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Tuesday, March 11
We started our day looking at the transatlantic slave trade and the foods that Africans carried with them when they came to the Americas. We discovered that many foods we take as our staples, including rice, peanuts, watermelon and black-eyed peas originated in Africa. We then moved on to the Art Institute and looked at its African Art collection. Our docent, Carol Winston, ably guided us through the collection. Carol noted the influences that African art had on European and African American artists. We ended our day at Ethiopian Diamond, 6120 N. Broadway. We filled ourselves with such delights as doro tibs, which are chicken breasts in lemon juice, gomen, which is collard greens and onions, and dinich alicha, a dish of potatoes and carrots. We ended our meal with a strong Ethiopian coffee, made in a clay pot, and desserts of sambrosa selit, which are seedless dates in a pastry shell, and destaye, made with raisins, coconut, pistachios and almonds.
-- Ms. Pfister |
