Photo: Hilda Baci
Every February, we mark Black History Month — a special time to celebrate and honor the achievements and contributions of Black people throughout history. This year, what better way to add to this festivities than by heading into the kitchen to prepare a delicacy rich in the heritage and culture of Black people? Yes, few things bring us together more than a well-prepared meal, and this Black History Month, we invite you to join us at the dining table as we indulge in a hearty meal just like Black folks do it.
These Black History Month recipes will keep your palette wide and your belly full…
#1. Nigerian Jollof Rice Recipe
Jollof rice is a popular dish in many parts of West Africa, especially Nigeria. It’s known for its vibrant colors and rich flavors. Here’s how to prepare it:
Ingredients:
- 2 cups long-grain rice
- 1 onion, finely chopped
- 2-3 tomatoes, blended into a puree
- 1 bell pepper, finely chopped
- 1 scotch bonnet pepper (optional, for heat)
- 2 cloves of garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon dried or fresh parsley
- 3 cups chicken or vegetable broth
- Salt and pepper to taste
- Cooking oil
Instructions:
- Rinse the rice under cold water until the water runs clear, then drain and set aside.
- Heat a few tablespoons of oil in a large pot over medium heat. Add the chopped onions and cook until softened and translucent.
- Add the minced garlic and grated ginger to the pot, and cook for another minute until fragrant.
- Stir in the tomato paste and cook for a couple of minutes to deepen the flavor.
- Add the blended tomato puree, chopped bell pepper, and scotch bonnet pepper (if using) to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mixture has thickened and the oil starts to separate.
- Season the tomato mixture with paprika, curry powder, thyme, parsley, salt, and pepper. Mix well to combine.
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Add the rinsed rice to the pot, stirring gently to combine with the tomato mixture. Make sure the rice is evenly distributed in the pot.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
- Once the rice is cooked, fluff it with a fork and serve hot.
- Enjoy your delicious Jollof rice as a main course or as a side dish with your favorite meat and some fried plantains.
#2. Collard Greens Recipe
Collard greens are a staple in Southern cuisine, known for their hearty texture and savory flavor.
Ingredients:
- 1 bunch of collard greens
- 4 slices of bacon, chopped (optional, for flavor)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-2 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar (optional, for tanginess)
- Salt and pepper to taste
- Hot sauce or red pepper flakes (optional, for heat)
- Cooking oil or bacon grease
Instructions:
- Start by washing the collard greens thoroughly under cold water. Remove the tough stems and discard them, then chop the leaves into bite-sized pieces. Set aside.
- Heat a large pot or Dutch oven over medium heat. If you’re using bacon, add the chopped bacon to the pot and cook until it starts to render its fat and becomes crispy.
- Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped collard greens to the pot, a handful at a time, stirring to wilt them down.
- Once all the collard greens are in the pot, pour in enough chicken or vegetable broth to just cover the greens. You can also add water if you prefer.
- Season the collard greens with salt, pepper, and a splash of apple cider vinegar for tanginess, if desired. You can also add hot sauce or red pepper flakes for some heat.
- Cover the pot with a lid and let the collard greens simmer over medium-low heat for about 30-45 minutes, or until they are tender and flavorful, stirring occasionally.
- Once the collard greens are cooked to your liking, taste and adjust the seasoning if needed.
- Serve the collard greens hot as a side dish with your favorite Southern meal, such as fried chicken, cornbread, or black-eyed peas.
#3. Black Folk’s Shrimp and Grits Recipe
Shrimp and grits is a classic dish in Southern cuisine, loved for its creamy grits and flavorful shrimp.
Ingredients:
For the grits:
- 1 cup stone-ground grits
- 4 cups of water or chicken broth
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons butter
For the shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (or to taste)
- 4 slices bacon, chopped
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Cooking oil
Instructions:
- Start by preparing the grits. In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits, stirring constantly to prevent lumps.
- Reduce the heat to low and simmer the grits, stirring occasionally, for about 20-25 minutes or until thickened and creamy. Add salt, pepper, butter, and shredded cheddar cheese (if using), and stir until well combined. Keep warm while you prepare the shrimp.
- Season the shrimp with Cajun seasoning, tossing to coat evenly. Set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels, leaving the bacon fat in the skillet.
- In the same skillet with the bacon fat, add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the diced tomatoes and chicken broth. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
- Return the cooked bacon and shrimp to the skillet, stirring to coat everything in the sauce. Cook for another 2-3 minutes until heated through.
- To serve, spoon the creamy grits into bowls and top with the shrimp and sauce. Garnish with chopped fresh parsley and enjoy hot!
#4. Trinidad Chicken Pelau Recipe
Trinidad chicken pelau is a delicious and flavorful one-pot dish that combines chicken, rice, pigeon peas, and Caribbean spices. Black History Month recipe
Ingredients:
- 2 lbs chicken pieces (bone-in, skin-on, thighs, and drumsticks work well)
- 2 cups parboiled rice
- 1 cup pigeon peas (canned or soaked overnight)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 2 cups coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon curry powder
- Salt and pepper to taste
- Green seasoning (a blend of cilantro, parsley, garlic, and green onions, blended into a paste)
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
- Once the chicken is browned, add the diced tomatoes, tomato paste, brown sugar, soy sauce, thyme, paprika, curry powder, salt, and pepper to the pot. Stir well to combine, and coat the chicken with the spices.
- Add the parboiled rice and pigeon peas to the pot, stirring to mix everything.
- Pour in the chicken broth and coconut milk, ensuring that the rice and chicken are submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Let the pelau simmer for about 30-40 minutes, or until the rice is cooked and the chicken is tender, stirring occasionally to prevent sticking.
- Once the pelau is cooked, taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
- Serve the Trinidad chicken pelau hot, garnished with chopped fresh cilantro or green onions, if desired.
#5. Peanut Curry Braised Ribs Recipe
Peanut curry braised ribs combine the rich flavors of peanut and curry with tender, succulent ribs. This handy Black History Month recipe is best served at an upbeat event with a lot of moving around.
Ingredients:
- 2 lbs beef short ribs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, diced
- 1 can (14 oz) coconut milk
- 1/2 cup peanut butter (smooth or crunchy)
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup beef broth
- Fresh cilantro, chopped (for garnish)
- Cooked rice or noodles, for serving
Instructions:
- Season the beef short ribs generously with salt and pepper.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ribs and sear them on all sides until browned, about 5 minutes per side. Remove the ribs from the pot and set them aside.
- In the same pot, add the chopped onion, minced garlic, grated ginger, and diced bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Stir in the coconut milk, peanut butter, curry powder, soy sauce, and brown sugar. Mix until well combined and smooth.
- Return the seared ribs to the pot, nestling them into the sauce.
- Pour in the beef broth, making sure the ribs are partially submerged in liquid.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the ribs braise for 2-3 hours or until the meat is tender and falling off the bone, stirring occasionally.
- Once the ribs are cooked, remove them from the pot and set them aside. Skim off any excess fat from the surface of the sauce.
- If desired, use an immersion blender to blend the sauce until smooth. Alternatively, you can leave it chunky for more texture.
- Return the ribs to the pot and simmer for an additional 10-15 minutes to heat through and allow the flavors to meld.
- Serve the peanut curry braised ribs hot, garnished with chopped fresh cilantro, and accompanied by cooked rice or noodles.
Featured image: @hildabaci/Instagram
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