Taste of the South

Sierra Leone to Shreveport

(née Longstratt) set her sights squarely on building a life for herself better than the one she started out with. The many years spent with her family and friends back in the West African country of Sierra Leone created an unwavering devotion to and pride in her birthplace, but it was the passion for cooking she discovered in her formative years that guided her toward a new life in a whole new country.

You’re reading a preview, subscribe to read more.

More from Taste of the South

Taste of the South5 min read
Towering Trifles
MAKES 6 4 cups whole plain yogurt, divided¼ cup plus 2 tablespoons honey, divided1 cup creamy peanut butter4 ounces cream cheese, room temperature1 teaspoon ground cinnamon1 teaspoon vanilla extract1 tablespoon water4 Belgian waffles, toasted and qua
Taste of the South1 min read
Fresh & Fried
MAKES 8 TO 10 SERVINGS 3 cups plain stone-ground yellow cornmeal1 cup all-purpose flour1 cup panko (Japanese bread crumbs)1 tablespoon Cajun seasoning*2 cups whole buttermilkVegetable oil, for frying2 cups sliced pickles1 cup sliced pickled jalapeños
Taste of the South11 min read
Simple Cakes
MAKES 1 (9-INCH) CAKE Starting this pound cake in a cold oven makes it rise higher with a delightfully crispy crust. 3 tablespoons hot water2 teaspoons espresso powder1 cup unsalted butter, softened3 cups sugar6 large eggs1½ teaspoons vanilla extract

Related