Welcome to Dr. Frederick Douglass Opie's personal website

AB, 101 Fast Food Head Shot.2jpg.jpg
South American Foodways

South American Foodways

Courtesy of State Archives of Florida, Florida Memory Project

Courtesy of State Archives of Florida, Florida Memory Project

Today we share this story in celebration of National Seafood Month.

Speaking of South American foodways in early 1700s, Captain Jorge Juan Antonio De Ulloaof the Spanish Navy writes,  The coasts and neighboring ports abound in very delicious fish, [which] . . . constitute a considerable part of the food of the inhabitants of Guayaquil.” One finds “very large and fine lobsters, of which they make delicious ragouts,” which they season . . . with Guinea pepper, which, though small, is so very strong” says the Captain. He adds, the “person, not accustomed to it, suffers either way. If they eat, their mouths seem in a flame; if they forbear, they must endure hunger, they have to overcome their aversion to this seasoning; after which they think the Guinea pepper the finest ingredient in the world for [seasoning] their food.

Plantains and Cilantro: From Africa to Latin America

Subscribe to our Podcasts  

Like us on Facebook

Follow us on Twitter

Follow us on Youtube

About Fred Opie

Books

Food Blog

Lacrosse Blog

Food Markets, Fishermen, and Taxes

Food Markets, Fishermen, and Taxes

Bobby Orr, NHLHockey, and Rink Food

Bobby Orr, NHLHockey, and Rink Food