21 August 2018
Africa, America, Asia and Europe meet at Rototom through its culinary offerings along with live cooking shows
One of the distinguishing features of Rototom Sunsplash is its global character. Not only of its attendees or musical line-up, that covers all the ways of understanding Jamaican music all over the world, but also because of the global culinary offering at the festival.
The culinary corners that can be found at the festival are a journey to cuisines in countries such as Sengal, Cuban, Japan or Italy, without leaving the site. It’s one of the best ways to get to know and experiment with new cultures.
The gastronomy zone at Rototom is one of the major attractions and one of the features that piques the visitors’ curiosity. It’s normal if we bear in mind that the festival has 40 gastronomic stands, representing countries from Africa, America, Asia and Europe.
In addition, this year, very close to the Dub Academy, there is a corner dedicated to traditional cooking from the Andean peoples of Latin America; Saberes de la Pachamama, with their delicious Andean potatoes or sweetcorn with melted cheese. Also on this corner are the Basque and German taverns, that also bring their flavours to Rototom.
The Pachamama area of Rototom is also organising showcookings so that we can get to know, not only new recipes or kitchen tricks and tips, but also more sustainable and responsible ways of eating. Sunset at Pachamama is the place to be, which is when the kitchens fire up. Each showcooking programme is captained by professional experts and are based on vegan cooking.
The chefs Anay Bueno and Naturlment Laura are in charge of sharing their secrets with the public this Rototom. In addition, this type of live cooking allows us, not only to see how dishes are put together and listen in first person to the explanations of the two chefs, but also lets the public join in and share their sensations. Finally, almost the best things about the experience; tasting what’s been cooked. The world can be travelled via taste buds as well as in person.
Written by Asun Pérez. Translated by Finn Darco