John Egerton

“Here it is also possible to suggest that there are more than a few similarities in dishes of African origin throughout the hemisphere, notably the preparation of composed rice dishes; the creation of various types of fritters and croquettes; the use of smoked ingredients for seasoning; the use of okra as a thickener; the abundant use of leafy green vegetables; the abundant use (some would say abuse) of peppery hot sauces; and the use of nuts and seeds as thickeners.”
― John Egerton, Cornbread Nation 1: The Best of Southern Food Writing

“Think, if you will, of the hoppin’ John of South Carolina, or the red beans and rice of Southern Louisiana, or the riz au pois rouges of Haiti, or the hopping John of Bermuda, or the Moros y Cristianos of Cuba — or even of Brazil’s feijoada (and that’s only a very abbreviated list).”
― John Egerton, Cornbread Nation 1: The Best of Southern Food Writing