Black History Month Recipes

When Africans were brought to America as slaves, they brought many delicious food ideas with them. When they arrived in Jamestown, they remembered the foods that they'd eaten in Africa, and also learned new recipes from Native Americans who became their friends. Today, these recipes are still used by African Americans, as well as many other cultures. They are delicious and nutritious. Pay tribute to Black History Month by trying one of these African American favorites. 

Collard Greens 

Ingredients: 

4 lbs. collard greens

Leftover ham (turkey, smoked ham and pork hocks can also be used) 

Water ½ teaspoon table salt 

½ medium onion, finely diced 

1 red pepper, crushed (you may also used dried red pepper flakes) 

Instructions: Place all ingredients in a medium sized pot. Cover with water. Bring to a boil. Simmer for 2 hours, stirring occasionally Serve while it's hot!

Fried Corn Bread 

Ingredients: 

½ cup corn meal 

1/3 cup white sugar 

11/2 cups flour 

1/3 cup water 

Instructions: Place all ingredients in a mixing bowl Stir together until thick (consistency should be about the same as cake batter) Oil a frying pan and place on stove on high heat. When the oil spatters when you put a drop of water in it, the pan is ready for the cornbread Pour corn bread batter into the frying pan Brown on both sides, as you would pancakes Insert a toothpick into the center of the corn bread. When it comes out clean, the corn bread is finished cooking. Cut and serve while hot

Creole Chicken Gumbo 

Ingredients: 

1 large chicken-cut up 

4 tablespoons cooking oil 

1 large onion-chopped 

2 quarts chicken stock-heated 

2 tablespoons parsley-chopped 

2 tablespoons green onions-chopped 

1 teaspoon chopped thyme-if fresh or 1/2 teaspoon of dry 1 clove garlic-mince 

3 bay leaves 

1 pound smoke sausage (or andouille) 

1 pint oysters 

1 tablespoon filé cayenne pepper 

To taste - salt and pepper 

To taste - thyme 

Instructions: Use a heavy pot, and brown the chicken slowly in oil. Remove the chicken. Sauté the onions until soft and clear. Return the chicken and any juice that has drained off to the pot with onions. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning. Add the heated stock, parsley, green onions, garlic, and bay leaves. Season generously with thyme. Add salt and pepper to taste. Cook over low heat until chicken is tender. Add precooked sausage and cook for 10 minutes. Add oysters and oysters' water and cook for 10 minutes more. Remove from heat and immediately add filé powder, stirring while adding. Serve in large bowls, pouring it over steamed rice. To find many African recipes just go to the Africa Imports web site or Click Here