Black History Month honors the profound contributions of Black Americans. At the same time, the World Day of Social Justice (February 20th) reminds us that true justice comes from equality, inclusion, and the recognition of all cultures and communities.
Food has always been a powerful form of social justice. Across history, marginalized communities—whether Black, Indigenous, immigrant, or refugee—have used food as a means of survival, identity, and resistance. Black cuisine, in particular, tells a story of resilience, migration, and innovation, with deep roots in West African, Caribbean, and Southern American traditions.
As personal chefs specializing in global cuisine, Aric and I believe in the power of food to break down barriers, build understanding, and celebrate historically overlooked cultures. This month, we honor the legacy of Black cuisine and its role in shaping American food and global culinary traditions.
Honoring Black Contributions in History and Beyond
Black excellence shines across every field—music, sports, activism, and leadership. Soulful Legends like Ray Charles, Aretha Franklin, Tina Turner, and Whitney Houston changed the sound of America.
In sports, icons like Jackie Robinson, Muhammad Ali, Colin Kaepernick, Florence Griffith Joyner, and Serena Williams shattered records and expectations. Trailblazers like Dr. Martin Luther King Jr., Rosa Parks, Ruby Bridges, and Malcolm X led the fight for civil rights, reshaping American history. And, of course, President Barack Obama made history as the first Black American to lead the nation.
These are just a few of the countless Black leaders, creators, and visionaries who have shaped the world as we know it.
I can't remember how many times Aric and I've rewatched one of our favorite films, Hidden Figures. This powerful story highlights the remarkable Black American women—Katherine Johnson, Dorothy Vaughan, and Mary Jackson—who reshaped American history through their work at NASA. Their brilliance, perseverance, and impact went unrecognized for decades, yet they changed the world. With March being Women's History Month, this film was the perfect reminder that celebrating Black history doesn't stop in February. It flows into Women's History Month and beyond—because honoring the women who broke barriers should be a year-round effort.
This idea of resilience, adaptation, and making the most of what's available also deeply connects to the evolution of Black cuisine. Just as these women worked with limited resources and overcame systemic barriers, Black culinary traditions emerged from a history of perseverance, creativity, and cultural preservation.
A Tribute to Juneteenth and the Legacy of Soul Food
One of the most powerful ways to honor Black history is through food that tells its story. Last year, we celebrated Juneteenth, the day enslaved people in Texas learned of their emancipation—two years after the Emancipation Proclamation. It's a day of reflection, resilience, and, of course, food that nourishes both body and soul.
Aric prepared a soulful dinner with Braised Oxtail with Black Pepper Gravy, Collard Greens with homemade bacon, and Red Beans and Rice with Andouille to respect and celebrate the holiday. These dishes are deeply rooted in Black culinary history, tracing back to West African, Caribbean, and Southern influences.
Braised Oxtail with Black Pepper Gravy has long been a Caribbean and Southern cuisine staple. This dish was born from making the most of what was available and turning it into something deeply flavorful and rich. (Wanna get the recipe? Sign up HERE to grab a free PDF!)
Collard Greens with Housemade Bacon—The Greens are simmered low and slow, infused with a smoky depth that echos the cooking traditions brought from West Africa.
Red Beans and Rice with Andouille—This comforting, spice-kissed dish reflects the Creole influence in Louisiana, where African, French, and Spanish flavors melded into something uniquely Southern.
Food like this isn't just delicious; it embodies history and resilience and celebrates Black culture.
The Global Influence of Black Cuisine
What we love about Black food traditions is how they extend far beyond the American South. Black culinary heritage is woven into so many global cuisines, from the berbere-spiced stews of Ethiopia to the jollof rice of West Africa, from Haitian griot to Jamaican jerk chicken.
One chef who beautifully embodies this is Chef Marcus Samuelsson, an Ethiopian-born, Swedish-raised chef who has built a career celebrating Black cuisine in all its global influences.
Aric found Chef Samuelsson's cookbook, Aquavit, one day at a bookstore many moons ago. He bought it immediately after flipping through the first few pages, captivated by the beautiful photos and incredible recipes. Then, we fell in love with his cooking even more when we finally dined in while he was at Aquavit in New York, blending Scandinavian and African flavors in ways that inspired us. Since then, we've made several of his recipes, including Helga's meatballs with Lingonberry Sauce and a vibrant Rainbow Salad—dishes that prove food is never confined to one place.
His book, Yes, Chef, is also a beautiful memoir, and he is such a fantastic storyteller who details how he eventually landed and opened Red Rooster in Harlem, NY. We can't wait to visit the vibrant restaurant.
The Soul of American Food & Restoring Black Authorship
Beyond his own cooking, Chef Samuelsson is passionate about restoring Black authorship in food history. He often discusses how Black contributions to American cuisine have been erased or attributed elsewhere.
I found his interview in 2020 while researching Black Culinary History. In the interview, he explained:
"If you want to send a box of chocolate to a friend, you say, 'Hey, let me order some Belgian chocolate." There are no cocoa beans in Belgium; they are in Ghana. So, anything great gets taken out of Africa and restored into Europe. If you're going to say, "Hey, I want to have some great French coffee," Well, the French roast coffee, but the coffee comes from Kenya and Ethiopia. And that's happened for generations."
Learning how Black people have been written out of food history was eye-opening. His words remind us that many ingredients and techniques we associate with European and American cuisine have deep African roots, yet those contributions are often overlooked.
Celebrating Black History Through Cooking
This month, we invite you to explore and celebrate Black cuisine in your own kitchen. Try a new dish inspired by African, Caribbean, or Southern traditions. Seek out Black-owned restaurants in your community. Read about the history behind the foods we often take for granted.
Because food isn't just nourishment—it's a bridge to understanding, appreciation, and unity.
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