In this beautiful follow-up to her 2015 James Beard Award-winning masterpiece, “The Jemima Code,” Tipton-Martin continues her lifelong quest to tell a deeply nuanced story of African American food that pushes beyond caricatures and stereotypes. She starts with the requisite sauteed onions, tomatoes and complex spices for a traditional South African curry, tosses in diced green apples for a surprising layer of sweetness, and finishes with a splash of lime juice and rum as suggested in Dunstan Harris’ “Island Cooking: Recipes From the Caribbean.” That context prompted me to give it a try, and the friends I served it to can verify that the results lived up to the expectations. Toni Tipton-Martin was under no legal obligation to credit anyone else for the Lamb Curry in her new cookbook, "Jubilee: Recipes From 200 Years of African American Cooking." Yet in introducing it, she tells how she blended elements of several different cookbooks to arrive at her own interpretation. The same goes for recipes: Change an ingredient here and tweak a method there, and it's yours. "There is no such thing as a new idea," Mark Twain famously said.
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