Oh yes. We all know about chocolate bliss. Chocolate’s rich and exotic 4,000-year history had its origins in ancient Mesoamerica, that matrix of Indigenous cultures — Mayan and Aztec among them — found in parts of Mexico and Central America before the arrival of the Spanish in the 16th century.
Now, about two-thirds of the world’s cocoa is produced in western Africa with Ivory Coast being the largest source; Ghana, Nigeria and Cameroon are up there too.
Uganda, the setting for our chocolate story, was later to the party in terms of cocoa production, which has seen a steady increase over the past few years. “You drop a seed and the soil is so fertile, it roots and grows,” a friend says when I tell him I am writing this…
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Cuisine Noir (Digital) - 1 Issue, Resilience - Fall 2021