Dump Peach Cake
It is our responsibility to use our life experiences to help elevate the lives of others. Regardless of how much of a mess you think your life is, that mess can be used to create something beautiful. Story by Brandi’s Diary | #Nia | #KwanzaaCulinarians
Cheers to Maya Angelou’s Still I Rise and Chef and Steward’s Jamaican Christmas Sorrel Drink
A Kujichagulia salute to Maya Angelou’s “Still I Rise” and @ChefandSteward’s Jamaican Christmas Sorrel Drink.
Condiment Creativity Turns Good Meals into Great Ones
Condiments and spices mixtures personify creativity of people of the African Diaspora in the kitchen because they enhanced and heightened the food of cooks and allowed them to signify their style with special “spice, seasoning, sauce, preserve, or pickle… relish, chow chow, piccalill, and chutney.”
New Age Church Punch by Nicole A. Taylor
Story and Recipe By Nicole Taylor of Food Culturist and author of The Up South Cookbook. Punch bowls remind me of togetherness. The gorgeous etched vessels are a symbol of … Continue reading
Zulu Curry Cabbage
By John Burton Jr of The Food Cravelogist Always one to fiddle around with new flavors and cuisines, I stumbled upon a mouth-watering cabbage recipe in a book entitled The African Kitchen.
Kale-Aid AKA Kale Lemonade
By John Burton Jr of The Food Cravelogist When most people think about the holidays, aside from gathering with loved, food is usually what comes to mind next. Although, having the right delectable … Continue reading
West African Mafé by Nadine Nelson
By Nadine Nelson of Global Local Gourmet As we all know, African Americans and all Black people throughout the world originated from the continent of Africa and most specifically from the … Continue reading
“Remixing” Family Staples
By John Burton Jr of The Food Cravelogist Growing up in the Carolinas, corn and long–grain rice were staples around my family dinner table. No week was ever complete without an appearance from … Continue reading
Comfort Maple Rum Sweet Potato Cornbread by Grandbaby Cakes
By Jocelyn Delk Adams of Grandbaby Cakes Growing up, Umoja was the Kwanzaa principle that meant the most to me, probably because it was the one that was most widely praised or even mentioned. … Continue reading
Couve a Mineira by Nadine Nelson
By Nadine Nelson of Global Local Gourmet Southern greens are traditionally made with smoked ham hocks or turkey bones and cooked for long hours. This easy and quick recipe from Brazil … Continue reading
A Taste of Arts and Culture
By Adrienne Cole of ARTisan Cafe Four has always been my favorite number. Forever and a day. Before I could count, I imagine that the visual of four always commanded … Continue reading
Nia: Ready for the Call of Duty
By Ramin Ganeshram I’ve spent a lot of my adulthood trying to live a life of purpose by trying to keep close to my roots and honor the collective ancestry … Continue reading
Therapy Wine Bar’s Top 5 African-American Owned Wines
By Angela Terry, Co-Owner of Therapy Wine Bar Therapy Wine Bar opened its door in Bedford-Stuyvesant in September 2009. Since then we have been providing our customers with an eclectic … Continue reading
Nigerian Chin-Chin by Yetunde Rodriguez
By Yetunde of YetundeRodriguez.com Chin-Chin is one of the most popular and easily recognizable Nigerian (or West African, for that matter) snacks. It is a snack that is made for … Continue reading
North African Sweet Mint Tea
By John Burton Jr of The Food Cravelogist North Africans consume plenty of sweet tea or mint tea with their meals. As a Southerner, I can proudly exclaim, “So do we!”
A Monthly Subscription Service Making Buying Black Easy
By Ebony Costain, Founder/Owner of Ujamaa Box Do you find yourself wanting to spend more money with Black businesses but days, weeks, months go by and you still haven’t spent a … Continue reading
Plantaintouille by Funke Koleosho
By Funke Koleosho’s Food Blog. Original recipe here. Provence Ratatouille + West African Plantain yields….. “Plantaintouille” …..!!!!! I first encountered this dish from watching a children’s animation film of the same … Continue reading
Peace Through Pie
By Toni Tipton Martin: On Christmas Eve 2011, NPR’s Morning Edition shared a sample of the 2,368 minutes of messages received on the Hidden Kitchens’ listener phone line over the … Continue reading
Cooking Up a Heritage Connection: Me, Grandma and a Pot of Beans
By Shannon Mustipher Kuumba is one of my favorite Kwanzaa principles, because all of us have creative potential at our disposal to positively affect our situation and that of those … Continue reading
Sweet and Spicy Pot Liquor Soup: A Cure for What Ails You
By Halona Black In 2012, I realized a long-held dream of facilitating series of cooking classes for Gyouth and adults. I must say that I love it! As a Culinary … Continue reading
Putting Africa on the Culinary Map
By Steven “Konata” Allwood There was a moment in episode 12 of Top Chef Season 8 (Top Chef: All Stars) that I’m sure went unnoticed by the vast majority of … Continue reading
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