Celebrate Black cuisines and history with this Virtual Potluck

Mango-Upside-Cake-

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.

Collard Green Hand Pies 50 1365x2048 1
Collard Green Hand Pies ( A Girl called Adri)

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

Savor and Sage Coconut Lime Cormeal Tres Leches Cake
Savor and Sage.

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
Jamieson Diaries

Drinks

Dragon Fruit Pineapple Rum Punch from Jamieson Diaries

Nigerian Chapman Cocktail from Immaculate Ruému

Warm Brewed Zobo Drink from A Dash of Jazz

HomeMadeZagat Stuffed curry crab dumplings P
HomeMade Zagat

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

sweet potato wedges with peanut dipping sauce hand
Big Delicious Life

Sides

Sweet Potato Biscuits from Black Girls Who Brunch

Sweet Potato Wedges with Peanut Dipping Sauce from Big Delicious Life

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