The one-pot meal reminded West African captives of kusha, a couscous-like dish of steamed or boiled grains of millet or sorghum. Tipton-Martin, who won a James Beard Award for The Jemima Code: Two Centuries of African American Cookbooks, cites The Cooking Gene by culinary historian Michael Twitty, another black Beard Award winner
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He said: "If it hadn't been taken under very strange lighting this probably wouldn't have happened because if you look at the manufacturer's picture, it is indisputably blue and black." Prof Westland explained that the confusion could stem from how we name colours, as there are often blurred lines between how we interpret what colour something is