Eat the Culture honors Black History Month with a virtual potluck.
The story of Black History Month begins in 1915 when Dr. Carter G. Woodson—a scholar, historian, and author known as the “Father of Black History”—helped found what is known today as the Association for the Study of African American Life and History. In 1926, Woodson and the association launched an effort to celebrate and encourage the teaching of the history of Black Americans in the nation’s public schools and communities.
For Black History Month 2023, Eat the Culture is examining the journey and evolution of different dishes from Africa to North America and beyond. Our goal is to show threads of connection through Black culture and food as a nuanced celebration of joy, resilience, and resistance. Our food is magic and medicine. Our ancestors physically and mentally carried African foodways across the deadly Middle Passage to pass them down through generations. With that framework at the heart of this year’s potluck, 29 recipes from amazing Black culinary creatives take you on a food journey spanning various corners of the African continent—showcasing how those dishes, ingredients, and cooking styles evolved as they traveled to the Americas and the Caribbean.
“A large part of my food blogging journey has been to explore how my personal history is connected to the African diaspora,” says Geo Banks-Weston, a creator participating this year. “These potlucks and virtual cookouts have created invaluable opportunities for me to do just that.
There is an African proverb that says, “Once you carry your own water, you’ll remember every drop.” From Jollof to Red Rice, Puff Puff to Barriguitas de Vieja, Maafe to Peanut Soup, and so much more, all of the featured dishes conjure up that remembrance, a shared history. We invite you to join us on this delicious journey.Okro Soup is traditionally made by cooking okra in a mixture of palm oil, shrimp, meat, fish, and African spices.
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