Eat the Tradition’s Black Historical past Month Digital Potluck is an annual celebration of Black artwork, ingenuity, and writing by meals. For years, Eat the Tradition’s Founder, Meiko Temple (Meiko and the Dish), spearheaded the vacation occasion to showcase the abilities and expertise of Black culinary content material creators. Every February, meals professionals develop recipes centered round a typical topic. This yr’s theme, Afrofuturism, inspired greater than 30 content material creators from across the Black diaspora to develop recipes with a futuristic, eco-friendly, and/or geopolitical bent.
“Afrofuturism is all about evaluating the previous, current and future and imagining a world that encourages higher situations for Black folks by literature, music, expertise, and humanities. In Afrofuturism, the world has a construction that doesn’t violently oppress Black communities.” -Terril “Rell” Fields, “What’s Afrofuturism and Why is it Necessary?” Blerd.com, December 18, 2020
Not solely did these culinary artists rise to the event, they exceeded expectations by reinventing traditional dishes from well-known African cultures whereas concurrently weaving in modern-day and futuristic culinary and pictures methods.
Tales of dishes that harken again to their childhoods, intertwined with tradition clashes of the current day, all come collectively beneath this pioneering banner of meals, expertise, and artwork.
You’ll be able to observe this inspiring and alluring collaboration on social media by looking and supporting the hashtag #BHMVP2022.
This yr’s roundup is sure to maneuver your thoughts, soul, and style buds.
Appetizers
Black Eyed Pea Hummus from The Vgn Manner
Collard Inexperienced Hand Pies from A Woman Known as Adri
Fish Patties with Pontchartrain Sauce from Dude That Cookz
Shrimp Po’ Boy Salad from Collards Are the Previous Kale
Stuffed Shrimp and Grits Collard Inexperienced Rolls from FIOR
Desserts
Bourbon Bean Pie from The Queen of Yum
Brown Butter Sombi- Coconut Rice Pudding Brûlée from Meiko and the Dish
Champurrado Custard from World Kitchen Travels
Chocolate Caramel Tart with Candied Peanuts from Britney Breaks Bread
Coconut-Lime Cornmeal Tres Leches Cake from Savor and Sage
Fig Cake with Tamarind Glaze from My Candy Precision
Fonio Bundt Cake with Hibiscus Glaze from A Traditional Twist
Mango Cake and Coconut Cream from Sims Dwelling Kitchen
Sorrel Martini Popsicles from Dish it with Tisha
Vegan Coconut Cake with Lime Glaze from Chenée At this time
Drinks
Dragon Fruit Pineapple Rum Punch from Jamieson Diaries
Nigerian Chapman Cocktail from Immaculate Ruému
Heat Brewed Zobo Drink from A Sprint of Jazz
Entrees
Bobó de Camarão (Brazilian Shrimp Stew) from Brazilian Kitchen Overseas
Brown Stew Pineapple Rooster with Roasted Groundnuts from Geo’s Desk
Caribbean Fish and Chips with Tamarind Sauce from Heal Me Scrumptious
Rooster Plantains and Greens from Black Individuals’s Recipes
Espresso and Bourbon Braised Quick Ribs from My Fairly Brown Match + Eats
Curry Crab-Stuffed Dumplings from HomeMade Zagat
Fried Inexperienced Tomato BLT from Coined Delicacies
Salmorejo de Jueyes (Stewed Crab) over Coconut Grits Desserts from Sense and Edibility®
Sankofa Bowl with Suya Duck Breast from Meals Constancy
Smothered Okra and Tomatoes from Kenneth Temple
Spicy Berbere Lentil Chili from Flights and Meals
Sous Vide Oxtail with Coconut Rice from Candy Tea + Thyme
Yam Gnocchi served with Oxtail Peppersoup from The Meals Disciple
Sides
Candy Potato Biscuits from Black Women Who Brunch
Candy Potato Wedges with Peanut Dipping Sauce from Huge Scrumptious Life