RECIPES

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37774352da0819fc9c44644ee0b71040?s=96&d=mm&r=gBLACK FOODIE
My Recipes
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.
Chef Anthony Thomas’ DC Mumbo SauceBy BLACK FOODIEA staple condiment in Washington, DC, Mumbo sauce is a bright orange sauce that's famous for its sweet, spicy, and savoury flavour. It's extremely versatile and used on everything from chicken wings to fried rice. This is my take on the classic recipe. I love it poured over chicken tenders and fries. Try it tonight - you won't regret it.
Guinness-Braised Chicken Arepas RellenasBy BLACK FOODIEFor the Guinness episode of the BLACK FOODIE Battle, Chef Suzanne Barr flexed her skills to create stuffed arepas. The malty flavour of the Guinness-braised chicken pairs perfectly with the deep Caribbean flavours of the marinade and the spiciness of the Carrot Pepper slaw. Click here to watch the video recipe!
Guinness Glazed-RibsBy BLACK FOODIEThese short ribs are braised with Guinness and then covered in a sticky-sweet Guinness-based BBQ sauce that leaves your taste buds tingling. Don't forget to top these ribs with pickled red onions and habaneros for an extra punch of tangy spice.
Guinness Spice BunsBy BLACK FOODIEFor the Guinness episode of the BLACK FOODIE Battle, cooking instructor Monique Creary whipped up a batch of her spiced buns. The Jamaican cousin of the British hot cross bun, these treats are packed with Guinness-soaked raisins that deliver a punch of depth you don't expect. Pair them with a thick slice of sharp cheddar cheese. Click here to watch the recipe video!
Guinness-Braised Oxtail with Pan-Fried SpinnersBy BLACK FOODIEFor the Guinness edition of the BLACK FOODIE Battle, Chef Noel Cunningham developed this rich and savoury dish that marries Jamaican flavours with the rich chocolate notes of Guinness Draught stout. Click here for the recipe video!
Kirbee’s Sweet Potato & Cream WaffleBy BLACK FOODIEFor the Sweet Potato edition of the BLACK FOODIE Battle, Kirbee whipped up a Sweet Potato Waffle that tastes just as amazing as it looks. Try her winning recipe for brunch this week!
Winslow’s Spicy Coconut Fried Chicken SandwichBy BLACK FOODIEFor the Fried Chicken episode of the BLACK FOODIE Battle, Chef Winslow created a spicy tribute to his island roots with this fried chicken sandwich. Grab coco bread from your local Caribbean grocer and his very own Citrus and Herb/Greens + Garlic seasoning online at brawtacaribbean.com.
Crystal’s Maple Bourbon WingsBy BLACK FOODIEFor the Fried Chicken episode of the BLACK FOODIE Battle, Crystal introduced us to her no-fail Maple Bourbon wings. Try them this weekend with your favourite side!
Kuindiong – South Sudanese Semolina PuddingBy BLACK FOODIEIn her takeover, Sudanese and Sydney-based foodie Mariia shared with us her recipe for Kuindiong, a traditional dessert prepared by the Dinka people of South Sudan. Served with a few spoonsful of miok, a crumble-like topping made from butter and sugar, this dish is a sweet introduction to Sudanese cuisine.
How to Make Your Own Coconut Oil in 8 Easy StepsBy BLACK FOODIE

Imagery and fables like “Ansani” have travelled seas, languages and cultures and to this day, remains a nostalgic memory. Recipes, just like these imageries and fables, must continue to remind, teach and mystify as we bridge our stories with the next generations’. They are a glimpse into the beautiful and nuanced souls of black folk. These recipes and stories permeate into the future and become the knowledge that we will all evolve from.

The ways of making coconut oil were taught to my mother by my grandmother and were then taught to me by her. As we shared laughter over our busy hands, my mom told me about how my grandmother used to sit on the back step and crack up to 100 coconuts to make oil. It was storytelling in motion. Within this recipe that I am sharing below with you resides generations bonded over a traditional, painstaking, but ultimately satisfying labour of love.

Homemade Coconut Oil in 8 Easy Steps

I have added to a few of the steps a shortcut, often an easier, quicker, and sometimes safer way to the more traditional method. Also, be aware that not all coconuts are created the same! Some naturally yield more oil than others. My mom and I usually use three coconuts, and it yielded roughly a ⅓ cup of coconut oil.

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