If you want to eat more foods from theAfrican Heritage Diet, we have you covered.
These delicious, healthy meals from across the African diaspora will quickly become part of your regular meal rotation.
Jambalaya Stuffed Peppers
When thinking about foods associated with Louisiana, jambalaya quickly comes to mind.
Photo: Brittany Conerly
If you are watching your sodium intake, skip the store-bought Cajun seasoning and make your own blend.
This recipe replaces some flour with overripe plantains, increasing its fiber content and flavor.
Just confirm the plantains you use have black skin for that increased sweetness.
Photographer: Greg DuPree, Food Stylist: Margaret Dickey, Prop Stylist: Kay Clarke
Green beans are the focus of this dish, often accompanied by carrots, tomatoes and various spices.
You never thought green beans could taste this good, did you?
Leafy greens also symbolize prosperity and good health.
Photographer: Greg DuPree, Food Stylist: Margaret Dickey, Prop Stylist: Kay Clarke
This recipe reminds us that African American cuisine is not monolithic.
Sorrel Spritz Mocktail
Red-colored drinks have cultural significance throughout the African diaspora.
The red represents the shed blood of African ancestors forcibly displaced during the slave trade.
Drinks made with hibiscus have different names across these countries.
Eat these by the handful or top salads and other dishes with them to add an extra crunch.
This dish combines the two, giving you the best of both worlds.
Brittany Conerly
If you are fortunate to have an Ethiopian market nearby, you could find berbere stocked there.
Turnip Green Pesto
Food waste is a serious issue in the U.S. and around the world.
Remember, “fonio never embarrasses the cook.”
Ali Redmond
Nowadays, cassava is a culinary staple throughout the African diaspora.
Bammy is traditionally served with saltfish and ackeethe Jamaican national dish.
To her, this recipe is one way of paying homage to her parents' homeland.
Spice blends often represent the culinary and agricultural traditions of a culture.
Throughout the countries located in West Africa, suya spice is a common blend.
This recipe uses suya to season thinly sliced beef that’s then grilled or broiled.
The color of the plantain indicates its ripeness and often dictates what dishes it works best in.
For this dessert, reminiscent of Bananas Foster, use the black, super-ripe plantainsthey are the sweetest.
It can also be served alongside food as a condiment.
Brittany Conerly
There, fruit is often served during dessert time.
Her recipe includes different citrus fruits drizzled with more citrus juice and sprinkled with pomegranate arils.
Red Red
Red Red is a black-eyed pea stew eaten in Ghana, along with fried plantains.
Brittany Conerly
This nutrient-dense oil often draws criticism for not being environmentally sustainable.
you’re able to serve this dish with rice or any other grain you choose.
Evan de normandie
Brittany Conerly
Photographer: Greg DuPree; Food Stylist: Margaret Dickey; Prop Stylist: Kay Clarke
Andrea Mathis
Cooks with Soul
Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis
Brittany Conerly
