Eleven years ago, I stayed with a Jewish family in Zimbabwe for Passover. There was no supermarket with kosher holiday foods nearby, so nearly every dish was made from scratch, from the chopped herring down to the stuffed grape leaves. My hosts had roots in both Lithuania and the Greek island of Rhodes, and each dish was rooted in the family’s distinct story; a few even featured the avocados growing in the backyard.
I spent the next Passover back in the United States. For the seders, I enjoyed some of my family classics, like potato kugel, brisket and matzo ball soup.… Seguir leyendo »