Mother's Day Star Dish is Chicken Curry Soup

 https://www.tasteofhome.com/recipes/curried-chicken-soup/

MENU: 

Appitizers 

Jalapeno Stuffed Green Olives

Sweet Cornichons with garlic pickles

Marinated Artichoke Hearts

Chicken Curry Soup

Hearty Leaf Salad

Fried Green Tomatoes

Jasmine Rice

Pearl Couscous (Dani's favorite)

Pineapple Upside Down Cake

Red Wine, Mint Tea

This Mother's Day, I've decided to skip the typical brunch scene because there's truly nothing like enjoying a home-cooked meal on a quiet Sunday afternoon, surrounded by the warmth of family traditions. I'm so grateful that my daughters are in the Greater Chicagoland area; we have the blessing of seeing each other every week. It warms my heart to know there isn't a weekend that goes by without a visit. My eldest son, on the other hand, is in California, and while I don't see him as often, I cherish our moments together whenever they happen. My second-born son lives in Southern Illinois and makes an effort to drive up every couple of months to connect with us up north. He is such a blessing, serving as the glue that holds our family together. These family gatherings mean the world to me. These memories of family dinners with my own mother ended in 1980.

Chicken Curry Soup Recipe photo by Jena Carlin for Taste of Home

Jena Carlin for Taste of Home

• Curry powder: We use it as the primary flavoring agent, adding warm, aromatic notes to this chicken-and-curry soup. 
  
  
  
• Cayenne pepper: It provides heat and a peppery taste to the curried chicken soup.
• Thyme-
• Chicken breast: We toss the chicken in a flavorful blend of cayenne, salt, and pepper, then sauté it with aromatics to enhance its taste.
• Carrots: The carrots become tender when stewed in the curry chicken soup, adding a sweet bite.
• Sweet red pepper: We chop the pepper into bite-sized pieces for added texture and sweetness in the soup.
• Red Onions: We sauté them to caramelize, which adds rich notes to the soup. Scallops 
• Small salad-sized white potatoes
• Celery- cut into cubes sizes 
• Bell Peppers, orange and green peppers
• Olive oil: Heat your pan before adding olive oil to prevent it from breaking down. The oil helps soften and brown the vegetables in this recipe.
• Garlic: Mincing helps impart more robust garlic flavors in the chicken curry soup. If you want to save time chopping, you can also use garlic paste.
• Chickpeas: To make this soup more filling, we toss in chickpeas for extra protein. The legumes add a buttery, pea-like flavor and a crunchy texture to the broth.
• Chicken broth: We use it as the main liquid to thin out this hearty stew. ( I use Better than Bouillon Roasted Chicken Base, introduced to me by Joyce Mary Mitchell) 
  
  
  
• Diced tomatoes: While you can certainly use fresh tomatoes, we prefer canned ones because they're easier to use and add tons of flavor and vibrant color to your soup.
• Coconut milk: We pour it into the broth to infuse it with creamy, nutty flavors. (optional)
• Cilantro: Garnish the coconut curry chicken soup with cilantro to add bright notes and aromatic bites.

Step 2: Sauté the chicken and vegetables

Heat the oil in a large saucepan over medium-high heat, then sauté the chicken, carrots, red pepper, and onion for 4 minutes. Add the minced garlic and stir for 1 to 2 more minutes, until the chicken is browned and the vegetables are tender.

Step 3: Create the broth and simmer

Once the chicken turns golden brown and the vegetables are tender, stir in the chickpeas, broth, tomatoes, and water. Bring the chicken curry soup to a boil, then reduce the heat and simmer for 30 minutes.

To finish the soup, stir in a few splashes of coconut milk. Serve the soup with a garnish of minced cilantro.

Chicken Curry Soup Recipe Variations

Kick up the heat: Toss in spicy seasonings like dried jalapeños (I used fresh jalapeños), hot paprika, or chili crisp for a fiery kick.

We will add a few spoonfuls over rice or pasta: Try adding a scoop of cooked rice or orzo for a heartier soup.

Get creative with the garnishes: Add a dollop of crème fraîche for a creamy texture. Finish with a sprinkle of parsley or basil for an aromatic touch.

How to Store Chicken Curry Soup

Allow your soup to reach room temperature before refrigerating to ensure even cooling. If you have leftovers, divide the stew into smaller portions and store them in airtight containers. You can keep this dish in the fridge for three to four days. If you've added starch like rice or pasta, store the stew in the fridge and keep the starchy ingredients in a separate container so they don't soak up all the broth.

Can you make chicken curry soup ahead of time?

Cook it according to the instructions, and remember to switch the dial to the "keep-warm" setting once it's finished to prevent overcooking. You can also prepare this dish and store it in the fridge for three to four days, then heat it when you're ready to eat.

Sweet Potato Spoon Bread

 Sweet Potato Spoon Bread- I wanted to try something different with my sweet potatoes besides making a pie, so I'm trying this receipe a cross between cornbread and regular sweet potato bread. Of course, I'm substituting some ingredients and tweaking it for what I have in the cabinets and refrigerator. 

Credit: Food & Wine / Photo by Victor Protasio / 

Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version. Delicious, Quick Side Dishes

By Robert Stehling, Updated on November 21, 2019

Active Time: 30 mins

Total Time: 2 hrs 20 mins

Yield: 10 to 12

Ingredients

1 pound sweet potatoes

2 ¼ cups stone-ground yellow cornmeal

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ tablespoons unsalted butter (at room temperature)

3 cups boiling water

1 ½ cups buttermilk

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

¼ teaspoon freshly ground white pepper

⅛ teaspoon ground cloves

⅛ teaspoon cayenne pepper

5 large egg whites (at room temperature)

Directions

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves, and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen, and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Make Ahead

The spoon bread can be made early in the day, wrapped in foil, and reheated in a 350° oven.

BLACK RICE - The African Origins of Rice Cultivation in the Americas

https://youtu.be/zYEhzjiAgBg?si=NfxbiLn5L_B597h-

Few Americans identify slavery with the cultivation of rice, yet rice was a major plantation crop during the first three centuries of settlement in the Americas. Rice accompanied African slaves across the Middle Passage throughout the New World to Brazil, the Caribbean, and the southern United States. By the middle of the eighteenth century, rice plantations in South Carolina and the black slaves who worked them had created one of the most profitable economies in the world.

Black Rice tells the story of the true provenance of rice in the Americas. It establishes, through agricultural and historical evidence, the vital significance of rice in West African society for a millennium before Europeans arrived and the slave trade began. The standard belief that Europeans introduced rice to West Africa and then brought the knowledge of its cultivation to the Americas is a fundamental fallacy, one which succeeds in effacing the origins of the crop and the role of Africans and African-American slaves in transferring the seed, the cultivation skills, and the cultural practices necessary for establishing it in the New World.

In this vivid interpretation of rice and slaves in the Atlantic world, Judith Carney reveals how racism has shaped our historical memory and neglected this critical African contribution to the making of the Americas. 

1950s-60s: Jamaican “Doctor Bird Cake” features bananas and pineapple.

 

https://www.oliveandmango.com/hummingbird-cake/

Food History

Hummingbird Cake originates from the Southern U.S., but its roots trace back to Jamaica. It was initially called the “Doctor Byrd Cake,” named after Jamaica’s national bird, a type of hummingbird.  Some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

The recipe was introduced to American kitchens in the late 1970s through Southern Living magazine, where it quickly became a favorite. This cake is similar to banana bread but with the added indulgence of a rich, creamy frosting, making it a staple for birthdays, holidays, and Sunday dinners.

This Hummingbird Cake follows a traditional method, combining simple ingredients to create a rich, moist cake. The dry ingredients, including flour, sugar, salt, baking soda, and cinnamon, provide structure and warm spice. The addition of eggs, oil, and vanilla ensures a tender texture, while crushed pineapple and mashed bananas add natural sweetness and moisture. The chopped pecans give a delightful crunch.

Unlike traditional cakes, this batter is mixed gently—there’s no need to beat it, which helps maintain a dense, soft crumb. Baked in three layers, this cake is stacked and frosted with a smooth, creamy icing made from cream cheese, butter, powdered sugar, and vanilla. Topped with additional pecans and shredded coconut, the finished cake is both stunning and delicious.

Use very ripe bananas for the best flavor and moisture. Do not drain the pineapple—the juice adds extra moisture to the batter.

Stir the batter gently; overmixing can make the cake dense. Grease and line the cake pans with wax or parchment paper to prevent sticking. Let the cake layers cool completely before frosting to prevent the frosting from melting. Toast the pecans before adding them for a richer, nuttier flavor.

Add a pinch of nutmeg for extra depth of spice. Store the cake in the refrigerator to keep the frosting firm.

Serve at room temperature for the best flavor.

Hummingbird cake originated in Jamaica; some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

Flavors of Africa Discover Authentic Family Recipes from All Over the Continent

 I found a new cookbook and can't wait to prepare some of these wonderful traditional African recipes. 

Paella is a Spanish Rice Dish Originated in Valencia Spain

 What is Paella?https://www.chilipeppermadness.com/recipes/paella/

Paella is a traditional Spanish rice dish that is cooked in a wide, shallow pan and typically features a combination of meats, seafood, and vegetables. Although paella originated in Valencia, it has become popular throughout Spain and around the world, leading to various regional and personal adaptations. Different versions may include a variety of meats and seafood, vegetables, and distinct seasonings, while still sharing many common elements.

A key feature of paella is the socarrat, the crispy layer of rice that forms at the bottom of the pan during cooking. Many people cherish this part of the dish and often compete for the crispy bits.

My version is known as Paella Mixta, which combines both meats and seafood. You can easily modify this recipe by omitting the meats and focusing solely on seafood, or customizing it in any way you prefer.

One prized element of paella is called the socarrat, which is the crispy layer of rice that develops on the bottom of the pan during cooking. Many people enjoy it and even fight over the crispy bits.

Paella Ingredients

Saffron. Soaked in water to let the flavor bloom. Saffron is the most important spice in paella, really defining the dish.

Chicken Broth. Or use chicken stock or vegetable broth.

Olive Oil.

Vegetables. Onion, bell peppers (or use hotter peppers to your preference, though Spanish paella is not meant to be a hot and spicy dish), garlic, and tomatoes.

Chicken. I use chicken thigh, though chicken breast is good, too.

Spanish Chorizo. This is controversial to some Spanish cooks, but I prefer it.

Seasonings. Spanish paprika (I prefer smoked paprika, though hot or sweet are great, too), red chili flakes (optional, for spicy), salt, bay leaf, and parsley. See my post on What is Paprika to learn more about your paprika options.

Spanish Rice. See recipe notes.

Seafood. Shrimp and mussels. You can use other seafood as well. See the recipe notes.

Garnish. Extra red pepper flakes, fresh chopped parsley, and lemon.

Paella in a pan, ready to serve 

How to Make Paella - the Recipe Method

Bloom the Saffron. Add the pinch of saffron to a small bowl and cover with 1/4 cup of water to let the saffron bloom.

Heat the Chicken Broth. Add the chicken broth to a pot and bring to a boil. Reduce the heat and simmer until needed.

Cook Meats and Vegetables. While the broth is heating, heat the oil in a large skillet or pan (I use a large paella pan) over medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Cooking vegetables, chicken, and chorizo to make paella 

Tomatoes and Seasonings. Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the Rice. Add the rice and cook for 1 minute to lightly brown the rice.

Adding Spanish rice to the paella pan 

Add Hot Broth. Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Simmer the Paella. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. You may need a bit longer, depending on the heat.

Simmering paella in a large pan 

If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Cook the Seafood. Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

For Serving. Remove from heat, garnish with red pepper flakes, fresh parsley, lemon juice, and serve.

Paella in a pan with lots of seafood 

Boom! Done! Your paella is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.

Recipe Tips & Notes

Best Rice for Paella

Short-grain rice is essential for good paella, as it absorbs liquid more easily and cooks evenly. Look for Bomba Rice, which is a short-grain Spanish rice, often referred to as Valencia rice.

If you are unable to find it in the grocery store, look for a good-quality short-grain rice. You can use medium-grain rice if you must, but definitely do not use long-grain rice.

Arborio rice is often mentioned as a substitute, but arborio rice is a creamier rice ideal for risotto, so I personally would not use it.

Best Seafood for Paella

Shrimp and mussels are ideal for a good seafood paella, though you have many options. Consider scallops, crab, flaky fish, squid or calamari, clams, or others. I've made it with crawfish and loved it.

Paella is one of those dishes that is so easy to change up to your preference, as many cooks around the world do. Feel free to add in other vegetables, such as green peas, sweet corn, spicy chilies, fresh herbs, and more.

I add chicken and Spanish chorizo, but other meats are welcome here, such as pork, duck, rabbit, or ground meats, and even tofu. You can also skip the meats and serve a seafood paella very easily.

You can also deglaze the pan with white wine before adding the rice to develop the flavors differently.

Why Boil the Chicken Broth?

Heating your chicken broth before adding it to the rice will save you cooking time, as the broth will already be to temperature when added. It also ensures a more even cook and consistency of the rice, which is important in making a good paella.

Good rice is key. If you add cold chicken broth, you'll need extra time to heat it through, and you may encounter inconsistencies throughout the pan. I prefer to heat the broth through before adding.

The Socarrat - Crispy Rice

When you leave the paella pan cooking on your stove top, especially over an open flame, the rice at the bottom of the pan will crisp up and darken. This is called the "socarrat", and it is prized by traditional paella lovers.

Socarrat means "to singe". It is very much like "pegao" at the bottom of a pan of Puerto Rican Arroz con Pollo.

Some might consider this scorched rice at the bottom of the pan a mistake, but others love it and consider paella properly made only when the socarrat is achieved.

You can skip it if desired, or turn up the heat during the last few minutes of cooking to crisp up the bottom layer of rice. Just be careful not to burn it.

Paella Pan - You can use a large pan to make paella, but a paella pan makes it so much better.

Paella in a pan with mussels, shrimp, sausage, and chicken 

My favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make, and perfect for a crowd.

 Course: Main Course Cuisine: Spanish Keyword: rice, saffron, seafood, Spanish rice  Prep Time: 15minutes minutes Cook Time: 40minutes minutes  

Ingredients

1 pinch saffron

6 cups chicken broth + more as needed

3 tablespoons olive oil

1 medium onion, chopped

1 large bell pepper chopped (use jalapeno or other for spicier)

1/2 pound chicken chopped (use thigh or breast)

1/2 pound Spanish chorizo sliced

4 cloves garlic, chopped

2 medium tomatoes, chopped

1 tablespoon Spanish paprika, I use smoked

1 teaspoon red chili flakes, optional, for spicy

Salt to taste

2 cups Spanish Rice Bomba Rice

3 tablespoon parsley chopped + more for garnish

2 bay leaves

1/2 pound shrimp, peeled and deveined

1/2 pound mussels cleaned and debearded

For Serving. Fresh chopped parsley, red chili flakes, and lemon

Instructions

Add the pinch of saffron to a small bowl and cover with 1/4 cup of water to let the saffron bloom.

Add the chicken broth to a pot and bring to a boil. Reduce the heat and simmer until needed.

While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the rice and cook for 1 minute to lightly brown the rice.

Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Reduce the heat to medium-low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

Remove from heat, garnish, and serve.

Jollof Rice Recipe

 

Jollof rice is a West African rice dish made with hot chili peppers, tomatoes, African curry powder, and a variety of herbs and spices to achieve fluffy, spicy rice that is fit for any occasion. It's one of the most popular African recipes outside of Africa, and it is often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There's even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Jollof Rice Ingredients

• Roma tomatoes - I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
• Red Bell Peppers - You can use other colors (green, orange, yellow) or other milder peppers.
• Scotch Bonnet Peppers or Habanero Peppers - Optional, for a spicy version. You can use other hot peppers, or omit them for a milder version of the recipe. Use local peppers available to you.
• Vegetable Oil - A neutral oil is best, though coconut oil is great here for extra flavor.
• Onion and Garlic
• Tomato Paste
• Chicken Stock - Bouillon cubes are commonly used as well.
• Seasonings - I use curry powder, dried thyme, salt and black pepper, and bay leaves.
• Rice - I use white rice and prefer long grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium-grain rice. Parboiled rice can save a bit of cooking time.

How to Make Jollof Rice

Make the tomato-pepper puree. Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Cook the onion and garlic. Heat 1/4 cup of oil in a large pot over medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Simmer the puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Add stock and seasonings. Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

Add the rice. Add rice and bay leaves and mix well. Reduce the heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 - 30 minutes. You may need a bit longer.

Add water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Prep for serving. Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Recipe Tips & Notes

• The Peppers. Jollof is traditionally made with local peppers. You'll find bell peppers for substance and either local Scotch Bonnet peppers or habanero peppers for a nice level of heat, though hot peppers are optional if you'd prefer a milder dish. Try out this recipe with African bird's eye peppers, which have a good level of heat, or use more commonly found peppers, like the jalapeno or serrano.
• Other Ingredients. You can easily vary up your jollof rice recipe with other ingredients to your preference. Some commonly used ingredients include ginger, nutmeg, other herbs and spices, veggies like potatoes, carrots, or other steamed vegetables, plantains, and different stocks.
• Serve it for Dinner. Easily make this jollof rice recipe a full meal by adding in cooked chicken, pork, fish, and other seafood or your favorite combination of proteins. I love this dish with chopped chicken as sort of an African version of chicken fried rice.
• Crispy Rice. A special treat with jollof is the "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. People love that stuff!

Cookbook Recommendation

• Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, by Evi Aki

Storage & Leftovers

Once it's totally cooled to room temperature, you can store leftover jollof rice in an airtight container in the fridge for 2-3 days.

For the best results, reheat in a pan over medium-low heat and stir often until warmed through.

Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!

 Course: Side Dish

 Cuisine: African

 Keywords: habanero, rice, scotch bonnet, spicy

 Prep Time: 10  minutes

 Cook Time: 45  minutes

Ingredients

• 4 Roma tomatoes chopped (canned tomatoes are good, too)
• 2 red bell peppers chopped (other peppers a great here)
• 1-2 Scotch bonnet peppers chopped (to your heat preference – other hot peppers can be used)
• 1/4 cup vegetable oil, coconut oil is great, too
• 1 medium onion chopped
• 4 cloves garlic, chopped
• 4 tablespoons tomato paste
• 2-1/2 cups chicken stock
• 2 teaspoons curry powder or more to taste - optional, for extra flavor
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups white rice rinsed
• 2 bay leaves

Instructions

1.                  Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

2.                  Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

3.                  Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

4.                  Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

5.                  Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

6.                  Add the rice and bay leaves, and mix well. Reduce the heat and cover the pot. Allow it to simmer on low until the liquid is absorbed and the rice is cooked to your preference, which should take about 20 minutes. You may need to cook it for a bit longer. If necessary, add more water or chicken stock to achieve the desired moisture level. The rice should be light and fluffy, unless you prefer it to be moister.

7.                  Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

8.                  Serve!

Want To Save This Recipe?

Nutrition Information

Calories: 211kcal   Carbohydrates: 45g   Protein: 5g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 1mg   Sodium: 112mg   Potassium: 341mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1336IU   Vitamin C: 47mg   Calcium: 33mg   Iron: 1mg

Jollof Rice Recipe (Nigerian Rice)

Research original recipe from Chili Pepper Madness: https://www.chilipeppermadness.com/

The Faith and Food Journey of an African American Jew

Koshersoul During a recent meeting with Delto Mello, the Executive Director of the Sacramento History Museum, I had the pleasure of being introduced to Michael W. Twitty's captivating writing. His work weaves rich narratives of culture and cuisine, reflecting a deep appreciation for culinary history. I'm excited to delve into his recipes and share them with others throughout the coming year, showcasing the flavors and stories that his writing brings to life.

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time and named one of the 

"Fifty People Who Are Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.com. 

Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

 Michael W. Twitty 

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his black and white ancestry through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one" of "the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survancestors's three centuries. He sifts through stories, recipes, genetic tests, and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he recounts his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover real America together.

Illustrations by Stephen Crotts

Polynesian Hospitality the Luan Celebrating African American Pacific Islanders

 The dominant image of a Pacific Islander includes light skin and straight or wavy hair — but that's not how everyone from the region looks. Allure spoke to 10 Melanesian women about their experiences with colorism and anti-Blackness and how we can broaden the world's view of what an Islander looks like.

https://travel4foods.blogspot.com/2012/10/hawaiian-traditionalfood.html

Gaiety reigns at an easy-going Polynesian luau. Traditionally, everyone samples the exotic foods with his fingers (though chopsticks or forks are permissible) and ti leaves substitute for cloths on the table or ground. (No ti leaves? Use fens or matting instead.) 

Your luau can include any number of these dishes from Trader Vic's of Oakland and San Francisco, or if you are in Chicago, Three Dots and a Dash.  I want to try the PuPu Plater. 

The name pū-pū is a Hawaiian word for appetizer.

Pu pu platter is a staple of American Chinese restaurants, consisting of a platter filled with various small dishes and appetizers. This platter is believed to have been introduced to North America from Hawaii via Don the Beachcomber and Trader Vic during the 1940s and 1950s.

A typical pu pu platter often includes spare ribs, chicken wings, egg rolls, fried wontons, crab rangoon, skewered beef, fried shrimp, and beef teriyaki. At the center of the platter, there is a small hibachi grill, and the fire can be used to reheat individual appetizers or make them more well-done.

Everything must be cooked before because the grill can only do so much. 

Mass flowers everywhere- exotic blooms or garden flowers that don't wilt too quickly -- daisies, mums, carnations. In the centerpiece, group tropical fruits with flowers.

ISLAND FEAST 

(Mother Bessie's Better Homes & Garden's Holiday Cook Book, 1969)

Rumaki (Water Chestnuts with Chicken Livers)

Kona Chicken

Steamed Rice

Batter-fried Shrimp with Sauces

Chinese Peas with Water Chestnuts

Waikiki Salad

Raspberry Sherbert with Coconut 

Beach Boy Punch (under 18 non-alcoholic)

TEQUILA JET PILOT

Blanco Tequila, Italian Amaro, Grapefruit, Lime, Cinnamon

ROYAL HAWAIIAN

London Dry Gin, Almond Orgeat, Lemon, Pineapple

Rumaki Ingredients:

1 ½ cups teriyaki sauce

½ teaspoon minced garlic

½ teaspoon minced fresh ginger root

12 ounces fresh chicken livers, halved

1 (4 ounce) can water chestnuts, drained and sliced

12 slices bacon, cut in half

1-quart oil for frying

Directions

In a medium bowl, mix together teriyaki sauce, garlic, and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator for at least 2 hours.

Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.

Carefully lower skewered wraps into the hot oil in small batches. Deep fry for 3 to 4 minutes or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Kona chicken recipe

INGREDIENTS

3-lbs boneless skinless chicken breasts

1⁄2 cup gluten-free soy sauce (I use San-J Wheat-Free Tamari Soy Sauce)

1⁄2 cup chopped green onion

1⁄2 cup water

1⁄4 cup dry white wine

1⁄2 cup honey (find a substitute for honey if diabetic) 

DIRECTIONS

Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.

Combine onions, soy sauce, wine, and water; pour over chicken.

Cover and cook on low for 3 to 4 hours.

Remove chicken from pot.

Arrange on a broiler pan.

Brush with honey.

Broil until golden brown, brushing with honey several times.

Grill instead of broil, if desired.

Batter-fried Shrimp with Sauces

(I will keep it real and use this recipe influenced by a New Orleans Fried Shrimp.)

It’s as quick as anything to make deep-fried shrimp! Prep Coatings: Prep the seasonings and flour mixtures (per recipe below). Marinate: Using buttermilk and seasoning, marinate the shrimp for 30 minutes. Bread Shrimp: Dip shrimp in flour mixture, being sure to coat thoroughly.

Cook in Cast Iron: Slowly place shrimp at 350F for 2-3 minutes, rotating every minute and a half.

For more pictures on how to complete this recipe, keep reading.

Stir-Fried Snow Peas and Water Chestnuts - Omnivore's Cookbook

Stir-fried snow peas and water chestnuts are some of my favorite spring vegetable dishes. It’s colorful, with vibrant green, orange and white. It’s sweet, like the fragrance of newly blossomed flowers. It’s crispy, like the warm wind that touches my face.

• Servings: 2

• 1 tablespoon peanut oil
• 3 cloves garlic sliced
• 1 small carrot sliced
• 1.5 cups water chestnuts peeled and sliced

Waikiki salad recipe ingredients INGREDIENTS

2 (3 ounces) packages of cream cheese softened

1⁄3 cup Miracle Whip

1 (8-ounce) can of pineapple tidbits and juice be reserved

3 -4 boneless chicken breasts, cooked and diced

1 cup slivered almonds

1 1⁄2 cups of seedless grapes, halved

DIRECTIONS

In a medium bowl, beat cream cheese until fluffy. Mix in Miracle Whip and 2 tablespoons of reserved pineapple juice.

Stir in pineapple tidbits (I sometimes use 2 cans if I want more pineapple), chicken, almonds, and grapes.

Chill until serving.

Great on Hawaiian rolls or on top of Bibb lettuce. (I will opt for the lettuce)

ADD-IN IDEAS: maraschino cherries, mandarin oranges, cilantro, macadamia, walnuts, or pecans instead of almonds

BEACH BOY PUNCH

Beach Boy Punch is a simple mixture of juices and ginger ale. It is the perfect crisp drink to include at any family gathering.

BEACH BOY PUNCH INGREDIENTS

1-quart Cranberry Juice

1 pint (16 oz) orange juice

2 quarts ginger ale

Juice of 2 lemons

This Beach Boy Punch recipe comes from our Nanna Anna’s very own cookbook that she typed, yes, typed out for us in 1998!! 

Soul power by Shannon Adams-Hartung

 From the Hektoen International Journal, published by the Hektoen Institute of Medicine

SHANNON ADAMS-HARTUNG is a second-year pediatrics resident at Ann & Robert H. Lurie Children’s Hospital in Chicago. She majored in global health and history as an undergraduate student and has a clinical and research interest in bioethics. She plans to pursue a career in neonatology and palliative care. Winner of the 2022–23 Medical Student Essay Contest

Cooking fried supper for a benefit picnic supper on the grounds of St. Thomas’ Church 

near Bardstown, Kentucky. Photo by Marion Post Wolcott, August 7, 1940

Soul food has deep historical, cultural, and economic roots in the African-American community. Much of the cuisine affiliated with modern-day soul food dates back to the era of American slavery. Before the fourteenth century, the African diet was primarily vegetarian. Meat was used sparingly compared to various grains, rice, millet, nuts, and seeds.

The Middle Passage changed that. Africans were tightly packed onto ships and fed very little, leading to widespread malnutrition and death from nutrient-related ailments such as scurvy and rickets.

 Many who survived the journey to North America managed to bring tribal seeds and roots, such as watermelon seeds, yams, sweet potatoes, and okra and introduced them to the American South.

However, much of the diet of enslaved persons consisted of foods native to their new home, particularly meats and carbohydrates. Enslaved persons often fused traditional African cooking styles with these foreign American provisions. For example, millet porridge—a staple in many West African communities—was quickly transferred to Native American Chickahominy.

Cooking fried supper for a benefit picnic supper on the grounds of St. Thomas’ Church near Bardstown, Kentucky. Photo by Marion Post Wolcott, August 7, 1940. 

FSA/OWI Black & White Negatives Collection, LC-USF33-030967-M4.

Shared by 

Joseph M. Harrington, President/CEO

TheMojoGroupLTD@gmail.com

 

Throughout the seventeenth, eighteenth, and nineteenth centuries, food became a central element in African-American life, “a vehicle for self-expression and independence from the dominance of the plantation owners.”5 Culinary decisions were often the only ones that black people could make; thus, they became artists with the raw materials for gastronomic creativity.6 Some enslaved persons had private gardens to sell produce for monetary gain or personal nutrition. Knowledge of certain agricultural practices possessed by enslaved Africans was sought after and implemented by slaveholders: for example, growing rice.7 Strong cooking skills elevated the social status of individuals in comparison to their fellow fieldhands. These enslaved persons had the opportunity to become cooks in the main house, eating better meals while being perceived in a more positive light by the master and his family.8 Some black cooks even gained notoriety. Thomas Jefferson took his chef, James Hemmings, to France for a formal culinary education, providing him with the necessary skills to create recipes still considered influential in American cuisine.9

The significance of food, culture, and tradition during American slavery became one of the building blocks for the concept of “soul food” when it was introduced during the mid-twentieth century. As professor and historian of Southern and black history Charles Joyner said, food—and the new soul food category—became a symbolic representation of black historical lineage. In light of social pressures toward assimilation and common misconceptions alluding to the absence of a distinct African-American culture, middle-class blacks were “eager to assert their racial authenticity after World War II.”10 Dishes and recipes were therefore embraced as a part of the Black Power movement—specific pieces of African American culture tied to slave and African ancestry that could be celebrated. During the 1960s and 70s, as the Civil Rights Movement emerged, soul food restaurants and barbeques began to spring up in major cities, meant to help young people remember their past amid a struggle for a better future.11

Although many soul food traditions have obvious historical ties, some items routinely categorized under this culinary subheading have a more complex backstory. Fried chicken is one such example. Although African tribes were primarily vegetarian, chickens were often the only livestock animals enslaved persons were permitted to raise independently.12 Frying and seasoning the heftier portions of a meal, namely the meat, was also in the best interest of enslaved persons as laborers for taste and biological and physiological necessity, as fatty foods provided sustenance and endurance for long days in the field.13 Other foods, while tied to slave culture, are soul food staples resulting from modern social and financial realities. Take, for example, chitterlings or chitlins (pig intestines). As a slow-cooked meat, chitlins could be left alone all day while enslaved persons were in the field and then consumed in the evening hours.14 However, its prevalence in modern soul food is more closely tied to economic practicality. While most pig was used and sold as sausage, bacon, and ham, the intestines were often considered beneath white consumers. Historically, on the lower end of the socioeconomic scale, African Americans could not afford to be discriminatory regarding their nutrients; therefore, chitlins and other low-cost foods and drinks such as Kool-Aid became chief components of the soul food diet.

The pervasiveness of soul food in African-American households has given way to negative connotations and stereotyping in the broader community. Many of these items were dubbed “poor people’s food” in the latter twentieth century.15 Watermelons were a frequent source of ridicule throughout history, particularly in popular culture. In the late nineteenth century, Alden Fruit Vinegar trading cards displayed caricatures of blacks with “ugly, animal-like features,” stealing chickens and eating watermelon.16 This idea has persisted into the new millennium, for example, in political opposition to President Obama. In 2012, Kentucky resident Danny Hafley erected a mannequin statue of President Obama eating watermelon because the statue “might get hungry out there.”17 In 2009, Dean Grose, Mayor of Los Alamitos, California, resigned after sending an email with a picture of watermelons on the White House lawn with the caption “No Easter egg hunt this year.”18

Another critical topic is the health impact on the African-American community. Soul food tends to be meat-based and high in fat, with fewer fruits and vegetables.19 Cooking styles further exacerbate this issue, with trans-fat oils and lards used to infuse fried chicken and other meats and butter or margarine added to biscuits and pie crusts for flavor.20 But this trend has consequences. According to a study conducted in 2004, 60% of African-American men and 78% of African-American women are medically overweight. Heart disease is the leading cause of death for black Americans, and 35% of African-American adults have hypertension as the result of unhealthy lifestyles.21 While these trends are likely multifactorial, in 2009, the National Institutes of Health reported that minority soul food diets are etiologically linked to nutrition disparities and “higher incidence [of] morbidity and mortality rates,” including “poorer survival [in the black community with] many diet-related chronic diseases and conditions, including cardiovascular disease, cancer, [and] Type II diabetes.”22

Soul food is more than a dietary choice. Soul food is essential to life in many African-American families, churches, and communities. Black people have consistently used food to connect to the past and continue to eat certain dishes to honor our ancestry and narrative as people in the United States. While it has regularly been the target of negative racial stereotyping and has clear connections to poor minority health, soul food continues to unite African Americans—in history, culture, and, more literally, in preparation, consumption, and fellowship.

References

1. Covey, Herbert, and Dwight Eisnach. What the slaves ate: recollections of African American foods and foodways from the slave narratives. Santa Barbara, CA: Greenwood Press, 2009, 211.
2. Covey and Eisnach, What the slaves ate, 211.
3. Counihan, Carole, and Penny Esterik. Food and culture: a reader. New York: Routledge, 1997, 272.
4. Mitchell, William. African American food culture. Westport, CT: Greenwood Press, 2009, 7.
5. Covey and Eisnach, What the slaves ate, 212.
6. Mitchell, Patricia. Plantation Row slave cabin cooking: the roots of soul food. Chatham, VA: P.B. Mitchell, 1998, 14.
7. Bower, Anne. African American foodways: explorations of history and culture. Urbana: University of Illinois Press, 2007, 47.
8. Bower, Foodways, 51.
9. Bower, Foodways, 51.
10. Witt, Doris. Black Hunger: Soul Food and America. Minneapolis: University of Minnesota Press, 2004, 6.
11. Mitchell, Food culture, 73.
12. Bering, Jesse. “Racist Food Stereotypes and the ‘Obama Fried Chicken’ Incident.” Slate Magazine. http://slate.com/articles/health_and_science/science/2011/11/obama_fried_chicken_incident_explaining_racist_food_stereotypes.html.
13. Covey and Eisnach, What the slaves ate, 213.
14. Bower, Foodways, 51.
15. Douglas, Mary. Food in the social order: studies of food and festivities in three American communities; Vol. 9. 1973. Reprint, New York: Routledge, 2003, 115-116.
16. Lemons, J. “Black Stereotypes as Reflected in Popular Culture, 1880-1920.” American Quarterly 29, no. 1. (1977): 104. http://jstor.org/stable/2712263?seq=3.
17. Wing, Nick. “Danny Hafley, Kentucky Man, Defends Watermelon-Eating Obama Display.” Huffington Post. December 27, 2012. http://huffingtonpost.com/2012/12/27/danny-hafley-kentucky-obama_n_2372920.html.
18. NBC News, “Mayor to quit over Obama Watermelon email,” February 27, 2009. http://nbcnews.com/id/29423045/ns/us_news-life/#.UufTonn0Bcw.
19. Mitchell, Food culture, 97.
20. Mitchell, Food culture, 98.
21. Mitchell, Food culture, 96.
22. Satia, Jessie. “Diet-related disparities: understanding the problem and accelerating solutions.” Journal of the American Dietetic Association 109.4 (2009): 610.

SHANNON ADAMS-HARTUNG is a second-year pediatrics resident at Ann & Robert H. Lurie Children’s Hospital in Chicago. She majored in global health and history as an undergraduate student and has a clinical and research interest in bioethics. She plans to pursue a career in neonatology and palliative care.

Winner of the 2022–23 Medical Student Essay Contest