In the News: WHYY takes a bite of 'Pepperpot'

WHYY wrote about "Pepperpot," an innovative multidisciplinary project at the nexus of food, music, history and visual art.

The hearty soup of leafy greens, root vegetables and cheap cuts of meat was heavily seasoned with Caribbean spices and was typically cooked and sold by free Black women in Philadelphia.

Even though several colonial cities had substantial free Black populations, for some reason, pepperpot was a uniquely Philly jawn.

“You could imagine it becoming a similar thing in other coastal cities, places like Charleston and Savannah, because Philadelphia was not unique in terms of receiving materials and people from the Caribbean,” said Adrienne Whaley, director of education and community engagement at the Museum of the American Revolution. “I do not know exactly why it became so Philadelphia. Maybe it’s because tripe became so associated with it and tripe became a thing that was very associated with Philadelphia cuisine.”

Read the whole story HERE.

Image from "Pepperpot" via REC Philly.