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