Macon Magazine

"The connection we experienced that day was facilitated by the food sharing... It was the icebreaker, bridge-builder, and connector." Chi Ezekwueche Founder of The Tubman Museum's Pan African Festival O ne of Nigerian native's Chi Ezekwueche's favorite things is the Tubman African American Museum. She sees it as a way of serving the community, and has supported it since she, her husband Dr. Christian Ezekwueche, and their family relocated to Macon in 1983. She was so impressed that 29 years ago, she accepted the invitation to chair the Tubman's board. With the help of the museum team Ezekwueche created the Pan African Festival of Georgia, an annual opportunity for Peach State residents to sample arts and culture, including food rooted in the origins of people of African descent. It's a festival celebrating love, peace, unity, and hope among all people, she shared. Attached to the festival are activities that allow for direct engagement and education concerning the African Diaspora, like the International Taste of Soul. Invited vendors focused on cooking and sharing foods found throughout Africa and countries connected to the continent. Most of all, "It's a gathering and chance to break bread", she says. The program went on hiatus briefl y, but returned in 2023. Coincidentally, it is the one she remembers most. It was the return coupled with the amount of food off erings from so many countries, she said. "There's something that happens when we get together like this." The event can be best described as an international potluck, according to Ezekwueche. At the 2023 version a smorgasbord of world cuisine could be found. At the Nigerian table, fi sh, fried black eyed peas, jollof rice, and plantains were among what was available. Ghana's table served up a ginger drink and ground nut stew. For those desirous of something from India, chickpeas were the answer, and complimented the Jamaican Jerk Chicken well recalls Ezekwueche. No stone was left unturned. Tuscany and Southern meatballs were even in the mix, along with tofu for veggie lovers. In addition to the food, cultural exchange occurred on the dance fl oor. African, tango, waltz, and rumba shared the same space as participants, doing their best to rep their respective countries. That's when it struck her. "It was the food that brought us together, but what was taking place was more than eating. It was about community and conversation," she said. That conversation included sharing recipes and the history of the Gullah Geechee people of coastal Georgia and connected dishes like red rice. "The connection we experienced that day was facilitated by the food sharing," pointed out Ezekwueche. "It was the icebreaker, bridge-builder, and connector." To prove her point, many new relationships blossomed. When asked if the event, despite being focused on international foods and cultures, mirrors Macon, Ezekwueche responded with a quick yes. She said although many at the event were from other countries, in the room were so many American-born attendees. She sees Macon as a microcosm of America. Her fi rst local meal after settling into her new hometown was a pork chop, mac and cheese, and collards. Like last year's International Taste of Soul, why it's still in her mind is the love put into her plate's preparation: "Food is medicine for the soul. Everybody has a soul. The best way to show that is to feed it." February/March 2025| maconmagazine.com 55

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