Cultural Black History Month Blue Virtual Potluck is an annual celebration of black art, creativity and writing through food. For years, the founder of the tradition, Eat Meiko Temple (Meiko and DishHe led the festival to showcase the talents and skills of black culinary content creators. Every February, chefs put together recipes that focus on a common theme. This year’s theme, Afrofuturism, encouraged more than 30 content creators from the Black Diaspora to produce futuristic, eco-friendly and/or geopolitically-inflected cuisine.
“Afrofuturism is about evaluating the past, present, and future and envisioning a world that promotes better conditions for black people through literature, music, technology, and the arts. In the world of Afrofuturism, it has structures that do not violently oppress black communities. – Terril “Rell” fields; “What is Afrofuturism and why does it matter?” Blerd.com, 18 Dec. 2020
Not only are these chefs up to the task, but they exceed expectations by preparing classic dishes from popular African cultures while weaving in the modern era. And Future cooking and photography techniques.
Stories of food from childhood, connected to the cultural clashes of our time, brought together under the pioneering banner of food, technology and art.
You can find and support this inspiring and inspiring collaboration on social media by following the hashtag. #BHMVP2022.
This year’s roundup is bound to move your mind, soul and taste buds.
Recipes
Black Eyed Pea Hummus from The way of Vgn
Collard green hand pies from A girl named Adri
Fish patties with Pontchartrain sauce from Friend that Cookz
Shrimp Po’ Boy Salad from Collards are the old kale.
Stuffed Shrimp and Grit Collard Green Rolls from True
Sweet foods
Bourbon Bean Pie from Queen of Yum
Brown Butter Sombi- Coconut Rice Pudding Brulee from Meiko and Dish
Champurrado Custard from International kitchen tours
Chocolate Caramel Tart with Candied Peanuts from Brittany breaks bread.
Coconut-Lime Cornmeal Tres Leches Cake from Savar and Sage
Fig Cake with Tamarind Glaze from My sweet accuracy
Fonio Bundt Cake with Hibiscus Glaze from Classic twist
Mango cake and coconut cream from Sims home kitchen
Sorrel Martini Popsicles from Toss with Tisha
Vegan Coconut Cake with Lami Glaze from Chen today
Drinks
Dragon Fruit Pineapple Rum Punch from Jamieson Diaries
Nigerian Chapman Cocktail from Pure blood
Zobo hot drink from Jazz Dash
Introductions
Bobo de Camarao (Brazilian Shrimp Stew) from Brazilian cuisine abroad
Brown stewed pineapple chicken with roasted nuts from GEO table
Caribbean fish and chips with tamarind sauce from Heal me sweet
Chicken wings and vegetables from Black people recipes
Coffee and Bourbon Braised Short Ribs from My beautiful brown fit + eats
Curry Crab-Covered Dumplings from HomeMade Zagat
Roasted Green Tomato BLT from Canned food
Salmorejo de juyes (grilled crab) on coconut grit cakes. from Sense and Edibility®
Sankofa Bowl with soy duck breast from Food integrity
Fried okra and tomato from Kenneth Temple
Spicy pepper lentil chili from Flights and meals
Sous Vide Oxtail with Coconut Rice from Sweet tea + thyme
Yam Gnocchi served with Oxtail Peppersoup. from Food disciple
Sides
Sweet potato crackers from Black girls who brunch
Sweet potatoes with peanut dipping sauce from Big sweet life
