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...
If the only corn bread you've ever eaten is premade from the grocery store, then you'll want to change things up with this recipe for Grandma's Creamed Cornbread. This corn bread recipe is easy to make and includes ingredients you likely already have on hand at home. This creamed cornbread is the perfect accompaniment to almost any meal you will plan. And if you're serving chili or soup, then baking a tray of this creamed cornbread is definitely in order!
While most greens recipes have some kind of smoked meat for flavoring, Empress Akweke, a committed vegetarian, enhances hers with loads o...
Another extraordinary Brazilian fish stew, this one uses a whole netful of fish. The manioc flour is cooked into a savory mush with the ...
Jolof rice, basically an African pilaf, is so widespread throughout West Africa that it might qualify as a culinary lingua franca in that...
Karen Grigsby Bates credits Paul Prudhomme’s sweet potato pecan pie as the inspiration for her recipe. “But rather than the rich, gooey p...
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...
“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...
Spicy meat-stuffed pastries with a distinctive yellow crust are sold by street vendors all over Jamaica. You can make these with any grou...
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...
Curry is served throughout the African diaspora, from South African Bobotie, to the Country Captain (a curry-scented fricassee) of the De...
“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 ...
Humble grits are fluffed up with beaten eggs, Cheddar cheese, and garlic, then baked to create a tempting side dish.
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...
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 ...
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...
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...
Samoosas, which originated in East India as “sarnosas,” are meat- or vegetable-filled pastries. They are popular as snacks in much of eas...
Honey gives this version an elusive sweetness, tempering the spicy sharpness of the fresh ginger. There’s no reason to peel the fresh gin...
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...
This marvelously creamy, spice-infused side dish is one of the best things you could ever serve to guests. (It is 100 percent guaranteed ...
While these lightly cooked greens in their pungent sauce are a traditional side dish to Spicy Matoke, you’ll probably enjoy them so much ...
“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...
“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...
“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 ...
Linguists claim that the word jambalaya comes from jamon, the Spanish word for ham, one of the main ingredients in the first jambalayas. ...
Perhaps the most aromatic cuisine in the world comes from northern Africa, where every dish is a symphony of spices.
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.
This famous South African dish was introduced to that cuisine via Indonesia, which was also a Dutch colony
No self-respecting Texan would be caught dead serving chili with all ground beef. And Hiram Bonner, who contributed this recipe, is no ex...
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...
Plantain in various guises is a popular snack throughout West Africa and the Caribbean. This variation was contributed by Dee Dee Dailey.
