Roots, heart, soul The story, celebration, and recipes of Afro cuisine in America
Book - 2024
"Chef Todd Richards explores West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives"--
- Subjects
- Genres
- recipes
Cookbooks
cookbooks
Recipes - Published
-
New York, NY :
Harvest, an imprint of William Morrow
2024.
- Language
- English
- Main Author
- Other Authors
- , ,
- Edition
- First edition
- Physical Description
- xxi, 250 pages : color illustrations ; 27 cm
- Bibliography
- Includes bibliographical references (pages 235-236) and index.
- ISBN
- 9780358612674
- Foreword
- Introduction
- About This Book
- A Soundtrack for Roots, Heart, Soul
- Part I. The Middle Passage (1500-1865)
- West Africa
- Peanut and Mustard Greens Soup with Ginger and Tomato
- Root Vegetable Stock
- West African Fish Stew with Smoked Trout and Snapper
- Chicken Yassa with Crispy Rice and Dandelion Salad
- Chicken Stock
- Sazón
- Joll of Rice
- Coconut Puff-Puff with Rum-Coconut Syrup
- The Caribbean
- Haiti
- Soup Joumou (Peppered Beef and Pumpkin Soup)
- Beef Stock
- Chef Stephan's Epis
- Mayi Moulen (Cornmeal Porridge with Stewed Black Trumpet Mushrooms and Pickled Okra)
- Haitian Oxtail in Beef Broth with Pikliz
- Dominican Republic
- Chayote and Codfish Frittata with Plátanos al Caldero (Caramelized Plantains) and Avena Caliente (Hot Spiced Oat Milk)
- Espaguetis with Salami (Beach Spaghetti)
- Puerto Rico
- Tostones with Yam, Red Chili Salsa, and Smashed Avocado
- Ham Hock Mofongo with Fried Eggs, Pork Broth, and Pickled Red Onion
- Bistec Enceboltado (Puerto Rican Steak, Onions, and Salsa)
- Sofrito
- Coconut Pudding with Chicharron and Coconut Cracklins
- Cuba
- The Cubano (Cuban Sandwich) with Yuca Fries
- Ham Hock Jelly
- Cubano Sauce
- Ham Steak with Red-Eye Gravy, Mango de Bizcochuelo and Pepper Relish, and Tostada Cubana
- Grilled Shrimp Mojo with Black Bean Puree and Toasted Rice with Cumin Seeds and Mint
- Stewed Chicken with Cuban Okra and Sweet Plantains and Pickled Baby Corn
- Jamaica
- Jerk Chicken Wings with Lime Dipping Sauce
- Coconut-Fried Spiny Lobster Tail with Rum-Soy Dipping Sauce
- Pepper Crawfish Cocktail with Hibiscus Punch
- Grilled Whole Snapper with Mango Slaw
- Saltfish Cakes with Chilled Ackee Soup and Mango Salsa
- Collard Greens with Boiler Potatoes Braised in Coconut Milk and Curry
- North America
- Mexico
- Mogo-Mogo: Smashed Plantain Porridge with Black Pepper and Sesame Seed Bacon
- Peanut, Pumpkin, and Chile Salsa
- Sweet and Spicy Grilled Chicken Tenderloin with Chipotle and Tamarind Glaze and Crushed Peanuts
- Grilled Quail Tacos on Flour Tortillas with Mole Poblano, Pickled Red Onions, and Red Rice
- Horchata with Cinnamon Cookies and Ancho Chili-Sugar Rim
- American South and Appalachia
- Hoppin' John with Turnip Greens and Yellow Rice
- Scallion and Smoked Cheddar Cornbread Fritters with Red Pepper Honey
- Grilled Catfish with Grilled Spring Onions and Creamed Potato Hash with Mustard Greens
- Cola-Braised Ham and Onion-and-Smoked-Cheddar Buttermilk Biscuits with Arugula and Mustard Seed Dressing
- Four-Cheese Baked Mac 'n' Cheese with Lobster Variation
- Roasted Chicken and Dumplings with Buttered Green Peas and Roasted Heirloom Carrots
- Peach Cobbler with Butter Pecan Ice Cream
- Watermelon Agua Fresca with Spiced and Salted Rim
- Hibiscus Sweet Tea with Watermelon Pickles
- Stuffed Cornish Hens with Rice and Field Peas and Buttered Cabbage
- Sweet Potato and Squash Casserole with Pickled Green Beans
- Pan-Fried Chicken Livers Glazed in Sorghum and Shaved Bulb Onions
- Sweet Potato Pie with Sorghum Ice Cream
- Classic Banana Pudding
- Banana Pudding with Meringue and Rum Sauce
- Part II. South to West and the Roads in Between (1865-1918)
- Black Cowboys and Buffalo Soldiers
- BBQ Shrimp with Garlicky French Bread and Parsley Butter
- Stewed Pinto Beans with Corn Cakes and Jalapeño and Red Pepper Marmalade
- Beignets with Espresso Powdered Sugar
- Cemita Poblana: Fried Pork Cutlet with Avocado Vinaigrette
- Coffee, Black Pepper, and Cocoa-Rubbed Smoked Beef Brisket with German Potato Salad
- BBQ Short Ribs with Crawfish and Pecan Rice-Stuffed Chayote Squash
- Churros with Cinnamon-Vanilla Sugar
- The Roads in Between
- Hot and Cold Southwest-Style Country-Fried Rabbit with Tomatillo Hot Sauce
- Venison Osso Buco with Stewed White Beans and Corn
- Buffalo-Pumpkin Chili with Pickled Cactus Salsa and Crispy Blue Corn Tortilla
- Part III. The Great Migration (1910-1970)
- The Great Migration's First Wave (1910-1930)
- New York
- Stewed Chicken in Tomato Sauce with Crowder Pea and Arugula Salad
- Buffalo-Style Frog Legs with French Onion Ranch Dressing
- Berbere Chargrilled Oysters with Parmesan Cheese and Garlic Butter
- She-Crab Soup with Smoked Paprika Oil and Cornmeal-Crusted Okra
- Hot and Spicy Crawfish Boil with Collard Green Spring Rolls and NY Cherry-Ginger Spritz
- Fried Apple Hand Pies with Cinnamon Sugar and Jamaican Rum Creme
- Chicago
- Grilled Skirt Steak with Chimichurri Sauce
- Smoked Baby Back Ribs with Dad's Chicago Red BBQ Sauce
- Grilled Corn with Ancho Chile Butter
- Pulled Pork Tamales with Charred Corn, Alabama White Sauce, and Homemade Cola
- Loaded Sweet Potato with Creamed Mustard Greens, Crispy Bacon, and Smoked Cheddar Breadcrumbs
- Chicago-Style Beach Spaghetti, aka Fish and Spaghetti
- Dad's Meat Spaghetti Sauce
- Fried Lake Perch with Pimento Cheese and Collard Green Hushpuppies and Celery Root and Jicama Slaw
- Whiskey and Vanilla Salted Caramel Cake
- 7Up Cake
- Afterword
- Acknowledgments
- Resources
- Universal Conversion Chart
- Index