I love that you did a historical background of the dish and how American Jambalaya is similar to recipes found in West Africa. Shortly after high school I served a 2-year ecclesiastical mission in the West Indies (from Guyana to St. Maarten). Like you, I found the best way to connect with people and learn about other cultures is through food and cooking. I came back to the states with a love of cooking a wide range of foods. I also found that many of the recipes were adaptations or creations based off of "home" recipes from India, Africa, or Spain, mixed with the cultures, traditions, and available ingredients of the area. Thank you for sharing! I'm going to cook this dish real soon. :)
I would say any way you want to take it. It works. When I am on the kitchen, I go with the theory that cooking is an art and baking is a science. So any adjustments you make are your way of adding creativity to the dish. So you should be able to put your own spin on jambalaya. It’s all about having fun anyway.
I love that you did a historical background of the dish and how American Jambalaya is similar to recipes found in West Africa. Shortly after high school I served a 2-year ecclesiastical mission in the West Indies (from Guyana to St. Maarten). Like you, I found the best way to connect with people and learn about other cultures is through food and cooking. I came back to the states with a love of cooking a wide range of foods. I also found that many of the recipes were adaptations or creations based off of "home" recipes from India, Africa, or Spain, mixed with the cultures, traditions, and available ingredients of the area. Thank you for sharing! I'm going to cook this dish real soon. :)
I would say any way you want to take it. It works. When I am on the kitchen, I go with the theory that cooking is an art and baking is a science. So any adjustments you make are your way of adding creativity to the dish. So you should be able to put your own spin on jambalaya. It’s all about having fun anyway.
When I try my own interpretation of this…and it sounds delicious so I will. I will be referring to it as Zimbalaya. Giving credit to the curator 😉