By ashley nash baltazar
If you're looking to create something new with flavors that feel rich, bold or familiar, these recipes from famous Black chefs might be your new go-to's for a tasty soul food experience.
These recipes of the diaspora take inspiration from the traditions of West Africa to the United States. The chefs continue to collaborate with brands and innovate on their own your upcoming favorite dishes to try.
2 large heads of broccoli 1 pound Brussels sprouts, halved 1/2 tbsp crushed red pepper flakes 2 tbsp mustard, honey, tarragon & parsley 1/4 cup apple cider vinegar Shallots, olive oil, salt & black pepper
Chef Romel Bruno recommends placing a layer of broccoli on one sheet pan and Brussels on the other. Drizzle with olive oil and season. Roast for 25 minutes on 450 F then add the vinaigrette. Consider adding sauteed pancetta for extra flavor.
3 tbsp cayenne pepper 1 1/2 tbsp roasted peanut powder 1 tbsp paprika, garlic & onion powder 2 tsp kosher salt 2 cubes Maggi seasoning 1 tbsp chopped onion & minced garlic
1/2 tbsp minced scotch bonnet 2 tbsp palm oil, shrimp powder 3 tbsp wildflower honey 2 lbs. short ribs, deboned 2 onions, knobs ginger 4 tomatoes, halved 3 heads garlic
Chef Kwame Onwuachi recommends oiling the grill grates and preheating on medium-high heat. Portion the short ribs into large cubes, season with Suya powder, salt and grill until warmed through. Serve with Shito honey.
1 pound elbow macaroni 1/4 cup unsalted butter, flour 2 cups milk 1/2 cup heavy cream, sour cream 16 oz cheddar cheese 4 ounces cream cheese
1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 tsp granulated garlic 2 large eggs 1 1/2 cup of extra sharp cheddar cheese, cubed
Chef Kardea Brown starts by greasing a baking dish with unsalted butter. Boil a pot of water, add the macaroni, cook until al dente and remove. In the pasta pot, melt the butter, add the flour, milk, heavy cream and whisk until smooth.
Let simmer, season, stir in the cream and shredded cheese. Whisk the egg with the sour cream and fold into the macaroni. Spread mixture into dish, fold in the cheese cubes and bake for 20 minutes on 350 F.
2 1/2 cups chocolate cookie crumbs 1/3 cup corn syrup, cocoa powder 1/4 cup unsalted butter, melted 24 ounces cream cheese 1 1/2 cups granulated sugar 1 tbsp vanilla extract, red coloring 1 cup heavy cream
Chef Tia Mowry starts by whisking cookie crumbs, corn syrup and butter. Pressing mixture into a dish and chill. Next, whisk cheese, sugar, syrup and vanilla. Whip cream, fold into cheese, sift in cocoa and color. Spread on crust and refrigerate.
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