyenne to Cleveland. One of those great things to eat. Slimy, fried or baked. I recommend it. Something different for many. Peace.
Excellent dish (I want to try this 1!)) And history of Africa! Thanks Guys! I've never seen or read of onions & cloves & onions being dredged in flour! Wtg!
Maybe they'd take notice if he tried making his hair look like he just got electrocuted between takes, while hunting for bigfoot in a swamp and at the same time running a pawn shop that customizes cars.
Most likely he means that when people choose a "role" to play in a re-enactment/game/etc, they usually want the 'heroic' or 'popular' one. Few people choose to play the role of the everyday person. For instance, what if your choices in playing a game like Skyrim included not just the role of the 'hero' but also those of maybe just an average villager? Not many would choose to be the average person, because it wouldn't be a glorious saga. When Michael Twitty said it in this video, that is what he meant. He chose a role he did so he could experience the day to day life of an average African American cook at that time.
Felix Garfias it could be a reference to the movie Glory and series Roots which are both about African-American slavery and (of what I remember) the civil war
Playing a non "Hero" character in Skyrim can often be very fun, for the same sort of reason this sort of historical re-enactment is, sometimes it's interesting to not be the big heroic character, but rather experience more like an ordinary person in the world (whether that be real life, or a game world).
erberen shamu I’m (assuming) it’s common in some South East Asian cuisine as well! (My entire family’s South East Asian and we do cook with Okra from time to time. My grandma and sister hate okra though)
this is such a cool direction to go with the channel! i love how knowledgeable and passionate this historian is, i'd love to see more of him! looking forward to more great content!
@@AsobiMedio Yes! I *love* cooking for my family so much! There's nothing like the feeling when the table gets quiet for a moment, because everyone is savouring those first mouthfuls of a meal!
I first saw Michael Twitty on Bizarre Foods with Andrew Zimmern. For those curious as to why Michael used smoked turkey and vegetable lard instead of bacon, Michael is also Jewish.
@UCR41aueqD-XpqNck3_TB4XA No you dumb Hotep, he's a convert to Judaism. We're descended from West Africans, not the very few (North African) Jews that temporarily migrated to West Africa, only to get sent back to North Africa. Stop denying your actual ancestral heritage.
They have sites for seeds of the heirloom vegetables on facebook and other Heirloom vegetable companies that only sale heirlooms. They have exchange groups on facebook ( the only reason I mention it) that is free except for postage. Most haven't disappeared only they weren't on the open market.
Go for it. Write a book! The Bacon Bible. Bacontechnia. Bacon and the Beast. The Two Bacons. The Bacon in the Rye. Starship Bacon. The Lion, the Witch, and the Bacon.
As an Arab, we have this in our traditional cuisine.. it’s mainly Egyptian.. we call it “Bamia” we don’t chop up the okra, we keep them whole, and serve it with lamb/veal/beef pieces cut up in the soup and over white rice.. interesting to see how foods have traveled across continents
This is still, hands down, one of the best recipes I've have ever tried. When I was dirt poor, I made this dish one time instead of gumbo. Fantastic and, thanks to the okra, it was very filling. Okra is one the food items that kept me fed during the most desperate times in my life (where,some days, I couldn't even spare enough for chicken gizzards and my hunts would only produce enough rabbit to supplement my dogs and cats kibble enough to keep them fat and happy while I used the boned out carcasses for stock) and, as a result, I'll always have a soft spot for them and hold them in high regard.
This comment is very old and you may never see it, but on the chance you do I'll reply anyway. As someone who lived his entire life in the city and whose struggles in life, although both characterized by lack of means, have been so different from yours, it is so incredibly refreshing to be able to have these little bonds across time and space through the foods we share. I wish you all the best, Donovan.
Thank you, Sheepdog Wrangler, I was just about to post the question, figured I'd check to see if anyone else already asked, and here you had given the answer. Great community built up around this channel, I learn so much, from the community as well as from Jon and the gang at Jas.T!
Hell yeah, he's fascinating and what an interesting specialty to pursue. We all know the history of slavery, but so few wonder "what did they actually eat?" It's very interesting stuff.
I'm not afraid of lard. But one can't sit in an office all day & eat like a lumberjack. I am afraid of hydrogenated oils & don't use them. I love gumbo, which isn't gumbo without okra.
Slashplite This is why "African American" was a mistake. He is black. He is an American with dark (black skin). Black is not offensive, it is an adjective that describes him.
Food is the universal language, and the sharing of it is still considered a sacrament in traditional societies. History should always include foods to make it more understandable, more real.
I teach food seminaries in the Ren Fair community..I can't tell you how important the "path" that food has played and depending on the ingredients, you can actually follow history. Keep up the good work!
I love Michael! He explains so much and keeps such an open format for questions and curiosities! He keeps it all honest and professional at once! He's awesome!
Thanks so much for considering the perspective of enslaved peoples in your eighteenth century channel. Slavery was a dominant feature of the US at this time, and any historical analysis of the period is incomplete without it. I look forward to seeing other interpreters like Mr. Twitty on this channel. As a suggestion, how about a video about the makers of Gullah sweetgrass baskets?
I've been an admirer of Michael Twitty -- and am VERY honored to get to call him both mishpachah friend now. Imagine my joyful surprise to see him pop up today on your series, which I've also long admired! A scholar, a fine and wonderful man, a good friend. Love that you've featured his knowledge today. More, please!
Being a southern girl, I love okra! I love it fried, But my mom used to boil it with stewed tomatoes and it was so delicious! I’ve never been bothered by the sliminess because the flavor is just so yummy. One of my favorite vegetables!
Just want to echo what a lot of people are saying here. All of the guests you talk to on the road are wonderful presenters, but Mr. Twitty seems special to me. He clearly has a lot of knowledge of and passion for the food he's discussing, and it's always good to get a better look at the history behind the food s well as the recipe.
This is so interesting! I don't think I've ever seen okra here in Sweden, I'll see if I can find it :) I'm definitely going to buy this gentleman's book :)
Tialisa Chapman get it young, and slice it with a razor-sharp knife. Crushing it with a dull knife breaks it apart. Younger okra holds together better as well.
Fell in love with okra while stationed in Louisiana. It's been a staple in my garden for the past 18 years. I'm making this soup tonight! Thanks Michael!
I loved hearing him talk and share. He not only knew his stuff, but you could feel his passion for the history and the food. Would love to try some of his cooking.
There are an amazing group of books called the slave narratives that is made up of written and oral first hand accounts from slaves. Though very hard to read (by that I mean gut wrenching, heartbreaking, tragic and harrowing), they are a priceless first hand account of daily life as a slave. They go into detail about slaves food rations, clothing and in general how they were able to survive the cruel and horrible circumstances inflicted upon them.
You should read this: American Slavery As It Is: Testimony of a Thousand Voices by Theodore Dwight Weld archive.org/details/americanslaverya00weld It is absolutely heartbreaking and horrifying.
we'd love to see you two together in a PBS series on American Foods from Africa to America, from Field to House. you have good chemistry and respect for each other and it would be So Educational and Timely for our school age children!! kudos to you both. wonderful!
I live on an island in the Caribbean, honestly it's eaten here quite a lot. It's know as food of the local culture. You can find it in local restaurants and it's recommended to tourist that want to try the local foods. We call it Jambo, it''s the soup
Wow are you Afro Caribbean? I'm black American and we call okra gumbo in the US which we named a stew/soup after. Our pronounciations are similiar. I did hear jambo/gumbo is an African word.
I'm not a big fan of okra but I like growing it. Its a beautiful plant and fun to watch growing. Its harder than people think to harvest. There is a very short window before it become tough and fibrous.
Ahhh neat, I was wondering if we'd ever cover this. The relationship between food and slavery was always complicated and interesting. African and also Caribbean food started percolating in and really mixed things up. Plus a lot of dishes were invented to deal with having no food because you're either poor or a slave.
What a great angle to take on covering historical slavery, Thank you for making this video and every other video that you and those that work with you make.He's so right that few people want to focus on the roots, and that there are undertold stories on all sides.
My great grandmother who was born in 1900 made the best tomato, corn and okra. She learned from her grandmother. I started teaching my daughter and I feel in me teaching her my mama dru lives on.
I just ordered a copy of Michael Twitty's 'The Cooking Gene' book after watching this video. His book has hundreds of reviews and is at 5 stars, so I'm really looking forward to reading it. Also, to me when someone is this passionate about something and can so clearly articulate it, it really pays to listen. Well done!
This was an awesome perspective to see on the channel. I live in South Carolina and our food culture would be non-existent if not for the enslaved and what the knowledge they brought with them. Can't wait until Michael's book comes out!
An interesting sidenote that happens to be relevant to this vid and your channel: While tomatoes are, in fact, a member of the nightshade family, this was not the actual cause for the stigma surrounding them in colonial times. It was more of a factually accurate but erroneous correlation from the association with nightshade that caused people to suspect it was poisonous. As Dr. Twitty mentioned, tomatoes were widely consumed without ill effect, but the stigma persisted. Why? Pewter Pewter dishware used by many upperclass people in the 17-18-19th centuries contained, by dint of the smelting process, extremely high quantities of lead. The acid of the tomato juice would leach this lead out of the pewter and poison the food on the plate. People thought they were sick from nightshade, but they were actually ill with heavy-metal poisoning! To this end, I would like to ask John: if pewter and silver were the rich person's tableware, what did the common man use? Wood? Pottery? Some third thing? All of the above?
General many of higher social status were afflicted with having heavy metals in there bodies (be it trough food and containers, makeup or ill-conceived medicine)
Wood would have been very common in Germany but with a rising middle class and increased productivity by the resonance, many families would have afford them selfes some red ceramic or cheap metal (tin) for occasional use.
Here in Brazil our most tipycal food is feijoado and we got its receip from the african slaves and it is made of basicaly unwanted pieces of pork ... nobody would ever imagine thatone day this dish would represent our cousine.
Dee Jolly Lard is healthier than the partially hydrogenated vegetable stuff. You can safely eat a certain amount of saturated fat, but there's no minimum safe amount for trans fats.
Also, remember that the key issue is overconsumption of calories. Fats/lipids, Carbohydrates, and proteins all taste good because that is what our bodies crave. Eating a single square of double fudge brownie is okay but 10 squares of brownies is bad for your health.
giveagoodsong Can I get a link to show this mass painless child birth? I always thought painless child birth was an oddity not a product of healthy life style...
From North Carolina and fried okra was a staple in my family. They were a treat when I was growing up. Fresh okra from the garden, cut and coated in seasoned flour then tossed into hot oil until crispy. I miss you, mom. :(
Dee Jolly - I live in the south also. From the size of ppl around here, and the amount of fried food, I think it's safe to say fried everything ain't so healthy!
Okra/okro is very popular in Trinidad and Tobago in the Caribbean. It is part of the national dish "callaloo", a soup like stew made of taro leaves, okra, pumpkin, coconut milk and sometimes including crab, salted pork/tail or beef/tail. It's also part of another main dish "coucou/coocoo" a polenta - like dish made of cornmeal, okra, carrots, aromatics. It's also widely eaten fried, boiled, stewed or added to soups and broths. Recipes for both: th-cam.com/video/GlyFOMO68Wo/w-d-xo.html th-cam.com/video/CVAq6hSxIpo/w-d-xo.html
Great collaboration! Mr. Twitty is my favourite culinary historian: knowledgeable, articulate, passionate about his subject. Thank you for hosting him on your channel!
This is a wonderful segment to your channel! The African contribution to our American Culinary history is so downplayed in our society! Yams, Okra, Peanuts, certain peppers all originate from West Africa, and add to the flavors of southern cooking! I love this video! 👍
Actually, I believe peanuts originated in South America. Yams are from Africa, but sweet potatoes (which people tend to confuse with yams) also originated in South America.
I've never commented on a youtube video before - truly THANK YOU for talking about this and for naming the series so boldly and honestly. The guest historian was wonderful - warm and frank. It is apparent that you were a bit uncomfortable during the taping (tight facial expression, the way you held your hands), and that is OKAY and understandable. It's not easy to confront a shameful history. I applaud you.
Lia Matthews I noticed this too, but the warmth and mutual Respect softened it as the episode taping went along. beautiful work. I'd like to see these two gentlemen do a series and get in PBS together. it's a healing our Nation needs, and the kids are not getting this deep historic foodways information in the schools
I love okra! Combining the okra with acidic foods also reduces the slimy character of the okra. There are great vegetable stew recipes which combine okra with lemon juice and tomato along with other veggies. Very tasty! I look forward to trying the okra soup recipe. BTW, the slime from okra is good for a sour, acid belly. The slime is mucilagenous and coats, much like slippery elm does. Another good reason to eat your vegetables!
I think for the purposes of historical reenacting and living history that it's important to have knowledgeable experts like Michael Twitty. There's simply so much information that gets lost where those brought to the Americas in bondage are concerned. This idea can be lost when you extend it beyond the Africans brought here in chains to the Indigenous peoples that were pressed out into the frontiers by the white settlers as well. Though the cultures may be vanishing and/or beleaguered today, it's fine to preserve and relish them through whatever writings and traditions that have survived today; food is just one avenue through which we can do this. So no matter how terrible the history or uncomfortable it may be to have to examine these aspects of our past food can be a conduit through which we can better appreciate the story of our country in a more pleasant manner, after all it is far easier to deal with difficult issues on a full stomach. So I encourage you John Townsend and any living history vlogger like yourself to reach out and host more videos from every aspect of American history and the myriad of cultures that weave the fabric of our history together. We can all learn so much more about ourselves even through videos discussing the food of our past.
I grew up eating okra both in gumbo and fried on it's own. There is so much of African cooking in the American lexicon we just don't think about, but it's everywhere. And if we aren't careful we will lose it. We need to remember that black people are human beings. Not political hot potatoes, or sound bites on the news.
This is my new favorite cooking show. This episode in particular, the guest cook was very well versed, educated and confident in his execution of preparing the recipe. i loved it!
I really loved Michael's clear passion for history in this episode. You can almost feel his excitement. I wish he had a TH-cam channel. I will have to check out his book for sure. Lots of respect to him for presenting the common enslaved man during that time, I imagine it isn't easy, but it's an important part of history that needs to be remembered.
I hope this guy gets featured more on this channel I love the knowledge he is trying to impart. We are all humans whatever are colour or beliefs and we are more similar than we are different and that's what we need to learn. We also have to study history so we don't repeat it.
Egg plants, potatoes, and all species of pepper are also in the nightshade family. And technically. They are all at least a little toxic (toxin being a poison that is organically produced). Most people can tolerate them to an extant where it doesn't bother them to eat these. But there are people who react badly to pepper or tomato. And they can present a problem for people with autoimmune or digestive issues. They are basically the least toxic of a very toxic family of flowering plants.
The fruits are toxic as well. Most people's bodies can easily tolerate it though. This ain't a PSA trying to tell people to stop eating it or that it's bad for them. Just saying that in addition to what was mentioned in the video (tomatoes being in the nightshade family) there are a lot of other plants we commonly eat that are as well. And that some people do react badly to these. Just like some people are lactose intolerant (albeit if I recall correctly being lactose intolerant is far more common than having a pepper, eggplant, or tomato allergy/intolerance).
TheHelleri Nightshade family foods have alot of alkaloids which is what people react to. Rheumatoid arthritis, fibromyalgia, IBS, Colitis and other immune diseases do flare up if nightshade foods are eaten.
I literally am fascinated by what you are doing. And your website? RAVISHING. I hoped to save some money for my university in France, but i must have red riding hood cloak and other amazing stuff from your shop. It is so beautiful, keep up the good job!
What a treat. Okra has been one of my favorite vegetables since I was a kid, and it's sometimes hard to find. Michael is a great host, I've enjoyed every recipe he's presented since he has such an insight on the origins. Thanks.
Yes! That was a great video full of amazing facts! All those little tid bits like using soup to stay hydrated due to lack of access to clean water. That was one of dozens of incredible little details about this wonderful video! Great job! That historian was amazing and this is the best video ever done on this channel!
I love the guests you have, John. This gentleman had *excellent* screen presence and really makes me want to try this soup. Fortunately, I have a southern cook at my disposal..
hi everyone Michael here, thanks for the love!
Where's your channel? cookbook?
Love watching and listening to you! I'm a bit of a history nut and enjoy your genre, culinary history is a fantastic idea!
I just ordered your book mentioned (The Cooking Gene). I can't wait to read it.
You rock dude!
Michael, this was very enjoyable. You’re a likeable dude.
The moment I saw the condensation from Michael's breath is the moment I realized the reenactors at Gunston Hall don't mess around, there's no heat out in that kitchen!
Only the heat from the cooking fire and if you shut the door and windows the room fills with smoke. That is the nature of the beast.
Great Video, Thanks!
I don't suppose they had natural gas lines or electric fans back in the 18th century.
Townsends you impress me my freind
I wondered if it was my imagination, but I suppose not!
TFS...This is exciting :)
As a subscriber from West Africa Ghana, I must say this food historian is authentically informative about this highly nutritious vegetable...In West Africa, okra is sun dried pounded into powder and re-sundried to preserve it...
It is also often easily dried during the Harmattan season, when the cool arid breeze from the Sahara desert, enshrouds subsaharan Africa, causing trees to shed leaves to retain their moisture for seasons to come. This is also a perfect time to dry okra seeds for the upcoming planting season.
In my country, okra dishes are very popular with the 'Ewe' tribes along the Volta River/ Atlantic ocean, the 'Hausa', 'Dagomba' and 'Frafra' tribes of the North and 'Ga' tribes in the Capital City Accra, especially those located in James Town, Usher Fort, Bukom, as well as around the Christianbourg Castle, where the British centrally governed all their African Colonies...
Okra is often the most common vegetable seen in backyard/kitchen gardens of many city homes, along with tomatoes, collards, molokhia, corn and chili peppers...
MSE. Dzirasa What is a typical use for the powdered okra? Is it used like a spice?
66gtb
Powdered okra is used as a soup thickener or used in place of fresh okra when the vegetable is out of season.
I have actually made some West African dishes before and yes they are pretty good. I did come across a very hearty African Okra Stew recipe but unfortunately the computer I had it stored on no longer works. It is a stew that is very good for the winter months.
MSE. Dzirasa as if Ghanaians know about food. Your jollof is a joke🇳🇬
MSE. Dzirasa j
Jas. Townsend and Son, Inc. thank you so much for going the extra mile to seek out history that is inclusive of Americans that need to see that there history is very much interwoven into this country's very fabric....please carry his book on your website and again thank for doing this series.....I hope you do more...
Not "there" rather "their"
steven miller - However, you forgot to add a _comma_ and *period* ... 🙂
#GrammarPolice
thank you so much for doing this episode! i love my haritage. we have amazing food and culture that is often lost as NO ONE wants to talk about the tragedy of slavery.
Man, what a brilliant guy Micheal Twitty is, not just in his knowledge of his trade but in his historical philosophy as well. I hope we can see more of him.
So interesting. I have somehow not ever heard "enslaved person" as opposed to "slave" - and what a powerful shift in language that is! Thank you for that.
And, as ever, for the fascinating look at historical foodways.
Okra is my favorite gumbo ingredient. My grandparents had a fresh crop in their garden every year. Not sure what New Orleans' creole spin on it would be, but it probably would include tomato whereas Acadiana's cajun version does not.
Okra can be found from Chicago to Columbus. Cheyenne to Cleveland. One of those great things to eat. Slimy, fried or baked. I recommend it. Something different for many. Peace.
Michael Twiddey (sp?) should have a channel of his own! If not , someone should persuade him to do that! Really fascinating stuff!
This seems like so much fun! I am so glad to have found this channel
I'm planning to plant okra in my garden this year
If you're new to okra, my recommendation is to try it PICKLED! OMG it's good!
Excellent dish (I want to try this 1!)) And history of Africa! Thanks Guys! I've never seen or read of onions & cloves & onions being dredged in flour! Wtg!
LOVE THESE VIDEOS
Oh my lord, how I would love to taste this food.
I will be trying this recipe!
really wish he had a restaurant :). maybe a set menu every day
Lard is actually pretty healthy for obvious reasons it's the most similar fat to the fat our bodies produce
The preparation is very similar to that done in Nigeria except that palm oil is used instead of vegetable oil
History Channel..... what is wrong with you guys??? Drop the aliens and put these people on!!!
RIGHT????
One of the most under-rated comments I have ever read on youtube in the last 8 years.
Meh...
Maybe they'd take notice if he tried making his hair look like he just got electrocuted between takes, while hunting for bigfoot in a swamp and at the same time running a pawn shop that customizes cars.
Christina BlackFeather television is a dying media. These guys are right where they need to be.
Love the comment " Everyone wants to play Glory nobody wants to play Roots.." True in all cultures,races,nations and groups...
Gerald Fallon-Griffin what does this mean?
Most likely he means that when people choose a "role" to play in a re-enactment/game/etc, they usually want the 'heroic' or 'popular' one. Few people choose to play the role of the everyday person. For instance, what if your choices in playing a game like Skyrim included not just the role of the 'hero' but also those of maybe just an average villager? Not many would choose to be the average person, because it wouldn't be a glorious saga. When Michael Twitty said it in this video, that is what he meant. He chose a role he did so he could experience the day to day life of an average African American cook at that time.
Felix Garfias it could be a reference to the movie Glory and series Roots which are both about African-American slavery and (of what I remember) the civil war
Playing a non "Hero" character in Skyrim can often be very fun, for the same sort of reason this sort of historical re-enactment is, sometimes it's interesting to not be the big heroic character, but rather experience more like an ordinary person in the world (whether that be real life, or a game world).
Gotta get some kitchen pepper.
Bruh did my boi just spit straight facts about okra for 3 mins straight... subbed!
He went hard on that okra history!
Dee Ca. Okra’s amazing though. Slime and all.
Okra is hard to swallow with how slimy it is.
erberen shamu I’m (assuming) it’s common in some South East Asian cuisine as well! (My entire family’s South East Asian and we do cook with Okra from time to time. My grandma and sister hate okra though)
erberen shamu Yeah, I kinda do. That’s why I usually cook them with soup. They soak up the flavor of the soup.
this is such a cool direction to go with the channel! i love how knowledgeable and passionate this historian is, i'd love to see more of him! looking forward to more great content!
We have several more video scheduled with Micheal coming up, stay tuned!
Jas. Townsend and Son, Inc. will you carry michael's book when it comes out in august?
+Mo Mc - I really hope so because there's no way I'll remember🎈
Yes. Love the channel already, but I've never seen anything in detail about what slaves ate before. This is interesting stuffs.
YES !!!! :)))
This show seems like something that would be on PBS. Keep it up!
hey Jeremy.
what's the happenings of the land of pepper land
I have always said that about this show as it reminds me of growing up in the 1970's and 1980's and living on PBS shows like this.
Too good for PBS. Way above PBS quality.
The pure joy on Mr. Twitty’s face when watching Townsend eat and enjoy his dish is the best part.
"Cooking for someone is like the highest form of saying i love you"
Food is the ultimate and most direct form of art. It's always nice to see someone enjoy something you put hard work into.
@@AsobiMedio Yes! I *love* cooking for my family so much! There's nothing like the feeling when the table gets quiet for a moment, because everyone is savouring those first mouthfuls of a meal!
I first saw Michael Twitty on Bizarre Foods with Andrew Zimmern. For those curious as to why Michael used smoked turkey and vegetable lard instead of bacon, Michael is also Jewish.
A real jew, not Jewish or jew- like..but Hebrew Israelite .
@UCR41aueqD-XpqNck3_TB4XA No you dumb Hotep, he's a convert to Judaism. We're descended from West Africans, not the very few (North African) Jews that temporarily migrated to West Africa, only to get sent back to North Africa. Stop denying your actual ancestral heritage.
@@sonikku956 you act like calling him hotep is a bad thing
I have never heard of a better profession than "food historian" haha sign me up
Aren't we all food historians? Just a short period, thats all.
Really! I want to specialize in the history of BACON!
We need a food scientist to bring back the genes of the old natural tasty produce!
They have sites for seeds of the heirloom vegetables on facebook and other Heirloom vegetable companies that only sale heirlooms. They have exchange groups on facebook ( the only reason I mention it) that is free except for postage. Most haven't disappeared only they weren't on the open market.
Go for it. Write a book! The Bacon Bible. Bacontechnia. Bacon and the Beast. The Two Bacons. The Bacon in the Rye. Starship Bacon. The Lion, the Witch, and the Bacon.
brother needs his own channel!
yes, he does.
He's got Twitter!
💩 poopy butt hole
@@rockd3021 ... Ok
@@rockd3021 If you have problems with that, maybe you should wipe more often.
As an Arab, we have this in our traditional cuisine.. it’s mainly Egyptian.. we call it “Bamia” we don’t chop up the okra, we keep them whole, and serve it with lamb/veal/beef pieces cut up in the soup and over white rice.. interesting to see how foods have traveled across continents
Joshua C. It is!
That's because Egyptians are black Africans the station is all about the truth so let's keep it truthful
@@DONNYPESO oh god, not another history revisionist hotep fool
Food..brings people together in one way or another :)
@@DONNYPESO good Lord........ And yet peer reviewed scientific evidence has stated otherwise......please get educated.......
This is still, hands down, one of the best recipes I've have ever tried.
When I was dirt poor, I made this dish one time instead of gumbo. Fantastic and, thanks to the okra, it was very filling.
Okra is one the food items that kept me fed during the most desperate times in my life (where,some days, I couldn't even spare enough for chicken gizzards and my hunts would only produce enough rabbit to supplement my dogs and cats kibble enough to keep them fat and happy while I used the boned out carcasses for stock) and, as a result, I'll always have a soft spot for them and hold them in high regard.
This comment is very old and you may never see it, but on the chance you do I'll reply anyway. As someone who lived his entire life in the city and whose struggles in life, although both characterized by lack of means, have been so different from yours, it is so incredibly refreshing to be able to have these little bonds across time and space through the foods we share. I wish you all the best, Donovan.
for those wondering what kitchen pepper is here is a link that explains it
19thcenturycookery.blogspot.ca/2013/10/kitchen-pepper.html
Very helpful. Thank you :)
Sheepdog Wrangler. This sounds great! Definitely something to try. Meals here lately have been getting boring here. Time to spice it up a little.
many thanks
Thank you, was searching the comments for an explanation of that term! Sounds delicious!
Thank you, Sheepdog Wrangler, I was just about to post the question, figured I'd check to see if anyone else already asked, and here you had given the answer. Great community built up around this channel, I learn so much, from the community as well as from Jon and the gang at Jas.T!
please have him on more, good collaboration
Average guys channel right so well spoken and and delicious food !
Hell yeah, he's fascinating and what an interesting specialty to pursue. We all know the history of slavery, but so few wonder "what did they actually eat?" It's very interesting stuff.
Yeah, he's one of my favorite guests.
He's such a great guest so interesting
I'm not afraid of lard. But one can't sit in an office all day & eat like a lumberjack. I am afraid of hydrogenated oils & don't use them. I love gumbo, which isn't gumbo without okra.
Thx from a white southerner. We need more people like you. True history is the cure to false or terrible history.
Love okra!
Caleb Davis - Very true! Greetings from Greece! 🇬🇷
Caleb Davis yessss
Amen. Love okra
I want to stay in this part of TH-cam.
Wow this African dude is so passionate about this topic. Really admire people who love what they are doing
Slashplite He is clearly American
Slashplite This is why "African American" was a mistake. He is black. He is an American with dark (black skin). Black is not offensive, it is an adjective that describes him.
Yes. Black American or African decent American I meant. :) Im not American Im never sure what terms are correct.
Hes just an American.
This right here.
Man, this guest was great, I hope we see him more often!
+
Michael Twitty is an amazing human being. Check out his blog, his TED talk, and his book coming soon! afroculinaria.com/
Love how both men approach a sensitive part of their history in such a respectable and professional manner.
Soup looks awesome too.
Respectful
I didn’t know so much history went into food!!
Mom The Ebayer The history of food, and food throughout history is DEEP. There’s a super deep world for you to explore!!
Food is the universal language, and the sharing of it is still considered a sacrament in traditional societies. History should always include foods to make it more understandable, more real.
I teach food seminaries in the Ren Fair community..I can't tell you how important the "path" that food has played and depending on the ingredients, you can actually follow history. Keep up the good work!
Food has been behind every historical event in the world.
Okra is underrated, it's one of my favorite veggies, slime and all. Fried is the best way to introduce it to Americans.
Or pickled! My personal favorite bloody mary garnish.
I can tell you that in the southern states, okra is quite popular in southern recipies, like soup, gumbo, stewed & fried !!!!!
Wouldn’t it be a fruit?
You mean white Americans African Americans eat Okra.
Okra is super healthy the slime keeps your insides lubed up.
I can see your breath! Was it cold in there?
TrueTreeRadio They made that set themselves, so it probably isn't insulated. They seem to be dressed warmly, though.
Revina Que did you miss the part where he said he's at a historical locaion, not on a set.
nah he was just smoking that ol hemp rope jefferson gave him.
+C North Kek
Smoke causes nucleation points in the lungs to which water vapor collects. That's probably what you're seeing.
Thank you so much for addressing the role of African Americans in historical re-enacting. I had wondered about that. Great video :)
I loved Mr Twitty's use of language. "Ocra dances with other vegetables"...
André Raymond That was a lovely turn of phrase.
Love OKRA😍
The Bob Ross of cuisine haha
Yeah I can’t wait to read the book that was mentioned (the cooking gene). He obviously had a great way of speaking so the book should be interesting.
Dance as in celebrate together.
In Brazil Okra is a very common thing to eat, we call it "quiabo". Our main dish with it is chicken with okra, or "Frango com Quiabo".
Essa comida um Caldo ou não?
I love Michael! He explains so much and keeps such an open format for questions and curiosities! He keeps it all honest and professional at once! He's awesome!
Michael is fascinating. I hope to remember to buy his book in August🎈
I'm definitely buying his book.
Did you buy the book? How was it?
zhbvenkhoReload I'm in the process of reading it. It's very good!
Kathryn Horvath Nice to hear that!
Kathryn did you finish it? How was it? Is it worth buying? And is the recipe for this soup in it? Questions questions questions lol sorry. :)
Thanks so much for considering the perspective of enslaved peoples in your eighteenth century channel. Slavery was a dominant feature of the US at this time, and any historical analysis of the period is incomplete without it. I look forward to seeing other interpreters like Mr. Twitty on this channel. As a suggestion, how about a video about the makers of Gullah sweetgrass baskets?
I've been an admirer of Michael Twitty -- and am VERY honored to get to call him both mishpachah friend now. Imagine my joyful surprise to see him pop up today on your series, which I've also long admired! A scholar, a fine and wonderful man, a good friend. Love that you've featured his knowledge today. More, please!
Shalom
"A lot of people want to play glory, nobody wants to play roots." That was summed up perfectly.
Being a southern girl, I love okra! I love it fried, But my mom used to boil it with stewed tomatoes and it was so delicious! I’ve never been bothered by the sliminess because the flavor is just so yummy. One of my favorite vegetables!
Just want to echo what a lot of people are saying here. All of the guests you talk to on the road are wonderful presenters, but Mr. Twitty seems special to me. He clearly has a lot of knowledge of and passion for the food he's discussing, and it's always good to get a better look at the history behind the food s well as the recipe.
This is so interesting! I don't think I've ever seen okra here in Sweden, I'll see if I can find it :) I'm definitely going to buy this gentleman's book :)
carful cutting it, if done wrong it becomes slimey( i have yet to figure out the right way lol )
Tialisa Chapman get it young, and slice it with a razor-sharp knife. Crushing it with a dull knife breaks it apart. Younger okra holds together better as well.
thanks will try that asap!
Tjena. i Stockholm finns man okra på ICA i Skärholmen
Wow Facts tack :D jag måste göra den här soppan, den ser ju såååå god ut!
Fell in love with okra while stationed in Louisiana. It's been a staple in my garden for the past 18 years. I'm making this soup tonight! Thanks Michael!
I loved hearing him talk and share. He not only knew his stuff, but you could feel his passion for the history and the food. Would love to try some of his cooking.
I had actually been curious about this topic! Thank you for the great video~
Greetings from Belgium
wasn't sure how to bring it up tho :p
There are an amazing group of books called the slave narratives that is made up of written and oral first hand accounts from slaves. Though very hard to read (by that I mean gut wrenching, heartbreaking, tragic and harrowing), they are a priceless first hand account of daily life as a slave. They go into detail about slaves food rations, clothing and in general how they were able to survive the cruel and horrible circumstances inflicted upon them.
Greetings from Chicago, USA. Man, I love the world wide web.
You should read this: American Slavery As It Is: Testimony of a Thousand Voices by Theodore Dwight Weld
archive.org/details/americanslaverya00weld
It is absolutely heartbreaking and horrifying.
we'd love to see you two together in a PBS series on American Foods from Africa to America, from Field to House. you have good chemistry and respect for each other and it would be So Educational and Timely for our school age children!! kudos to you both. wonderful!
"Food of the Enslaved" would make an awesome title for a metal album.
Benjamin Hayward Hell yeah
Benjamin Hayward lmao it would
The first album would be Okra
Yeah it would!
Or the name of a kfc
I live on an island in the Caribbean, honestly it's eaten here quite a lot. It's know as food of the local culture. You can find it in local restaurants and it's recommended to tourist that want to try the local foods. We call it Jambo, it''s the soup
Wow are you Afro Caribbean? I'm black American and we call okra gumbo in the US which we named a stew/soup after. Our pronounciations are similiar. I did hear jambo/gumbo is an African word.
@@zorahaviland8057 its of french origin l think, the term gumbo, but yup its part of our staple.
I'm not a big fan of okra but I like growing it. Its a beautiful plant and fun to watch growing.
Its harder than people think to harvest. There is a very short window before it become tough and fibrous.
Try to get Clemson Spineless Okra seed. This variety does get fibrous so quickly.
Superb video. Love to have more of this gentleman do videos.
Ahhh neat, I was wondering if we'd ever cover this. The relationship between food and slavery was always complicated and interesting. African and also Caribbean food started percolating in and really mixed things up. Plus a lot of dishes were invented to deal with having no food because you're either poor or a slave.
What a great angle to take on covering historical slavery, Thank you for making this video and every other video that you and those that work with you make.He's so right that few people want to focus on the roots, and that there are undertold stories on all sides.
My great grandmother who was born in 1900 made the best tomato, corn and okra. She learned from her grandmother. I started teaching my daughter and I feel in me teaching her my mama dru lives on.
I just ordered a copy of Michael Twitty's 'The Cooking Gene' book after watching this video. His book has hundreds of reviews and is at 5 stars, so I'm really looking forward to reading it. Also, to me when someone is this passionate about something and can so clearly articulate it, it really pays to listen. Well done!
This was an awesome perspective to see on the channel. I live in South Carolina and our food culture would be non-existent if not for the enslaved and what the knowledge they brought with them. Can't wait until Michael's book comes out!
An interesting sidenote that happens to be relevant to this vid and your channel:
While tomatoes are, in fact, a member of the nightshade family, this was not the actual cause for the stigma surrounding them in colonial times.
It was more of a factually accurate but erroneous correlation from the association with nightshade that caused people to suspect it was poisonous. As Dr. Twitty mentioned, tomatoes were widely consumed without ill effect, but the stigma persisted.
Why?
Pewter
Pewter dishware used by many upperclass people in the 17-18-19th centuries contained, by dint of the smelting process, extremely high quantities of lead. The acid of the tomato juice would leach this lead out of the pewter and poison the food on the plate.
People thought they were sick from nightshade, but they were actually ill with heavy-metal poisoning!
To this end, I would like to ask John: if pewter and silver were the rich person's tableware, what did the common man use? Wood? Pottery? Some third thing? All of the above?
WOW that makes a lot of sense. I'd definitely also be curious about the differences in dishware.
General many of higher social status were afflicted with having heavy metals in there bodies (be it trough food and containers, makeup or ill-conceived medicine)
Wood would have been very common in Germany but with a rising middle class and increased productivity by the resonance, many families would have afford them selfes some red ceramic or cheap metal (tin) for occasional use.
Interesting! Thanks
I wonder if they head bang a lot
Here in Brazil our most tipycal food is feijoado and we got its receip from the african slaves and it is made of basicaly unwanted pieces of pork ... nobody would ever imagine thatone day this dish would represent our cousine.
I love his point about Glory versus Roots. I'm going to use this in my classroom.
Michael Twitty's work is so wonderful; thank you so much for producing this collaboration.
I'm from Mississippi, fries okra is a staple. Yes, lard is healthy if you lead an active lifestyle. A calorie dense food is what hard workers need.
Dee Jolly Lard is healthier than the partially hydrogenated vegetable stuff. You can safely eat a certain amount of saturated fat, but there's no minimum safe amount for trans fats.
Also, remember that the key issue is overconsumption of calories. Fats/lipids, Carbohydrates, and proteins all taste good because that is what our bodies crave. Eating a single square of double fudge brownie is okay but 10 squares of brownies is bad for your health.
giveagoodsong Can I get a link to show this mass painless child birth?
I always thought painless child birth was an oddity not a product of healthy life style...
From North Carolina and fried okra was a staple in my family. They were a treat when I was growing up. Fresh okra from the garden, cut and coated in seasoned flour then tossed into hot oil until crispy. I miss you, mom. :(
Dee Jolly - I live in the south also. From the size of ppl around here, and the amount of fried food, I think it's safe to say fried everything ain't so healthy!
Okra/okro is very popular in Trinidad and Tobago in the Caribbean. It is part of the national dish "callaloo", a soup like stew made of taro leaves, okra, pumpkin, coconut milk and sometimes including crab, salted pork/tail or beef/tail.
It's also part of another main dish "coucou/coocoo" a polenta - like dish made of cornmeal, okra, carrots, aromatics.
It's also widely eaten fried, boiled, stewed or added to soups and broths.
Recipes for both:
th-cam.com/video/GlyFOMO68Wo/w-d-xo.html
th-cam.com/video/CVAq6hSxIpo/w-d-xo.html
Great collaboration! Mr. Twitty is my favourite culinary historian: knowledgeable, articulate, passionate about his subject. Thank you for hosting him on your channel!
Man, I have okra in my icebox! Here in Brazil is very common! I will do soup to dinner today! Lol!
Renato Njordson lol I find that so funny ... we use to grow it as a child...in Missouri
Renato Njordson I use okra as a way to thicken up vegetable stews
It's a thickener? Or do you need to mush the Okra on the side of the pot like a rice, or bean stew?
The slimy coating inside works for that
This is a wonderful segment to your channel! The African contribution to our American Culinary history is so downplayed in our society! Yams, Okra, Peanuts, certain peppers all originate from West Africa, and add to the flavors of southern cooking! I love this video! 👍
Actually, I believe peanuts originated in South America. Yams are from Africa, but sweet potatoes (which people tend to confuse with yams) also originated in South America.
More of this guy please!
I'm late but I'm glad I found this. Watched these two in the BBQ video awhile back and hoped that they worked together more 🖖🏽
Michael Twitty! What a great American historian and educator! What a wonderful American! Looking forward to the series!
Thanks guys!
Albert A Rasch
I've never commented on a youtube video before - truly THANK YOU for talking about this and for naming the series so boldly and honestly. The guest historian was wonderful - warm and frank. It is apparent that you were a bit uncomfortable during the taping (tight facial expression, the way you held your hands), and that is OKAY and understandable. It's not easy to confront a shameful history. I applaud you.
Lia Matthews I noticed this too, but the warmth and mutual Respect softened it as the episode taping went along. beautiful work. I'd like to see these two gentlemen do a series and get in PBS together. it's a healing our Nation needs, and the kids are not getting this deep historic foodways information in the schools
he didnt seem uncomfortable to me?
Definitely more Michael Twitty please! I loved this one!
I love okra! Combining the okra with acidic foods also reduces the slimy character of the okra. There are great vegetable stew recipes which combine okra with lemon juice and tomato along with other veggies. Very tasty! I look forward to trying the okra soup recipe. BTW, the slime from okra is good for a sour, acid belly. The slime is mucilagenous and coats, much like slippery elm does. Another good reason to eat your vegetables!
I love okra in all forms and this stew look amazing. Thanks, Michael, for sharing this recipe and your take on 18th century!
I think for the purposes of historical reenacting and living history that it's important to have knowledgeable experts like Michael Twitty. There's simply so much information that gets lost where those brought to the Americas in bondage are concerned. This idea can be lost when you extend it beyond the Africans brought here in chains to the Indigenous peoples that were pressed out into the frontiers by the white settlers as well. Though the cultures may be vanishing and/or beleaguered today, it's fine to preserve and relish them through whatever writings and traditions that have survived today; food is just one avenue through which we can do this. So no matter how terrible the history or uncomfortable it may be to have to examine these aspects of our past food can be a conduit through which we can better appreciate the story of our country in a more pleasant manner, after all it is far easier to deal with difficult issues on a full stomach.
So I encourage you John Townsend and any living history vlogger like yourself to reach out and host more videos from every aspect of American history and the myriad of cultures that weave the fabric of our history together. We can all learn so much more about ourselves even through videos discussing the food of our past.
Id be interested in seeing more of this guy. Very interesting
I love when Twitty comes on, I always want to make his dishes for myself.
that guy looks like me. 0.o
thank you. o.o
mrjanemba for what?
he's you but more culinary
I grew up eating okra both in gumbo and fried on it's own. There is so much of African cooking in the American lexicon we just don't think about, but it's everywhere. And if we aren't careful we will lose it. We need to remember that black people are human beings. Not political hot potatoes, or sound bites on the news.
Culinary Historian, finally, found a job for me
This is my new favorite cooking show. This episode in particular, the guest cook was very well versed, educated and confident in his execution of preparing the recipe. i loved it!
I so much want a bowl of that and a loaf of old school Italian bread and then I'd be in heaven
I really loved Michael's clear passion for history in this episode. You can almost feel his excitement. I wish he had a TH-cam channel. I will have to check out his book for sure. Lots of respect to him for presenting the common enslaved man during that time, I imagine it isn't easy, but it's an important part of history that needs to be remembered.
I want to eat this man's food. Being a big man myself, I know he can cook(;
I cant get enough of this guy. please have him on more hes a joy to watch.
I hope this guy gets featured more on this channel I love the knowledge he is trying to impart. We are all humans whatever are colour or beliefs and we are more similar than we are different and that's what we need to learn. We also have to study history so we don't repeat it.
lol
Egg plants, potatoes, and all species of pepper are also in the nightshade family. And technically. They are all at least a little toxic (toxin being a poison that is organically produced). Most people can tolerate them to an extant where it doesn't bother them to eat these. But there are people who react badly to pepper or tomato. And they can present a problem for people with autoimmune or digestive issues. They are basically the least toxic of a very toxic family of flowering plants.
and more specifically the LEAVES have almost all the toxic bits. Or any bits of potatoes that have turned green
The fruits are toxic as well. Most people's bodies can easily tolerate it though. This ain't a PSA trying to tell people to stop eating it or that it's bad for them. Just saying that in addition to what was mentioned in the video (tomatoes being in the nightshade family) there are a lot of other plants we commonly eat that are as well. And that some people do react badly to these. Just like some people are lactose intolerant (albeit if I recall correctly being lactose intolerant is far more common than having a pepper, eggplant, or tomato allergy/intolerance).
He did mention potatoes and peppers.
*****
eggplants also contain straight up nicotine. it's weird what you can find in some things.
TheHelleri Nightshade family foods have alot of alkaloids which is what people react to. Rheumatoid arthritis, fibromyalgia, IBS, Colitis and other immune diseases do flare up if nightshade foods are eaten.
I literally am fascinated by what you are doing. And your website? RAVISHING. I hoped to save some money for my university in France, but i must have red riding hood cloak and other amazing stuff from your shop. It is so beautiful, keep up the good job!
What a treat. Okra has been one of my favorite vegetables since I was a kid, and it's sometimes hard to find. Michael is a great host, I've enjoyed every recipe he's presented since he has such an insight on the origins. Thanks.
I love this channel so far. Nice reprieve from all the noise and toxicity and news cacophony of youtube in general. Great work and thank you.
Yes! That was a great video full of amazing facts! All those little tid bits like using soup to stay hydrated due to lack of access to clean water. That was one of dozens of incredible little details about this wonderful video! Great job! That historian was amazing and this is the best video ever done on this channel!
I love the guests you have, John. This gentleman had *excellent* screen presence and really makes me want to try this soup. Fortunately, I have a southern cook at my disposal..