Vegans of Color
Tomi Makanjuola’s Love Letter to Plantains
“It just didn’t make any sense to me why we would exploit animals in the way that we do.”
Vegans of Color is a series for Tenderly that highlights chefs, activists, and content creators of color who are leading a vegan lifestyle. I was inspired to start this column when I started thinking about my own ethnic and cultural background (my mom is Japanese, my dad is white, and I was born and raised in America) and the ways in which identity intersects with food in my own life. Growing up, I noticed that some foods I ate at home — like sweet Japanese curry and white miso soup — were totally foreign to most of my peers. When I became vegan two years ago, the recipes I discovered from popular and mainstream sources were most often versions of traditional American foods. This series intends to shine a spotlight on vegans who bring something different to the table.
Anyone familiar with West African cuisine is likely well acquainted with plantains — sweet or savory, the fruit is versatile and much-loved. “It’s a favorite among kids, and it’s a really great after school snack. I can remember coming home to that a lot of times when I was younger,” says Tomi Makanjuola, chef and writer behind The Vegan Nigerian. She calls her 2018 publication The…
