Foods such as yams, red beans, rice, melons, okra and eggplant are indigenous to West Africa, the ancestral homeland of most of Louisiana's African-Americans. Dr. Gwendolyn Midlo Hall and Professor Eileen Julian give audiences an insight on the roots of much of Louisiana's African-American cuisine. Chef Leah Chase gives Chef Folse a lesson on making Gumbo Des Herbes, a traditional Holy Thursday dish. Judy Whitney Davis entertains the audience with songs from the big house and songs from the field.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from February 10, 2007, Chef John Folse focuses on the African influence on Louisiana cuisine. First, he interviews Dr. Gwendolyn Midlo Hall and Professor Eileen Julian, who discuss the roots of African cuisine. In the kitchen, Chef Folse prepares Seafood Stuffed Mirliton and talks with Chef Leah Chase. Next, he visits Chef Chase at Dooky Chase’s Restaurant in New Orleans where she discusses her traditional Holy Thursday dish, Gumbo Z’Herbes. Back in the studio kitchen, Chef Folse cooks Black-Eyed Pea Jambalaya, or Hoppin’ John, and talks with Chef Chase, Michael Firvin of Southern University, Dr. Thomas Durant of LSU, and Annie Daniels. Throughout the show, Judy Whitney Davis entertains the audience with live music.