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Zawadi Morris Supports Small Business

Zawadi Morris is an entrepreneur and journalist whose life is as diverse and dynamic as the stories she tells. With a deep passion for traveling, social justice, and foreign languages, Ms. Morris has built a career that bridges cultures and amplifies voices.

We caught up with Zawadi to ask her some questions about community, culture and small business.

What does  African/African-American/Caribbean cuisine mean to you, and how has it influenced your life or work?

Cuisine of the Diaspora means an opportunity to travel and understand how we communicate through food. The Diaspora now reflects the resilience of our roots across the globe as we now merge with new cultural influences. That is, “Look at the diversity of Africa, and look how beautiful we show up in Haiti or in Jamaica or in America.” There is definitely a through line that feels like home.

How do you think African Restaurant Week helps highlight African culture and support local businesses?

African Restaurant Week is an important reminder that we are here; we are unified! And we absolutely love who we are! I’m so happy that African Restaurant Week exists!

What’s your favorite dish, and why does it hold a special place for you?

I love any dish with rice, lamb, plantains and fried bread. That’s my fav go-to combo. I especially love the different spices we use.

How do you see the role of food in bringing people together and fostering community?

Within the African Diaspora, our love language within our families has always been food. Remember the movie, “Soul Food?” Our tradition of gathering family and community and preparing something with our hands that everyone can enjoy is not just about feeding a hunger, it is a sacred practice for us. That’s why for every regional celebration, and tradition, we gather to show our pride, beauty and endurance through our diverse cuisines.

What’s one thing you hope attendees will take away from African Restaurant Week?

I hope people walk away understanding how vast is the Continent’s diversity but at the same time, understand our power and unity. But most of all, how damn good our food is!

What other kinds of events would you like to see at African Restaurant Week?

I’d love to see kids cooking events, fundraisers for children and more events centered around reinforcing our culture and pride amongst the youth. It should never really be about us; it should always be about the youth who we need to pass on our traditions. Plus, more young parents will come out if there are events for their children. I would also love to see more Black-American and Caribbean cuisines featured to show the breadth and depth of our reach and influence as a Diaspora.

Could you share your top 3 favorite restaurants?

Ras Plant-Based: Ethiopian Cuisine in Crown Heights, Brooklyn, Peaches Restaurant: Black Southern Cuisine in Bed-Stuy, Joloff Restaurant: Senegalese Cuisine in Bed-Stuy

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Daily Dose Juice Bar at Black History Month

  1. Why do you choose to support African Restaurant Week and Black History Month?

    We at DAILY DOSE JUICE BAR AND CAFE believe in promoting and bringing awareness to minority owned businesses such as our own, African Restaurant week and black history month focuses on honoring all Black people from all periods of history and cultures, and our agenda is to experience the richness and diverse cuisines that other minority and black owned restaurants have to offer.

    2. What country cuisine would you be featuring and name some dishes? Tell us a thing or two about the country.

    Trinidad and Tobago cuisine and Haitian cuisine. Trinidad & Tobago’s culinary past is a vast one rich in our history with cultural contributions from our indigenous Amerindian people. Trinidad was under three periods of colonial rule that led to our diverse food culture: the Spanish, the French and the British rule.   

    3. What makes Daily dose juice bar unique?                                                                                 

    What makes us unique is the spin DAILY DOSE have taken on the food items we have created, that not only provides unique tasty combinations but a combination of tasty and healthy.                                                                                                                           

    4. What are some of the biggest challenges you’ve faced as a restaurant owner?

    Challenges are challenges but as a small minority business some of the hurdles we have faced in the past range from effectively keeping a steady cash flow coming into the store,  trouble finding the right employees to fit our business needs, and also securing funding or accessing funding to help elevate or grow the business.  It may seem hard at times and you may want to give up but keep the faith and keep pushing.

    5. How has participating in events like African Restaurant Week impacted your business or the community? 

    It has allowed our business to be seen by other businesses and potential new customers that did not otherwise know of us before the restaurant week

    6. What are your plans and goals for the future of your business? 

    Our goal at DAILY DOSE is to reach as many people as possible in our community from the young to the elderly and not only teach but convince them that eating healthy and taking care of their bodies should be priority. It does not have to be boring and while eating healthy it can taste great while doing it. We at DAILY DOSE partners with a local Senior Center in the community to showcase healthy juices and foods on a monthly basis. They get to see hands on how juicing is done and how great it can taste and encourage them to make healthier choices.                                                                                                                                                                                         

    7. Is there a particular dish, product, or service you’re excited to showcase during the events?
    Curry chicken, Haitian rice and our vegan patties

    8. What message would you like to share with the community about supporting small businesses and celebrating Black History Month?

    We would like to encourage other businesses to network with neighboring businesses and encourage keeping an open mind to collaboration, because this helps bring awareness to both businesses involved potentially bringing more clientele into our establishments to help grow and keep minority businesses afloat.

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    Top Iconic Dishes from Across Africa

    Africa, a continent brimming with diversity, is home to some of the most flavorful and iconic dishes in the world. Each dish carries with it a piece of the continent’s history, culture, and unique culinary techniques. From the spicy stews of West Africa to the aromatic tagines of North Africa, here are ten must-try dishes that showcase the rich tapestry of African cuisine.

    1. Jollof Rice (West Africa)

    Known as the “party dish” of West Africa, Jollof Rice is a beloved tomato-based rice dish packed with spices, vegetables, and proteins like chicken or fish. It’s a staple at celebrations and fiercely debated across countries like Nigeria, Ghana, and Senegal for whose version reigns supreme.

    2. Piri Piri Chicken (Mozambique)

    This spicy, flame-grilled chicken dish is marinated in a sauce made from the fiery piri piri chili, garlic, lemon, and herbs. A testament to Mozambique’s Portuguese influence, it’s a must-try for spice lovers.

    3. Bunny Chow (South Africa)

    A uniquely South African creation, Bunny Chow is a hollowed-out loaf of bread filled with spicy curry. Originating from Durban’s Indian community, this dish is a hearty street food favorite.

    4. Tagine (Morocco)

    Named after the earthenware pot in which it’s cooked, Tagine is a slow-cooked stew made with meat, vegetables, and a medley of fragrant spices like saffron, cinnamon, and turmeric. Popular variations include lamb with apricots and chicken with preserved lemons and olives.

    5. Egusi Soup (Nigeria)

    This thick, hearty soup is made with ground melon seeds, leafy greens, and proteins like goat meat or fish. Served with fufu or pounded yam, it’s a comforting dish that showcases the bold flavors of Nigerian cuisine.

    6. Injera with Doro Wat (Ethiopia)

    Injera, a spongy sourdough flatbread, serves as the base for a variety of stews. Doro Wat, a spicy chicken stew made with berbere spice and hard-boiled eggs, is one of the most popular pairings.

    7. Couscous (North Africa)

    Often referred to as the “national dish” of countries like Morocco, Algeria, and Tunisia, couscous is a fluffy semolina dish served with vegetables, chickpeas, and meat, topped with a savory broth.

    8. Biltong (South Africa)

    This cured, dried meat snack is a South African staple, similar to beef jerky but seasoned with vinegar, coriander, and spices. It’s a protein-packed treat perfect for road trips and outdoor adventures.

    9. Zanzibari Biryani (Tanzania)

    This coastal dish combines the influences of Indian and Arab traders with African flavors. Made with spiced rice, tender meat, and a rich coconut-based sauce, it’s a highlight of Zanzibari cuisine.

    10. Suya (West Africa)

    Suya is a popular street food made of skewered, grilled meat seasoned with a blend of ground peanuts, chili, and spices. It’s often served with sliced onions and fresh tomatoes, making it a flavorful snack or appetizer.

    Explore the Flavors of Africa

    From spicy stews to sweet and savory tagines, these dishes are more than just meals—they’re an exploration of Africa’s vibrant culinary heritage. Whether you’re new to African cuisine or looking to expand your palate, these iconic dishes are a delicious starting point.