Black Food
What we eatin’?
What we eatin’? Well, that depends on where your people are from, right? This is true for Black people in the United States, too. Our food has regionalism, with delicacies that are more popular in some places than others. For example, most of my family hails from Arkansas, Mississippi, and Alabama, the interior South. So, […]
An Ode to Oysters
Fried Oysters Fried oysters, hard. That’s how it started, on a muggy summer night, in the 80s, likely with the ultimate saxophone anthem playing in the background, Mr. Magic. And thinking about it, that was probably the best way for a Gen-X kid to try an oyster. The squishy and slidey of a raw oyster
Creole Sauce
New Orleans Creole sauce, often referred to as “red gravy,” is a flavorful, spicy tomato-based sauce that has become a hallmark of Creole cuisine, reflecting the rich cultural tapestry of New Orleans. The sauce’s history is deeply intertwined with the city’s colonial past and its diverse population, which includes African, French, Spanish, and Caribbean influences.
Akra
Akra, the popular Haitian fritter, is a flavorful and crunchy delicacy. This dish is made primarily from malanga (a root vegetable also known as yautia, taro, cassava or tapioca) and seasoned with a blend of spices.
My Secret Weapon Spice Blend
When I was a kid, I hated peas. My mother would heat up some frozen peas with butter and salt as a side dish. Then, the negotiations would begin. I would start negotiating how many peas I’d have to eat before I could be excused from the table. Then one day, we went to a
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