A People’s History of Cornbread Stuffing | MUNCHIES

http://munchies.vice.com/articles/a-peoples-history-of-cornbread-stuffing

Enjoy this introduction to kush, the original Southern cornbread dressing, a dish born between Africa and America with roots squarely in the Old South. There’s a recipe!!!

Enjoy these pics of me making kush on a plantation in North Carolina and stuffing it into quails that were roasted in a cast iron skillet and larded with thick hickory smoked bacon slices.  The rosemary that held things in place was replaced after roasting. I love Vice and I am so glad I was able to share this with y’all this holiday season!

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African American Food History, Food and Slavery, Heirloom Gardening/Heritage Breeds and Wildcrafting, Pop Culture and Pop Food, Publications, Recipes, Scholars, Elders and Wise Folk, The Cooking Gene and tagged , , , , , , , . Bookmark the permalink.

4 Responses to A People’s History of Cornbread Stuffing | MUNCHIES

  1. Reblogged this on familytreegirldotcom and commented:
    Michael Twitty sharing his skills on making the original cornbread-Kush.

  2. Pingback: 7 mouthwatering dishes that show the African origins of Southern soul food. | My One and Only You

  3. Pingback: 7 mouthwatering dishes that present the African origins of Southern soul meals. | MMM

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