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Eric Copage

Eric Copage
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Eric brings a valuable treasury of stories, celebrity anecdotes, folk tales, and inspirational accounts from ordinary people, each illustrating a different aspect of life — love, self-esteem, family, wisdom, tenacity, creativity, and faith. And he also writes passionately about food.

Eric Copage
Eric's Featured Recipe
Baked Ham with a Secret Glaze

Click here for recipe

Eric V. Copage was a reporter at the New York Times and has also been an editor at the New York Times Magazine. He is also a book author and has written extensively about Kwanzaa.

 

Eric has contributed to the food pages of the New York Times Magazine and is author of  Fruits of the Harvest: Recipes To Celebrate Kwanzaa and Other Holidays; Soul Food: Inspirational Stories for African Americans; and Kwanzaa: An African-American Celebration of Culture and Cooking.

 

Other books include Black Pearls: Daily Meditations, Affirmations, and Inspirations for African-Americans; Soul Food: Inspirational Stories for African Americans; Black Pearls Book of Love: Romantic Meditations and Inspirations for African Americans; Black Pearls Journal; and A Kwanzaa Fable. More than 50,000 copies of Eric’s books are in print.

 

Eric was a staff reporter for Life magazine and the New York Daily News and a former music columnist for Essence magazine.

 

He has a degree in ethnomusicology and has traveled extensively in West Africa. He lives in Montclair, New Jersey.

 

Latest Recipes

Brazilian Fish Stew with Manioc Polenta and Preserved Peppers Sauce

Another extraordinary Brazilian fish stew, this one uses a whole netful of fish. The manioc flour is cooked into a savory mush with the ...

(1 Votes)

Jerked Pork Chops with Fresh Papaya Chutney

Time was when you could find jerked meats only in Jamaica, but now trendy eateries all over America do their own versions of the famous...

(1 Votes)

Baked Ham with a Secret Glaze

Mavis and Cyn used to keep the recipe for their out-of-this-world baked ham close to their vests. It’s not a secret anymore. We prefer us...

(1 Votes)

Kiddie (Goat) Stew

“Nowadays they call it Goat Water, but in my day we called it Kiddie Stew,” says Gwendolyn Tonge. “When I was growing up it was a meal th...

(1 Votes)

Kingston Meat Patties

Spicy meat-stuffed pastries with a distinctive yellow crust are sold by street vendors all over Jamaica. You can make these with any grou...

(1 Votes)

Chicken and Gourmet Groundnut Stew

Peanut butter stews abound all over the African continent. Their spiciness ranges from five-alarm to a warm glow, and this one falls in b...

(1 Votes)

Yogurt-Sauced Chicken Curry

Curry is served throughout the African diaspora, from South African Bobotie, to the Country Captain (a curry-scented fricassee) of the De...

(1 Votes)

New Tradition Jolof Rice

Jolof rice, basically an African pilaf, is so widespread throughout West Africa that it might qualify as a culinary lingua franca in that...

(1 Votes)

Garlic-Cheddar Grits Soufflé

Humble grits are fluffed up with beaten eggs, Cheddar cheese, and garlic, then baked to create a tempting side dish.

(1 Votes)

Put-Up Dilled Green Beans

What satisfaction you’ll get from putting up these tangy, dilly green beans. They don’t call for immersion in a boiling-water bath, so th...

(1 Votes)

Pickled Spice Peaches

An easy-to-make pickle that cries out to be served with smoked ham. Make these in the summertime when peaches are inexpensive, and hoard ...

(1 Votes)

Empress’s Zulu Greens

While most greens recipes have some kind of smoked meat for flavoring, Empress Akweke, a committed vegetarian, enhances hers with loads o...

(1 Votes)

Coconut and Raisin Loaves

Here is another treasure from Dee Dee Dailey’s baking contest. Dee Dee’s not-too-sweet tea loaf has admirable characteristics that you ju...

(1 Votes)

Caipirinha

Margarita fans will line up at the blender for seconds of these lime-infused libations. But bartender beware—they are as potent as they a...

(1 Votes)

Curried Lamb Samoosas with Chutney Dip

Samoosas, which originated in East India as “sarnosas,” are meat- or vegetable-filled pastries. They are popular as snacks in much of eas...

(1 Votes)

Spicy Fried Plantain

Plantain in various guises is a popular snack throughout West Africa and the Caribbean. This variation was contributed by Dee Dee Dailey.

(1 Votes)

Antiguan Pepper Pot

Pepper pot is an American Indian dish that originated in Guyana, where it is a national dish. “I remember my grandmother would wrap a cl...

(1 Votes)

Chili Texas Style

No self-respecting Texan would be caught dead serving chili with all ground beef. And Hiram Bonner, who contributed this recipe, is no ex...

(1 Votes)

Curried Beef Casserole

This famous South African dish was introduced to that cuisine via Indonesia, which was also a Dutch colony

(1 Votes)

Fresh Pork Roast Adobo

Pork is the most reviled, and yet the most praised, food there is. If you like it, this subtly spiced dish will hit the spot.

(1 Votes)

North African Cornish Hens

Perhaps the most aromatic cuisine in the world comes from northern Africa, where every dish is a symphony of spices.

(1 Votes)

Jambalaya Classique

Linguists claim that the word jambalaya comes from jamon, the Spanish word for ham, one of the main ingredients in the first jambalayas. ...

(1 Votes)

Pigeon Peas and Rice

“This is the traditional main dish in Puerto Rico,” says Saalik Cuevas. “If you don’t have it at your birthday, your wedding, or as part ...

(1 Votes)

 “Christians and Moors” (Black Beans and Rice)

“Cristianos y Moros” refers to the white and black colors of the dish, which relate to the skin colors of the Christians and Moors in his...

(1 Votes)

Confetti Hominy

“My mother used to make hominy,” says Mavis Young. “Before she would cook it, she’d go through this very long process: She’d take the dry...

(1 Votes)

Kenyan-Style Collard Greens in Lemon Sauce

While these lightly cooked greens in their pungent sauce are a traditional side dish to Spicy Matoke, you’ll probably enjoy them so much ...

(1 Votes)

Sweet Potato Pudding

This marvelously creamy, spice-infused side dish is one of the best things you could ever serve to guests. (It is 100 percent guaranteed ...

(1 Votes)

Grandma’s Creamed Cornbread

You’d have to go a long mile to find a cakier, more finely textured cornbread than this one. The creamed corn has something to do with it...

(1 Votes)

Sweet Potato Biscuits

A delightful and surprising twist on an old saw. One of the most successful appetizers we ever served was a tray of these melt-in-your-mo...

(1 Votes)

West African Ginger Beer

Honey gives this version an elusive sweetness, tempering the spicy sharpness of the fresh ginger. There’s no reason to peel the fresh gin...

(1 Votes)

Coconut Mousse with Rum-Soaked Cherries

“Coconut mousse is only one way of using coconut in a dessert form, and only one of the many recipes my mother made with it,” says Rita ...

(1 Votes)

Sweet Potato and Praline Pie

Karen Grigsby Bates credits Paul Prudhomme’s sweet potato pecan pie as the inspiration for her recipe. “But rather than the rich, gooey p...

(1 Votes)
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