Triangular Traded Spices aims to showcase how much has grown out of Africa and the VOYAGE of its people, now commonly known as the African Diaspora. Africa and its people are Resilient. They have always displayed their Fortitude and influence in many cultures, impacting world history through food, music, wars, and Revolting against oppression.
Triangular Traded Spices is creating spices and sauces that emulate the diversity of the world and its Families. We bring you unique blends that elevate all stages of your cooking, before, during, and while serving. At TTSpices, we believe that although pure ingredients are tasty on their own, they still need a touch of spice to reveal their layers of flavor and bring them to life.
Quality ingredients, precise seasoning, and skilled technique create the three main components of cooking for us. When we mention “seasoning,” we mean spices. We deal with everything in a dry form that can be ground and used to enhance flavor to be a SPICE. TTSpices wants to show you just how essential seasoning is to transforming your dishes at home!
Triangular Traded Spices name is derived from the name “The Columbian Exchange” that began in 1492 with Christopher Columbus' exploration to find Asia (Over here the only Christopher We Acknowledge is Wallace). But I digress… The Columbian Exchange transported plants, spices, animals, diseases, technologies, and people from one continent to another. Crops like tobacco, tomatoes, potatoes, corn, cacao, peanuts, and pumpkins went from the Americas to the rest of the world. At the same time, Europeans brought in foods like bananas and coffee; animals like cattle, sheep, pigs, and horses; and diseases like smallpox and malaria.
Centuries later these trade routes evolved from just aforementioned, but the enslavement and disbursement of Africans between 3 continents Europe, America’s/Caribbean, and Africa. On the first leg of their three-part journey, often called the Triangular Trade, European ships brought manufactured goods, weapons, even liquor to Africa in exchange for slaves; on the second, they transported African men, women, and children to the Americas to serve as slaves; and on the third leg, they exported to Europe the sugar, rum, cotton, and tobacco produced by the enslaved labor force.
The Passion Behind the Business
Owner & Chef
Chef Cleophus J. Hethington (aka Chef Ophus) is a U.S. Navy Veteran (Hospital Corpsman), and Chef with 10 years of professional culinary experience at James Beard-nominated restaurants, early startup restaurants, hotels, and private catering for large events. Working for Michelin star chef Jean-Georges Vongerichten at restaurants Matador Room & Market inside Miami Beach Edition Hotel, and a former chef at the Four Seasons Surf Club, Alter, and Cypress Room, the South Florida native has earned his stripes in the top kitchens of Miami.
In 2016 Chef started hosting his own pop-up Ębí Chop Bar, along with his recent leadership as Executive Chef. Chef Ophus’ food has been featured in GQ, Zagat, Eater, Urban Daddy, The Atlanta Journal-Constitution, Miami Herald Indulge Magazine, and Atlanta Magazine. He is currently working to open his own concept restaurant. It will be his interpretation of food from around the Afro Diaspora and will be called ĘbÍ (ę·bí ~Yoruba phrase for “family” and "hunger”).