Smoked Okra Dip

Okra is native to Africa and came to the Caribbean and Southern U.S. during the slave trade in the 1600’s. If you’ve eaten cooked okra, then you know it has a slimy texture. However, it’s this texture that allows gumbo and okra stew to thicken. Because of the texture, okra is less appetizing to some,…

Feijoada

Feijoada is a black bean and meat stew traditionally cooked with different pork parts, like feet, ears, tail, bacon and other smoked meats. It is considered a national dish in Brazil and it is enjoyed over white rice and sprinkled with Farofa (toasted cassava flour seasoned with garlic and salt). This dish falls under the…

Catfish Étoufée

This Catfish Étoufée is a recipe adapted from the cookbook, Jubilee: Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin. It is a cross between Crawfish Étoufée (crawfish smothered in a roux with onions, peppers, celery, and garlic) and Catfish and Gravy. While certain species of catfish are indigenous to West Africa, catfish…