Holy Trinities

The rule of three is sacred and one of those things that are not to be trifled with. Tri-fled. (sorry. I'll stop.) But seriously, the concept of the Holy Trinity makes you think of unbreakable bonds, of things that must held upon a pedestal. And for most of my Italian from New Jersey life I thought there was really only one trinity - the one that takes precedence every Sunday.  Veal, pork and beef. How else do you make meatballs, right? 

However, fate just decided to offer me a wake-up call in the form of Kwame Onwuachi. I can't escape this chef, and I'm kind of crushing on him right now, especially after reading his memoir Notes from a Young Black Chef. His metaphor on life being like a consomme is clarified genius! But the more I thought about his memoir, the more he popped up on my Instagram feed and in the biblical Food & Wine magazine. At each interaction Chef Onwuachi was talking up the Creole Holy Trinity: Bell pepper, celery, and onion. It is the basis of a lot of creole dishes like gumbo, etouffee, and jambalaya. 

This (new to me) trinity is trending as cuisine from the African diaspora is growing in popularity. It's definitely long overdue and I'm looking to cook the foods of Chef Onwuachi's Sunday family dinners. I have a lot to learn, but embracing the Holy Trinity is a good place to start.