February is Black History Month, which honors the accomplishments, cultures, contributions, and history that the Black community has made in shaping the United States and Canada. To celebrate Black History Month, we’re highlighting a few renowned Black chefs from the U.S. and Canada who’ve made a powerful impact in the culinary world, as well as featuring a recipe inspired by Zoe Adjonyoh.
Michael W. Twitty, a food writer and culinary historian, centers his work around “culinary justice” — honoring food and culinary past while paving the way for the future. Twitty won the 2018 James Beard Foundation Book of the Year award for his book, “The Cooking Gene,” which explores his journey through Africa’s culinary history and culture and the development and impact of African food culture in the American South.
Kardea Brown is known for highlighting her Gullah Geechee heritage in her contemporary Southern cooking. She’s an Emmy-nominated host for her Food Network cooking show, “Delicious Miss Brown,” and a New York Times bestselling author of her cookbook, “The Way Home.” She honors the Gullah Geechee culture through recipes passed down from her mother and grandmother, using West African spices, herbs, and grains and showcasing the farm-to-table way of life.
Edna Lewis helped shape Americans’ view of Southern cooking by showing how authentic Southern food is directly tied to the earth, using seasonal, fresh ingredients. In 1949, she began cooking at Café Nicholson, which boasted a guest list that included Eleanor Roosevelt, Marlon Brando, Tennessee Williams, and Truman Capote, among other notable figures.
Matthew Raiford, who calls himself a “CheFarmer” (chef and farmer), is paving the way for future culinarians by showing the everchanging ways to enjoy authentic Southern food through his organic farming practices and farm-to-fork cooking style. He combines history and family in his culinary creations to honor and celebrate his Gullah Geechee heritage.
Marcus Samuelsson holds some impressive accolades from the culinary industry, including being the youngest chef to receive a Michelin three-star rating and being named Best Chef: New York City by the James Beard Foundation. He brings an innovative approach to American cooking by using a variety of flavors spanning from Africa to the Caribbean and pays tribute to his own Ethiopian-Swedish culture in his dishes.
Carla Hall, a two-time “Top Chef” finalist, is a driving force in the culinary industry by highlighting the contributions that the Black community has made to the craft. She received an NAACP Image Award nomination for her cookbook “Carla Hall’s Soul Food: Everyday and Celebration.” She honors her Nashville upbringing, as well as her West African ancestors, by incorporating Southern United States, African, and Caribbean flair into her recipes made with farm-fresh ingredients. Kwame Onwuachi started a catering company at 20 years old, starred on “Top Chef” and opened his first restaurant when he was 26, and won the James Beard Foundation Rising Chef of the Year award at 29. Jamaican, Nigerian, Trinidadian, and Louisiana Creole cuisines inspire Onwuachi’s cooking, drawing from his heritage.Try out this Ghanaian-style recipe below, inspired by Zoe Adjonyoh.
Jollof Dry Spice Mix Makes 1 ½ cups
Ingredients: 1 ½ tablespoons + ½ teaspoon ground ginger 1 ½ tablespoons + ½ teaspoon dried thyme 2 ½ teaspoons garlic powder 2 ⅛ teaspoons ground cinnamon 2 ⅛ teaspoons ground coriander seed 2 ⅛ teaspoons ground nutmeg 1 ¾ teaspoons onion powder 1 teaspoon crushed red pepper flakes ¾ teaspoon smoked paprika ¾ teaspoon kosher salt ¾ teaspoon ground black pepper
STEP 1: Combine all ingredients. Place in a sealed container and set aside until needed.
Jollof Grilled Chicken Servings: 6
Ingredients: 1 ½ pounds boneless, skinless chicken breast 3 tablespoons vegetable oil 3 tablespoons Jollof Dry Spice Mix (see recipe above) 1 ½ teaspoons kosher salt 1 ½ teaspoons ground black pepper ¼ cup scallions (green onions) ½ cup grape tomatoes
STEP 1: To prepare ingredients: Preheat grill to high. Prepare Jollof Spicy Dry Mix according to recipe. Trim and bias slice (cut diagonally) scallions. Halve grape tomatoes.
STEP 2: Thinly slice chicken breasts into ¼-inch-thick fillets.
STEP 3: In a container, place chicken, jollof spice mix, vegetable oil, salt, and black pepper. Mix well; let marinate for 1 hour.
STEP 4: Grill chicken until proper internal temperature is reached (165°F/74°C).
STEP 5: Place chicken in serving vessel; garnish with scallions and grape tomatoes.
