LA ALMA: The Afro-Cuban experience
Join us for the next evolution of the SOUL supperclub series
Join us at the fourth seating of SOUL where we will meet at the crossroads where food, culture and spirituality meet in the Afro-Cuban culture.
La Alma (The spanish word for soul) will bring an even more immersive experience with music, dance, and ritual paired with food and drink to honor and uplift our ancestors who landed in Cuba during the transatlantic slave trade. We will explore coffee, chocolate, and the other various crops that were tended by captives on the island as well as examining the similarities of the foods we eat here in the americas. All to the driving beat of the clave.
Afro-Cuban culture evolved primarily as a mechanism of survival and adaptation for the African men and women who experienced slavery, dehumanization, and racism on the island for 350 years. The first enslaved Africans were taken to Cuba in 1513. Many of these first Africans were forced to work in the mines of Cuba as replacements for the rapidly disappearing enslaved indigenous Taino-Arawak laborers.
The African legacy goes beyond the religious realm in Cuba. The foods Cubans enjoy the most, their typical cuisine, is made of autochthonous African ingredients such as okra, yam, plantain, or malanga root. Cuban music owes its existence to African instruments such as the batá, iyesá, and bembé drums or the güiro. World-known Cuban rhythms such as rhumba, conga, salsa, and son cubano are the ultimate result of the African heritage blending with Spanish and other beats. Their everyday Spanish language has been enriched by African words such as fula, ampanga, guaguancó, or bachata. Cubans themselves are, as recent DNA studies prove, partially Africans.
This experience invites you, yet again, to a seat at my ancestors table.
Hotel Peter and Paul Cathedral
2317 Burgundy St, New Orleans, LA 70117
Date & Time
September 18, 2023, 6:00 PM - 9:00 PM