Eat the Culture’s Black History Month Virtual Potluck is an annual celebration of Black art, ingenuity, and writing through food. For years, Eat the Culture’s Founder, Meiko Temple (Meiko and the Dish), spearheaded the holiday event to showcase the talents and skills of Black culinary content creators. Each February, food professionals develop recipes centered around a common subject. This year’s theme, Afrofuturism, encouraged more than 30 content creators from around the Black diaspora to develop recipes with a futuristic, eco-friendly, and/or geopolitical bent.
“Afrofuturism is all about evaluating the past, present and future and imagining a world that encourages better conditions for Black people through literature, music, technology, and arts. In Afrofuturism, the world has a structure that doesn’t violently oppress Black communities.” -Terril “Rell” Fields, “What is Afrofuturism and Why is it Important?” Blerd.com, December 18, 2020
Not only did these culinary artists rise to the occasion, they exceeded expectations by reinventing classic dishes from well-known African cultures while simultaneously weaving in modern-day and futuristic culinary and photography techniques.
Stories of dishes that harken back to their childhoods, intertwined with culture clashes of the present day, all come together under this pioneering banner of food, technology, and art.
You can follow this inspiring and inviting collaboration on social media by searching and supporting the hashtag #BHMVP2022.
This year’s roundup is bound to move your mind, soul, and taste buds.
Appetizers
Black Eyed Pea Hummus from The Vgn Way
Collard Green Hand Pies from A Girl Called Adri
Fish Patties with Pontchartrain Sauce from Dude That Cookz
Shrimp Po’ Boy Salad from Collards Are the Old Kale
Stuffed Shrimp and Grits Collard Green 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 Global 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 Sweet Precision
Fonio Bundt Cake with Hibiscus Glaze from A Classic Twist
Mango Cake and Coconut Cream from Sims Home Kitchen
Sorrel Martini Popsicles from Dish it with Tisha
Vegan Coconut Cake with Lime Glaze from Chenée Today
Drinks
Dragon Fruit Pineapple Rum Punch from Jamieson Diaries
Nigerian Chapman Cocktail from Immaculate Ruému
Warm Brewed Zobo Drink from A Dash of Jazz
Entrees
Bobó de Camarão (Brazilian Shrimp Stew) from Brazilian Kitchen Abroad
Brown Stew Pineapple Chicken with Roasted Groundnuts from Geo’s Table
Caribbean Fish and Chips with Tamarind Sauce from Heal Me Delicious
Chicken Plantains and Vegetables from Black People’s Recipes
Coffee and Bourbon Braised Short Ribs from My Pretty Brown Fit + Eats
Curry Crab-Stuffed Dumplings from HomeMade Zagat
Fried Green Tomato BLT from Coined Cuisine
Salmorejo de Jueyes (Stewed Crab) over Coconut Grits Cakes from Sense and Edibility®
Sankofa Bowl with Suya Duck Breast from Food Fidelity
Smothered Okra and Tomatoes from Kenneth Temple
Spicy Berbere Lentil Chili from Flights and Foods
Sous Vide Oxtail with Coconut Rice from Sweet Tea + Thyme
Yam Gnocchi served with Oxtail Peppersoup from The Food Disciple
Sides
Sweet Potato Biscuits from Black Girls Who Brunch
Sweet Potato Wedges with Peanut Dipping Sauce from Big Delicious Life
