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

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.

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

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

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?

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

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!

https://www.seriouseats.com/chicken-yassa-senegalese-braised-chicken-with-caramelized-onions-5215703

How to make:

For Marinating the Chicken:

• 2 pounds (900g) bone-in, skin-on chicken legs

• ½ cup (120ml) fresh lemon juice, from about 2 large lemons

• ½ small (6-ounce; 170g) yellow onion, diced

• 1 tablespoon (15ml) fresh lime juice, from about 1 lime

• 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil

• 1 Scotch bonnet or habanero pepper, stemmed and finely chopped 

• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

For the Yassa:

• 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil

• 3 medium (8-ounce; 225g) yellow onions, thinly sliced 

• 3 medium cloves garlic (15g), minced

• 1 teaspoon (5ml) Dijon mustard (optional)

• 3 cups (710ml) homemade chicken stock or store-bought low-sodium broth

• 1 whole Scotch bonnet or habanero pepper, pierced with a fork

• 1 bay leaf

• Kosher salt and freshly ground black pepper

• Cooked long- or medium-grain rice, couscous, or fonio, for serving

• Lime or lemon wedges, for serving

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

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 🙏

African Chicken Peanut Stew is creamy, garlicky, lip-smacking delicious, and ready in 30 minutes! From Nigeria, to Ghana to Cameroon to Senegal, there are many versions of African Peanut Stew. This traditional dish is not tied to a particular country but it is rather informed by the various kinds of peanut stews eaten in and Central and West African cooking. Some versions of the stew include collard greens, coconut milk, bay leaves, chopped tomato, or scotch bonnet peppers.

You’ll love this West African Peanut Soup! It is:

• Hearty. Next time cold weather comes around, this is the perfect dish to make. It’s great for rainy days.

• Garlicky. The garlic flavor is incredibly savory and makes the stew so indulgent!

• So Creamy. You’ll love the creaminess of this flavorful stew. The natural peanut butter gives it such a luxurious texture.

• Incredibly Tasty. The combination of ingredients in this authentic African stew is to die for. I’ve also added some veggies, like the mushrooms and spinach, which add to the flavor.

• Nutrient-Packed. This is one of those healthy recipes you will want to make repeatedly. It is low carb at just 13g of carbs per serving. Who doesn’t love low-carb dinners that are also comfort food? It also has plenty of protein, vitamin A, iron, and potassium!

  
  

Ingredients needed:

• Chicken. I use boneless skinless chicken thighs but you could use chicken breast as well. You can also throw in some leftover rotisserie chicken if you have it. To make this recipe vegan, replace the chicken with mushrooms.

• Garlic. For flavor. I use minced garlic cloves, but garlic powder would work as well.

• Ginger. For flavor. I use grated fresh ginger, but powdered ginger could be used as a substitute.

• Salt. Salt helps balance the flavors in the stew.

• Ground White Pepper. I love the flavor of white pepper with chicken, but black pepper would work too.

• Olive Oil. For sautéing. It will enhance the flavor of the mushrooms and prevent them from sticking, which is especially important if you’re using a large soup pot that isn’t cast iron or nonstick.

• Onions. For Flavor. You can use white or yellow onions here.

• Tomato Paste. For taste and color. Although you can use tomato sauce in a pinch, it is a different texture and has a slightly different taste, so I suggest sticking to tomato paste.

• Stock Cubes also know as Bouillon Cubes. Instead of using stock cubes you could replace the water used in this recipe for vegetable stock. If you have homemade chicken stock or chicken broth, that works too!

• Natural Peanut Butter. For this recipe it is important to use natural smooth peanut butter made from ground peanuts, and with no sugar or salt added. You can also use chunky peanut butter so long as it is natural.

• Mushrooms. For umami and more nutrients and texture.

• Spinach. For a pop of color and more nutrients. I used frozen spinach, but fresh spinach would work as well.

Helpful tips when cooking:

• If you have a peanut allergy and can’t consume peanut sauce or butter, you can make this soup nutty by including cashew butter or almond butter, which will still taste delicious!

• This recipe is also fantastic for making in a large Dutch oven, slow cooker, or instant pot. With a Dutch oven, you can follow the recipe exactly, but for the other appliances, you can see how to adjust the recipe for your crockpot or how to adjust it for a pressure cooker.

• If you have leftovers, make sure to transfer them to an airtight container and store them in the refrigerator once they cool.

• Keep the salt levels in mind. If you have to use peanut butter containing salt or if you’re using chicken stock or cubes that have a lot of sodium, you might not need any more salt. You can always refrain from adding it to the mushrooms and taste-test the stew towards the end of cooking to determine if you need more salt.

• If adding your own veggies, be mindful of the order you add them in. Heartier vegetables like sweet potatoes will need to be cooked in the liquid much longer than soft vegetables. You don’t want to accidentally make the veggies soggy or, worse, undercook them.

Recipe:

https://www.preciouscore.com/african-chicken-peanut-stew/

Ingredients

• Two and a half cups of hibiscus or red sorrel buds

• Cleaned bark of 1 pineapple

• 3 cups or less of sugar

• 4 ounces (about 113 grams) of ginger about a thumb size thinly sliced

• A few dashes of angostura bitters

• 12 cups of water

Recipe

1. In a big stock pot, bring to boil the water, sorrel buds, pineapple bark, and ginger. Once the water starts to bubble from boiling, turn down the heat to low, and allow to simmer for about 30 minutes.

2. After 30 minutes, turn off the heat and add the sugar 1/2 a cup at a time, adjusting to your preferred sweetness level (I used 3 cups).

3. Allow the tea to cool completely then strain out the sorrel buds, pineapple bark and ginger, and add the dashes of angostura bitters (I used about six dashes for the whole batch).

4. Serve the tea chilled.

“Zobo drink as this beverage is commonly called in Nigeria is quite popular in other parts of Africa and goes by a variety of names. African hibiscus tea is called Bissap juice in Senegal and the Gambia, Sobolo in Ghana, Karkade in parts of Northern Africa, especially Egypt where it is quite the ceremonial drink . Outside of Africa, hibiscus tea is also quite common in other tropical regions where it is known as Sorrel in Jamaica and Trinidad and Tobago, Red sorrel in most of the Caribbean, Agua de Jamaica in South America and Roselle in Australia . As the names for this popular hibiscus tea varies, so do the recipes but the simplest form of this drink have the dried hibiscus leaves steeped in cold or hot water with sugar added.”

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/

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

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.

• 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

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.

• ugu leaves

• water leaves

• crayfish

• meats

• periwinkle

• palm oil

• onions

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

• 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

(Website: https://www.atlasobscura.com/foods/palm-wine )

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/

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.

• 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)

• 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/

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

---------------'

url:

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

• 8 cups water

• 3 lbs ginger roots

• 1 fresh pineapple (ripe)

• ⅓ cup lemon juice

• 1 cup sugar

• 2 tbsps all spice

Instructions

• Wash and peel the ginger root. Cut it into 1/2 ” pieces and set aside.

• Wash the pineapple. Use a sharp knife to remove the peeling. Cut it into chunk pieces and set aside.

• Move cut ginger into the blender. Add ⅓ cup of water. Cover and set blender to high. Blend until ginger coarsely chopped and mixed well into the water. Repeat with the rest of the ginger. Transfer this mixture to a large pot.

• Repeat step 3 for the pineapple chunks and move to the pot of ginger.

• Add lemon juice and all spice to the ginger/pineapple mixture in the large pot.

• Add water and mix well. Pour the mixture through a metal strainer to remove the larger pieces of ginger and pineapple peel. Use a wooden spoon to press the juice through the strainer. Repeat this process three or more times to strain out the finer particles (use a clean cotton kitchen cloth).

• Add sugar to juice and stir. Add more sugar to desired taste.

• Store in the refrigerator for 2-3 hrs.

• Serve cold and enjoy!

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.

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

1 cup of coconut water

1/4 cup of tender coconut

1 teaspoon of sugar

ice cubes as preferred

Ingredients

Adjust Servings:

1 cup of coconut water1/4 cup of tender coconut1 teaspoon of sugarice cubes as preferred

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.

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.

• 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!

--------‐----------------------------‐

Stovetop:

In a pot with a lid, bring 1 ⅓ - 1 ½ cups of water to a boil, then stir in contents of the package. Bring back to a boil In a pot with a lid, coat contents of package well with 1 tablespoon of oil (optional). Turn heat to high, add 1 ⅓ cup of water and bring to a boil.

Stir, cover and turn heat to low for 1 minute.remove from heat.

Let sit covered for 5 minutes, then fluff with a fork. Serve hot or cold, with anything or on its own.

Microwave:

Mix 1 package with 1 ⅓ cups of water in a large microwaveable bowl.

Cover tightly and microwave for approximately 2 minutes.

Let sit covered 3-5 minutes, then fluff with a fork. Serve hot or cold, with anything or on its own.

These preparations will give you a light and fluffy fonio. Too wet? Cook a bit longer. Too dry? Add a spoonful of water, cover, and cook a minute more. Fonio never embarrasses the chef! Or for a creamier texture, use more liquid and stir it up.

https://yolele.com/products/fonio

• 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.

https://beerandbrewing.com/dictionary/izd8yFIQEc/

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!

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/

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

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.

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.

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/

• 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!

https://b2974792.smushcdn.com/2974792/wp-content/uploads/2023/07/IMG_1044-904x1024.webp?lossy=2&strip=1&webp=1

Baobab, known as the Tree of Life, is an iconic tree native to Africa, recognizable by its massive trunk and upside-down appearance. In West and Central Africa, the tree is deeply woven into both daily life and cultural traditions. Its fruit, often called monkey bread, contains a dry, tangy pulp packed with vitamin C, calcium, and antioxidants. The pulp is commonly mixed with water or milk to create a refreshing, nutrient-rich drink, or added to porridge and sauces for a citrusy flavor.

Ingredients:

• 2/3 cups rice flour

• 45 ml water

• 2 tsp baking soda

• 1 tsp nutmeg

• vanilla extract

• 3 small ripe bananas

• 1/3 cup all purpose flour

• 1/2 cup granulated sugar

Directions:

1. Reserve half of the rice flour and pour the other half in a pan with the water. Cook on medium heat until you obtain a light porridge and leave to cool

2. Mash the bananas and set aside

3. Pour the rice porridge in a bowl and add the remained of the rice flour and the all-purpose flour. Mix, then add the mashed bananas

4. Mix well until you obtain an homogeneous batter. Stir in the vanilla, nutmeg, baking powder and set aside for one hour

5. When you are ready to fry your gnomi, add the sugar into the batter and mix. Take some small lumps of batter and drop them into a frying pan with heated oil. The gnomi beignets are ready when they take on a deep brown color. Serve cold or lukewarm

• 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.

Ingredients:

• black-eyed peas

• pork

• rice

• onion, bell pepper, celery

• salt, paprika, black pepper, garlic powder

• chicken or vegetable broth

• fresh thyme, bay leaves

• 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!

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)

• 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

• 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.

• 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.

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!

Boil beets. When they start to get soft, turn off the fire. Let them cool enough to touch and the skins will almost slip off. Slice beets in circles and then half them. Slice them thick enough (a little more than 1/4 inch but not 1/2 inch) so they won’t break apart. Slice onions the same way.

Put sliced beets and onions in a big bowl together. Sprinkle black pepper and grind some Trader Joe’s Everyday Seasoning over the mix. (Take care with the Everyday Seasoning though because it contains salt). Sprinkle a bit of ground cloves and allspice over the beets.

Pour over some vinegar. I used apple cider vinegar I infuse with fresh garlic cloves. I don’t have a good measurement for the vinegar. You need enough to “cook” the onions down a bit. I’ve done this by only covering the beets/onions with white vinegar and I’ve also added it by taste. To add by taste, pour some of the reserved water the beets were boiled in to about halfway in the boil. Add the vinegar to taste. Then alternate the vinegar and beet water until the liquid covers the beets.

Finally, put in 5 or 6 bay leaves and adjust the seasoning to taste. Cover and refrigerate until chilled. This is a dish that’s definitely better the next day but it’s still yummy on the first day.

• 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!

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

Jack Daniel, a 7-year-old white orphan, was sent to the Call farm to be a chore boy. He was the tenth child in his family and lost his mom to a sudden illness at the age of four months.  He worked as a chore boy for the preacher─milking and feeding cows, feeding the pigs, getting water from the springhouse, and all the other chores farm hands do. He was not a privileged boy, he was a worker, like Nearest. Green was already proficient at distilling. Eventually, Daniel became Green’s apprentice and was taught the Lincoln County Process, which differentiates bourbon from Tennessee whiskey – making Nearest responsible for the Tennessee whiskey known today

• 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

• 6cloves

• 1cinnamon stick

• ¹⁄₂orange, juice and zest of

• ¹⁄₂lemon, 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

• 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!

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.

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

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

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

Health benefits:

• Digestion aid

• Antioxidants

• Vitamin C

• Promote healing after injury

• Relieves symptoms of arthritis

First known as the "big white grape",^[2] the grape is commonly known as the "scuplin" in some areas of the Deep South and also as the "scufalum", "scupanon", "scupadine", "scuppernine", "scupnun", or "scufadine" in other parts of the South. The scuppernong is the state fruit of North Carolina.^[3][4]

• 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.

• 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/

"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/

• 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/

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

https://cowboyandchuckwagoncooking.blogspot.com/2013/02/brer-rabbit.html?m=1

• 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/

• 150g/5½oz millet couscous

• 150g/5½oz corn couscous

• 200g/7oz fonio (or quinoa)

• 1 tbsp butter

• 2 tbsp vegetable oil


• 750g/1lb 10oz beef (topside), cut into chunks

• 100ml/3½fl oz tomato purée


• 100ml/3½fl oz tomato passata


• salt and freshly ground black pepper to taste

• 250g/9oz onions, chopped

• 100g/3½oz carrots, chopped

• 100g/3½oz turnips, chopped

• 100g/3½oz sweet potatoes, chopped

• ½ leek, chopped

• 1 celery stick, chopped

• 1 garlic clove, crushed

Method

1. Place the millet couscous, corn couscous and fonio (or quinoa) into three separate bowls and cover with water. Soak for 20 minutes, then drain. (If you are using quinoa, you will need to par-boil this for ten minutes and drain thoroughly before steaming.)

2. Place the grains all together in a steamer and steam for 20 minutes, adding water and cooking until the grains are thoroughly cooked through. Add the butter and remove from the heat.


3. Heat the oil in a pan and gently fry the meat until browned all over (you may need to do this in batches). Add the tomato purée, passata, a little water and salt and pepper to taste to the pan with the beef. After about ten minutes, add the chopped vegetables and the crushed garlic.


4. Cook for about 15 minutes or until the vegetables are cooked but firm and the sauce has thickened.


5. Serve the couscous with the meat and vegetable sauce.

https://git.macropus.org/bbc-food/www.bbc.co.uk/food/recipes/senegalese_couscous_with_45637.html

https://www.youtube.com/watch?v=JdBC-bOcQhk

https://www.youtube.com/watch?v=JdBC-bOcQhk

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

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

• 14 oz bag of coleslaw

• 1/2 cup mayonnaise

• 1 1/2 tbsp lemon juice

• 3 tbsp apple cider vinegar

• 2 tbsp sugar

• 1 pinch celery salt small pinch

• salt for taste I used about 1/2 tsp

• 1/4 tsp pepper

Recipe:

• 2 lbs raw peanuts, in-shell (or green peanuts)- see notes

• ¼ cup Creole Cajun Seasoning– homemade or store-bought

• 2 tablespoons kosher salt

• 1 tablespoon Old Bay seasoning

• 1 tablespoon crushed red pepper

• 1 tablespoon packed brown sugar

• 6 cloves of garlic, crushed

• 2 teaspoons hickory liquid smoke

• 1 (12-ounce) bottle/can of beer- optional

• 3–4 quarts water, or enough to cover peanuts

Instructions:

1. Rinse peanuts. Place the raw peanuts into a colander and give them a rinse under cool water, I do this at least 2 times. Pick over and discard any random debris you may find. 

2. Cook & boil peanuts. Place the peanuts into a large stockpot or dutch oven (about 7-8 quarts). Then add the Creole Cajun seasoning, salt, Old Bay seasoning, crushed red pepper, brown sugar, garlic, liquid smoke, and beer (if using). Pour in enough water to cover the peanuts. Then gently stir all ingredients to fully combine. Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot- leaving a little vent for steam to escape.

3. Monitor the boil process. Let the peanuts cook and gently simmer for 7-8 hours, or longer depending on desired texture. Go back to the pot and check the liquid level every hour or so, making sure the peanuts are submerged under the seasoned liquid. If needed, add warm/boiled water to the pot to replenish any liquid evaporation. Boiled peanuts are good and ready when they’re semi-soft on the outside with a little firmness, and the peanuts inside the shell are extra tender. However, it’s up to your desired preference. Give the peanuts a taste test during the cooking process and go from there until they’re nice and right for you.

• Mix Wet Ingredients – Cream the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 4 minutes, then add sour cream. Mix thoroughly for another minute. Followed by the oil – then mix for another minute.

• Add Eggs one at a time, beating the mixture well between each addition. Next, add the vanilla, vinegar, and buttermilk, and then mix thoroughly.

• Create the Color – Add food coloring until you reach the desired color.

• Combine Dry and Wet Ingredients– Slowly add flour mixture into the batter.

• Leavening – Mix baking soda and water and gently fold them into the cake batter. Scrape down the sides of the mixing bowl.Divide the batter evenly between the two pans, then tap them on the countertop to release bubbles. Bake at 350℉/177℃ for 25-30 minutes or until a toothpick inserted in the cake comes out clean.

• Cool – Let the cakes sit in their pans for 10- 15 minutes. Then gently place the cakes on a wire rack and invert, lifting off the pan. Once the cakes have completely cooled, wrap them in plastic paper and put them in the fridge for an hour minimum (preferably overnight).The Frosting – Whisk cream cheese, butter, and vanilla until creamy. You can use a mixer if desired. Gradually sieve in the powdered sugar, mixing as you go until smooth.

• Assembly – Place one cake layer on a serving platter. Spread about 1½ cups of cream cheese frosting over the first cake layer. 

• Final Stretch – Top with the second layer, and spread the remaining frosting over the top and sides of the cake. Garnish with candied cranberries, if desired.

• 1 large onion, cut into large pieces

• 1 stalk celery, cut into large pieces

• 1/2 medium red bell pepper, cut into large pieces

• 2 tbsp unsalted butter, plus more, melted for brushing

• 1/4 cup mayo

• 1/4 dijon mustard

• 2 tsp dry sherry

• 1 tsp seafood seasoning

• 2 large eggs, lightly beaten

• 2 lbs blue crabmeat (lump or claw)

• 3 cups crushed round buttery crackers (Ritz - 2 sleeves)

• 12 cleaned crab shells

Directions

• Preheat the oven to 375 degrees F.

• Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.

• Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

Ingredients

• Brownie Mix: Choose any boxed brownie mix you prefer. It could be a classic, fudge-style, or even one with extra chocolate chips.

• Cannabis-Infused Oil or Butter: This is what makes your brownies magical. If you don’t have any on hand, we’ll cover how to make it in the next section.

• Other Ingredients: These are typically listed on your brownie mix box, such as eggs, water, or additional oil.

Infused oil Recipe:

Ingredients:

• 1 cup of butter or cooking oil (coconut oil works great!)

• 1 cup of decarbed cannabis

Instructions:

1. Heat the Butter or Oil: In a saucepan over low heat, melt the butter or oil. Add a bit of water to prevent burning.

2. Add the Cannabis: Stir in the decarbed cannabis and let it simmer on low heat for 2-3 hours, stirring occasionally.

3. Strain the Mixture: Use a cheesecloth to strain the cannabis from the butter or oil, squeezing out as much liquid as possible. Let it cool, and it’s ready to use!

• White rice

• Eggs

• Whole milk

• Granulated sugar

• Salt

• Raisins

• Ground cinnamon

• Vanilla extract

  
  

  Make the Sweetened Milk: In a large saucepan, combine the milk, rice, sugar, butter, and salt. Simmer uncovered over medium-low heat until the rice is tender and the milk is creamy.

• Let the Pudding Simmer: Allow the pudding to simmer over low heat for around 30 minutes, making sure to stir it every now and again to prevent burning and sticking. Remove from heat and add the raisins vanilla extract and whisked egg.

• Bake the Rice Pudding: Pour the rice pudding into a ceramic baking dish and drizzle the sweetened condensed milk over the top. Bake at 350°F for 30-40 minutes. Serve warm and enjoy!

• 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.

They looked like chicken wings, a part of the chicken that usually went into the stock pot for soup.

Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.

The phenomenon created in 1964 by Teressa Bellissimo has spread across the globe. Although many have tried to duplicate Buffalo Wings, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World.”

https://anchorbar.com/history/

Chili:

• 1 pound ground beef

• ½ large onion, diced

• 1 (15.5 ounce) can kidney beans, rinsed and drained

• 1 (15.5 ounce) can black beans, rinsed and drained

• 1 (15 ounce) can tomato sauce

• 1 (15 ounce) can water

• 2 tablespoons chili powder

• 1 tablespoon brown sugar

• 1 teaspoon ground cumin

• 1 teaspoon unsweetened cocoa powder

• ½ teaspoon salt

• ½ teaspoon dried oregano

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper

• ¼ teaspoon ground black pepper

• ¼ teaspoon ground paprika

Cornbread:

• ¾ cup all-purpose flour

• 5 tablespoons cornmeal

• ¼ cup white sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup milk

• 1 large egg, lightly beaten

• 2 tablespoons salted butter, softened

• ¼ teaspoon vanilla extract

• Pound Cake Ingredients:

• 4 c All-Purpose flour - sifted

• 4 c Granulated sugar

• 2 c Unsalted butter - room temperature

• 10 Large Eggs - room temperature

• 1 ⅓ c Buttermilk - room temperature

• ½ teaspoon Baking powder

• ½ teaspoon Salt

• 4 tsps Rum Extract

• 1 ½ c chopped pecans

• Glaze Ingredients:

• ¾ c Unsalted butter

• ⅓ c Water

• 1 ½ c Granulated sugar

• ¼ c Rum

Instructions

1. Pound Cake Instructions:

2. Preheat your oven to 325 degrees.

3. In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes).

4. Mix in the rum extract. 

5. Add the eggs one at a time mixing well after each addition.

6. Combine the flour, salt, and baking powder. Add the flour mixture to the bowl, alternating with the buttermilk, beginning and ending with the flour mixture.

7. Spray your 18-cup bundt pan with baking spray and evenly spread your pecans along the bottom of the pan. 

8. Pour the batter into the bundt pan and smooth the top of the cake. Bake for 1 hour and 30 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

9. Remove from oven and allow to cool for 10 minutes. Do not remove the cake from the pan. Poke holes in various areas of the cake to prepare it to be glazed.

10. Immediately start preparing the glaze.

11. Pound Cake Glaze:

12. In a large saucepan, add the butter and melt over low to medium heat. Once the butter is melted, add the sugar to the pan and stir until the butter and sugar are combined.

13. Add the water to the pan and combine. Continue to stir frequently until a thin sugar syrup is formed. Do not allow it to boil. 

14. Once a sugary syrup is formed, remove it from the heat. Then add the rum into the pan mixing well. 

15. Spoon the desired amount of glaze over the cake while it still in the pan. Remove the cake from the pan and brush the desired amount of the glaze over the opposite side of the pound cake.

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.

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

• 2 cups cold milk

• 1 (5 ounce) package instant vanilla pudding mix

• 1 (14 ounce) can sweetened condensed milk

• 1 tablespoon vanilla extract

• 1 (12 ounce) container frozen whipped topping, thawed

• 1 (16 ounce) package vanilla wafers

• 14 small bananas, sliced or to taste

Prep & Prepare;

Step 1: Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes. Blend in condensed milk until smooth

Step 2: Stir in vanilla, then fold in whipped topping.

Step 3: Layer wafers, banana slices, and pudding mixture in a glass serving bowl.

Step 5: For best results, chill pudding in the refrigerator for at least an hour before serving. When ready to serve top with extra crushed wafers.

Enjoy ! <3

Emphasis here is in cleaning the chitlins well and thoroughly. Not cleaning well can lead to severe illness. Here is a link for more information on cleaning and preparing chitlins: https://www.southernliving.com/food/dish/what-are-chitlins

The cooking process can also be unpleasant due to smell. There’s a few ways to avoid or lessen the smell using onion or potato.

Here is a recipe:https://grandbaby-cakes.com/chitterlings/

• 1 ¾ cups white sugar

• 1 cup water

• 9 medium lemons, or more as needed

• 7 cups ice-cold water

• ice as needed

Instructions:

1. Gather all ingredients.

2. Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.

3. Meanwhile, roll lemons around on your counter to soften. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.

4. Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice.

5. Enjoy!

https://www.allrecipes.com/recipe/32385/best-lemonade-ever/