Lewis, Susana J.

Susana grew up in a small town in the Dominican Republic in a home without electricity. She learned to cook helping her aunts and grandmother prepare meals outside under a palm thatched cooking shelter with the flavors of slow cooking over an open fire; where coconut cream was made daily; grating the copra, and squeezing it by hand, and where meat was either butchered the same morning in the market, or dried in the sun. Without refrigeration fish was limited to salted cod, dried herring or dried tilapia. Tilapia can still be seen hanging to dry on lines in many villages near where she was rais...