“
Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot.
”
”
Harry F. MacDonald (Magic Alex and the Secret History of Rock and Roll)