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Africa 2: Foods of Africa (2007)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2007-02-10

Duration: 00:24:22

Subjects: Folse, John D. | Cooking, African | Cooking, American -- Louisiana style | Cooking, Creole -- Louisiana style | Chase, Leah | Cooking (Seafood) | Gumbo (Soup) | Cooking (Peas)


  • Folse, John Host
  • York, Michaela Producer
  • Allen, Gary Producer
  • Hall, Gwendolyn Midlo Guest
  • Julian, Eileen Guest
  • Chase, Leah Guest
  • Firvin, Michael Guest
  • Durant, Thomas Guest
  • Daniels, Annie Guest
  • Davis, Judy Whitney Performer


In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from February 10, 2007, Chef John Folse focuses on the African influence on Louisiana cuisine. First, he interviews Dr. Gwendolyn Midlo Hall and Professor Eileen Julian, who discuss the roots of African cuisine. In the kitchen, Chef Folse prepares Seafood Stuffed Mirliton and talks with Chef Leah Chase. Next, he visits Chef Chase at Dooky Chase’s Restaurant in New Orleans where she discusses her traditional Holy Thursday dish, Gumbo Z’Herbes. Back in the studio kitchen, Chef Folse cooks Black-Eyed Pea Jambalaya, or Hoppin’ John, and talks with Chef Chase, Michael Firvin of Southern University, Dr. Thomas Durant of LSU, and Annie Daniels. Throughout the show, Judy Whitney Davis entertains the audience with live music.