Art of the Meal: Joe Samba Serves Up Some Favourite Food Facts & Fun

If you want to feel “warm,” you might try listening to Joe Samba. The singer, songwriter, guitarist, and producer is a rising star within the reggae world, and he proves why on his latest album, Lifeline. Released at the end of September via LAW Records, the album features a group of uplifting songs that will make you feel good. His latest single, “Communicate,” has an islandy sound and feel, discussing relationships with friends as one grows older and the struggle it becomes to stay close. Samba is out to promote positivity and the importance of healthy relationships.

Overall, Lifeline focuses on the various changes that come as you proceed through your life. Some of these changes include becoming a father, moving to another city, touring, and dealing with being away from your family, friends, and familiar surroundings. The recording of Lifeline marked the first time Samba worked with outside producers. Eric Krasno of Soulive produced four tracks, while Anthony Resta (Duran Duran, Collective Soul) contributed to three. Samba then put the finishing touches on the ten-song collection.

We put music aside for today for our latest Art of the Meal interview with Samba. We talk food, cooking, and where he’d eat with only ten bucks to his name.

What’s your favourite type of food (i.e. Korean, Italian, comfort, fine dining, etc.?)

“My favourite type of food changes frequently, but if I had to pick one consistent, it would be comfort food. Meat and potatoes type of guy.”

What’s your favourite dish?

“My favourite dish would have to be a big beautiful king cut of beef with garlic mashed potatoes and greens.”

Joe Samba “Beef,” photo by Tyler Ayers

Joe Samba “Grille,” photo by Tyler Ayers

Growing up, what were your experiences with food and eating? Did you cook a lot as a kid or mostly watch? Are there specific memories of eating growing up that stand out to you (that you feel comfortable sharing)?

“Growing up, my mother was an amazing cook. I mostly watched her. She was the first influence in cooking, where she had an end goal, taste, and experience for the ones eating it. She cooks with love purely and wants it to be perfect. Lots of kids are picky eaters, but I was not (laughs). Anything my mom made, I’d wolf down.”

What is the most important tool in your kitchen?

“My most important tool is my XYJ knife. I cut meat, vegetables, fruit, everything with that thing.”

Joe Samba ‘Lifeline’ album artwork

What dietary restrictions do you have (that you feel comfortable sharing)?

“No, I don’t have any dietary restrictions, but I think my doctor would say otherwise (laughs). I love all food. I should probably cut some things out to feel a bit better, but I’ll cross that bridge when necessary (laughs).”

What’s the hardest dish you’ve ever attempted to make? Did you pull it off?

“The hardest dish I’ve attempted to make would have to be beef stroganoff. I fucked it up bad (laughs).”

What’s the most expensive dish or meal you’ve ever had? Describe the experience.

“The most expensive meal I’ve had was at a steak house in Denver. I was on tour and eating gas station food all month, so it was a nice treat. I got a Wagyu Steak that was from the gods.”

If you only had ten bucks for a meal, how would you spend it for the best possible meal available to you right now?

“If I only had ten bucks for a meal, I’d just go to Golden Corral (laughs).”

Joe Samba “Kitchen,” photo by Tyler Ayers

Tour Dates:

10/09 – Buffalo, NY @ Iron Works ^
10/10 – New York, NY @ Brooklyn Bowl ^
10/11 – Philadelphia, PA @ Union Transfer ^
10/12 – Boston, MA @ Royale ^
10/13 – Burlington, VT @ Higher Ground ^
~ w/ Kyle Smith
^ w/ Little Stranger