How chefs, culinary historians, and cookbook writers are keeping their diasporic culture alive.
Hudutu baruru with falmo, a coconut-based seafood stew. [Photograph: Wes Güity and Milton Güity]
Today, Garinagu claim a unique history that places their identity at the intersection of West and Central African, Indigenous, and Caribbean traditions, which is then layered with local and national cultures along Central America’s Caribbean coast. The Garifuna diaspora also has a foothold in the United States, especially in Chicago, Los Angeles, New Orleans, Houston, and New York City, the latter of which is home to the largest Garifuna population outside of Central America.
"My husband would always say, ‘One of these days, I'm going to open a restaurant for her,’" Castillo says, with a laugh. A few years later, Rhodel Castillo made good on his promise. "Garifuna food, in particular, tells us a Caribbean story and a Central American story," says Pablo Joseph López Oro, a doctoral candidate in the Department of African and African Studies at The University of Texas at Austin."It gives us an opportunity to really think about the generational history of Garifuna migration."
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