What can we say? African Americans laid the foundation of food in America in so many ways. From the rice that came over to the United States of America from their African ancestors to the Black Eyed Peas that did the same. How African American people prepare cuisines and dishes is one of a kind, and it is this history that has kept them alive in good and bad times, as well as fed numerous people of other nationalities without them even knowing.
Right now we want to dive into the cookbooks by Black chefs that continue to inspire Black and African American cuisines for Black History Month.
Black Food: Stories, Art and Recipes from Across the African Diaspora
Released in 2021 and over 300 pages long, this book goes to the genius of Black culinary arts. Bryant Terry put together this volume of magnificence out of the African Diaspora, from the mouth watering Jerk Chicken to Okra dishes and of course Sweet Potato Pie. Not only is food showcased, but also poetry and essays as well as artwork from Black notables.
It’s a cookbook like no other.
Vegetable Kingdom: The Abundant World of Vegan Recipes
We aren’t leaving Bryant Terry just yet because he has an amazing 2020 release titled Vegetable Kingdom waiting to hit the palm of your hands.
What’s great about this book is that many people overlook the amazing vegan-ess of Black cuisine, so of course, he put it in a cookbook! From barbecued carrots to all the other recipes that you haven’t even thought of using vegetables are right here in this amazing book!
Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul
She brought it to us all in 2018 – Sweet Potato Soul- and it’s still finger licking good. Jenne Claiborne, a New Yorker who knows all about those veggies gives 100 simple recipes of the south, packed with flavor!
She literally takes all of what you know about soul food and makes it even better with a vegan kinda kick!
The African American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama’s Renowned Tuskegee Institute
Now we absolutely cannot go back in time without stopping in at Tuskegee with the African American Heritage Cookbook by Carolyn Quick Tillery! This graduate of Tuskegee decided to bring it on home in celebration and remembrance of the recipes from down south Alabama.
For those who don’t know about Tuskegee, it was built from the ground up by African American hands, from literal scratch, and by the way, that includes the food! What a great tradition of Black education, Black lives and Black food!
Jubilee (Recipes from Two Centuries of African American Cooking)
We’re going to end this exciting list with the cookbook titled Jubilee by Toni Tipton-Martin where she has gathered all of the finest ingredients to make some of the finest recipes from two whole centuries of African American cooking. It makes you remember who did all the cooking back in the day, huh? Black people fed America!
From seafood gumbo to pecan pie, get this book to feast your eyes!