In 2023, the theme of Black History Month is Black Resistance and Eat the Culture is recognizing the remarkable and, frankly, underrated resistance of our ancestors in bringing culinary traditions across the Atlantic to shape the vibrance of Black cuisine that we know and love today. They physically and mentally carried African foodways across the deadly Middle Passage to pass down through generations. This year’s Black History Month Virtual Potluck traces popular dishes of the Diaspora from their West African roots to North America and beyond. You can see the full list of recipes from the amazing participants down below.
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African Okro Soup
by Dash of Jazz
“Okro soup is a savory main dish that combines okra, meat, fish, and spices cooked in palm oil. It has traveled with our ancestors from Nigeria to be adapted in South America and the American South.”
Muamba Chicken
by Flights and Food
This flavorful stewed chicken originated in Angola and combines spices and palm butter.
Hoppin’ Johns
by Her Mise En Place
“Hoppin’ John is a savory one-pot meal made of rice, pork, and cowpeas. Folks in the Southern United States most famously eat it. New Year’s Day it’s served to symbolize prosperity.”
Thiakry
by My Sweet Precision
“Thiakry is a delicious traditional West African dessert. This sweet and creamy dessert made with millet couscous originated in Senegal and Gambia. This traditional version is cooked with fragrant spices like cinnamon and nutmeg, and finished with a sprinkle of chopped nuts and raisins.”
Jerk Chicken
by This Worthey Life
“Jerk Chicken Wings using homemade jerk seasoning and drizzled with hot honey sauce.”
Jamaican Peanut (Pinda) Stew
by Britney Breaks Bread
“This Peanut Butter Soup recipe is inspired by West African Peanut Soup and has a lot of similar ingredients, but with a bit of a Caribbean twist. It’s a hearty soup full of vegetables, savory flavor, and a bit of spice. Top with cilantro and chopped peanuts, and serve with rice for a delicious meal.”
Okra Gumbo
by Food Fidelity
“This traditional Southern comfort food favorite features succulent okra cooked in a delicious homemade shrimp stock plus flavorful smoked ham.“
Chocolate Beignets
by Chenee Today
“New Orleans style chocolate beignets! Chocolate filled recipe that’s better than Popeyes and so easy to make!”
Poulet Creole
by Kenneth Temple
“This Haitian Stewed Chicken recipe produces a delicious, moist, and tender dish smothered in a tomato gravy that’ll have your guest taste buds dancing and the potluck.”
Pollo Guisado
by A Girl Called Adri
“Try this hearty and comforting Pollo Guisado (Puerto Rican chicken stew). With just one hour of cook time, this traditional favorite can be whipped up any time, even busy weeknights. The ingredients are inexpensive and easily sourced.”
Caruru Baiano
by Brazilian Kitchen Abroad
“Caruru, a classic Brazilian shrimp and okra dish is comforting, filling and absolutely delicious! It’s made with salted dried shrimp, palm oil, ginger, coconut milk and other easy to find ingredients.“
Brisket Burnt Ends
by Meiko and the Dish
“Brisket Burnt Ends are a classic barbecue dish made from the flavorful and tender end pieces of brisket. After smoking the brisket low and slow, the end pieces are cubed and tossed in a sweet and savory sauce before being returned to the smoker for a final caramelization.“
Barriguitas de Vieja
by Sense & Edibility
“Barriguitas de Vieja are sweet fluffy fritters of mashed calabaza (or Kabocha squash) from Puerto Rico fried to perfection, then rolled in sugar.”
Southern Rice Pudding
by Begin with Butter
“It is the most luscious, decadent, creamy rice pudding that I’ve ever eaten. Topped with my now-famous brandied cherries, this is rice pudding to the nth degree, Honey.”
Guyanese Cookup Rice
by Coined Cuisine
“Cook-Up Rice, a Guyanese rice & peas meal, is a terrific one-pot dish that’s packed with flavor! You can customize it with any type of peas, meat, and veggies you have on hand.”
Waakye
by Dash of Jazz
“Ghanaian waakye has sustained a West African nation and traveled across the Atlantic to inspire Western Black cuisine. This simple recipe will step up your home cooking game.“
Jamaican Rice & Peas
by Big Delicious Life
“This Jamaican side dish is a delicious mix of coconut rice and red beans (peas) flavored with traditional seasonings like green onions, allspice berries, thyme, garlic and scotch bonnet pepper.”
Southern Peanut Soup
by Savor and Sage
“Inspired by West African peanut soup, this rich and comforting Southern Peanut Soup unique and nutty flavor pleasant and warming surprise for cold days. It quickly comes together with a few ingredients in less than 45 minutes.”
Plantain Fufu
by Healthier Steps
“Fufu is a staple food with a long history in West and Central Africa, where it has been a part of the local cuisine for centuries. It is made from starchy root vegetables such as cassava, yam, or plantain that are boiled, mashed, and formed into balls or dough.”
Trinidad Sweet Rice
by This Bago Girl
“A thick milky rice dish, Trinidad sweet rice recipe is the perfect sweet dessert. It’s a simple recipe of rice simmered down in milk and spices. An amazing comfort food option.”
Dibi Lamb
by Be Greedy Eats
“Dibi Lamb can be traced back to the streets of Senegal. It is a traditional street food sold by vendors consisting of seasoned grilled meat accompanied by grilled onions and a tangy mustard sauce.”
Tomtom ak Kalalou
by Global Kitchen Travels
“This traditional Haitian dish of Okra Sauce with Tom Tom is a dish rooted in the traditional African Fufu and Okra Soup combination. Tom Tom Ak Kalalou Gombo aka Tom Tom ak Sos Kalalou is a very regional Haitian dish most popular in the southern town of Jeremie.”
Ugali
by Kanyi’s Kitchen
“This delicious ugali recipe is one of the most classic dishes in sub-Saharan Africa. With just 2 ingredients, this polenta-like side dish goes well with collard greens, barbecue, beef stew, and tilapia.”
Mofongo
by Razzle Dazzle Life
“This Mofongo Recipe is made with fried and mashed plantains served with juicy shrimp sautéed in sofrito.”
Sengalese (West African) Maafe or Mafe
by My Pretty Brown Eats
“Maafe West African Peanut Stew is made with a blend of peanut butter and tomato sauce with vegetables, fresh herbs, and spices. Oxtail was the perfect addition, but any choice of meat can be enjoyed with this stew.”
West African Puff Puff
by Sims Home Kitchen
“This mouth-watering Easy Nigerian Puff Puff is the perfect snack for gatherings, parties and other special occasions. It has a fluffy texture filled with sweetness and a hint of nutmeg. Make it with less than ten easy-to-find ingredients and watch them disappear in seconds!”
“Hip Hop” Gullah Red Rice
by Food Fidelity
“Originating from the coastal city of Charleston, South Carolina, this dish will tantalize your taste buds with its combination of aromas and flavors derived from generous amounts of onion, peppers, tomato sauce, garlic, and herbs like thyme.”
Nigerian Jollof Rice
by The Prince Eats
“Jollof comes from the Senegambia region of West Africa, particularly Senegal. It’s a fragrant and flavorful combination of rice, onions, tomatoes, and fish or meat that can be traced from West Africa to the Caribbean, Mexico, and the American South.”
Shrimp, Chicken, and Sausage Jambalaya
by Geo’s Table
“It combines the rich flavors of the chicken, andouille sausage, and shrimp with the hearty texture of rice simmered until tender in a seafood broth. My rendition also boasts a hearty mix of green bell peppers, onion, and celery affectionately known in Southern cooking as the Holy Trinity.”
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