African American and "soul food" recipes, including some culinary history.
About Mrs. Abby Fisher, who is thought to be the first African American to have published her recipes. Includes excerpts and some recipes.
Though the peanut originated in Brazil, it came to the United States from Africa as many Southern foods have. George Washington Carver, of Alabama's Tuskegee Institute, developed hundreds of uses for peanuts in recipes for appetizers, main dishes, soups, and desserts.
Background and recipes for black-eyed peas, a southern staple which probably came to the New world with African slaves and Spanish explorers. Also known as cow peas, they are though to have originated in North Africa.
A little on the history of okra, brought to North America by Africans 3 centuries ago, along with a good variety of recipes using okra.
A list of recommended African American cookbooks, including Kwanzaa celebration books.
Several recipes from a wonderful Kwanzaa cookbook, along with more information about the holiday.
This dish is made with chicken thighs, garlic, onions, spices, and peanut butter. From a Kwanzaa cookbook.
An African recipe made with spinach, ground peanuts, oil, and seasonings.
Featuring Vertamae Grosvenor's favorites, along with cooking tips.
A growing index of recipes contributed to by African Americans, from Darnell K. McGavock.
Several recipes, including chitterlings (chitlins), sweet potato pie and salmon croquettes. Also a mailing list you can join to trade recipes or discuss soul food.
A collection of African-American recipes, including greens, barbecue, catfish, black-eyed peas, and others.
This recipe comes from "The African American Heritage Cookbook." Cucumber slices are dipped in egg, then bread crumbs, then the coated cucumber slices are fried in bacon drippings.
