Bin-Rella, who by day works as a chef at the University of Wisconsin-Madison, recently launched a farm at the State Capitol.
The 43-year-old Wisconsin native has broad-ranging interests; introducing people to celosia is a current passion.
After being introduced to the iron-rich West African green, Bin-Rella started thinking about what we eat and why we eat it.
His heritage has become a driving force in his life and career, for it’s not simply about farming or farming less-familiar ingredients in atypical places like the Wisconsin State Capitol, but about honoring Indigenous ingredients such as corn and paying homage to foods that made their way to America during the diaspora.
Celosia, which is not a “weed” and is not just for ornamental use, explains Bin-Rella, is one of those foods.
“I grow it because it is important for Nigerians who live in the US to have access to the vegetables they love and grew up eating,” Amu says.
If Bin-Rella has anything to say about it, however, and if enough people begin to discover the West African plant, celosia could soon have its time in the spotlight.
He’ll add jalapenos or chipotle peppers for a kick, and toss everything together with fresh lime juice and either avocado or sunflower oil.