Black Food: Week One

Is this too on the nose for BHM?

Is this cookbook too on the nose for Black History Month?

Black Food: Stories, Art and Recipes from Across the African Diaspora by Bryant Terry is a curated collection of essays and recipes from the perspective of more than a hundred Black writers, thinkers and community leaders. Here’s a quote from Terry on his inspiration for putting this book together:

Black Food has early roots in my desire to uplift Black women. When I was growing up, I saw the women in my family as they were: majestic, graceful, and generous. Respected and cherished by loved ones and our Memphis community, they gathered us in welcoming spaces full of chatter and laughter. It didn’t occur to me then that my mother, aunties, and grandmothers also had to endure racist contempt and sexism, compartmentalizing indignities as they worked in the wider world.

I decided early that my life’s work was to take on poverty, malnutrition, and structural racism, all of which fed off one another. Dressed in my crisp double-breasted chef’s jacket and apron at the Natural Gourmet Institute culinary school, my aim wasn’t to become a celebrated restaurateur, but to develop projects to help uplift historically marginalized communities.

February Cookbook: Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry

Edna Lewis once said, “People should really leave grits alone,” and honestly, I stand by that. However, I’m willing to try something new every once in a while. Enter the sweet potato grits (pg. 229). The roasted sweet potato did create a creamy consistency, but ultimately, the additional sweetness just had me wishing I had my usual cheesy variety. If you’re like my mom and prefer your grits sweet, you’d probably enjoy this a lot more.

I fried up a piece of catfish to go along with my grits, as well as the inferno hot kale chips (pg. 110). I would use the phrase “inferno hot” lightly in my case. The recipe calls for Carolina Reaper chile powder, or “the hottest chile powder you can find,” but I opted to stay in my lane and go with a mild ancho. I make kale chips often and really enjoyed this take on it! I was especially surprised by the addition of ground up cashews, which added a nutty crunch.

Thanks for reading, sweeties! 🍎