Black Food : Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]

Cover
Title Page
Copyright
Contents
Recipes
Introduction
Playlist
Prologue: Spirit
From Scratch by Rev. Marvin K. White
Thursdays Off by Thérèse Nelson
Buttermilk Biscuits
Vegan Sweet Potato Coconut Biscuits
Chapter 1: Motherland
Motherland by Freda Muyambo
Household Seed Banks by Sithandiwe Yeni
Out of Africa: Musings on Culinary Connections to the Motherland by Jessica B. Harris, PhD
Pili Pili Oil
Green Plantain Crisps
Crispy Cassava Skillet Cakes
Sweet Potato Leaves with Eggplant & Butter Beans
Somali Lamb Stew
Mullah Karkade with Millet Dumpling
Avocado & Mango Salad with Spicy Pickled Carrots & Rof Dressing
Anjiru Millet
Ghanaian Crepe Cake with Grand Marnier Diplomat Cream & Milo Ice Cream
Corn & Goat’s Milk Pudding with Blackberry Sorbet, Chocolate Crumble & Tapioca Pearls
Chapter 2: Migrations
Jollofing with Toni Morrison by Sarah Ladipo Manyika
Foodsteps in Motion: Migration in Black Food by Michael W. Twitty
It Takes a Long Time by Naa Oyo A. Kwate, PhD
The Poetics of Afro-Asian Cuisine by Tao Leigh Goffe, PhD
Pique Hot Sauce
Bajan Fish Cakes
Jamaican-Style Ackee & Callaloo Patties
Creamy Grits with Jalapeño-Seared Maitake Mushrooms & Sautéed Chard
Jollof Rice with Beans
Dirty South Hot Tamales with Cilantro Sauce
Poulet Yassa Osso Buco with Jollof Rice & Maafé
Doubles
Flan de Arroz con Dulce
Nana’s Sweet Potato Pie
Chapter 3: Spirituality: Religion, Faith & Liberation Theology
Black God in the Gumbo Kitchen by Michael Otieno Molina
Food & Faith by Scott Alves Barton, PhD
The Spiritual Ecology of Black Food by Leah Penniman
A Place All Our Own: Uncovering Traditions of Sovereignty in the Black Church by Rev. Dr. Heber Brown III
Care & Rest Is Our Liberation by Tricia Hersey
Late Fall Shoebox Lunch
Buttermilk Fried Chicken
Pickled Persimmon Spears with Honey, Walnut & Goat Cheese Dip
Inferno Hot Kale Chips
Jocelyn’s Cinnamon Roll Pound Cake
Intermission: Leisure & Lifestyle
Take Five by Osayi Endolyn
Beyond the Tree Line by Rashad Frazier
Beautiful Coffee to the People by Summer Sewell
The Cookout by Adrian Miller
The Rare Bird by Renée Wilson
The Essential Lessons Paris Taught Me by Klancy MIller
Kir Royale
Raising Atticus
My Summer Getaway
Good Bones
Vermouth Spritz
Champagne Cocktail
Grape-Tarragon Spritzer
Chapter 4: Land, Liberation & Food Justice
Rice! by Gail Patricia Myers, PhD
Feeding Ourselves in Dangerous Times: Lessons of Love, Food & Freedom Farmers
Black Food as Resistance: Land, Justice & Black Liberation
Reflections of a Garden Chile: On the Village & Homestead by Gabrielle Eitienne
Okra & Shrimp Purloo
Sweet Potato Snack
Collards with Pot Likker, Cornbread Dumplings & Green Tomato Chowchow
Lace Hoecakes (or Skillet Corn Cakes with Sorghum Butter)
Black-Eyed Pea & Charred Octopus Salad
Green Banana Chowder
Chapter 5: Black Women, Food & Power
Call to Action: It's About Your Greens, Not Your Genes
Black Women, Food & Power by Psyche Williams-Forson, PhD
Creating Sacred Space as Part of the Black Food Ritual by Jocelyn Jackson
Whiskey Sour
Saltfish Fritters
Vegan Black-Eyed Pea Beignets with Warm Spiced Sugar & Green Tomato Jam
Lentil, Okra & Coconut Stew
Jerk Chicken Ramen
The Best Potato Salad Ever…Yeah, I Said It!
Cocoa–Orange Fish
Smoked Collard Greens with Pepper Vinegar & Braised with an Onion Trinity
Peach Hand Pies
I LOVE NY Pink + Gold Cookies
Chapter 6: Black, Queer, Food
Nectarines for Dinner: The Politics of Black Queer Taste by Savannah Shange, PhD
Black. Queer. by Lazarus Lynch
Creating Space by Ebony Derr
To Act Beyond Circumstance by Leigh Gaymon-Jones
Queer Intelligence: We Mobilize Through Food by Zoe Adjonyoh
Coconut–Curry Harvest Soup
Farro & Red Bean–Stuffed Collard Greens
Sweet Potato Grits
Braised Goat with Preserved Citrus & Cassava Crepes
Baobab Panko Salmon with Wild Rice & Asparagus
Rum Raisin Plantains Foster with Vegan Coco Mango Ice Cream
Interlude: Radical Self-Care
Caring for the Whole Through this Black Body by adrienne maree brown
Radical Practices of Care: A Blueprint by Zahra Alabanza
Nourishing Ourselves, and Each Other, Is Not an Indulgence by Charlene Carruthers
Questions We're All Just Figuring It Out by Glenn Lutz
A Blessing from My Ancestors by Krystal C. Mack
Healing Rose Bath Soak & Vibrational Okra Bath
Potion: Whiskey as Ritual by Jamey Hatley
Medicinal Plants by Kanchan Dawn Hunter
Seed Weaving, Altar Work & Ancestry by Latham Thomas
Dick Gregory's Self-Care Journey by Frederick Douglass Opie, PhD
Sunshine & Rain by Damon Brown
Breath Work by Christopher Pearson
A Recipe for Community Care by Prentis Hemphill
Conclusion: Black Future
A (Food) Future in Delight by Ashanté Reese, PhD
Millet Salad: How One Simple Dish Holds the Promise for the Future of Black Food by Selassie Atadika
How Black Intellect Informs the Future of Cooking Shows by Rahanna Bisseret Martinez
The Church of the Full Moon Communion by Amanda Yee
Charred Red Cabbage with Spiced Tomato Relish
Buttermilk Cornbread Muffins
Charred Okra Tamales with Curried Black-Eyed Peas, Pickled Mustard Seed & Herb Salad
Vegetarian Gumbo
Crab & Collard “Run Down”
Fermented Millet Porridge
Coconut Cornbread Pudding
Blueberry Cheesecake
Fresh Peach Cobbler with Nutmeg Sauce
Bryant’s Bio
Acknowledgments
Index
Contributors