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Food and Family: Connecting
to cultural heritage through
the legacy of food
(Family Features) Family bonding pro- vides a unique experience, giving relatives opportunities to grow closer through shared passions. One of the most special ways to connect generations past and present is through food, typically by pass- ing down traditional cuisines or specific recipes.
Because food can be viewed as an expression of cultural identity, it provides
a one-of-a-kind connection to ancestors, history and community. Taking a DNA test is one way to discover more about your heritage and gain inspiration for exploring
new ingredients, flavors and recipes from your homeland.
For example, Jocelyn Delk Adams, au- thor of the Grandbaby Cakes blog, created this Jollof Rice dish after discovering her roots traced back to Mali, Cameroon, the Republic of the Congo and Ghana. Jollof Rice is a West African classic comprised of fragrant rice steeped in ingredients like meat stock, garlic, onions, tomatoes and spicy chilies for depth of flavor. Rich in taste and history, it’s revered as a sacred dish within some African communities.
If you’ve ever thought about researching
Jollof Rice
your heritage, now can be your opportuni-
Recipe courtesy of Jocelyn Delk
ty to dig in. Through Aug. 20, AncestryD-
Adams of Grandbaby Cakes on behalf NA is taking $40 off its DNA kits during its
of AncestryDNA
Summer Sale with its lowest onsite price of
Prep time: 15 minutes
the year: just $59 (plus taxes and shipping).
Cook time: 30 minutes
With more than 350 geographical re-
Servings: 5-7
gions and 10 million people in its network,
2 tablespoons extra-virgin olive oil AncestryDNA can connect you to the
1 cup diced onions
cultures, cuisines and traditions of your
2 tablespoons minced garlic heritage.
1 teaspoon minced ginger
To find more information, order your kit
1/2-1 habanero pepper, thinly sliced and unlock your story, visit ancestrydna.
1 cup uncooked basmati rice com.
1 1/2 cups chicken stock Content courtesy of AncestryDNA
1 can (15 ounces) crushed tomatoes 1 teaspoon seasoned salt
1/2 teaspoon smoked paprika
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 fresh bay leaf
chopped parsley or bay leaf, for
garnish
In large pot over medium heat, heat olive oil. Add onions and saute until tender, cooking approximately 5 minutes. Add minced garlic, ginger and pepper; cook about 30 seconds, making sure not to burn garlic.
Pour in rice and stir to combine. Allow rice to toast in pot 2-3 minutes.
Add chicken stock, crushed toma- toes, seasoned salt, smoked paprika, curry powder, thyme and bay leaf; stir together then bring to boil.
Once mixture begins to boil, reduce heat to low and cover pot with lid. Continue cooking rice about 25-30 minutes, or until all liquids evapo- rate and rice becomes more tender. Remove bay leaf.
Turn off heat and allow rice to rest 10 minutes with lid on. Once rice is completely tender, make sure all in- gredients are mixed together. Top with
parsley or bay leaf and serve.
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