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Cooking With Georges Georges Collinet is a multi-talented guy. Besides being a radio personality, recording artist, and independent film-maker, he is a superb chef. Cook along with Georges on our very popular Cooking with Georges series on the radio, or just enjoy the patter and the music!

Cooking With Georges, 1994

Program Log: Georges cooks Yassa chicken, a Senegalese dish. While it's preparing, Georges grooves to hits from Senegal, Zaire and Cameroon. Before we get to dessert, some vintage African salsa from Benin's Nona Spedo, and modern-day salsa from Marc Anthony. For dessert…a mango cream concoction, for the sweet-tooth in all of us. Brazil's Fernanda Abreu sings a classic Jorge Ben Jor tune.

Cooking With Georges, 1995

Program Log: African and Malagasy cuisine is the focus. Georges gives us the ingredients we'll need, and plays us some music to get us into cooking mode…. Sospastapu, an all purpose West African sauce and ginger chicken from Madagascar. As Georges walks us through the chicken recipe, guitar and salegy sounds from Madagascar. Time to start the sauce…ingredients and directions to make sospastapu (West African sauce). Makossa music from Cameroon, and some hot salsa (por supuesto!) Papa Wemba, and a song for loss. More sounds from Cameroon and Brazil. Sospastapu and Malagasy ginger chicken recipes continue. Georges lends some helpful suggestions for the preparation of our still-simmering African feast, while turning our ears toward Cuba. Finishing the dish, and some variations on the dish for vegetarians, fish lovers, and more. Serve with rice or couscous…

Cooking With Babalaorixá John Mason

Program Log: Music from the Afro-Atlantic Diaspora and Cooking w/ John Mason. B. John Mason on what is a "Babalaorixá?" Food for the Gods, and the carrying of cultural identities with the palate. Ogun and Obatala, two Yoruba deities-- Ogun the hunter, blacksmith, and rugged individualist; Obatala, the wise sage and the ethically pure individual, the king who keeps a blemish free character. Why dishes are named for these deities. More explanations of the recipes. Okra, and its uses in Yoruba culture. The treatment of fish in the recipe. The preparation of the rice pudding dessert which implies Obatala. Rum and Cola--their connotations with the experience of Africans in the new world. Palm wine, and its completion of a Yoruba meal. Kongawoosee and the intoxicating properties of ginger. Rum and Cola--their connotations with the experience of Africans in the new world. Palm wine, and its completion of a Yoruba meal. Kongawoosee and the intoxicating properties of ginger.