Re-watch all of this year's BLACK FOODIE Week programming here.
Bahamian Pumpkin, Corn & RiceBy Chef Raquel FoxFlavourful rice dishes are prevalent throughout the Islands of the Bahamas, it’s our celebrated African heritage. In the family islands, the ingredients added to the rice are farm to table, what we eat is usually what is grown. Pumpkin & Rice is what I call a Bahamian old school recipe that is only homemade and not usually found in restaurants. In this recipe, I’m adding freshly shucked corn kernels as corn & rice is another favourite rice dish.Stewed Lobster/Shrimp with Okra FungeeBy Chef Philman GeorgeThis is a dish that highlights the culture and abundance of Barbuda, Antigua's sister island. Make sure to simmer the stew slow and slow for a hearty meal that should be eaten with your hands for the best possible experience.Andros Crab & RiceBy Chef Raquel FoxThis is the most quintessential Bahamian dish, a rice so flavourful, “you’ll want to eat the spoon!” Andros is the largest island in the Bahamas (2,300 square miles), known as “The Land of Crabs.” It’s home of the annual crab festival and the birthplace of my grandmother, she made it best with the addition of coconut oil, earthy pigeon peas and salted beef.Pepper Soup Curry with Jasmine RiceBy FTThis warm and satisfying dish combines the savoury flavour of Nigerian pepper soup spices with the creamy taste of coconut milk for an innovative take on fusion cuisine.Molokhia with Green Lentil Stew and Turmeric Spiced RiceBy Chef Naza HasebenebiThis filling vegan dinner is Sudanese in origin but gets taken up a notch with the addition of Eritrean spices and techniques. If you're looking to go plant-based a few times a week, try this recipe as the stew can be easily paired with rice, injera, naan, or pita or steamed veggies. Peppered Shrimp BoilBy Chef Noel CunninghamThis spicy yet flavorful peppered shrimp recipe is simmered slowly for maximum results and makes a great summer appetizer or main course.Spicy Garlic Cookout WingsBy AshtenThis is my go-to wing sauce for summer cookouts because of how delicious and easy it is to make. You can also cook the wings in the oven and baste them with the sauce twice before you take them out. I always tell my children that when they think they've minced the garlic, they should do it 5 more times. If you want a distinct wing sauce, use real garlic, not garlic powder.Grilled Brown Sugar PeachesBy Eden HagosPeaches are the official fruit of summer, but to get the most out of them, add some magic by grilling them and spreading them with cinnamon-brown sugar butter.3 Cookout Condiments for the CultureBy BLACK FOODIESummer is officially here which means it's time to get back to cookouts with friends and family. If you're a foodie, you probably picked up a few new recipes and skills in the kitchen during the pandemic — allow us to introduce you to three more! These three condiments are savoury, tangy, and totally addictive. You'll be the toast of the cookout when you dish up Ethiopian/Eritrean awaze, Caribbean green mayo, and Haitian pikliz to be used with everything from hot dogs to fries, burgers, and kebabs. The rich umami flavours in each recipe will keep your guests coming back for more, so don't be surprised if they're hangning around your kitchen at the end of the night looking for more.