Passed through the generations

Q&A with sophomore Sam Wilbert on her love of cooking and reconnecting with African cusines

Q: What was your reaction when you started learning about African cuisines?

A: I felt like I was mourning a loss of culture. [It] made me start thinking about my grandma [and] listening to her stories and some of the older people that I haven't listened [to]enough.

Q: What are the similarities between African and African American cuisines?

A: [When I was in Nigeria,] I saw this jollof rice, which is like jambalaya. They're both spicy rice, they're just named different. Of course there's a whole bunch of culture in each food, [and they're] different, but not that different. It's culture that was brought over from Africa to America. It evolved over time and it became our food now, but I feel like there are a lot of similarities.

Q: Who taught you how to cook?

A: My grandma. Growing up [she was] my world, she taught me everything. I know how to [do things] the traditional way because of her.

Q: What is your experience with African culture?

A: My stepdad is Nigerian, so in 2019 we went and it was a culture shock. The Prince from their village came out, he didn't even know my stepdad, but there's this community aspect [of the culture.] As Black Americans, we have a community, but it's different to African culture. They didn't even know us, but they're like, 'he's us, he's our people, he's family.' There was no hesitation to bring people in.