I'm looking forward to the food.
It's so nice here in this surreal, empty German store.
The ideal place for my first encounter with West African food! What obstacles must you overcome, if your non-European cuisine eat or want to cook meals, which are not classic European? Do you get the ingredients? This is precisely the point: Difficulties to find ingredients for recipes, if they do not occur in European cuisine.
Even the distribution, the food marketing system, is under the control of Western systems.
When we were last or second last year in South Africa visiting Moses' family, we really wanted to eat plantain and faced exactly the same problem.
We were in South Africa.
We stayed in one of the most important African countries and simply could not get plantains.
I then talked to a woman at the supermarket and they wondered why there no plantains offered, although they grow everywhere.
And she said exactly that: "Yes, but the grocery store is under Control of the Western system, therefore only western foods are available.
African food you do not get here although we are in South Africa.
" I think it explains quite well, how it works, how difficult it can be, even to cook everyday dishes.
So food is part of my artistic creation, because I used to work as a cook, and still earn my money – just so I manage to combine both.
So to speak, as an artist who is a cook or a cook, the same artist is.
Both goes quasi merge.
And this is.
so to speak, a part of me, a really important.
But food are also part of politics and business, just like art.
Art can people also bear in mind, how to change the world, or it can at least try.
Just like food.
Food connects: by politics and the moment.
We all sit around the same table, we change, influence each other and exchange ideas with each other.
"Who has the wine?" "Oh, the Red -" "No, no, I meant the whites.
" "Ah, white wine.
" "Can you please pass the wine to me?" "Sure, let's Swap!" So I connect so a lot of memories with food.
When I travel, is one of my personal highlights, look around the supermarket and to discover the various ingredients, the people in Spain, Turkey, or wherever use.
And when I talk about my travels, is ultimately always about food.
I became oceanfront large and spent on the beach my whole childhood.
Therefore, there were many fish.
I think we ate fish every day, each Mange Seafood (I like them most) and plenty of fruit.
Meat was very rare.
The i like like really.
Braised plantains with Bratfisch and green chili.
I love that! And "Jindungu.
" This is also called "Piri Piri".
I like that so much too! ".
" Of course I wanted to join because of the food in this project.
Largely because of the African food.
It was simply delicious.
I like good food, so it is interesting and it's fun to meet people and talk about food.
"Is it good! I can not anymore!" "This is soo good!" ".
And that is just the beginning.
" Most of my family is from Alabama.
I believe, I feel more "cosmopolitan.
" We never stayed long in one place, my mother was in the Army.
That is why we are constantly on the move, Traditions and cultures changed permanently.
But it is fascinating to learn about the food culture, from which I actually come from, but I somehow have no relationship.
And one can not simply assume so for themselves.
That's just not the same, big effect than if you grow up in such a culture.
That would be almost as if you dress up and so do, as if you were the original.
But I think it's really exciting, me to think about the story, that might as well be my origin.
That makes it again very particular.
But it is not totally complicated, out of your background? This is virtually impossible.
It is often quite difficult, but for most people it is quite expensive.
I think you look like you came from Ghana! Can I rely on me? To what extent do I look Ghanaian? A handsome man like you must be from Ghana! Do you think that you are also affected when cooking them, that you live in Italy and also here? Or is it more.
In any case.
The Italian influences are so strong, because I still have in mind, as I cooked for the first time for my father.
I must have been 16 and it's totally gone wrong.
It was was a very simple dish, an ordinary tomato sauce.
I do not even remember exactly what it was, but it tasted awful.
Well, but, in Italy, I naturally learned how to make all this, what you can find in the market so, all the spices and how quickly spoils everything.
And that you need not such large quantities.
All one needs is the fun of it, the right seasonings – which must be fresh in any case, what I have not really looked after in Africa.
Ok, food in Africa.
It is freshly prepared, but the cooking takes a long time.
It is very different than merely to give for a second fresh tomatoes in the pot, Olive oil and garlic, already has it ready.
So this kind of fresh preparation.
which was very important for all the senses and I loved that.
Just like my grandfather when he has cooked.
He has cooked for four days Bolognese, for real! Nowadays, it is so important to know what exactly you eat, what you buy and where the products originate.
Because all are dead.
Because on offer in the supermarkets no life in it.
These are finished products, industrially processed, because nothing is alive.
So you eat virtually.
" If you can, prefer to shop at a local farmers.
That is how I see it.
Or more to do by yourself.