OP: Onje Fun Orisa (Food for the Gods)

Yoruba Theological Archministry, 1987. Spiral bound. Second edition.

“Food, and the use of it for medicine, offerings and other functions necessary to the practice of the religion, helped insure the continued existence of the African’s culture in the New World,” reads the forward to this 1987 book published by the Yoruba Theological Archministry in Brooklyn, NY. 

The YTA is primarily concerned with the preservation of African traditions within the Black diaspora in the United States and West Indies. Onje Fun Orisa (Food for the Gods), written by YTA founder and priest John Mason, uses food as a vehicle for retaining religious and dietary knowledge. The recipes are organized by deity and the foods with which they are associated or honored. 

Ogun—described as the architect of civilization and a tireless worker—is said to prefer dry, roasted, or fried foods. A whole red snapper baked over layers of potatoes, onions, and green peppers can be found among his recipes. 

Natia, a dish associated with Osun—a charmer known for her hospitality—is a sweetened corn custard scented with cinnamon. And Sango, a gluttonous warrior, is pleased with callaloo, here cooked with okra, cornmeal, pumpkin, and smoked meat or fish.

While not promising to be totally comprehensive, the 40 page introduction and glossary of Yoruba words add valuable and substantial context to the understanding of how African culture is sustained and evolved in the diaspora.

This copy was purchased by store founder, Nach Waxman, in 1989, and it has been preserved here since. Laid in are a pamphlet advertising YTA publications and the original receipt for the book. A few pages show staining from high acid paper—the culprit now long gone. Otherwise, Very Good. A scarce offering.