Tag Archives: vegan

Kosher/Soul Collards 

The Green Glaze, the most beautiful of American old variety collard greens.  Kosher/Soul Collards (partly based on Matt’s Four Pepper Collards, from The Lee Bros. Charleston Kitchen) 2013. ¼ cup of canola oil 1 cup of red onion cut into thin slices … Continue reading

Posted in African Food Culture, Diaspora Food Culture, Food Philosophy at Afroculinaria, Heirloom Gardening/Heritage Breeds and Wildcrafting, Recipes, The Cooking Gene | Tagged , , , , , , , , , | 1 Comment

Moroccan Cushaw Salad

This is a cushaw. It’s the ultimate Southern winter squash. They were brought to the Chesapeake and Tidewater from the Caribbean and Latin America in the late 18th century and were made popular among enslaved people after their introduction from … Continue reading

Posted in Diaspora Food Culture, Heirloom Gardening/Heritage Breeds and Wildcrafting, Recipes, The Cooking Gene | Tagged , , , , , , , , , , , , , | 3 Comments

Thug Kitchen: It’s not just about aping and appropriation, it’s about privilege

  I’m writing to you from “the most Southern place on earth,” the state of Mississippi in the midst of the cotton picking season.  I am sleeping in a house that was built 160 years ago, looking out a window … Continue reading

Posted in African American Food History, Diaspora Food Culture, Food Philosophy at Afroculinaria, Pop Culture and Pop Food, The Cooking Gene | Tagged , , , , , , , , | 62 Comments

Leftover Couscous Salad

Couscous is one of my favorite foods.  I didn’t eat much of it until I became part of Sephardic Jewish culture, but couscous is part and parcel of the traditional diet of North/West Africa where it can be breakfast, lunch … Continue reading

Posted in African Food Culture, Diaspora Food Culture, Jewish Stuff, Recipes | Tagged , , , , , , , , , | 8 Comments

Green Bean Salad My Way (Vegan/Vegetarian/Wallet Friendly)

I love green beans.  They are one of the central foods of my heritage.  My mother talks a lot about the bags of Kentucky Wonders she used to pick through and snap with her mom and sisters in Cincinnati. Every … Continue reading

Posted in Food Philosophy at Afroculinaria, Heirloom Gardening/Heritage Breeds and Wildcrafting, Recipes | Tagged , , , , , , , , , , , , , | 3 Comments

An Interview With Dr. Edda Fields Black, Author of Deep Roots

Hi Dr. Fields-Black, We are so glad to have you here at Afroculinaria to talk about the African contribution to rice cultivation in the US and the roots of the Gullah/Geechee people… 1. Where are you from?  How does your … Continue reading

Posted in African American Food History, African Food Culture, Diaspora Food Culture, Food People and Food Places | Tagged , , , , , , , , | 1 Comment

The Soup That Feeds the Masses: Sweet Potato and Rice Soup: Vegan Friendly

You COULD use the Beaureguard and Georgia Jet sweet potato for this recipe, but I chose to go with an exotic–a reddish-purple skinned, creamy fleshed Japanese sweet potato.  I only needed one medium sweet potato, about half an onion, a … Continue reading

Posted in African Food Culture, Diaspora Food Culture, Recipes | Tagged , , , , , , , , , , , , | 1 Comment