Black Folks have been contributing to the culinary scene for centuries. From the Caribbean to West Africa, our people have a rich culinary tradition that’s not only delicious but also deeply rooted in culture. For Black History Month, Cooking with BLAC explores several recipes that celebrate our people’s contributions to food culture, from traditional dishes to modern takes on soul food classics. This month we’re Feeding the Soul.
Pot Liquor Soup Recipe
- 2 pounds fresh collard greens
- ¾ pound smoked ham hocks
- 1 1/2 pound ham steak, chopped
- 2 tablespoons hot sauce
- 3 tablespoons olive oil
- 3 medium onions chopped
- 1 garlic clove minced
- 6 red potatoes diced
- 3 14 1/2-ounce cans chicken broth
- 2 15.8-ounce cans field peas with snaps, rinsed and drained
- 2 15.8-ounce cans crowder peas, rinsed and drained
- 2 cups water
- ½ cup vermouth
- 1 tablespoon white vinegar
- 1 teaspoon salt
- Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.
- Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
- Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
- Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.
- Remove meat from hocks; discard hocks. Return meat to soup.
Hoppin’ John with Mustard Greens Recipe
- 2 tablespoons butter
- 1 tablespoon toasted sesame oil
- 2 medium onions finely diced
- 3 bay leaves
- 2 celery ribs diced
- 2 garlic cloves chopped
- 1 teaspoon dried thyme
- 1 ?2 teaspoon hot red pepper flakes
- 1 teaspoon spanish smoked paprika
- 1 teaspoon ground cumin
- 3 tablespoons celery leaves chopped
- 1 tablespoon tomato paste
- 2 cups frozen black-eyed peas soak dried peas overnight or 1 cup dried black-eyed peas (soak dried peas overnight)
- 2 quarts water
- 1 teaspoon sea salt
- sea salt to taste
- fresh ground pepper to taste
- 1 bunch mustard greens
- 1 cup cooked brown rice or 1 cup cooked white rice
- hot sauce to serve
- Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
- Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
- Cook stirring occasionally, until the onions have browned, about 20 minutes.
- Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
- Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
- Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
- Taste once more for salt and season with plenty of pepper.
- Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.
Okra Gumbo Recipe
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 medium onion finely chopped
- 1 medium green bell pepper finely chopped
- ½ 16 ounce package frozen okra, thawed and sliced
- 8 ounces fresh mushrooms sliced
- 1 14.5 ounce can diced tomatoes with juice
- 1 6 ounce can tomato paste
- ½ teaspoon file powder
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Black-Eye Pea Fritters
- 1 medium Vidalia onion small dice (about 1 1/2 cups)
- 1/2 red bell pepper small dice (about 1/2 cup)
- 1 clove garlic minced
- Two 15.5-ounce cans black-eyed peas rinsed and drained
- 1 tablespoons all-purpose flour
- 1 large egg
- 1 large green onion green part chopped, plus more for garnish
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon cayenne pepper
- 1 cup fresh breadcrumbs
- 1 1/2 teaspoons unsalted butter
- 2 Vidalia onions julienned (if not in season, any sweet onion will do)
- 2 Lemons zested and juiced
- 1/4 teaspoon Minced fresh ginger
- 1/4 teaspoon Kosher salt
- 1/2 cup Firmly-packed brown sugar
- 1/4 teaspoon Ground coriander
- Freshly ground black pepper to taste
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
- Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
- Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
- Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the green onions.
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.