Kitchen Marronage

When the @serpentineuk + @newmuseum ask you to cook for 200+ people on stage, you must say YES! Join me JUNE 5 at the New Museum in NYC (235 Bowery) for Studio DEMO by @NEWINC . I've been proud to be a part of this museum community where experimentation is a radical philosophy. Gastronomy leads my creative practice as an artist. Learn about #GastroMaroonage and my test kitchen for survival @afro_asia_group @kitchenmarronage which I founded in 2021. What will she cook? What will you eat? What is a kitchen, but a laboratory after all? Get your tix!

Ginger 🫚 Chinese Chive noodles 🍜 topped with a fried egg 🍳. Homemade is so much more delicious. Refrigerating the sauce is key 🔑 @kitchenmarronage

Lab 🧪Spotlight! Welcome meal for @onyeahanotu founder of @ikengawines who visited @hunterartsandsciences this week to see @darklaboratory from the Bay Area. We feel a #bookclub #wineclub exchange fermenting. 🤝 Lab Tech Timothy Darden and I discussed Afro-Italian culture and plans for the upcoming calendar year. We are very excited about collaborations with Onye! Stay tuned for some special news @afro_asia_group @kitchenmarronage Shoutout 📢 @biodesigned @newinc @blackostume 🩵🐲

The 5 stages of saltfish fritters!! Cooking from scratch taste so much better. Getting back to my @kitchenmarronage cooking rhythm. Excited to share the recipes we have been experimenting in the Lab. 🧪 @darklaboratory #testkitchen 1. Combine the dry ingredients: 1 cup flour, baking powder, smoked paprika, white pepper, onion powder, and brown sugar. Stir for about a minute, then add skellion, shredded (soaked and rinsed) saltfish, thyme, orange scotch bonnet, and egg. Whisk until ingredients are well combined. Then, gradually add water starting from about ⅓ cup, until reaching the desired thickness. 2. Heat the oil to 350°F (180°C) in a skillet or saucepan. 3. Carefully lower spoonfuls of the batter into the hot oil and shallow fry for 7-8 minutes or until the fritters are crisp and golden brown. Turn over to check how cooked it is. 4. Place on plate with paper towel for excess oil. Garnish with skellions and coriander. 5. Dipping sauce: Lao gan ma, nutmeg syrup, kewpie mayo, mango 🥭 hot sauce.

@darklaboratory #Calabash2025 @doubledaybooks

Tamago Kake Gohan 🍳🍚 卵かけご飯. I made breakfast for dinner. Egg. Rice. Furikake. Mirin. Soy sauce. Nori. @kitchenmarronage @afro_asia_group

Small kitchen triumphs. Cooking with baby! Without him grabbing my bowl. 🥲 I made Creamy uni ramen carbonara #buldakramen with caviar and chives because we fancy. 🥚trying to get back experimenting @kitchenmarronage @afro_asia_group

FRIED RICE! To inaugurate #BrokenChina with @cecilestudio this weekend we will be enjoying decadent varieties of this Chinese diaspora dish, a remix of remixes. Stay tuned for pics and recipes drawing on Jamaican Chinese fried rice and Ecuadorian Chaulafan. 🇯🇲🇪🇨🇭🇰🇲🇴 I have been experimenting with fried rice over the past few years as part of my #gastropoetics practice and theory. In so many ways it’s the perfect, balanced meal. It sustained Chinese laborers in times of scarcity, substituting with locally available ingredients. I called it a love letter to colonial leftovers in an event @mofad a few years ago. A luxurious dish made for and by those who have been refused by history. @lucas.sin and I cooked fried rice together on zoom in 2021, produced and cosponsored by @thegreenespacenyc WNYC. What a fun experience! Have been studying @chefjj awesome book on #rice. And reflecting on the fried rice chapter of the #AfroAsia cookbook I made with my students from Cornell. See their slide on the “diversity of fried rice.” Next step is a collaboration with Cody Moy who will share her version inspired by taste memories of the artists from the exhibition Cecile and I curated A SILENCE SO LOUD @tsa_ny . We honor Jamaican, Vietnamese, Native American, Malaysian, Singaporean, Chinese, and African foodways in our offering. Tickets are SOLD OUT. But we hope to invite folks to the next culinary event in the series before long.

Dine with us on April 13th at the closing of our exhibition A SILENCE SO LOUD. We conceived this art show with ancestral recipes and silence in mind. How is absence a love language of what is left unsaid but perhaps digested intergenerationally? @cecilestudio and I will share our culinary traditions in conversation with the heritages of the four featured artists. Hailing from Vietnam, Jamaica, Shinnecock Nation, and Singapore. Special culinary collaborators, cosponsors, and secret location to be announced. Stay tuned! April 13 5-6: Toast 🥂and closing remarks 6-6:30: Sonic Activation and Processional 6:30-8:30: Culinary Intervention @tsa_ny @kitchenmarronage A limited # of tickets will be on sale. 3/31! 🎫 With part of the proceeds going to mutual aid and undocumented advocacy organizations.