Exploring Afrofuturism Through Food: Black History Month Virtual Potluck
While Black history should be acknowledged year-round, for 52 years February has been the designated month to observe and honor the past, present, and future of African American contributions to American history that are rich with innovation, resilience, and brilliance.
Food is an important piece of that history and since 2017, Black food bloggers and content creators have come together to celebrate Black food traditions by contributing recipes to the Black History Month Virtual Potluck (#BHMVP22). This year the initiative sees an exciting change, as it is now formally branded under Eat the Culture. Founded by Meiko Temple (Meiko and the Dish), Eat the Culture was established to create community-centered spaces that nurture, support, and amplify Black culinary creators. In addition to collaborations like the Black History Month Virtual Potluck, the organization also offers educational resources, virtual courses, and live events to support creatives as they elevate their craft and amplify the culinary heritage across the African diaspora .
This year’s Black History Month Virtual Potluck delves into the theme of “Exploring Afrofuturism through Food.” Afrofuturism is a concept that looks at the intersection of imagination, technology, art, culture, politics, the future, and liberation through a Black cultural lens. With that framework at the heart of the collaboration, 30+ amazing Black culinary creatives weave the intricacies of the Afrofuturism concept into their unique and innovative recipes — from across the African diaspora — honoring the culinary ingenuity of our past and stretching towards an innovative culinary future.
“This Black History Month, Eat the Culture is shining a light on the diversity of Black content creators while highlighting their patch of the African diaspora through this pioneering initiative,” says participating blogger Marta Rivera Diaz of Sense and Edibility. “Where most of the country (and world) sees Black food as limited to a particular region, language, or appearance, Eat the Culture turns those inaccuracies on their heads in a transformative way. Afrofuturism grasps the notion of Black food as art and blazes the path ahead for even further culinary discoveries.”
This February, we’re proud to bring you a collection of recipes that represent the richness of the African diaspora. From Spicy Berbere Lentil Chili to Collard Green Hand Pies to Coconut-Lime Cornmeal Tres Leches Cake and Warm Zobo Drink, these recipes will take you on a culinary journey. Feast with us and enjoy this edible celebration of Black joy, resilience, and resistance.
- Smothered Okra & Tomatoes by Kenneth Temple
Yam and Sweet Potato
- Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad
- Spicy Berbere Lentil Chili by Flights and Foods
- Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo’s Table
- Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist
- Chocolate Caramel Tart with Candied Peanuts by Britney Breaks Bread
- Vegan Coconut Cake with Lime Glaze by Chenée Today
- Sorrel Martini Popsicles by Dish It With Tisha
- Champurrado Custard by Global Kitchen Travels
- Brown Butter Sombi – Coconut Rice Pudding Brulee by Meiko And The Dish
- Fig Cake with Tamarind Glaze by My Sweet Precision
- Coconut & Lime Cornmeal Tres Leches Cake by Savor and Sage
- Mango Cake and Coconut Cream by Sims Home Kitchen
- Brown Butter Brulée Bean Pie by The Queen of Yum
- Collard Green Hand Pies by A Girl Called Adri
- Sous Vide Ox Tail with Coconut Rice by Sweet Tea + Thyme
- Shrimp Po’ Boy Salad by Collards Are The Old Kale
- Fried Green Tomato BLT by Coined Cuisine
- Coffee and Bourbon Braised Short Ribs by My Pretty Brown Fit + Eats
- Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious
- Curry Crab Stuffed Dumplings by Home Made Zagat
- Fish Patties with Pontchartrain Sauce by Dude That Cookz