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Amaranth Callaloo w/Plaintain and Ground Provisions (Jamaica)

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Amaranth Callaloo w/Plaintain and Ground Provisions (Jamaica)

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Ingredients

1 pound smoked pork neck bones (or other meat)

1 onion, diced

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes

2 pounds collard greens, stems removed (if desired), washed, and cut into strips

2 tablespoons apple cider or Sherry vinegar

Instructions

1. Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)

2. Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).

3. Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

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Collard Greens are one of the plants that the slaves had access to. They took a while to cook though so they were only able to prepare the dish on Sundays and holidays when they had the days off. Greens were filled with fiber and other vitamins and nutrients.
http://www.fredopie.com/food/odasalens.com/2009/11/collards-must-on-any-respectable.html

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Ingredients

1 lb frozen green beans

1 lb smoked turkey leg or wing

6-8 cups water

2 tsp minced garlic

1 small onion chopped

14 oz can of stewed tomatoes

1/2 tsp freshly ground black pepper

4 cups broth reserved from cooking the smoked turkey

Instructions

Place the smoked turkey into a slow cooker and pour in enough water to cover the turkey (about 6-8 cups).

1 lb smoked turkey leg or wing, 6-8 cups water

Cover the slow cooker and cook the turkey on high for 4 hours.

Once the turkey is done, remove it from the slow cooker and reserve 4 cups of broth.

Next, remove the turkey meat from the bones and shred it. Make sure to get rid of all the skinny bones that may be buried in the meat.

Preheat the oven to 350 F.

In a 9×9 bake dish, toss in the green beans, chopped onions, garlic, stewed tomatoes, and smoked turkey.

1 lb frozen green beans, 2 tsp minced garlic, 1 small onion, 14 oz can of stewed tomatoes

Sprinkle in the black pepper and pour in the broth.

1/2 tsp freshly ground black pepper, 4 cups broth

Give everything a nice stir, then place the green beans into the oven uncovered, and let bake for 40 minutes.

Once done, let the green beans cool until they are safe to eat.

Serve and enjoy!

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“Southern fried cabbage full of smokey bacon, caramelized onions, and garlic!

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Southern Fried Cabbage & Bacon with Cornbread

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Southern Fried Cabbage & Bacon with Cornbread

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An easy and delicious dish to be served as a main meal or side.

Prep time: 20 mins

Cook time: 12 mins

Total time: 32 mins

Ingredients:

1 head of cabbage (3lb cabbage) cut, cored, and sliced into strips

16 oz bacon diced into small pieces

1 small yellow onion

1 tbsp grandulated sugar

1 tbsp minced garlic

2-3 tbsp unsalted butter

1/4 tsp red pepper flakes

sea salt, cracked black pepper, onion poweder, and garlic poweder to season

Instructions:

1. Heat a very large stainless steel or cast iron deep skillet, and add bacon. (You may need to add a little olive oil if using a turkey bacon)

2. Cook bacon pieces until extra crispy and remove from pan with a slotted spoon.

3. Leave about a tablespoon of bacon grease in the pan along with any burnt pieces stuck to the bottom of the pan (this has lots of flavor)

4. Add onions to pan and toss onions with sugar.

5. Cook until onions are tender and caramelized.

6. Add garlic and cook until garlic is fragrant.

7. Add butter and stir until butter is melted.

8. Stir in red pepper flakes.

9. Add cabbage to pot and toss so that cabbage is coated in the butter mixture.

10. Let cabbage fry until tender, stirring frequently.

11. Season cabbage generously with sea salt/seasoning salt, cracked black pepper, onion powder and garlic powder.

12. When ready to serve stir in bacon (or add it to individual bowls if you want it to remain extra crispy)

13. Enjoy!

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Ingredients: Sweet potatoes. You will need about five medium-sized sweet potatoes for this recipe. Wash, peel, and cut the sweet potatoes into about ½-inch thick rounds.

Granulated sugar. To sweeten the yams and help create the syrupy baking liquid.

Dark brown sugar. To add robust caramel-like sweetness to the cooking liquid.

Unsalted butter. Butter adds undeniable flavor to the sweet, sticky cooking syrup.

Cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. For the perfect amount of spice, depth, and added flavor.

Southern candied yams are a beloved soul food side dish. To make candied yams, sweet potatoes are cooked in a sweet and buttery syrup that often includes ingredients like sugar, cinnamon, and other spices.

The result is tender, glazed sweet potatoes with a satisfying, sweet flavor. Despite the name, "candied yams" are made from sweet potatoes and you will often see the references used interchangeably.

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Decatur Macpherson Last Modified: February 20, 2020

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A staple of black cooking. Had been cooked and eaten since Africans have been in the New World. Also eaten by Native Americans.

Pictured with shrimp, but highly customizable. It can be eaten on its own. Usually seasoned with salt and butter.

Recipe Made with cheese:

Grits

2 ¼ cup chicken broth You can also substitute water. See notes.

1 tablespoon butter

1 teaspoon salt

1 cup stone ground grits

1 cup milk Any milk will work. See notes.

1/2 cup shredded white cheddar cheese

1/4 cup shredded Parmesan reggiano cheese

Website: https://blackpeoplesrecipes.com/black-folks-shrimp-and-grits/

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Ingredients

For the Seasoning:

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 boneless catfish fillets

4 live oil, for brushing

1 cup Creole sauce

Directions

1. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Season catfish fillets liberally with seasoning all over.

2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Brush fillets lightly with oil all over. Place catfish in grill and cook until blackened and fish flakes when to a fork, about 3 minutes per side.

3. Transfer fish to a platter and let rest for 5 minutes. Top with Creole sauce and serve.

Special Equipment

Grill

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Fried Catfish with Cornmeal Hush Puppies

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Fried Catfish with Cornmeal Hush Puppies

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Ingredients:

Catfish Fillets

Yellow Cornmeal

All-purpose flour

Salt

Black Pepper

Cayenne Pepper

Lemon Pepper

Paprika

Large Eggs

Hot Sauce

Instructions:

1. First, shake up your cornmeal, flour, and all the seasonings (salt, pepper, cayenne, lemon pepper, and paprika) in a brown bag or zip-top bag.

2. Next, whip those eggs and hot sauce together in a large shallow dish.

3. Give each catfish fillet a nice egg bath before tossing them in the seasoned catfish batter. Let them chill on a baking sheet.

4. Slide those coated beauties into the fridge for 10-15 minutes. They need a moment to get fabulous.

5. Heat your oil (about 4 inches) in a dutch oven, pot, or deep fryer over medium-high heat until you hit 350°F to 375°F (175°C to 190°C).

6. Work those fillets in batches until golden brown.

7. Remove and let the excess oil drip off on racks or paper towels. Patience, boo – they need 5-10 minutes to cool. Make it fancy with a lemon wedge and a sprinkle of chopped parsley. Now, dig in and enjoy the crispy, golden goodness you just created!

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Ingredients:

6-8 Chicken pieces

Peanut Oil (preferred) or Vegetable Oil

All-purpose flour

Southern soul food fried chicken seasoning blend (mix of garlic powder, onion powder, paprika, red pepper (chili pepper), salt, black pepper)

Egg

1/2 cups of Buttermilk

Instructions:

1. Mix the poultry seasoning, salt, and pepper in a small bowl.

2. Rub the seasoning on the chicken pieces.

3. Pour the peanut oil (preferred) or vegetable oil into the deep fryer, Dutch oven, or frying pan.

4. Heat the oil over medium heat or until it reaches 350 degrees F.

5. Combine the divided flour and seasonings in a bowl or resealable food storage bag.

6. Shake (or mix) to combine the ingredients.

7. Pour the second cup of flour into a second bowl or resealable bag.

8. Whisk together the buttermilk and egg in another bowl, and set that mixture aside.

9. Dredge/batter the chicken in a 3-step process.

10. First – coat the chicken in the seasoned flour.

11. Second – dip the chicken in the buttermilk mixture.

12. Third – coat the chicken in flour.

13. Place the coated chicken in the heated oil to fry it.

14. Remove the chicken from the hot oil to drain it.

15. Serve hot and enjoy!

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Texas barbecue, also called Texas BBQ, seasoned smoked meats—specifically beef brisket, pork ribs, and sausage—associated with Texas. Here is article about the unspoken legacy of black BBQ.

https://www.dallasnews.com/food/restaurant-news/2022/05/11/the-unspoken-legacy-of-black-barbecue-12-d-fw-restaurants-that-are-guarding-tradition/

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This dish is traditionally served on New Year's Day for good luck.

Ingredients:

black-eyed peas

pork

rice

onion, bell pepper, celery

salt, paprika, black pepper, garlic powder

chicken or vegetable broth

fresh thyme, bay leaves

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African American Style Black Eye Pea Fritters

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African American Style Black Eye Pea Fritters

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Vintage recipe

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Michael makes what he calls “West Africa’s answer to falafel” while dissecting the roots and cultural significance of black-eyed peas. He shows how to cook based on “feeling” as the ancestors did in the past.

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Red Beans and rice is a classic Southern dish that is simple yet flavorful at the same time.

Recipe:

Ingredients

16 oz bag of dry dark red kidney beans

1 medium sized white onion diced

1 lb smoked ham ham hock, smoked turkey wing

1 tsp vegetable oil

2 tsp cajun seasoning

1 tsp crushed cayenne pepper

1/2 tsp crushed black pepper

2 tsp smoked paprika

8 -10 cups water

4 cups cooked rice.

* optional

green onions and paprika for garnishing

Instructions

Start of by sorting and rinsing the beans, then do a quick soak (directions for the quick soak method are on the package of the beans).

Add one tsp of vegetable oil in a large pot, then begin to brown the smoked meat over medium high heat. Add in the onions, and cook until they start to sweat.

Pour in 8 cups water.

Drain the beans, then add them to the pot. Stir the ingredients, reduce the heat to medium, and cover the pot.

Cook for 30 minutes. Add in 2 more cups of water. Sprinkle in the cajun seasoning, smoked paprika, ground cayenne, and ground black pepper.

Stir the beans, and cover. Cook for another 45 minutes over medium heat.

Place the beans in a bowl. Add some rice on top of the beans in the center of the bowl, and add more beans.

Garnish with smoked paprika and green onions

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Ingredients:

3 slices center-cut bacon

1 1/2 cups finely chopped sweet onion (from 1 medium onion)

3 tsp. kosher salt, divided

1 cup grated peeled sweet potato (from 1 small sweet potato)

1 (15-oz.) can no-salt-added tomato sauce

4 tsp. Dijon mustard

2 tsp. smoked paprika

4 (15-oz.) cans no-salt-added navy beans, drained and rinsed

2 cups unsalted chicken stock

1/4 cup unsulphured molasses

3 Tbsp. apple cider vinegar

2 Tbsp. lower-sodium Worcestershire sauce

1 Tbsp. unsalted butter

Instructions:

1. Preheat oven to 350°F.

Place bacon in a large ovenproof saucepan or Dutch oven. Cook over medium, turning occasionally, until fat has rendered and bacon is crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate; discard drippings in pan.

2. Add onion and 1/2 teaspoon of the salt to pan. Cook over medium-low, stirring occasionally, until golden brown and caramelized, 15 to 20 minutes, adding 1 to 2 tablespoons water at a time, as needed, if onion starts to stick to bottom of pan. Add sweet potato, and increase heat to medium-high; cook, stirring frequently, until sweet potato is softened, 5 minutes. Add tomato sauce, mustard, paprika, and remaining 2 1/2 teaspoons salt; cook over medium-high, stirring frequently, until sauce thickens slightly, about 3 minutes. Add beans, chicken stock, molasses, vinegar, Worcestershire sauce, and butter; stir until combined.

3. Cover pan, and bake in preheated oven until beans are just starting to bubble around edges, about 35 minutes. Uncover, and bake until caramelized on top and around edges, 25 to 30 minutes. Let stand 10 minutes; transfer to a serving dish, if desired. Crumble bacon, and sprinkle over beans. Store leftovers in an airtight container in refrigerator up to 3 days.

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Recipe by Rosie a soul food blogger!

"Lima beans have a unique taste that really sets them apart from other beans. They’re mild and subtly earthy, with a starchy yet creamy texture when cooked...Often called butter beans due to their buttery texture and mild flavor, which distinguish them from other types of beans," (Rosie, 2024).

Ingredients:

1 lb Dry Baby Lima Beans

1.5 lb smoked turkey wing

1 large yellow onion diced

3 tbsp vegetable oil

3 tsp I Bean Business Baby or alternative

6-8 cups water

Full instructions on https://iheartrecipes.com/southern-lima-butter-beans/

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Kayla Stewart shared this photo of jambalaya that she grew up eating and after a trip to Ghana she found that it had origins in jollof rice. https://fi2w.org/jambalaya-and-jollof-rice-2-dishes-and-the-history-of-forced-african-migration/

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Iconic Diva singer, Patti Labelle's Macaroni and Cheese Recipe

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Macaroni and Cheese has a fusion of influences in its origin and development. James Hemmings, enslaved to Thomas Jefferson is credited with developing the colonial American version after time spent learning French cooking techniques in France.

Elbow macaroni pasta. Traditional southern macaroni and cheese is made with elbow noodles. No need to get fancy with the shapes here. See how we use cavatappi in our smoked gouda mac and cheese!

Unsalted butter. To toss the cooked pasta in to keep it from sticking and butter the baking dish.

Evaporated milk. Evaporated milk is concentrated, shelf-stable milk that helps give this macaroni and cheese its richness and creaminess. We love evaporated milk in the South - see how we use it in our chocolate chess pie!

Half and half. Half and half is combined with the evaporated milk in this recipe's custard-like base. You can also use whole milk if you do not have half and half.

Sour cream. I added this ingredient to this mac and cheese recipe because of the subtle tanginess and additional creaminess that it adds. I always get asked what I put in my mac and cheese because there's just something extra delicious that people can't quite put their finger on, and they're usually surprised to hear that's it sour cream!

Spices. Salt, black pepper, garlic powder, onion powder, smoked paprika, dry mustard powder, and cayenne pepper help ensure this mac and cheese is seasoned to perfection. No bland mac and cheese here!

Large eggs. Eggs act as the binder for this mac and cheese instead of the roux that most baked mac and cheese recipes feature. This is one of the things that sets southern mac and cheese apart from others.

Freshly shredded extra sharp cheddar, Colby jack, and Monterey jack cheeses make this mac extra cheesy and creamy. Do not use pre-shredded cheese! Cheese lovers, don't miss our southern cheese grits recipe!

Preheat your oven to 375°F. Generously butter a 9 x 13 baking dish and set aside.

Cook the elbow macaroni noodles in salted water until they are almost al-dente and still firm to the bite. Drain the pasta, place it back in the pot, and toss it with two tablespoons of butter.

Add the evaporated milk, half and half, sour cream, and seasonings to a large mixing bowl, and whisk to combine. Taste the milk mixture and add more salt to taste until you are pleased with the flavor.

Stir in the cheese with a wooden spoon, reserving about a cup for topping the mac and cheese. Pour the warm elbow macaroni into the bowl with the milk mixture and stir to combine all of the ingredients.

Transfer the macaroni and cheese to the prepared baking dish, stir in the beaten eggs, and top with the remaining cheese. Bake the mac and cheese for 30 to 40 minutes, or until golden and bubbly. Allow the mac and cheese to cool for about 10 minutes and enjoy!

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Mac and cheese was created by James Hemmings, brother of Sally Hemmings who was a mate of Thomas Jefferson. Jefferson sent James Hemmings to culinary school where he was able to create the dish. This is the orgin of Mac and Cheese as we know it. https://www.essence.com/culture/macaroni-james-hemings-feature/

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Kush (Mother of American Cornbread Dressing)

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Kush (Mother of American Cornbread Dressing)

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Kush is an African grain dish, usually consisting of cornbread. Kush contains many flavorful spices and is always packing with flavor. In the past, many slaves always had available ingredients to make this special dish.

https://gunstonhall.org/learn/learning-from-home/cooking-and-drinking/kush/

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Kush or Cush  (Mother Cornbread Dressing)

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Kush or Cush  (Mother Cornbread Dressing)

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Recipe

In other parts of the South, kush (also spelled “cush”) was a cornbread scramble made from the basic elements of the ration system. Enslaved people were given a ration of salt pork, corn or cornmeal, salt, and other staples as slaveholders saw fit. It was obviously a plebeian diet meant to meet only the most basic need for food. The salt meat was more condiment than it was entrée; its grease was used to season cast iron pots and skillets and provided a bit of cooking oil. In this oil would go crumbled-up, leftover cornbread—often made of white cornmeal without much more than water, and if they were lucky, a pinch of salt. This mixture—fried quick and sometimes flavored with onion (often wild and freely available) as well as hot peppers and herbs from their gardens—spread from the enslaved person’s quarters outward to the Big House and the kitchens of whites high and low.

Information About the Dish

It was called kush—no relation to the recreational stuff. This was a grainy type of corn dish, made either from meal or crumbled cornbread. In both cases, its origins lie in Senegambia and the Sahel, where Islamic West Africa was born. Kusha is the Hausa name for one of many dishes that reflected a dual transfer of cuisine and culture between North and West Africa. We are still unclear who got there first, but it was most likely West Africans—who once shared the green Sahara with their cousins to the North—that came up with the idea for couscous-type dishes. Kusha (or “kush” in the mouths of their descendants in the United States) was shorthand for “couscous,” the steamed or boiled grains of millet or sorghum eaten as a staple in savanna areas of West Africa, where the influence of Islam was felt.

Kush was a cornbread scramble made from the basic elements of the ration system that spread from the enslaved person’s quarters outward to the Big House and the kitchens of whites high and low.

Senegambians came in large numbers to early America. In the Chesapeake, they dominated the slave trade to Maryland and northern Virginia. In the Carolina Lowcountry, they were brought to work because they were considered expert craftsmen and growers of rice, cotton, and indigo. In Louisiana, they were brought for the exact same reasons, and during the French slave trade they came to dominate the culture of the Black population of the region. That’s important because French settlers—especially Acadian refugees from Canada, later called Cajuns—adopted many of the Senegambian people’s foodways including okra, rice, the liberal use of hot pepper, and a breakfast cornmeal preparation they came to know as “couche-couche,” eaten with milk and cane syrup.

https://www.vice.com/en/article/a-peoples-history-of-cornbread-stuffing/

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Edikang ikong Soup (Edikaikong) - My Diaspora Kitchen

ugu leaves

water leaves

crayfish

meats

periwinkle

palm oil

onions

Edikikong is a dish from Nigeria. It is a vegetable soup with various meats.

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Callaloo is a native Western African dish that went to the Caribbean during the transatlantic slave trade. The dish is some times a stew other times a soup. The dish largely revolves around okra, spinach, and coconut milk with herbs and spices like garlic, scallions, onion, and habanero peppers. It is often served with rice in a similar fashion to curry.

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Callaloo, a West African recipe, came to the Caribbean during the triangular slave trade along the Middle Passage. Its key ingredient is the taro plant.

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Sauce Feuille (Potato Leaves Greens) (French Speaking Black Former Colonies of France)

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Sauce Feuille (Potato Leaves Greens) (French Speaking Black Former Colonies of France)

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Ingredients

2 Tbsps. vegetable oil
2 medium onions, finely diced
1 kg stew beef (bone-in)
2 smoked shrimp Jumbo cubes (shrimp Maggi cubes may be substituted)
3 roma tomatoes, washed and pureed
3 garlic cloves, peeled and pureed
5 scotch bonnet peppers, washed, stemmed, and pureed (or, to taste)
2 Tbsps. tomato paste
1 liter water
500 grams frozen, chopped spinach
Salt, to taste

Method

1.  Heat oil in a medium-sized stockpot over medium heat.

2.  Add onions and sauté until lightly browned.

3.  Meanwhile, puree tomatoes, garlic, and peppers in blender or food processor.

4.  Once onions are browned, add beef and crumbled Jumbo cubes.  Cook, while stirring regularly, until beef is sealed (5-7 minutes).

5.  Add tomato, garlic, and pepper puree, along with tomato paste and 1 liter of fresh water.  Stir to combine.

6.  Bring mixture to the boil.

7.  Reduce heat to medium-low and continue cooking until beef is falling off the bone (about 30 minutes).

8.  Add chopped spinach and cook for about 15 minutes more, or until sauce is reduced, and flavors are thoroughly combined.

9.  Add salt, as needed, and serve over fresh rice.

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Afro Mom Spices 🥘 (@afromomspices) • Instagram photos and videos

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25 likes, 2 comments - afromomspices on May 7, 2022: “Potato Leaves Stew - Sauce Feuilles de Patate
New video is live on my YouTube channel (Afro Mom Spices). Check it out 👉🏾
https://youtu.be/_kduyZTm0Bo
Link in stories as well
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#potatoleaves #guineanfood #sierraleone #guinea #africanfoodyummy #guineeconakry #westafricanfood”.

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Bitter Leaf is a leafy green vegetable that come from the bitter leaf shrub (or Vernonia amygdalina). As the name implies, it is bitter in taste and has thoroughly washed to reduce the bitter taste. The Bitter Leaf contains various nutrients but it is principally known as a medicinal herb used in treating stomach ache and fevers. It is very high in fibre and aids digestive health.

This recipe uses a pre-made Bitter Leaf Soup mix for added convenience. Adjust the ingredients and seasonings to suit your taste.
Ingredients Directions

1. Heat the palm oil over medium heat.

2. Add the Bitter Leaf Soup mix to the pot and stir it into the oil.

3. Allow it to cook for 5 minutes while stirring to prevent burning.

4. Add in the water. If the soup mix is too thick, add a little more water or broth to reach your desired texture.

5. Add your salt and protein.

6. Season the soup with pepper and other optional seasonings, like ground crayfish or seasoning cubes, adjusting the seasoning to your taste.

7. Bring the mixture to a boil, then reduce the heat to a simmer.

8. Cover and let it cook for about 15 minutes.

Options

Use any oils of your choice if you do not wish to use the included palm oil.

Add extra Bitter Leaf or other leafy vegetables of your choice, such as spinach, which will tone down the taste of Bitter Leaf.

Enjoy your delicious homemade Bitter Leaf Soup with a side of Fufu, Pounded Yam or any other preferred side dish.

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Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutesServings: 4 Bitter Leaf is a leafy green vegetable that come from the bitter leaf shrub (or Vernonia amygdalina). As the name implies, it is bitter in taste and has thoroughly washed to reduce the bitter taste.

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Njama-njama as we call it in Cameroon is a very common vegetable in the English-speaking part of the country. Many villages eat it with various tubers and fufu. There are many methods to cook this vegetable and one of them is with palm oil.

Ingredients

- Tomatoes

- Onions

- Palm oil; also known as a red oil

- Njama-njama (huckleberry)

- Seasoning (Maggi and salt)

- Pepper (optional)

Cooking:

- Take out the strong stems from the vegetable and slice it.

- Wash it well. Take out the vegetables from the water each time you wash to leave out the sand or ground particles. Wash at least 3 times.

- Put in a to and cook. You may not need to add water when cooking because the vegetables contain water. But check that the pot doesn't get dry.

Drain the vegetables when ready.

- Heat some red oil and fry the sliced tomatoes, onions and pepper.

Add seasoning to the frying ingredients and stir. Another way to season it is to add seasoning to the vegetables instead.

- When it begins to get dry add the vegetables to it and stir well.

Put off the fire or take it down when properly mixed.

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Ndolè Peanut Sauce with Greens (Cameroon)

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Ndolè Peanut Sauce with Greens (Cameroon)

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A recipe at : https://www.africanbites.com/ndole/

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Image from cooking website medium. recipe from honest-food.net: https://honest-food.net/ghana-palava-sauce-recipe/  The dish comes from Ghana

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Palaver Sauce with Egusi.  Greens, Tomato, Pumpkin Seed. (Ghana)

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Palaver Sauce with Egusi.  Greens, Tomato, Pumpkin Seed. (Ghana)

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Melon seed stew that seems to have originated in Nigeria but is a staple dish in West Africa. The star ingredient is egusi (melon) seeds which are very versatile and can be used in various different soups, stews, and sauces. Main ingredients are red palm oil, ground egusi seeds, tomato, a pepper mix, meat of some sort, a leafy green, and sometimes locust beans. Dried crayfish or smoked catfish can also be added.

Here is the recipe: https://www.epicurious.com/recipes/food/views/nigerian-egusi-stew-with-goat

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Fried Plantain (Ghana & Ivory Coast Style)

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Fried Plantain (Ghana & Ivory Coast Style)

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Kelewele is a Ghanaian street stable. This recipe calls for plantains, ginger, onion, salt, and chili paste. The plantains are marinated in these spices then fried and often served in a newspaper, a banana leaf topped with peanuts, or even green moinmoin leaves. Are peanuts good for absorbing alcohol? Think about America’s “favorite past time” -baseball, peanuts, and beer. Is there a correlation? The idea here is quick, savory, and satisfying. Our author from the site linked within this post even recommends enjoying this snack with a cold glass of beer or cider. Maybe something to keep in mind when thinking about what foods you consume alongside alcohol within your own cultural culinary customs.

https://www.myburntorange.com/tag/kelewele/

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How to fry the perfect and crispy yam and tilapia fish . Fried yam and fish is one of the most popular road side food enjoyed by many. It can be served as a lunch or dinner.This is a very simple, quick, and easy recipe but tastes absolutely delicious m.

INGREDIENTS 👇

Yam Tilapia fish

1 tsp all-purpose seasoning Salt to taste Oil for frying

I have the black chilli sauce/shito recipe on my channel,so you can check it out. Please kindly subscribe, like, share, and leave a comment ❤️. Thank you 🙏

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PERFECT CRISPY FRIED YAM AND TILAPIA FISH RECIPE /GHANA FRIED YAM AND FISH/ SIMPLE LUNCH/DINNER

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Maize Kenkey with Fried Fish & Hot Sauces (Ghana)

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Maize Kenkey with Fried Fish & Hot Sauces (Ghana)

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Ingredients:

3 cups white stone-ground cornmeal (not de-germinated)

1 tbsp corn starch

3 cups warm water (105–115°F)

1 tsp salt

dry corn husks

Process:

Put cornmeal and cornstarch into a bowl.

Add the warm water and stir until you get a smooth batter/dough.

Loosely cover the bowl the bowl with a cloth or wax paper and set in a warm out of the way place for 2 days.

When you are ready to use the dough start by scraping off and discarding any mold that might have formed. *see note in discussion

Divide the dough in half.

Bring 2 cups of water to a boil in large sauce pan. Once the water is boiling, add the salt and reduce to medium heat.

Add half the dough to the water and mix it in. Let it cook for 10 minutes and stir to prevent scorching.

Remove the pan from the heat, stir in the remaining dough, and mix thoroughly.

Divide the dough into 3 or 4 large portions and put them onto corn husks.

Shape the dough into balls.

Wrap the corn husk around the ball tying it at the top.

Steam or pressure cook as follows:

1. Steaming

2. Pour hot water into a steamer pot and put a rack on top of it.

3. Put the wrapped kenkey on the rack and bring the water to a boil using high heat.

4. Reduce to low heat and steam for around 90 minutes.

5. Pressure Cooking

6. Put the wrappers into the pressure cooker, elevated on a rack.

7. Add enough water to the pressure cooker to meet the minimum safe level given by the manufacturer.

8. Cook for 20 minutes at 15 psi.

9. Quick release the pressure, then open the pressure cooker so the steam releases way from your face.

Let the Kenkey dumplings cool for ten minutes.

URL:

https://recipesaroundtheworld.com/recipes-from-around-the-world-6bc45039a55d

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Attieke or Cassava Couscous with Fried Fish

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Attieke (Cassava "Cous Cous") with Fried Fish (Ivory Coast)

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Attieke (Cassava "Cous Cous") with Fried Fish (Ivory Coast)

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Ingredients for fish:

2 headless cassava fish clean

1 tablespoon of ginger

1 teaspoon of black pepper

A pinch Salt

Fresh cooking herbs: thyme (optional)

Frying oil

Instructions for Attieke Couscous:

pack (about 250g pack) of attieke

2 medium tomatoes diced

1 medium onion diced

1/2 green bell pepper finely diced

1 habanero pepper diced finely (can use less if you are no a hot pepper person)

1/4 cup of oil

Salt to taste

Msg-free bouillon powder (to taste)

Instructions:

1. Season the clean fish with the ginger, salt black pepper mixture

2. Heat up oil at 350 F

3. Drop the fish in the hot oil and add your cooking fresh herbs

Frying fish in oil and herbs

4. Fry your fish to your desired texture ( i like my fish a bit crunchy)

Frying fish in oil and herbs and oil

5. Remove and set aside

poisson frit, fried fish

6. Cook your attieke according to packaging instructions

7. Add tomatoes, onion, pepper, bouillon, oil

attieke and veggies

8. Mix until well incorporated, taste and add salt if needed

attieke

9. Serve with the fish and some extra pepper paste on a side

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url:

https://www.savourous.com/recipe-view/attieke-or-cassava-couscous-with-fried-fish/

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Ingredients

2 lbs lamb, beef or chicken, cubed

1 Tbsp Dijon mustard

1 Tbsp olive oil

2 tsp smoked paprika

2 tsp red or white wine vinegar

2 garlic cloves

1" ginger, peeled and grated

salt & black pepper to taste

1/2 red onion, sliced

1 tomato, coarsely chopped

Directions

Place lamb cubes in a large bowl. Add the mustard, olive oil, paprika, vinegar, garlic, ginger and salt and pepper to taste. Mix well and marinate for one hour or more.

Preheat oven to 350°F.. Cut a large sheet of aluminum foil and place it on a baking sheet. Transfer lamb to the sheet. Add the onion slices and chopped tomato. Close aluminum foil onto itself making a packet. Bake until the meat is tender, checking after 30 minutes.

https://www.youtube.com/watch?v=_O7ABAjtNuc

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Foundational Black Americans often refer to African SWALLOWS as fufu. But only one of many "swallows" is actually called fufu. Take a look at some others.

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DISCOVERING 10 FUFU (SWALLOW) VARIANTS IN AFRICA.

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Africa is a land of remarkable diversity, and its fufu variants beautifully showcase this. Discover the subtle nuances and regional variations that set each fufu apart, reflecting the local ingredients, cooking techniques, and cultural influences.

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Madesu is a red bean stew that famously used tomatoes as the base. It is often serves with rice and can be paired with plantains, pork, fish etc.

Recipe can fe found here https://www.chefclub.tv/fr/recettes/daily/ffb11ff0-0814-4fcf-8974-dfedf99f11ea/madesu-haricots-rouges-à-la-congolaise-en-cuisine-avec-mc-au-naturel/ but it is in French. This specific recipe does not have any meat.

It originates from the Congo. Many other versions I have found use different types of beans.

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Ingredients

2 Cups beans black eyed peas

1 Seasoning cube

2 Large-sized onions

1 Tbsp shrimp powder

1½ cup Palm oil

2 Red bell peppers or tatashe

Salt to taste

2 large plum tomato

5 Red scotch bonnet peppers

1 garlic clove

1 finger garlic

2 bay leaves

3 Large ripe plantains

Instructions

1. Slice the onions and divide into three parts. You will use one part for cooking the beans and the other two for the stew

2. Combine ginger, garlic, scotch bonnet, red bell peppers, tomatoes and blend to paste

3. Soak black-eyed peas overnight and proceed to cook with just 3 cups of water and sliced onions. Cook till it becomes soft, should take 45-50 minutes. You can add more water in between (a cup at a time)

4. Add a teaspoon of salt, and shrimp powder to the cooked beans

5. Let it simmer on medium heat for 5 minutes, stir and set aside.

6. Set another pot on heat, add palm oil and allow heating for one minute. Add sliced onion and let it heat for another 1 minute. Add the tomato/ginger/pepper paste and let it fry for 15-20 minutes.

7. Stir occasionally, you don't want it burned.

8. Add the remaining one-part onions and stir-fry for another 5 minutes.

9. Also add a seasoning cube and 2 cups of water, then salt to taste.

10. The cooked beans (black eyed peas) should be added now, stir.

11. Let it simmer on low heat for 10 minutes and thicken a little more. When you are done, it should be looking like mine.

12. Your bean stew is ready to serve.

https://allnigerianfoods.com/red-red/

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Simply seasoned with onions and scotch bonnet peppers, but they are loaded with savory flavors.

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https://www.africanbites.com/black-beans-stew/

1. Black Beans – Canned and dried both work fine. I prefer making them from dried because I have more control over what goes in our food.

2. Flavor – Onion, chopped tomatoes, ginger, garlic, paprika, and bouillon powder sauteed in palm oil delivers the classic West African flavor profile. An optional scotch bonnet pepper adds a pleasant touch of heat, then salt and pepper to taste finish off the list.

3. Meat – Smoked chicken and dried ground crayfish add delicious, smoky goodness. Smoked turkey and ham are suitable substitutes.

4. Stock – This flavorful stewing liquid can be replaced with water, but why?

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African Black Beans Stew is tasty and satisfying with garlic, ginger, and onions, then intensified with crayfish for ultimate comfort food.

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African Black Bean Stew

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Some people incorporate seafood in their red Gullah rice, while others just add pork sausage. Red Gullah rice was brought to the U.S from the West Coast of Africa and created from the Geechee people.
https://www.saveur.com/food/scotty-scott-gullah-red-rice/

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Broken rice and cuts of fish and vegetables are all cooked in a rich tomato base. West African Jollof connects to African American cuisine through dishes like Gullah Geechee Red Rice and Jambalaya

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For the month of December, we’re celebrating Jollof rice in all of its forms. That means we couldn’t miss out on discussing Thiéboudienne, which is the Senegale…

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Tomatoes are what gives the rice its vibrant red color.
https://www.epicurious.com/recipes/food/views/african-jollof-rice

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Ingredients

Non-stick baking spray

12 oz. smoked sausage, sliced into ½-in. rounds or 4 strips of bacon, coarsely chopped

3 cups chicken stock

2 tbsp. tomato paste

1 medium yellow onion, coarsely chopped (1½ cups)

1 large green bell pepper, coarsely chopped (1½ cups)

4 medium garlic cloves, finely chopped (1 Tbsp.)

Two 14.5-oz. cans stewed tomatoes

2 tsp. kosher salt, plus more to taste

1 tsp. sugar

1 tsp. Worcestershire sauce

½ tsp. freshly ground black pepper

¼ cayenne pepper

1 lb. (2 cups) long-grain rice

½ cups thinly sliced scallion greens, for garnish

Instructions

1. Preheat the oven (with one of its racks positioned in the center) to 350°F. Lightly oil a 9-by-13-inch baking dish with nonstick cooking spray, then place the dish on a large rimmed baking sheet.

2. Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Drain well, then transfer the rice to a medium bowl and set aside.

3. To a medium bowl, add the chicken stock and whisk in the tomato paste, set aside. To a large heavy pot set over medium heat, add the sausage and fry, stirring frequently, until browned on all sides and the fat has rendered, about 6 minutes.

4. Transfer to a plate, leaving the fat behind. To the same pot, still medium heat, add the onion and bell pepper to the skillet and cook, stirring frequently, until the onion is translucent and the peppers have softened, 4–5 minutes.

5. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, salt, sugar, Worcestershire, black pepper, cayenne, and the reserved sausage. Bring to a simmer, and cook, stirring occasionally, and using a spoon to break up the tomatoes, until the sauce thickens slightly, about 5 minutes.

6. Add the rice and the chicken stock mixture, then turn the heat to medium-high to bring to a full boil. Lower the heat to to maintain a simmer, then cook, stirring occasionally until slightly thickened, about 5 minutes. Remove the rice from the heat, then carefully ladle the rice mixture to the reserved baking dish.

7. Cover tightly with aluminum foil, then transfer the pan (still on the baking sheet) to the oven. Bake until the rice is tender, 30–35 minutes. Remove from the oven and uncover. Fluff with a fork, garnish with the sliced scallion greens, and serve warm.

https://www.saveur.com/sponsored-post/las-vegas-restaurants-bars-jennifer-chow/

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What originally began as an attempt of the French "boullabaise", the Creole red seafood gumbo is a foundational dish within the South East dishes. Below is a recipe provided by Kysha Harris who shares this recipe brought from two generations before her. What makes this recipe foundation and unique to Creole cuisine unalike to Cajun, as Harris notes, is the lack of sausage and file. Andouille sausage is common in Cajun gumbos, but not in Creole. File however is Harris's grandmother's personal preference.

For the stock

1 quart low sodium chicken broth

4 large live blue crabs, cooked and cleaned, outer shell reserved (or frozen cooked crabs) OR 1 pound lump crab meat, picked through for shells (see RECIPE VARIATION for details)

1 pound large, U-26, shrimp, cleaned, shells reserved

For the roux

1/2 cup canola oil, or lard or vegetable shortening

1/2 cup flour

For the gumbo

1 large onion, diced

2 stalks celery, diced

1 medium green bell pepper, seeded and diced

3 cloves garlic, minced

2 teaspoons creole seasoning, Lawry's or Old Bay, plus more to taste

1 15-ounces canned whole tomatoes

2 tablespoons worcestershire sauce

5 dashes hot sauce, plus more to taste

2 sprigs fresh thyme

1 leaf bay leaf

2 tablespoons canola oil

1 pound stew beef, cut in 1-inch cubes and seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight

1 pound bone-in, skin-on chicken thighs, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight

1 1/2 cups sliced fresh okra, about 6 ounces

Kosher salt, to taste

Freshly-ground black pepper, to taste

Cooked white rice, preferably short-grain Carolina rice, for serving

Sliced green onions, for garnish

Gather the ingredients. Bring beef and chicken to room temperature before beginning the recipe.

How to make it;

Make the stock. To a large sauce pan add chicken broth, shrimp shells, and outer crab shells (if using), cover, and set over medium-low heat. When it comes to a boil, adjust the heat to maintain a gentle simmer. Simmer covered for 20 minutes and keep on low until ready for use.

Make the roux. Add oil to a large, heavy-bottomed pot over medium heat and sprinkle in flour while whisking. Continue whisking until it turns a milk chocolate color, 16 to 18 minutes. Don't walk away during this step.

When the roux is ready, add the Trinity (the onion, celery, and bell pepper), garlic, and Creole seasoning. Sauté until onions are translucent, 6 to 8 minutes.

Strain the chicken-seafood stock. Discard the seafood shells.

Deglaze the gumbo pot with with half of the stock. Add the can of whole tomatoes, crushing each by hand over the pot, plus its liquid.

Add Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring it to a boil and reduce it to a simmer.

Meanwhile, heat 2 tablespoons of oil in a cast iron pan over medium-high heat. Sear stew beef, in batches if needed, and move directly into the gumbo pot when done.

In the same cast iron pan, sear the seasoned chicken thighs, skin-side down first, until golden on both sides, about 10 minutes total, moving them to the gumbo pot when done.

In the same cast iron pan, add the okra to the rendered chicken fat, and season with salt and pepper and/or more Creole seasoning.

Sauté okra until verdant and the viscous texture subsides, about 8 minutes. (This is known as "roping.") Add okra to the gumbo pot.

Add remaining chicken-seafood stock to cover the ingredients. If the ingredients are not covered by the stock, add water.

Bring to a boil, reduce to a simmer, cover, and cook for 30-45 minutes, giving a good stir and taste every 15 minutes. Season with more Creole seasoning, salt, hot sauce, Worchestershire sauce, black pepper as needed for your taste.

Remove thyme stems and bay leaf. Gently remove chicken thighs from the gumbo pot to a cutting board. Remove bones and skin, cut into rough chunks and add the meat back into the gumbo pot.

If the thighs have fallen apart, just remove the bones (the same number of thighs you added) and the skins you can easily find.

On a cutting board, crack cooked and cleaned blue crabs in half. Then, with a mallet or the back of the blade of a chefs knife, gently crack both joints of the claws.

(see RECIPE VARIATION with lump crab meat below)

The Spruce Eats / Diana Chistruga

Add crab and shrimp to the gumbo pot, cover, and simmer for 6 to 8 minutes.

Prepare a serving over cooked white rice, making sure each serving gets at least half of a crab. Garnish with scallions and hot sauce(s) for diners to spice to their taste.

https://www.thespruceeats.com/louisiana-creole-gumbo-5210060

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Black American Style Oxtails (Often Served with Rice)

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Black American Style Oxtails (Often Served with Rice)

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Southern Slow Cooker Oxtails Recipe - From The Queen of Soul Food Cooking

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Southern Slow Cooker Oxtails Recipe - From The Queen of Soul Food Cooking. 1. Oxtails 2. Beef Broth 3. Worcestershire Sauce 4. Browning

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Ingredients:

4 to 8 ears fresh sweet corn

Butter

Sea salt and freshly ground black pepper

What more is there to say. Throw those bad boys on the grill, rub on butter and salt to taste and you got yourself some grilled corn!

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Nothing screams summer like grilled corn on the cob! Learn how to grill corn perfectly every time, and find inventive ideas for serving it.

Let's make grilled corn on the cob! Can you sense my excitement? Here in the Midwest, sweet corn season doesn't arrive until the end of July. When it does get here, it doesn't stay long, so right now, I'm busy eating as much corn as I can. I'm tossing it into salads, simmering it into soup, and even topping it onto pizza! But grilled corn on the cob is my absolute favorite part of summer.

It's crisp and juicy, sweet and smoky, and so darn easy to make. Below, I'm sharing two simple methods for how to grill corn on the cob, as well as tasty ideas for seasoning it. Have fun experimenting with different sauces, spices, and herbs on your corn, or stick with good old butter, salt, and pepper! When it comes to peak-season grilled corn on the cob, you really can't go wrong.

How to Grill Corn on the Cob

I have two methods for how to grill corn on the cob. They yield slightly different results, but both are delicious. Which one I pick on a given day depends on how much time I have and what I'm craving. Feel free to choose whichever sounds best to you!

1. In the husk - In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred. I pull the husks of the corn back, leaving them attached at the base, and remove the silk. Then, I pull the husks back up and soak the corn in the husks for 10 minutes. (Soaking corn hydrates the husks, preventing them from burning too much on the grill.) After the corn soaks, I pat it dry and grill it in the husks until the corn is tender and light char marks form. I choose this method when I'm craving really juicy, sweet grilled corn on the cob, and I'm not as concerned about the char.

2. Straight on the grill - Choose this method if you're all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels won't be quite as juicy - they'll lose some of their moisture to the hot grill grates. However, they'll be nicely charred and full of smoky flavor. This method is also great if you're short on time. With no soaking required, the grilled corn cooks up in minutes.

Grilled Corn Serving Suggestions

No matter which method you choose, serve the grilled corn hot, with olive oil or butter and plenty of salt and pepper. For a zesty twist, try rubbing it in cilantro lime butter (recipe below), and sprinkling it with chopped cilantro and red pepper flakes. It would also be fantastic with drizzles of chipotle sauce, cilantro lime dressing, green goddess dressing, or vegan ranch!

I love serving grilled corn on the cob as a side dish with vegetarian tacos, but of course, it's also great with classic cookout recipes like these:

If you have leftovers, slice the kernels off the cob to make my Mexican Street Corn Salad or Grilled Corn Tacos! Enjoy!

More Favorite Grilling Recipes

If you love this grilled corn recipe, try one of these summer grilling recipes next:

Grilled Corn

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Grilled Corn on the Cob - Love and Lemons

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Nothing screams summer like grilled corn on the cob! Learn how to grill corn perfectly every time, and find inventive ideas for serving it. Let's make grilled corn on the cob! Can you sense my excitement? Here in the Midwest, sweet corn season doesn't arrive until the end of July.

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Ingredients:

Sweet Corn Kernels

Lima Beans

Frozen Okra: If you can find fresh okra, feel free to use it. However, it’s generally difficult to find at most grocery stores, and frozen okra works just as well here. So use fresh or frozen okra—either one is great!

Onions

Red Bell Pepper

Garlic

Unsalted Butter: Cooking this dish in a few tablespoons of unsalted butter transforms it by enhancing the flavor tremendously. You can swap for olive oil.

Herbs and Spices:  Black pepper, cayenne, garlic powder, onion powder, fresh basil, and fresh thyme.

Step 1: Boil the Lima Beans

In a medium saucepan, add water and a teaspoon of salt, then bring to a boil. Add the lima beans to the water, cover, and cook for 20 minutes on medium heat. Reserve 1/2 cup of the cooking water, then drain and set aside

Step 2: Cook Fresh or Frozen Veggies

Five minutes before the lima beans are done, heat a large skillet over medium heat and add oil. Once hot, add onion and bell pepper, then cook for 5 minutes. Add garlic and cook for 1 minute. Add the remaining ingredients to the skillet, along with drained lima beans and reserved water, then cook for 8 minutes until lima beans are tender.

Step 3: Add Butter and Herbs

Remove the large skillet from the heat, then stir in the unsalted butter, fresh basil, and thyme. Taste and adjust the seasoning as needed. Serve immediately and enjoy!

https://meikoandthedish.com/southern-succotash-meatless/

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https://blackpeoplesrecipes.com/seafood-boil/

Ingredients For This Seafood Boil

Seafood: 2 pounds of your favorite seafood.

Old Bay Seasoning: 1/3 cup of Old bay seasoning plus more to sprinkle on top before serving.

Smoked Sausage: Your preferred smoked or cooked sausage. Use an andouille sausage for more flavor.

Potatoes: 2 pounds of waxy potato like red potatoes. Leave them or cut them in half.

Corn: 3-4 Ears of frozen corn, cut in half. I use frozen corn.

Onion: One large onion, chopped.

Lemon: One large lemon, cut in half.

Garlic: 2-3 garlic cloves (leave whole).

Also eaten by Native Americans in the Southeast of the United States

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This Southern seafood boil more than a meal, it’s a tradition. This classic seafood recipe is meant for sharing.

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Ingredients:

russet potatoes, peeled

salt water

peanut oil

salt or other seasonings (such as BBQ spice shown in photo)

Method:

1. Peel potatoes and slice potatoes on a mandolin using the narrowest setting.

2. Place sliced potatoes into plenty of cold salted water and swish them around to separate the potato pieces and rinse off the excess starch. Allow to soak for 30 minutes.

3. Use a salad spinner to remove moisture from potatoes, also patting them dry with clean toweling. It is very important that they be dry. Wet slices will cause the oil to pop and possibly burn you.

4. Heat peanut oil in a Dutch oven to 375°F. no more than half way full. I use a candy thermometer with a clip.

5. Add potatoes in small batches, dropping them one at a time into the oil so they do not clump and swish around using a spider until they lightly brown, pressing them with the spider to get them to curve, removing ones that brown early before the others (I think residual starch causes this). The oil should cackle like birds when you put the potatoes in, if they spit oil they are too wet; they will quieten slightly when they are about done. Keep a splatter guard nearby to protect yourself in case the oil pops.

6. Drain cooked chips on paper toweling and season with salt or other spices.

7. Repeat with more potatoes until you have them all done, depending how many you do. Always make sure the oil heated back up to 375 before adding more or they will be greasy.

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Classic homestyle potato salad is a comforting, creamy side dish made with tender potatoes, typically mixed with mayonnaise, mustard, hard-boiled eggs, celery, onions, and pickles or relish for a balance of flavors and textures. Seasoned with salt, pepper, and sometimes paprika, itâ€™s known for its rich, tangy, and slightly sweet taste.

Recipe: https://www.modernhoney.com/mamas-potato-salad/

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Light soup is a rich and aromatic soup made with peppers, assorted meats, spices and an array of condiments. It is a soup indigenous to the Akan people of Ghana. It used to be a soup widely made with fish (called Aklor or Nkra Nkra), but has over the years been adapted with different types of protein.

Very similar to Nigerian Pepper soup in its consistency, but very different as far as the ingredients are concerned. The making of the soup starts with the cooking of meats- goat meat and goat tripe, we also added mackerel fish which we seasoned and cooked separately. Some spices used were aidan fruit (this was cooked whole), selim pepper and calabash nutmeg.

https://foodsturvs.ca/how-to-make-authentic-ghanaian-light-soup/

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Ingredients

1(4 lb) cured smoked ham

¹⁄₂teaspoon dry mustard

³⁄₄cup dark brown sugar

24ounces barq root beer (two cans)

1 ¹⁄₂tablespoons tabasco caribbean style steak sauce

6 cloves

1 cinnamon stick

¹⁄₂ orange, juice and zest of

¹⁄₂ lemon, rind of

Directions

Preheat oven to 350 degrees.

Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.

Combine the brown sugar and the dry mustard and pat it all over the ham.

Put the ham in the oven.

Combine all the other ingredients in a saucepan.

Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.

Strain.

Spoon some of the glaze over the top of the ham.

Spoon more glaze, at 15-minute intervals, until it is all gone.

Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.

Remove from oven and allow to rest for about one hour before carving.

https://www.food.com/recipe/new-orleans-root-beer-glazed-ham-108831

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1 1/2 cups water

4 pounds beef short ribs

3 medium red potatoes (about 1 pound), quartered

2 medium onions, chopped

4 medium carrots, cut into 1-inch chunks

1/4 cup pearl barley

2 (16-ounce) cans vegetarian style baked beans

1/2 teaspoon salt

1/4 teaspoon black pepper

Steps to Make It

1. Gather the ingredients.

2. In a large pot or Dutch oven, combine the water, short ribs, potatoes, onions, carrots, and barley over high heat; bring to a boil.

3. Cover and reduce the heat to low; simmer for about 4 hours, or until the meat on the short ribs is very tender.

4. Stir in the beans, salt, and pepper; cover and simmer for 40 minutes.

5. Skim off the fat and serve immediately.

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The star of the show for this dish, as a soup, is the broth, that is peppery, as the name suggests but also uses potent spices such as cinnamon, ginger, pepper corn, fennel seeds, and all spice. Popular meat options are goat and chicken but also items like crayfish.

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Choose either chicken or goat for this—you guessed it—peppery broth. This soup also makes an excellent remedy when you’re feeling sick or under the weather.

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Nigerian Pepper Soup

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https://grandbaby-cakes.com/baked-turkey-wings/
Turkey is normally a comforting meal that can be shared with friends and family and can easily be paired with anything. In this case it's paired with rice.

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Pan fried pork hops covered in thick onion gravy.

Traditionally made in one pan.

Ingredients:

- Pork Chops

- Spices

- Olive Oil and Butter

- All purpose flour

- Onions

- Garlic

- Chicken stock

- Heavy Whipping Cream

Recipe comes from https://www.butterbeready.com/southern-smothered-pork-chops/

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Source: https://blackpeoplesrecipes.com/smothered-chicken/
The smothering technique of cooking meats arose in Louisiana out of Cajun and Creole cuisines. Pan-fried chicken in a thick, creamy gravy. Chicken is browned on the stovetop, using broth to deglaze the pan and simmering with spices until the gravy thickens and the chicken is tender. Southern soul comfort food. Suggested to be served with sweet potato casserole and cornbread (recommended by food blogger Imma, Immaculatebites.com , a writer for BlackPeoplesRecipes.com)

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INGREDIENTS

4 cups frozen super sweet corn (measure after thawing!)

1/2 cup yellow corn meal

1-2 Tablespoons palm oil

2 Tablespoons warm water

1 tsp kosher salt

1 cup chopped baby kale (or fresh spinach-Feel free to add more)

Banana or plantain leaves for wrapping (or aluminum foil)

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Koki corn, is a traditional corn pudding made with blended fresh sweet corn, wrapped in banana or plantain leaves and steamed into a firm dough. Delicious, comforting and a true reflection of how simple, fresh ingredients make the best meals.

WHICH CORN TO USE FOR KOKI CORN

In Cameroon, the arrival of the rainy season signifies the arrival of one of my favorites, fresh corn. Growing up we cultivated corn and it has always been staple in our diet. From breakfast items like bouille, through other traditional dishes like fufu corn, cornchaff and more. The corn we use for koki corn is naturally sweet and typically used within a day of harvest. This might not be the ideal for everyone but you can still enjoy this dish without a nearby farm or freshly harvested corn.

Today we are using some frozen super sweet corn. You can also use canned corn or frozen cream corn (frozen cream corn seem to contain more than corn which we try to avoid as much as we can).

INGREDIENTS FOR KOKI CORN AND SUBSTITUTES

Fresh frozen corn: This pudding has a nice natural sweetness to it from the corn(no sugar added). Freshly harvested sweet corn or super sweet frozen corn is best. Soak the frozen corn in warm water until thawed and strain or you can thaw overnight in the fridge before use.

Corn meal: We are using yellow cornmeal here to help firm up the pudding. Traditionally, freshly harvested corn from Cameroon, once blended for the pudding has a thicker consistency and will naturally form a firm dough. The frozen corn, once blended is a little more runny and if cooked outwith cornmeal, results in a softer pudding.

Fresh Kale: This brings some color to the pudding and also added greens. In Cameroon, we use cocoyam leaves. You can also use spinach, fresh or frozen. Note that spinach has a higher water content, you will need to take that into consideration when preparing your pudding mixture.

Palm oil: We add a little palm oil for flavor and color. This is optional yet irreplaceable. If you choose to omit, you cannot substitute with any other oils.

Seasoning: What makes this dish special is its simplicity. All you need is salt and a hot pepper if you want some heat.

Plantain of Banana leaves (and aluminum foil): If you can get your hands on these, do. There is a reason our ancestors prepared food in leaves. The flavor impact in unbeatable. You can use aluminum foil if that is all what you have access to. A local Asian grocery store may have banana leaves.

HOW TO MAKE KOKI CORN

To prepare the corn, soak the frozen corn in warm water until thawed and strain or you can thaw overnight in the fridge before use. Blend in a food processor or high power blender with no water added until smooth. You want it creamy with a little texture. Feel free to scoop out about half a cup of roughly blended corn if your super charger blender completely pulverizes everything.

If you are using palm oil, warm for about a minute and add into the freshly blended corn. Again this is for color and flavor. A little goes a long way. Then add enough cornmeal to slightly thicken the blended corn. If you add a little too much cornmeal, you will be obliged to add water, so a little at a time. Too much cornmeal will also impact the sweetness of your koki corn. Season with some salt and hot pepper.

Lastly bring in some color with your chopped greens, be it kale , spinach or if you're lucky cocoyam leaves. Again, more spinach, higher water content and once cooked, dough will be slightly softer than if you use kale or cocoyam leaves.

HOW TO WRAP KOKI CORN.

Prepare the banana leaves.

Make banana leaves pliable by setting into warm water for about 15 to 20 minutes. **Traditionally we run the banana leaves quickly over open flames** . Carefully rinse leaves, then with a knife, gently cut out any midrib left over from the leaf, ensuring you do not tear it.

To wrap, cut out a foot of banana leaves. Scoop about a cup of dough unto the edge of the leaf, leaving about a quarter inch room from edge . Carefully roll a few times until you use up all the leaf. Then pull in edges to close. Using the same technique, wrap rolled koki corn with foil and tightly seal. Continue until all of the dough is used.

COOKING KOKI CORN

Koki corn is steamed until dough firms up. A few important tips to ensure you get the best possible results.

Prevent burns. Line your pot with some banana leaves, or if you have some corn husks even better. This prevents direct contact with the pot if in that one instance you let the water dry out! No burns! This also prevents water from leaking into your dough ( The foil wrap!!!! make it tight!)

Get a head start on cooking: When you are half way through wrapping your koki corn, add water into your prepared pot and bring it to a boil. This gets the steam going for a jump start in cooking.

Do not submerge the dough. Water will always find a way in if you do. So placing the dough seam side up with the water below the seam is important. You will have to add more hot water at some point. Lock in the steam by placing more leaves over wrapped koki corn before closing your pot.

Avoid high heat: As much as you may want things to cook as fast as you'll like, avoid cranking up the heat. Vigorous boiling runs the risk of getting water into your koki corn and also burning. Be patient, you'll enjoy the end results.

Cook for at least forty five minutes to an hour.

SERVING KOKI CORN

When ready, carefully remove dough and let cool until it is comfortable to touch before opening. This also lets it firm up more. We love our meals so much sometimes we forget they are side dishes. Enjoy this side dish with protein of choice. Fell free to serve with a hot pepper sauce on the side.

ENJOY!

KOKI CORN, CAMEROON CORN PUDDING

Elsie Kriz

Get Recipe Ingredients

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HOW TO MAKE KOKI CORN - AFROVITALITYEATS

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How to make koki corn, a sweet corn pudding made with blended sweet corn cooked in banana leaves. A well loved favorite from Cameroon

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Ingredients:

2 cups self-rising plain cornmeal ((not cornmeal mix))

1 1/2 to 2 cups boiling water*

vegetable oil for frying

This simple dish combines the self rising cornmeal and boiling water in hot oil until the disks are golden.

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Hot Water Cornbread is a delicious and simple cornbread recipe that yields a delicious crunchy cornbread using a simple pouring method.

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https://www.allrecipes.com/recipe/17891/golden-sweet-cornbread/

This cornbread recipe is made from scratch with no mix. It's a real treat with chili, ribs, or barbecued chicken. You could even use this sweet, homemade cornbread to make stuffing for your Thanksgiving feast! My mom made this for me as a child, and now it's my family's favorite. Serve with butter, jam, honey, or your favorite spread.

Flour: This sweet cornbread recipe starts with a cup of all-purpose flour.

Cornmeal: Opt for yellow cornmeal for this recipe, as it's sweeter than its white counterpart.

Sugar: Use ⅔ cup white sugar for the perfect amount of sweetness.

Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise.

Salt: A teaspoon of salt enhances the flavors of the other ingredients.

Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.

Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist.

Egg: One egg lends moisture and acts as a binding agent.

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Ingredients:

1 cup of white stone-ground cornmeal

3/4 cup of boiling hot water

½ teaspoon of salt

¼ cup of lard, vegetable oil or shortening

The idea is to mix the salt and cornmeal together, then add the water, and allow to set for 10 minutes. Heat the lard in a pan and fry two scoops of batter until golden brown and crispy.

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Friendly Reminder: Sunday May 6th at 11:59 pm our campaign is done. Its going to mean cutting places, venues, community service opportunies, and losing time to do genealogical research if we don't make our goal-so please please please don't take my work here for granted and all the sweat our team has put into this blog and this project and all the work of our network of volunteers. We just need 162 funders to contribute 18$ or more each to make this project a flesh and blood reality. Don't just peek-do what you can while you can. We love you and know that you want to see the world a better place. G-d bless, Michael! Here's the link to make your contribution: http://www.indiegogo.com/The-Cooking-Gene-Project-The-Southern-Discomfort-Tour
Contribute/Share/Share/Share/Share 🙂 Let's start here....
So about 150 years ago, my paternal grandfather's ancestors in upcountry South Carolina and my maternal grandparents ancestors in northern, central and eastern Alabama, Tennesse and Georgia all worked and lived on cotton plantations of various sizes. By the early 19th century, cotton already accounted for over half of the United States' exports. My Ancestors helped grow, cultivate and harvest the four million plus bales of cotton produced in 1860-or about a bale per enslaved individual living at the time. How much is a bale? About 500 pounds. A man my size and age might be expected to pick anywhere between 250-350 pounds a day...so almost a bale a day. Hence-(I'm gwine to jump down spin around, pick a bale a cotton, gwine to jump down spin around, and pick a bale a day!") Cotton didn't just provide fiber to overseas markets-it helped fuel the industrial revolution in the North to which new immigrants from Northern Europe would provide labor. Most Southern whites were not slaveholders, and those that did largely at smaller holdings in terms of land and workforce. However these facts may be true they exist alongside a paradox-most enslaved African Americans lived in groupings of 10-20 or more. Without this kind of population bunching, family growth and cultural formation and continuity could not have taken place making for the cohesive Black cultural identity of the plantation South. Only a quarter of all Southern slaveholders had planter status (20 or more enslaved workers) With 20 or more able bodied workers you could live the life of a middling planter. When you had about 50-100 people you were pretty rich, and with over 100-which only a select few could claim-you were unbelieveably wealthy. Going back to the 5-10 people holdings--you can probably bet these were not all whites trying to make their way up in the world in the 1840s-1860s. Most likely these are people owned by members of the same family--they are inheritances and traded among cousins or siblings. In these situations, landholdings might be contiguous or relatively close allowing for marriages and other kinship patterns to emerge as if they were in fact part of a larger plantation community.
Scaling "the Wall"
Admitedly, part of this journey is about breaking down, "the Wall," the barrier of time and space that so frustrates many African Americans doing genealogical research before 1860. You have to know your families' "owners," including the surname, the individual property lines, the counties, their biographical data, etc. etc. You have to learn all about them in order to discern whose who in your family tree. If you are lucky you will get some legal papers-andy many many were destroyed in and after the War...or you will find property or auction lists or wills. In South Carolina we belonged to the Twitty, Mungo, Reeves and Pate families of the South Carolina upcountry. In Alabama we were the property of the Bellamy, Townsend, Hancock and Hughes families. In Russell County, Alabama my great-great-great Grandfather, Captain Richard Henry Bellamy CSA, was both my families' slaveholder and an ancestor. In Northern Alabama, my family was owned by the Townsend brothers in Madison County, Alabama who had large cotton plantations with lots of enslaved people. In that case at least we know that my Ancestors lived on one of the two brothers large holdings (they had eight plantations). The Townsend brothers both died with the desire to liberate many of their enslaved laborers and their families.
It Sucked...
I bring all of this up because there were some very very complicated relationships going on in our history. Both my paternal grandparents came from enslaved Ancestors who were "married" in 1861. Some formal recognition was going on. And both families obtained land within years of emancipation to one generation after. This is not to say that there probably wasn't significant brutality and oppression of my Ancestors. I think you have to be real-this was slavery, my great-great grandmother was taken advantage of against her will along with other women in my family tree-and frequently. These people didn't get a paycheck-or an education-and didn't have the right to vote, marry, or the right to move around as they saw fit. They were legally forbidden from reading or writing and they lived lives of severe restriction and control. Family values-forget it-my Ancestors were sold away from one another without any concern for their emotions, psychological stablity, familal bond, or the decency of Spirit. As a community they were told to believe they were naturally inferior, undeserving of G-d's love and bound for hell if they did not obey their Masters who supposedly represented G-d on earth to them as "servants." Enslaved children saw parents whipped, ate worm and parasite infested food, went naked much of the year and some were physically or sexually abused by their owners and overseers and patrollers who policed the Southern countryside on behalf of the planter class. Given the high volume of biracial Ancestors in my family trees some of them undoubtedly faced teasing, ostracism and likely abuse for their identities. My African ancestors arriving here against their will probably experienced unbelieveable heartache and traumatic stress in their transition to exile America. Those are the facts...

Not bitter, not angry-just telling the truth. I'm teach about the Holocaust in Hebrew school-how would have me tell the story of my Ancestors in slavery if not in clear terms of "it was complicated, it was bad, it was confusing, its legacy is unending and its our history and we need to deal with it." Nuff said. Moving on.
Cotton and Slavery's Food Supply-A Primer
Food and slavery was colloquial and discretionary. Judging from the strange and complcated relationships had my Ancestors with their "owners," I can guess that the relationship with the food supply was probably interesting as well. If your ancestors lived on cotton plantations in the Deep South, by 1860 they probably lived on a diet based on corn and pork in their preserved form. Corn=hominy, hominy grits, cornmeal, cornbread, hoecake/ashcake, mush, kush-a cornbread scramble made with hot pepper, fat and onions, dumplings, meal breading, cornbread/cornpone, corn liquor, and corn on the cob (green corn). Pork=salted and smoked meat, offal (the heads, feet, tails, intestines, ears and the like) were the predominant carbohydrate and protein of the Cotton Kingdom. Only occasionally would people enjoy fresh meat in other forms-beeves, sheep, goats, chicken, fish, or game. And of course there were gardens....if you were allowed to keep them. In the word of King Cotton-industrial style slavery had taken hold. Probably-and this is me guestimating here-only about 2/3 of enslaved people living under King Cotton were allowed to keep their own garden spaces in any signficant way. Many enslaved people reported not being allowed to do any work or labor other than working in cotton or receiving garden truck from a large communal garden maintained by the elderly. The most commonly mentioned field crops were cabbage, cowpeas, watermelons, and sweet potatoes-often grown in their own separate fields and after that-enslaved people might grow greens gardens-usually collards and turnips-and string beans and white potatoes were usually the remaining big crops. Other foods like homegrown rice, red peppers, peanuts, tomatoes, herbs, pumpkins, okra and the like were infrequently dispersed and we should not think of them as being necessarily common. This system was not based in part on a new literature unique to the antebellum era where the management, care, and control of enslaved people was a frequent subject of agricultural and trade journals basically encouraging planters to maximize results and get more bang for their bale.

Rations of salt, molasses, coffee, white flour, orchard fruit (apples, peaches, etc.) and the like rounded out any sort of gathered, hunted, caught foods avaialble within the plantation ecosystem. I like to describe game as usually belonging to the four food groups-including possum, squirrel, rabbit and racoon. Living in largely landlocked places, various species of catfish, perch, buffalo, bream, bass, trout, gar, crawfish and freshwater clams and mussels formed the surf to your turf. Usually those If you're ancestors were subjects of King Cotton like mine, this is probably how they ate.

Each plantation crop during slavery had its own unique food profile. Among the enslaved people of sugarcane alley and the rice coast, African, tropical American and Afro-Caribbean foods were available to round out the diet. In the old Tobacco Kingdom, personal gardens and access to Tidewater fishing grounds rich in both fresh and saltwater species, crustaceans, mollusks and reptiles were among the reasons why the Black population multiplied and reproduced at a natural rate almost incomprable with any other community of Blacks in the New world. Most enslaved workers on the sugar, coffee, rice and cotton plantations of Latin America and the Caribbean died within seven years of arrival, right up to the last days of slavery. Virginia and Maryland would lend most of their workforce to the Kentucky, Tennessee and Missouri, while others would end up in Western Tennessee, Alabama, Georgia, Mississippi, Arkansas and Louisiana. There they would join people from the Carolinas and eastern Georgia and the Lower Mississippi Valley sold across the Cotton Kingdom. When these two group merged so did their dietary practices. Rice cultivation and consumption spread from the Gullah-Geechee corridor and the Lower Mississippi Valley into the Lower South while the corn culture and turnip greens and the like dominated the Upper South.

Food tells you a lot about how we got to be how we are....In 1750 we were anywhere from 1-3 generations removed from Africa...if that.......We were not largely Afro-Christian and there were various dialects of Black English and Black French-read Gullah/Geechee, Patois, Creole, etc. In 1850 we were largely 4-5 generations removed from Africa (especially in the Upper South) while in the Lower South this number was lower owing to the late slave trade. We were largely Afro-Christian LEANING (varieties of Baptist and Methodist) with elements of folk religion and we spoke a generalized Plantation Creole English based largely on those dialects from Maryland, Virginia and upper North Carolina with inflections and loan words in the Deep South from Gullah/Geechee and Afro-Creole dialects of French in Louisiana, Mississippi and Alabama. Our music was the "Virginia music" based on gourd banjos, rattles, the bones, the fiddle, triangle and clandestine drums made from gourds, barrels, and boxes, flutes, quills and mouthbows.
How does it feel to pick cotton?
Cotton is an extremely beautiful crop in the Southern fields....it is heartbreakingly beautiful...soft, inviting, miraculous. Out an almost alien like green shell pops out a clear and delicate whiteness that soon envelops the boll's space until the green turns to a brown husk. The field turns a blinding white-the whiteness of the link is set afire and gleams wih the sunlight until you can't see anything else. It is repetiive, painful, and makes your back ache. Doing this alone you can understand why field hollers, the blues, and all of that music-was created to endure this mechanical, backbreaking process. And until you've picked cotton-you have no idea how a hoecake "should," taste, or how far we've come....

Hoecake:

1 cup of white stone-ground cornmeal

3/4 cup of boiling hot water

½ teaspoon of salt

¼ cup of lard, vegetable oil or shortening

Mix the cornmeal and salt in a bowl. Add the boiling water, stir constantly and mix it well and allow the mixture to sit for about ten minutes. Melt the frying fat in the skillet and get it hot, but do not allow it to reach smoking. Two tablespoons of batter can be scooped up to make a hoecake. Form it into a small thin pancake and add to the pan. Fry on each side 2-3 minutes until firm and lightly brown. Set on paper towels to drain and serve immediately once all the hoecakes have been cooked.

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Friendly Reminder: Sunday May 6th at 11:59 pm our campaign is done. Its going to mean cutting places, venues, community service opportunies, and losing time to do genealogical research if we don't make our goal--so please please please don't take my work here for granted and all the sweat our team has put into this...

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https://www.daringgourmet.com/best-buttermilk-biscuits/

https://www.pbsnc.org/blogs/lifestyle/bomb-buttermilk-biscuits/

2 1/2 cups all-purpose flour, preferably White Lily or another soft winter wheat, low-protein biscuit flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 tablespoons vegetable shortening, cut into 1/2-inch bits and chilled

8 tablespoons unsalted butter, cut into very thin slices and chilled

1 3/4 cups full-fat buttermilk, well-shaken and chilled, plus more for brushing

Melted butter for brushing (optional)

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https://adv-bio.com/wp-content/uploads/iStock-1223908834.jpg

Tamarind is a tropical fruit with a tangy, sweet-sour pulp that grows in long, brown pods. It originated in Africa and spread widely across the tropics. In West and Central Africa, tamarind has been used for both culinary and medicinal purposes. The pulp is commonly added to soups, stews, and sauces to provide a rich, tart flavor balancing the heaviness of meats or the heat of spicy dishes. It’s also used to make refreshing drinks, especially in hotter regions.

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https://creole.net/blog/how-to-make-louisiana-crawfish-touffe-a-true-cajun-classic/?srsltid=AfmBOoo3WK_AgJTIdrcWjroHfCy165sxjDxG9bm9iinOs6WyovLKhh0X

Traditional Étouffée Ingredients:

1 lb Louisiana Crawfish Tails

4 tablespoons butter

¼ cup all-purpose flour

1 small onion, finely chopped

1 small green bell pepper, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

1 ½ cups seafood stock or chicken broth

1 teaspoon Cajun seasoning

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional for extra heat)

2 green onions, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3 cups cooked white rice

Step 2: Make the Roux

1. Melt the butter in a large skillet over medium heat.

2. Whisk in the flour, stirring continuously to create a golden brown roux (about 8-10 minutes).

Step 3: Add the Vegetables and Spices

1. Stir in the onion, bell pepper, celery, and garlic.

2. Cook for about 5 minutes until softened.

3. Add the Cajun seasoning, salt, black pepper, and cayenne.

Step 4: Simmer the Étouffée

1. Slowly add the seafood stock, stirring constantly to create a thick, flavorful sauce.

2. Simmer for about 10 minutes until the sauce thickens.

Step 5: Add the Crawfish

1. Stir in the Louisiana Crawfish Tails and simmer for another 5 minutes.

2. Add Worcestershire sauce, hot sauce, green onions, and parsley.

Step 6: Serve & Enjoy

1. Spoon the étouffée over steamed white rice.

2. Garnish with extra green onions and parsley

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Crawfish Étouffée is a Louisiana staple that brings together the rich flavors of Cajun and Creole cuisine in a dish that is bold, comforting, and packed with spice. Whether served over rice with fresh crawfish tails or made using a time-saving étouffée base, this dish is perfect for family gatherings or a cozy Southern meal.

Looking for high-quality crawfish and étouffée bases? Shop Creole.net for the best ingredients:

What is Crawfish Étouffée?

Étouffée, meaning "smothered" in French, is a thick, stew-like dish made with a rich roux, seasoned vegetables, and shellfish, traditionally served over rice. It is one of Louisiana's most iconic dishes and can be made with crawfish, shrimp, or even crab.

Step-by-Step Guide to Making Crawfish Étouffée

Step 1: Gather Your Ingredients

Traditional Étouffée Ingredients:

4 tablespoons butter

¼ cup all-purpose flour

1 small onion, finely chopped

1 small green bell pepper, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

1 ½ cups seafood stock or chicken broth

1 teaspoon Cajun seasoning

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional for extra heat)

2 green onions, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3 cups cooked white rice

1. Melt the butter in a large skillet over medium heat.

2. Whisk in the flour, stirring continuously to create a golden brown roux (about 8-10 minutes).

Step 3: Add the Vegetables and Spices

1. Stir in the onion, bell pepper, celery, and garlic.

2. Cook for about 5 minutes until softened.

3. Add the Cajun seasoning, salt, black pepper, and cayenne.

Step 4: Simmer the Étouffée

1. Slowly add the seafood stock, stirring constantly to create a thick, flavorful sauce.

2. Simmer for about 10 minutes until the sauce thickens.

1. Stir in the Louisiana Crawfish Tails and simmer for another 5 minutes.

2. Add Worcestershire sauce, hot sauce, green onions, and parsley.

1. Spoon the étouffée over steamed white rice.

2. Garnish with extra green onions and parsley.

Short on Time? Try These Ready-Made Étouffées

Not in the mood to cook from scratch? Try our ready-to-eat crawfish étouffée options:

Pair any of these with steamed rice for an easy, restaurant-quality meal at home.

Employee Favorites for the Perfect Étouffée

Our employees love these top-rated products for creating the best Louisiana-style étouffée:

Where to Buy Crawfish & Étouffée Ingredients

Get everything you need for the perfect Crawfish Étouffée from :

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How to Make Louisiana Crawfish Étouffée - A True Cajun Classic

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Learn how to make Louisiana Crawfish Étouffée with this easy recipe. Whether cooking from scratch or using a ready-made étouffée base, enjoy the bold flavors of Cajun cuisine. Shop high-quality crawfish and étouffée mixes from Creole.net today!

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https://static.toiimg.com/thumb/resizemode-4,width-1280,height-720,msid-115240816/115240816.jpg

Moringa, often called the miracle tree, is a fast-growing, drought-resistant tree native to parts of Africa and Asia. In West Africa, it has long been valued for its nutritional and medicinal properties. The leaves are rich in vitamins, minerals, and protein, making them an essential food source, especially in times of scarcity. People traditionally dried and powdered the leaves to preserve their nutrients, adding them to stews, porridges, and sauces.

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Callalo is a dish that is made up of vegetables and in this version it is made like a soup with spinach, okra, and other greens. Okra is a vegetable that is said to come from West Africa.

https://cookingwithria.com/2011/10/trinidad-callaloo.html

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Manicoba (Tupi Amazonian + Bahia Brazil)

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Manicoba (Tupi Amazonian + Bahia Brazil)

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Bammy Cassava Flatbread w/Greens (Jamaica)

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Bammy Cassava Flatbread w/Greens (Jamaica)

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Bleo Greens (San Basilio de Palenque, Colombia)

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Bleo Greens (San Basilio de Palenque, Colombia)

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Recipe for Bleo con Arroz from a UNESCO best cookbook called Cocina Palenquera Para El Mundo. (page 173) San Basilio Palenque is in Cartagena and is a Maroon town.

https://unesdoc.unesco.org/ark:/48223/pf0000245015/PDF/245015spa.pdf.multi

Contextual article: https://elmalpensante.com/articulo/3740/la-receta-de-victor-simarra

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Fish, Fries, Rice & Beans (Central American Garifuna)

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Fish, Fries, Rice & Beans (Central American Garifuna)

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Black Beans & Rice with Tostones & Avocado (Cuban Style)

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Black Beans & Rice with Tostones & Avocado (Cuban Style)

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The flowers come from West Africa

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https://www.atlasobscura.com/articles/garifuna-recipes

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https://www.kaieteurnewsonline.com/2022/07/31/four-traditional-afro-guyanese-dishes/

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15 sprigs

fresh thyme

1

small red onion

3

medium scallions

1

small habanero or scotch bonnet pepper

2 tablespoons

Maggi all-purpose seasoning

2 tablespoons

plus 1 teaspoon Jamaican curry powder, such as Beta Pac, divided

1 teaspoon

garlic powder

1 teaspoon

onion powder

1/2 teaspoon

ground white pepper

1/2 teaspoon

freshly ground black pepper

4 pounds

bone-in chicken pieces

2 cloves

garlic

2 tablespoons

vegetable oil

2 cups

water

2

medium white potatoes (about 12 ounces total)

1

medium carrot

1

chicken bouillon cube, 1 teaspoon chicken bouillon powder, or 1 teaspoon chicken bouillon paste

6

allspice berries

Salt

Roti or steamed rice, for serving

Shop Recipe

Instructions

1. Prepare the following, adding each to the same large bowl as you complete it: Pick the leaves from 15 fresh thyme sprigs (about 1 tablespoon). Coarsely chop 1 small red onion and separate the pieces. Thinly slice 3 medium scallions (about 1/3 cup). Trim and thinly slice 1 small habanero or scotch bonnet pepper.

2. Add 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons of the Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, and 1/2 teaspoon black pepper. Stir to combine.

3. Cut 4 pounds bone-in chicken pieces into rough 3-inch pieces (halve thighs or drumsticks across the bone). Add to the marinade and toss to combine, massaging the seasonings into the chicken with your hands (wear gloves if you can). Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.

4. Mince 2 garlic cloves. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and remaining 1 teaspoon Jamaican curry powder and cook, stirring constantly, until fragrant, about 15 seconds. Using tongs, transfer the chicken into the pan and reserve the marinade left in the bowl. Cover and cook for 5 minutes (reduce the heat as needed if the chicken starts to burn). Uncover and stir the chicken, making sure it is not stuck to the bottom.

5. Add 2 cups water to the reserved marinade and stir to combine. Pour the liquid into the pot. Cover and boil (not simmer), stirring occasionally, until the chicken is cooked through and tender, 30 to 35 minutes. (The liquid level should always be about halfway up the chicken, add more water as needed.) Meanwhile, peel and cut 2 medium white potatoes into large dice. Peel and cut 1 medium carrot into medium dice.

6. Add the potatoes, carrots, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir until the bouillon is dissolved. Taste the sauce and season with salt as needed. Cover and boil until the potatoes are fork tender and the sauce is thickened to the consistency of thick gravy, 8 to 10 minutes. Serve with roti or steamed rice.

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This is curry was made from goat in the british colonies in the Caribbean such as Jamaica, Guyana, Trinidad, Nevis, Tobago, and Saint Kitts. East Indians indentured servants and immigrants brought this spice blend to the region.

https://www.food.com/recipe/east-indian-chicken-curry-124994

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1. Make the dough. Whisk together the flour, salt, sugar, curry and turmeric powders. Add the grated butter into the bowl and combine with the dry ingredients. Then pour in the ice water and bring the dough together.

2. Knead the dough. Empty the dough out onto a clean surface and knead the dough. Just enough until the dough forms into one cohesive mass.

3. Chill the dough. Cover the dough and place in the fridge to chill.

4. Make the filling. Brown the ground beef. Then add in the onion and cook until tender. Stir in the garlic + ginger. Toss in the spices/herbs and continue cooking. Then add the stock, breadcrumbs, and butter.

5. Cool the filling. Set the filling aside to cool down before patty assembly.

6. Beef patty assembly. Roll out the dough then fill with some of the beef filling. Shape into a half moon and then use a fork to seal in the seams.

7. Bake the patties. Place in the oven to bake up until they’re golden brown.

8. Cool & serve. Let the patties cool some and then serve immediately!

are used to prevent any dryness. The worst thing in a beef patty is one that has a dry, crumbly filling. The filling shouldn’t be watery, but instead juicy and visibly moist.

Use a kitchen scale: For precise weight/size of your patties, I recommend using a kitchen scale. This helps to divide the dough into equal pieces.

Making the dough: Feel free to bring the dough together in a food processor. Simply add the flour, salt, sugar, and curry/turmeric into the processor. Then cube the butter and pulse together until the butter has blended with everything. Slowly stream in the ice water until the dough comes together.

Glossy pastry shells: If you like a little shine on your pastry, go ahead and combine one egg with 2 tablespoons of water (an egg wash). Stir well and then brush the mixture onto the patties right before baking.

For the dough:

3 1/2 cups all-purpose flour

2 teaspoons kosher salt

1 tablespoon granulated sugar

1 tablespoon Jamaican curry powder

2 tablespoons turmeric powder

1 cup (2 sticks) unsalted butter, grated

1 cup ice cold water

For the beef filling mixture:

2 tablespoons olive oil

1 lb ground beef (I use grass-fed)

1 large yellow onion, finely chopped

1 tablespoon garlic paste or minced garlic

1 teaspoon ginger paste or freshly grated ginger

kosher salt & freshly ground black pepper, to taste

1 teaspoon fresh or dried thyme

1 teaspoon ground Jamaican allspice

1/2 teaspoon Jamaican curry powder

1–2 scotch bonnet peppers, deseeded & finely chopped (use gloves)

4 scallions (green onion), chopped

1/2 cup chicken stock or broth, plus more as needed

1/2 cup plain breadcrumbs

3 tablespoons unsalted butter, cubed

Cook Mode Prevent your screen from going dark

Instructions

For the dough:

1. In a large bowl, add the flour, salt, sugar, curry powder, and turmeric powder together. Whisk the dry ingredients well to combine. Then add in (or grate the butter over the bowl) the grated butter. Use your hands (fitted with disposable gloves, if desired) to pinch the butter into the dry mixture until little pea-sized bits form throughout and all the butter is coated with the flour mixture.

2. Then make a small well in the center of the mixture and pour in the ice-cold water. Use your hands, again, to bring everything together as much as you can. Empty out the bowl and all residual bits onto a clean surface. Use your hands to knead the dough together, squeezing the dough onto itself until the dough forms into one cohesive mass with no dry bits.

3. Shape the dough into a ball and then cover with plastic wrap. Transfer the dough into the refrigerator to chill for at least 30 minutes.

For the beef filling mixture:

1. Heat a large skillet over medium heat and coat the bottom of the skillet with the olive oil. Once the oil is shimmering, add in the ground beef. Use a wooden utensil to cook the beef, stirring often, until completely browned. Then add in the chopped onion, and continue cooking, about 3-4 minutes or until the onions are tender.

2. Stir in the garlic and ginger and continue cooking. Then add in the thyme, allspice, curry powder, scotch bonnet, and scallions. Stir together and continue cooking mixture for another 2-3 minutes.

3. Pour the stock/broth into the skillet and stir to combine for 1 minute. Then stir in the breadcrumbs and mix well until they’re mostly absorbed by the beef mixture. Add in the cubed pieces of butter and stir well until all butter has melted through. Note: At this point, look for the beef mixture to be juicy and moist. If your mixture is dry, add in a splash more of stock/broth until the mixture is visibly moist (but not watery). Then remove from heat and allow the beef mixture to cool down before assembling beef patties.

Beef patty assembly & cooking:

1. Preheat the oven to 350°F. Position the oven rack into the center of the oven. Then line a large baking sheet with parchment paper, foil, or a silpat liner and then set the baking sheet aside.

2. Remove the chilled dough from the refrigerator and divide the dough into equal pieces for patties. I like to use a kitchen scale to get a uniform size in each piece of dough (I make mine 5 ounces each, which will result in a total of 8 beef patties). You can make yours smaller for more patties as well.

3. After gathering the pieces of dough, roll them in the palms of your hands into a smooth ball. Then use a rolling pin to flatten the dough into a round shape that is about 3 millimeters-thick, about 6-7 inches.

4. Fill one side of the pastry with about 4 tablespoons of the beef filling mixture. For smaller patties, use 2 tablespoons. Then fold the empty side of the pastry over the beef filling, forming a crescent shape (half-moon). I like to bring the two pastry edges together and tuck/roll them under for extra measure, see video demonstration.

5. Then carefully flip the patty over and use a fork to crimp the edges. Place the patty onto the prepared baking sheet and repeat the process until all patties have been assembled and placed onto the baking sheet with a little space in between each one.

6. Bake the beef patties for 25-30 minutes or until they achieve a light, golden brown color. Allow the patties to cool down for 5 minutes. Then serve immediately. Enjoy!

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Fejoiada Black Bean Stew w/Collard Greens (Brazil)

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Fejoiada Black Bean Stew w/Collard Greens (Brazil)

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Palm oil is the heart and soul of countless African dishes. The edible oil is extracted from the fleshy fruit of the oil palm tree. It is featured in recipes including Jollof Rice, and Okro (more at https://flourishafricanmart.com/blogs/news/food)

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The “Igbo Kola Nut” is a symbol of peace, hospitality, and goodwill, and it plays a significant role in Igbo wedding traditions. Understanding its cultural importance provides deeper insight into how marriage, family, and community are interconnected in the Igbo worldview.

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Orijin Soda or Beer (Kola Beverage Tastes Like Cola)

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Orijin Soda or Beer (Kola Beverage Tastes Like Cola)

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Nigerian alcoholic beverage made by mixing neutral spirits and sweet tropical fruits with extracts of herbs:

sweet koala nuts

ginger

cloves

Ingredients also include: water alcohol, sugar and plant extract (kola nut, prune, oakwood, bitter orange peel, wormwood)

Does not contain barley or hops like other beers

https://www.shopperswarehouse.com/products/origin-beer-33cl-x-24-can-1524?cpgn=2

https://www.eabl.com/node/186

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Soupou Kanja (Mother Dish of Gumbo from Senegal)

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Soupou Kanja (Mother Dish of Gumbo from Senegal)

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Soupou Kanja is a traditional Senegalese okra stew, often considered the “Mother of Gumbo” due to its deep West African roots. This rich and flavorful dish features okra as the key thickening agent, combined with fresh seafood or meat, tomatoes, onions, and a blend of aromatic spices. Typically served with rice, Soupou Kanja showcases Senegal’s culinary heritage and its influence on Creole and Southern cuisine, particularly in the

https://edibleun.wordpress.com/2017/10/30/trip-103-senegal-africa-senegalese-seafood-and-okra-soup-soupou-kandia-avocado-and-mango-salad-saladu-awooka-rustic-french-bread/

1 Tilapia Filet, cubed

1/2 lb. Raw Shrimp, peeled

1/2 lb. Crab Meat

1 Package Smoked Salmon, roughly chopped

4 Green Onions, white and green part finely chopped

1 Large Red Tomato, roughly chopped

1 Large Yellow Tomato, roughly chopped

1 1/2 Cups Okra, stemmed and chopped

1 Cup Tomato Juice

1 Jalapeno Pepper, shopped

2 Whole Cloves

1/2 tsp Salt

1/2 tsp Freshly Ground Black Pepper

4 Cups  Water, boiling

1 Cup Uncooked White Rice, prepared per package directions

Step 1:  Place a large soup pot over medium-low heat.  Once the pot is hot, add the green onions, red tomato, yellow tomato, jalapeno, and okra. Cook, stirring occasionally, until the okra begins to soften, which is about 4-5 minutes.

Step 2:  Add the tomato juice and boiling water to the pot and bring to a boil.  Once the liquid is boiling, reduce the heat to low and add the cloves, cubed tilapia, smoked salmon, and crab to the pot.  Stir to combine.  Simmer for 25 minutes.

Step 3:  Taste the soup and add the salt and pepper as needed.  Add the shrimp to the pot and simmer for 15 more minutes, stirring occasionally.

Step 4:  Ladle the soup in a bowl and place about 1/2 cup of rice in the center.

Step 5: Enjoy!

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This dish is a delightful meat-based stew, rich with braised beef and infused with cinnamon, clove, thyme, and wiri wiri peppers, and a small red pepper.
https://www.africanbites.com/pepperpot/

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https://afrovitalityeats.com/spicy-shiitake-mushroom-okra-soup/

In Cameroon and other west African countries it is often served with some form of starchy dough. Fufu corn is ideal for this dish but feel free to enjoy it however you want.

Here Okra is chopped and cooked in a spicy mushroom broth loaded with fresh herbs. Used shiitake mushrooms because they have a more meatier bite but feel free to use any other exotic mushroom.

Recipe:

3 oz Shiitake Mushroom (thoroughly washed and sliced)

2 cups roughly chopped okra (slice and pulse in blender about 3-4 times)

1/4 cup lightly roasted egusi seeds(Optional)

1 medium onion 1/2 sliced, 1/2 to be blended

1 medium Habanero pepper

1 clove garlic

1/2 inch cube ginger

2 inch leek (green part)

salt to taste

1-2 Tbsp Olive oil or vegetable oil

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Suya Grilled/Barbecued Meat or Kabobs (Cameroon)

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Suya Grilled/Barbecued Meat or Kabobs (Cameroon)

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Soya is marinated meat that is threaded on skewers and grilled. It is called Soya in Cameroon and Suya in Nigeria. Similar versions of it are called Kabobs or Beef Satay. In French, It is known as Les Brochettes. It is a popular street food in a number of African countries. Soya/suya is typically served with a powdery hot and spicy mixture which is made with cayenne pepper, ground ginger, ground garlic, onion powder, salt, and Maggi. It is the signature spice blend of the Hausa men who typically sell the meat.

https://www.preciouscore.com/cameroonian-soya/

https://www.youtube.com/watch?v=2eoyGdNz2K8

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(Not the recipe picture above but still a good one) https://www.masterclass.com/articles/okra-corn-and-tomatoes-recipe

This is the article I found on making Okra and Tomatoes drawing from Michael Twitty. Typically Okra and tomatoes are made together in a stew blend with onion, and the occasional addition of bacon. Twitty credits this dish as the “garden of our ancestors” because this stew emerged from companion planting which is the intentional cropping of different kinds of vegetables that benefit one another as they grow together such as pest repelling capabilities one vegetable might have. This stewed version of okra, onion, and tomato act as a basis for many variations of okra and tomatoes like a United States rendition of gumbo. Adding other ingredients like cornmeal creates new dishes that are similar to existing African delicacies around the world.

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This stewed okra and tomatoes just explodes with flavor. Wow, oh wow. Such an amazing taste sensation! Great anytime of the year!

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https://www.google.com/amp/s/thephiladelphiacitizen.org/pepper-pot-soup-recipe/amp/

Pepper pot soup (or stew, depending on its origins) was first made in West Africa and the Caribbean before it became a signature dish in Philadelphia, where colonial Black women made and sold  ‘smoking’ hot servings as street vendors throughout the 19th century. There’s even a painting by John Lewis Krimmel that depicts a Black woman doling out pepper pot soup to a hungry crowd in Philadelphia.

Ingredients

1 cassava, cut into chunks

3 strips thick-cut bacon, cut in 1 to 2 inch pieces

1 pound stew beef, cut into 1 or 2 inch cubes

3 teaspoons sea salt, divided

1/2 teaspoon freshly ground black pepper

1/4 teaspoon allspice

1/4 teaspoon ground clove

1/2 teaspoon paprika

1/4 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon starch thickener, such as tapioca or corn

1 tablespoon vegetable oil

1 large onion, diced

1 bunch scallions, green part only, diced

2 cloves garlic, minced

1 poblano pepper

1 red or yellow bell pepper

1 habanero

1 jalapeno

1 pound collard greens or lacinato kale, stemmed and cut into strips

2 or 3 sprigs thyme, leaves only

Beef Stock to cover

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"Southern-style fried green tomatoes are the crisp, tangy, and boldly savory appetizer you should be making all year. This classic, down-home dish features sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection."

https://www.allrecipes.com/recipe/16760/best-fried-green-tomatoes/

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Caribbean & Southern American Fusion Style Oxtails 

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Caribbean & Southern American Fusion Style Oxtails 

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INGREDIENTS

3.5lb Oxtails

1 Carrot, small diced

2-3 Yellow Onions, sliced

10 Garlic Cloves, minced

1 Celery Stalk, minced

1 Habanero Pepper

4c Vegetable Stock

1Tb Beef Base Powder

2Tb Browning

4Tb Flour

Salt

Pepper

Cayenne

2 Bay Leaves

2Tb Browning

1Tb Thyme

1tsp Rosemary

2Tb Oil+ 2Tb Butter

2Tb Cornstarch+2TB Cold Water

INSTRUCTIONS

Start off by seasoning the oxtails generously with salt and pepper.

Coat the oxtails in flour.

Heat a dutch oven over medium high heat. Add the butter and oil to the pan. Cooking in batches, Sear the oxtails on both sides for 3-4 minutes till the oxtails have darkened.

Remove the oxtails. Drain off some of the fat if there is excess. Add in onions, celery, carrots.

Sauté the vegetables till they have some color and darken.

Add in the remainder of the flour, beef, base and season with salt and pepper.

Add In garlic, vegetable stock, thyme, bay leaf and rosemary.

Stir until the flour has dispersed into the stock.

Return the oxtails to the pan along with the browning and habanero pepper.

Bring to a boil, stir and cover for 2-3 hours till the oxtails are fork tender.

Towards the end add in the cornstarch slurry. Then adjust salt, pepper, and cayenne.

Remove the habanero at the end. Serve over steamed rice.

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This super simple oxtail recipe is great on a night in! Seasoned and braised oxtails simmered in a silky onion and garlic brown gravy. I love love love oxtails. They are definitely something I eat as a treat and something I get excited about making. I like to make or have oxtails one of two

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Place the trimmed asparagus in a single layer in the top of a steamer basket that has been placed over a pot containing about an inch of boiling water. Cover and check them for tenderness at about 5 minutes, using the pointed tip of a sharp knife. Finish them with salt, pepper and melted butter, or a vinaigrette of some kind. Steaming works best with the thicker stalks of asparagus

INGREDIENTS

2 pounds fresh asparagus spears

6 tablespoons unsalted butter

Kosher salt and freshly cracked black pepper, to taste

Freshly grated Parmesan cheese, to taste, optional

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Ingredients:

Lipton Classic Black Tea or Amazingly Grey

Water

Teapot (preferred ceramic)

Milk or Lemon (optional)

Instructions:

1. Boil the water. Black tea needs hotter water, so let it reach a rolling boil. For other types,   like green tea, you’ll only need little bubbles.

2. Add tea. Pour your water on to the tea to help ‘agitate’ the leaves. This helps the infusion.

3. Brew.  Leave the tea to infuse and let nature weave her little magic spell!

4. Remove the tea. Lift loose tea leaves out in their infuser or pour the tea over a strainer.

5. If using a teabag, lift it out with a teaspoon.

6.  Serve. Take a moment to enjoy your tea. You’re now ready for anything!

Source: https://www.lipton.com/us/en/world-of-tea/how-to-brew-black-tea/

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Sun Tea Safety:

Always us a clean glass jar and not a plastic jar. Make sure you choose a jar that has a metal or glass lid and not a plastic one. Don't brew sun tea in a jar that has a spigot, because it is too hard to keep clean, find another jar to brew the tea in).

Scrub your sun tea container with hot soapy water after every use I always clean mine by hand and run it through the dishwasher.

Use distilled, filtered or bottled water. If you prefer, use tap water that has been boiled for 3-5 minutes and allow it to cool completely in the refrigerator before using.

Don't add any sugar, honey, spices or fruits while the tea is brewing in the sun, add those additions after the tea has brewed.

Don’t leave the sun tea to brew for more than 4 hours in direct sunlight.

If you are concerned about consuming sun tea because of safety reasons, you can bring the tea to a rapid boil after it has been sitting in the sun to help kill any bacteria.

The key is not allowing sun tea to sit out and come to room temperature after brewing. Refrigerate the tea as soon as it is ready and keep it refrigerated.

Drink within 2-3 days, so don't prepare more than you can consume.

Throw out the leftovers after 2-3 days and throw out any tea that has turned thick and syrupy (that's just common sense).

Ingredients:

4 - 5 - regular sized tea bags or 8 tea bags for a gallon of water

10 - cups (2.5 quarts) filtered, distilled or boiled water that has been cooled

1 - cup granulated sugar or honey your preference (added after sun tea has brewed)

ice cubes

1 - hot sunny day

lemon slices, orange slices & fresh mint, optional (added after sun tea has brewed)

Instructions:

1. Place tea bags into a clean 3 quart clear glass jar. Make sure to leave the paper tags on the outside of the jar.

2. Add the water and screw on the lid. Let the jar of tea stand in direct sunlight for no more than 4 hours.

3. Remove the tea bags and discard. Add sugar or honey to suit your taste, then serve over ice and refrigerate the tea immediately.

4. Use the sun tea within 2 - 3 days. The longer you let the tea sit outside the darker it will steep. Your own preference will tell you exactly when to bring it in. Keep in mind sun tea is not as strong but more mellow than regular iced tea.

5. The best choice is a glass sun tea jar with a metal screw-top lid or a glass lid (metal and glass attract heat). Gallon size glass jars can be hard to find. If you cant find a gallon glass jar, a variety of glass jars will work to make sun tea.

6. Any recycled juice or food jar, a large Mason jar, or any other jar that can be closed securely will work. I used a pickle jar I purchased from Walmart. It's a Mt. Olives 80 oz Jar.

7. I just cleaned it really good with hot soapy water and bleach. Then I ran it through the dishwasher on the sterilize cycle. Works great and no pickle smell in the lid or the jar. I found it in the over sized food section for $3.78.