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

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    • Categories: Bread & rolls, savory; American South
    • Ingredients: all-purpose flour; vegetable shortening; butter; buttermilk
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    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: all-purpose flour; ground nutmeg; ground cinnamon; mashed sweet potatoes; coconut milk
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    • Categories: Dressings & marinades; African; Vegan; Vegetarian
    • Ingredients: smoked paprika; thyme sprigs; rosemary sprigs; bird's eye chiles; olive oil
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    • Categories: Canapés / hors d'oeuvre; Snacks; African; Vegan; Vegetarian
    • Ingredients: green plantains; sunflower oil
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    • Categories: Appetizers / starters; Side dish; West African; Vegetarian
    • Ingredients: cassava; limes; red onions; mangoes; red palm oil; garlic; red Scotch bonnet chiles; lemongrass; fresh ginger; scallions; egg whites; safflower oil; cilantro; red amaranth leaves; ground cumin
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    • Categories: Main course; Sierra Leonean; Vegan; Vegetarian
    • Ingredients: dried butter beans; onions; habanero chiles; ogiri; palm oil; sweet potato leaves; okra; eggplants
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    • Categories: Stews & one-pot meals; Main course; Somali
    • Ingredients: cinnamon sticks; coriander seeds; cumin seeds; black peppercorns; cardamom pods; whole cloves; ground turmeric; red onions; boneless lamb shoulder; harissa; russet potatoes; carrots; red peppers; cilantro; limes; bananas; tomato paste; Somali hot sauce
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    • Categories: Stews & one-pot meals; Main course; Sudanese
    • Ingredients: crisp-fried onions; ground beef; ground coriander; tomato paste; peanut butter; tomato juice; dried hibiscus flowers; dried okra; millet flour; coconut oil
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    • Categories: Salads; Dressings & marinades; Chutneys, pickles & relishes; Side dish; Senegalese; Vegan; Vegetarian
    • Ingredients: flat-leaf parsley; scallions; habanero chiles; limes; mangoes; avocados; grape tomatoes; carrots; Scotch bonnet chiles; white onions; apple cider vinegar
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    • Categories: Side dish; Kenyan; Vegan; Vegetarian
    • Ingredients: mung beans; fresh whole tamarind pods; ground nutmeg; hulled millet; red onions; cilantro; ground coriander; ground cloves; unsweetened coconut milk; pea shoots; red beets; butternut squash; rosemary sprigs
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    • Categories: Cakes, large; Ice cream & frozen desserts; Pancakes, waffles & crêpes; Sauces for desserts; Dessert; Ghanaian
    • Ingredients: all-purpose flour; granulated sugar; ground nutmeg; eggs; whole milk; vanilla beans; egg yolks; Grand Marnier; heavy cream; Milo powder; butter
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: corn kernels; goat milk; egg yolks; vanilla bean paste; blackberries; lime juice; butter; superfine sugar; Dutch-process cocoa powder; eggs; whole cloves; cinnamon sticks; allspice berries; grains of Selim; fresh ginger; oranges; pineapple; dried hibiscus flowers; pearl tapioca; citric acid; sugar
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    • Categories: Sauces, general; Puerto Rican; Vegan; Vegetarian
    • Ingredients: serrano chiles; red Anaheim chiles; aji dulce peppers; oregano; black peppercorns; distilled white vinegar
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    • Categories: Fried doughs; Sauces for fish; Appetizers / starters; Canapés / hors d'oeuvre; Main course; Entertaining & parties; Barbadian (Bajan)
    • Ingredients: saltfish; shallots; garlic; Bajan chile sauce; all-purpose flour; eggs; scallions; thyme sprigs; vegetable oil; mayonnaise; tomato ketchup; Tabasco sauce; limes; white pepper
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Main course; Jamaican; Vegan; Vegetarian
    • Ingredients: coconut oil; yellow onions; ground cinnamon; ground allspice; ground cumin; garam masala; ground coriander; ground turmeric; curry powder; garlic powder; ground cayenne pepper; Himalayan pink salt; green chiles; callaloo leaves; canned ackee; thyme; unbleached all-purpose flour; white vinegar; West Indian hot sauce
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    • Categories: Sauces, general; Chutneys, pickles & relishes; Main course; Vegan; Vegetarian
    • Ingredients: jalapeño chiles; grits; Meyer lemons; cilantro; maitake mushrooms; rainbow chard; white vinegar; garlic; oat cream
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; West African; Vegan; Vegetarian
    • Ingredients: garlic; fresh ginger; bird's eye chiles; tomato paste; plum tomatoes; dried adzuki beans; Spanish onions; jasmine rice
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    • Categories: Sauces, general; Spice / herb blends & rubs; Main course; Snacks; American South; Vegan; Vegetarian
    • Ingredients: ground coriander; cilantro; jalapeño chiles; garlic powder; paprika; onion powder; chile powder; dried red pepper flakes; dried thyme; dried oregano; ground cayenne pepper; canned green jackfruit in brine; yellow peppers; celery; green peppers; tomato paste; Bragg's Liquid Aminos; vegetable stock; corn husks; yellow grits; smoked paprika
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    • Categories: Rice dishes; Sauces for poultry; Main course; Senegalese; Italian; Nigerian (Nigeria)
    • Ingredients: chicken stock; black peppercorns; bouquet garni; bay leaves; chicken thighs; Dijon mustard; carrots; Spanish onions; oil-cured olives; ground cayenne pepper; Arborio rice; red peppers; Scotch bonnet chiles; plum tomatoes; shallots; garlic; palm oil; tomato paste; smoked paprika; garlic powder; onion powder; creamy peanut butter; microgreens; low-sodium chicken broth
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    • Categories: Bread & rolls, savory; Sandwiches & burgers; Sauces, general; Main course; Entertaining & parties; Trinidadian; Vegan; Vegetarian
    • Ingredients: dry yeast; all-purpose flour; turmeric powder; ground cumin; vegetable oil; onions; dried chickpeas; curry powder; Yukon Gold potatoes; butternut squash; Scotch bonnet chiles; tamarind paste; jaggery; Caribbean hot sauce; cucumbers; cane vinegar; shadow beni
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    • Categories: Mousses, trifles, custards & creams; Rice dishes; Dessert; West Indian
    • Ingredients: cooked short-grain rice; unsweetened coconut milk; ground nutmeg; ground cinnamon; granulated sugar; heavy cream; eggs; egg yolks; vanilla bean paste
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    • Categories: Pies, tarts & pastries; Dessert; Christmas; Vegan
    • Ingredients: all-purpose flour; vegan butter; sweet potato puree; butternut squash purée; cane sugar; ground cloves; ground cinnamon; nutmeg; unsweetened soy milk; arrowroot powder
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  • Buttermilk fried chicken [Amanda Yee]
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  • Pickled persimmon spears with honey, walnut and goat cheese dip [Amanda Yee]
    • Categories: Chutneys, pickles & relishes; Dips, spreads & salsas; Canapés / hors d'oeuvre; Snacks; Fall / autumn; Picnics & outdoors; Vegetarian
    • Ingredients: Fuyu persimmons; apple cider vinegar; bourbon; vanilla beans; green peppercorns; cardamom pods; oranges; thyme sprigs; goat cheese; heavy whipping cream; toasted walnuts; ground sage; honey
    • Accompaniments: Buttermilk fried chicken [Amanda Yee]; Inferno hot kale chips [Amanda Yee]
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  • Inferno hot kale chips [Amanda Yee]
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sweet potato grits [Kia Damon]

    • SheilaS on March 12, 2022

      I had my doubts about sweet potatoes in grits but this was excellent and could be served at any meal, depending on what you serve with it. I added crumbled Gorgonzola and toasted walnuts to my bowl.

  • Charred red cabbage with spiced tomato relish [Gregory Gourdet]

    • bernalgirl on March 15, 2022

      My sun dried tomatoes were very dried so the relish took longer than expected but the relish is wonderfully complex. I roast green cabbage wedges often but hadn’t cooked red cabbage this way. I prefer the green and will make again. Note that the relish makes a lot, even using it generously I have plenty left over. So far, it’s good on cheese toast and stirred into a bowl of quinoa and heirloom beans

  • Jollof rice with beans [JJ Johnson]

    • bernalgirl on March 04, 2022

      Black Food Jollof Rice with Beans, p. 77: My family declared this tasty despite some issues with the recipe. I tried to stay as close to the recipe as possible, which meant resisting the urge to add more spices or vegetables, although I added chicken per the options in the head notes and Rancho Gordo Domingo Rojo beans instead of adzuki. The tomato sauce ingredients didn’t sound like nearly enough to make two cups so I doubled it and had only a scant 6 oz. remaining. The rice instructions called for jasmine rice, unrinsed, cooked covered on medium for 35-40 minutes, which struck me as a recipe for mushy but burnt rice. I rinsed the rice once, brought the mixture to a simmer and covered as directed, but only cooked it on medium until it smelled toasty, then turned it down to medium low, cooking it with the lid on for a total of 25 minutes. This resulted in a nice crust and fully cooked rice.

    • Dannausc on October 02, 2022

      I stirred shrimp and andouille sausage into it. Tasty and filling. Worth a repeat.

    • Sbilinski on January 31, 2022

      Absolutely delicious!

  • Somali lamb stew [Hawa Hassan]

    • bernalgirl on March 23, 2022

      A solid and flavorful stew. The only change I made was to add the equivalent of a can of simply cooked Rancho Gordo white limas and to use the bean broth in place of two cups of the water.

  • Avocado and mango salad with spicy pickled carrots and rof dressing [Pierre Thiam]

    • bernalgirl on March 23, 2022

      What a wonderful juxtaposition of flavors and textures! I made this as more of a chopped salad for family dinner, and we absolutely loved it. The rof dressing made extra and I think it would make a wonderful dressing for a cabbage slaw. This salad is a new favorite.

    • rmardel on March 06, 2022

      I honestly didn't know what top expect with this one but I love avocados and mangos, so figured "why not?". It actually turned out to be a delicious salad. I felt the salad was best tossed together rather than arranged, allowing one to enjoy the ways the components maintained their own integrity while playing together quite harmoniously in each bite. There are many steps, but the carrots can actually be made in advance and the recipe states they will keep for 3 weeks in the refrigerator. Prepping the carrots ahead would be useful. The heat of the parsley, scallion, habanero dressing plays nicely with the sweetness of the mango. The carrots are also sweet/hot but delicious, with a bit of a caramelized flavor, but that may have just been due to the Asian palm sugar which was the only kind of brown sugar I had in the house. The avocado adds a nice creaminess, and actually softens the punch of the pepper (I used habanero)

  • Bajan fish cakes [Sarah Kirnon]

    • bernalgirl on March 19, 2022

      These are absolutely excellent! I did not use salt fish, I have a pantry full of sustainable canned fish and used a combination of water-packed boneless, skinless sardines and oil-packed mackerel fillets. For herbs, I added thyme, Burlap & Barrel Caribbean bay leaf, and chopped cilantro. Mine cooked in four minutes. The dipping sauce is fantastic, although 2T of Tabasco packs more heat than I anticipated. I served these with a root vegetable slaw in a pickled onion vinaigrette. I rarely deep fry but I will happily make these again. They taste like a Caribbean vacation.

  • Creamy grits with jalapeño-seared maitake mushrooms and sautéed chard [Rahanna Bisseret Martinez]

    • rmardel on March 11, 2022

      Very satisfying combination. The marinade for the mushrooms was very mild and could have used either a hotter Chile or two jalapenos; it came across as more herby than spicy. My jalapeno was very young and mild however, all I could find in the market this time of year. The combination of the seared mushrooms, the steam-sauteed chard leaves, and the pickled chard stems is delicious however. Although this worked well with soft creamy grits, I think it would have been better had the grits been cooked in advance, chilled and then fried or baked to form a crispy crust with a soft interior. But that is a minor quibble.

  • Vegan sweet potato coconut biscuits [Erika Council]

    • rmardel on April 01, 2022

      Fabulous dairy-free biscuits. They were light, flaky with nice layers and a slightly spice-forward complexity that danced on the line between sweet and savory. I did not make them vegan however. I cooked what appeared to me to be a rather large sweet potato, but after baking, chilling and mashing I only had a scant 3/4 cup. I didn't want to add that much more coconut milk, and looking at the recipe, I decided it was low on fat compared to traditional biscuit recipes, so I opted to add 4 tablespoons of fat. It could have been crisco, but I don't keep it on hand; it could have been coconut oil, but I would have to chill it first. I opted for lard, making my biscuits distinctinctly non-vegan, but my needs are only for dairy-free biscuits, not specifically vegan biscuits. The biscuits were savory and yet also reminiscent of the sweetness of spice cake without being overtly dessert-like.

  • Cocoa-orange fish [Nicole Taylor]

    • rmardel on April 15, 2022

      This was simple and excellent. I used light brown palm sugar instead of maple sugar, and a combination of two types of red Chile flakes. I also added slightly more Chile; the heat was not overwhelming. The fish was moist and flavorful without being overpowered by the seasoning. Will make again.

  • Lentil, okra and coconut stew [Nina Compton]

    • Dannausc on October 02, 2022

      Fairly quick and easy. Pretty decent. Worth a repeat.

  • Dirty South hot tamales with cilantro sauce [Bryant Terry]

    • Skamper on July 23, 2022

      I made the cilantro sauce for takeout tamales and it was very good. next time I might add slightly less water.

  • My summer getaway [Kristina Gill]

    • chezmaryb on May 26, 2022

      Delicious! And not too strong which is nice.

  • Buttermilk biscuits [Erika Council]

    • skvalentine on November 11, 2021

      These had a great flavor but I had trouble with the dough-- it was very wet and hard to work with. The bottoms of the biscuits burned before the tops were done. I will give them another try though!

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