YUMMM! 😋 Our Top Eats From Both Sides of The Atlantic
The Persian Kabob is more than an honorable mention. No joke when its fresh off the grill.
A good meal brings people together. It creates joy in times of anguish, nourishes the mind, body and soul—and is the perfect centerpiece to any great conversation. Food is so damn good! It's delicious, inventive, colorful and has the power to inspire anyone who sits down to enjoy—and the black travel community agrees. These characteristics are ingrained into the food of the diaspora as we covered in last week’s post highlighting The 3rd Annual NYC Creole Food Festival. We love food from both sides of The Atlantic so much that we decided to share our list of foods that you've got to try no matter where you dine on the black travel culinary map.
Jollof Rice (West Africa)
Jollof Rice is most commonly found in West Africa. Although many countries along The Continent’s mesmeric west coast claim to be the originators of this traditional recipe, most believe that Nigeria and Senegal both have the right to take credit for this flavorful creation.
Jollof Rice is a major delicacy at every event ranging from wedding ceremonies, burials, coronations and other gatherings with friends and family come together. Always a featured guest on everyone’s plate, this all-in-one-pot masterpiece of flavorful rice, tomatoes, tomato paste, spices, vegetables and any variety of meats are mixed together. Spoonfuls are meals all unto themselves.
Fun Fact: Tuesday, August 22, is World Jollof Rice Day. (You better get a plate.)
Comfort food. Personified. (Image Source: Steem It)
Bobotie (South Africa)
Bobotie is a South African dish that resembles a meatloaf with raisins and a baked egg on top. The dish is served with various side dishes such as yellow rice, sambals, banana slices coconut and chutney.
It is normally eaten with yellow rice which is flavored with turmeric or saffron and raisins. For authentic bobotie you'll often find sambals—condiments in which the texture of a cucumber—tomato, onion and cool yogurt, pair excellently with this tasty South African dish.
The best way to enjoy it. (Image Source: Karen’s Spice Kitchen)
Ackee and Saltfish (Jamaica)
This is by far one of my favorite dishes. It was passed my way by my father’s ex-girlfriend who could cook and knew all the best restaurants in Chicago. She made this for me one time and—yes—it smacked on the first bite. I love seafood and his combination hit on all levels. Although not indigenous to the beautiful island of Jamaica, Ackee is grown in large amounts throughout the region. It originated from West Africa and was imported to the Caribbean in the 18th Century as a part of a staple on the plantations. When cooked, Ackee closely resembles scrambled eggs. The seed pod of the Ackee fruit is mixed with saltfish or sometimes codfish as well as boiled bananas, dumplings or roasted breadfruit. (Listen.) This dish is savory and delightful. You'll definitely want more…and more.
Ackee and Saltfish is the national dish of Jamaica and is a must-try for anyone visiting one of my favorite places on Earth to visit.
A plate of this while staring out over Ocho Rios sounds amazing. (Image Source: The Sophisticated Caveman)
Moros y Cristianos (Cuba)
Moros y Cristianos is a favorite served at virtually every Cuban restaurant. This scrumptious variation of rice and beans, a dish found throughout The Caribbean, the American South and in Brazil is everything your belly needs. Onions, bell pepper, garlic, oregano and bay leaf are commonly added to the dish to give additional flavor. The name itself directly translates to: Moors and Christians. The black beans, "Moors" and to the white rice, "Christians" are a reference to the 15th Century Reconquista in which Spanish Christians led by wealthy families in the north of Spain forced the Moors from the south of Spain into Africa.
People in black travel know that this jet-set life creates an educated palette. And here you thought we were just talking about food.
History in a bowl. Dive in. (Image from: Querica Vida)
Doro Wat (Ethiopia)
This rich chicken stew is one of the most famous dishes in Ethiopia. It is said that when an Ethiopian girl wants to get married, she has to make Doro Wat for her fiancé's family as a demonstration of her culinary ability and essentially worthiness to be chosen as a wife. (No pressure.) While this traditional cooking test is still be done in rural areas, it is rapidly becoming extinct in major Ethiopian cities. Doro Wat takes time to make, so in Ethiopia, it is often served only on holidays and special occasions. Because it is so tasty, it is a staple in Ethiopian restaurants around the world.
Put down the knife and fork. This classic is meant for your hands.
Fried Chicken and Collard Greens (American Southern)
Fried Chicken and Collard Greens originated in Eurasia and it was introduced into the United States through the Atlantic Slave Trade. Collard greens originated in the southern US and spread across the country due to the growing African-American populations during The Great Migration period. Casket iron skillets that deep-fried chicken kept the familial tastes over the course and well after these north-and-west bound journies to new towns and cities. Pots stewed collards with all kinds of spices to add taste to the nourishing greens and black eyed-peas that crowned white rice. Can’t lose. This combination appeals to a cross-section of demographics due to migration and general interest now enjoyed in parts of The Mediterranean, Africa, Asia and Latin America. The chicken itself is seasoned and fried to a buttery crisp. To accompany that, the stock from the chicken is then slowly boiled into the greens, making them MELT IN YOUR MOUTH DELICIOUS. The two are a perfect combination and easily satisfy your hunger and happiness. All love to my vegetarian and vegan brothers and sisters, but this is my go-to when it’s done right with some cornbread and iced tea.
The Mac and Cheese does take it to a new level though.
Got favorite you would love to see added to the yummy list? Let us know in the comments below and stay in tune with the Adventure in Black blog for more tasty (and informative) posts.
