Black Plate Academy Kitchen
Every recipe carries where it came from
Post your own recipe cards with the cultural history attached, and get feedback from the chefs teaching in the Culinary School.
Doro Wat
Slow onions, berbere, chicken, and scored eggs.
Chocolate Roux Chicken and Andouille Gumbo
Forty-minute roux, trinity, and a long simmer.
Creek Shrimp and Stone-Ground Grits
Shrimpers breakfast: bacon fat, creek shrimp, slow grits.
Pimento-Smoked Jerk Chicken
Overnight jerk marinade, slow smoke, hard finish over coals.
Party-Style Jollof Rice
Smoky, tomato-deep jollof finished over low heat so the bottom layer catches just enough.
Grandma's Sunday Collards
Slow-simmered collards with smoked turkey, a splash of vinegar, and a pinch of sugar to round the bite.
Creole Jambalaya
Red jambalaya cooked in one pot, lid never lifted.
Gullah Red Rice
Carolina rice cooked in tomato and bacon fat.
Suya Skewers
Yaji-spiced beef grilled fast over coals.
Coconut Rice and Peas
Kidney beans, coconut milk, thyme, and a whole scotch bonnet.
Browned Oxtail with Butter Beans
Seared hard, braised three hours, finished with beans.
Island Curry Goat
Bloomed curry, slow braise, potatoes at the end.
Monday Red Beans and Rice
Ham bone, overnight soak, three-hour simmer.
Crawfish and Shrimp Etouffee
Blond roux, smothered, finished with butter.
Shiro
Silky spiced chickpea flour stew for fasting days.
Misir Wat
Red lentils in berbere and niter kibbeh.
Egusi Soup
Ground melon seed thickened stew with greens.
Lowcountry Okra Soup
Tomato, okra, beef bone, and time.
Toasted Benne Wafers
Sesame, brown sugar, butter, thin and crisp.
Braai Boerewors
Coriander-spiced beef coil grilled over coals.
Chakalaka
Spicy carrot, pepper, and bean relish.
Cape Malay Bobotie
Spiced mince under a baked savory custard.
Smothered Turkey Wings
Braised until falling apart under an onion gravy you can pour over rice.
Hot Water Cornbread
Crisp-edged cornmeal cakes fried in a skillet, ready in fifteen minutes.
Red Drink (Hibiscus Sorrel)
Steeped hibiscus with ginger and clove — the original Juneteenth red drink.