Triangular Traded Spices

Saturdays are for experimenting in the kitchen! 🧑‍🍳

What new recipes are you trying today? Add a dash of Viagem to your dish for an adventurous twist. Share your creations with us!

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Cooking is all about mastering techniques; once you do, you can get bold and creative by switching up spices and other ingredients for entirely new dishes.

My mission is simple: To create spice blends and inspire home cooks to transform their dishes by experimenting with different spices. I want to help you get comfortable using your imagination in the kitchen. This is how I cook at home, and I've been doing it professionally for a decade. That's why I created my Triangular Traded Spice blends—to show you, the home cook, just how essential our seasonings are for transforming your meals.

Cooking is all about mastering techniques; once you do, you can get bold and creative by switching up spices and other ingredients for entirely new dishes.

My mission is simple: To create spice blends and inspire home cooks to transform their dishes by experimenting with different spices. I want to help you get comfortable using your imagination in the kitchen. This is how I cook at home, and I've been doing it professionally for over a decade. That's why I created my Triangular Traded Spice blends—to show you, the home cook, just how essential our seasonings are for transforming your meals.

_*Mofongo & Peppa Sauce. Pickled Green Mango 🥭. Chicharrones/Marjoram/ Viagem Spice Blend*_

Mofongo – History of a Puerto Rican Classic

Mofongo (or fufu to Cubans), is a dish that is usually made from boiled or fried, pulverized, unripe plantains(I decided to use semi ripe), though it is not uncommon to see it made with yuca. This starchy goodness serves as a base for which to add a variety of veggies and proteins. Popular ingredients include garlic, prawns, lobster, and bacon. This classic dish is popular comfort food for Puerto Ricans and other Caribbean countries.

The history of this dish is older than the slave trade that brought it to this part of the world. Originally from Western and Central Africa, the dish was made from pulverising any starchy plant. Yuca, plantain, yam, and cassava were often used. The consistency was like that of porridge. The food moved with the people forcefully pulled from their country, and even then preserved their culture.

_*Spiced & cured salmon, mornay, sunny side egg, caper*_

Featuring Viagem (Voyage) Spice Blend by @‌ttspices_

Highlighted by Grains of Paradise, Amchoor, Coriander & Roasted Garlic

_*Suya Spiced Georgia White Shrimp*_

Our Viagem blend contains Grains of Paradise and in that you get hints of nutmeg and citrus. It also has Amchoor, with its fruity tartness, that brings everything together so beautifully.

✨ Mix Viagem with olive oil for a quick marinade perfect for whole fish or shrimp. This versatile blend is also amazing on cubed pork or vegetables! Since it has no salt, you can tailor the flavor to your preference and add salt to taste.

🔗 Try it now (link in bio)

Join me at Tio Lucho's in Atlanta on March 20th. Follow the link to purchase a seat or two.

https://tioluchos.square.site/?item=110 -popular

Recycled article/recipe from 3 yrs ago. That USA Today decide to put again becausee its Black History Month.

So i might as well share again too… 🤪

Black History Month recipe a day: Ghanaian Red Red Red Red is a stew of cowpeas in a tomato-red base cooked with palm oil, smoked fish, crab and a heap of spices. It's a Black history lesson in a bowl.

Happy 41st Birthday to me, and Happy 94th Birthday Grandpa! (Even though he doesn’t have social media 😂)

Thankful for another year life!! My 40th year of life took me to amazing place and met some extraordinary people and also cooked some dope ass food and learned A TON and thankful to share my birthday with Grandpa!

https://carolinas.eater.com/2022/3/16/22981400/2022-james-beard-awards-finalists-carolinas

Here Are the 2022 James Beard Awards Restaurant and Chef Finalists for the Carolinas Congrats to all the finalists

Chef Cleophus Hethington tells story of the African diaspora with his spices Hethington's spice blends, under the Triangular Traded Spices label, pay homage to the trade routes that shipped humans as commodities, like spices.

Repost from
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When Cleophus Hethington met chef John Fleer, the owner of Asheville's Benne on Eagle, he told him of an Ethiopian proverb: "Yameftehay guday, chewna berbere lay," or, "A solution lies in salt and spice."

His upbringing in Miami and his travels around the world while in the Navy have brought to Benne a whole new take on African diasporic food. With salt and spices, but mostly the latter, traces the worldwide trade routes along which coffee, spices and enslaved human beings were trafficked.

Hethington has brought with him to Asheville his own pocketful of magic and traditions, including his own spice blends under his Triangular Traded Spices label. The name is a nod to those brutal trade routes where humans were treated as commodities.

Hethington created in 2019 as a way to gain access to African spices not readily available. In his Viagem blend, Portuguese for "voyage," are West Indian grains of paradise and tart amchur, made with green mango. Le Courage is blended with Grains of Selim, the African pepper pods used widely in countries including Ghana.

It's the latter that lends flavor to Hethington's Ghanian Red Red, now on the menu at Benne on Eagle with an Appalachian twist: smoked local trout.

Read more and get the Red Red recipe at the link in bio.