Black History Recipes
African Heritage Collection 1

Some of the language in these Black History Recipes may not be familiar as recipes that you used in the past. Many are from several years ago and the terms and language used was totally different from what you may be used to. Some recipes instruct you to use a cast iron pot or iron skillet and you will see terms like flouring chicken in a brown paper bag or using a Dutch oven.

If you remember, this is how cooking was done in the early years. However if you try any of these recipes, use what you have available in your kitchen for frying or baking. Of course, flouring chicken in a bag does make the best fried chicken.

Clarity on cooking measurements in the recipes below:
c. mean a cup
t. mean teaspoon
T. mean tablespoon



1 pound black-eyed peas
4 cups water
1 medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed ham (option substitutes: 2 polish sausages,
2 hot sausage links, or bacon)
1/4 teaspoon dried red pepper (optional)

Pick and wash the black-eyed peas. Place in slow cooker or, if you wish to cook them on the top of the stove, a large Dutch over. Combine with salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6 to 8.


CHICKEN AND DUMPLINGS - Black History Recipes
3 pounds chicken breasts, skinless and boneless
1 large Vidalia onion, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
2 dried bay leaves
1 t. dried coriander
1T. fresh chopped thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk

Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, coriander and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.

Remove chicken, and let rest until cool enough to handle. Cut the chicken, leaving the meat in large chunks; set aside.

Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes.

Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately. Serve 8


5 pounds frozen chitterlings - thawed
5 cups water
2 stalks celery with leaves
2 large onions - chopped
2 bay leaves
1 clove garlic - minced
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 red pepper pods, cut in pieces (optional)

Soak chitterlings in cold water for at least 6 hours. Cover pot. Drain. Strip as much fat as possible from each piece and wash thoroughly in cold water. Make sure it is entirely free of dirt. Cut into small pieces about 1 inch. Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender for about 2 1/2 or 3 hours. Serve with vinegar or hot sauce. (Serves 4-6)


1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 c. sugar
1 scallion, chopped
8 oz. sour cream
2 eggs, beaten
1/2 c. margarine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top

Preheat oven top 350. Combine all ingredients in a large bowl and blend well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top and bake for 45 minutes. Serve 6


1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 - 8 oz. pkg. herb stuffing mix

Cook squash in salted water for about 15 min. Drain well. Sauté onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimientos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min. Serve 8


2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper

Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well.

Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes. (Serves 6-8)


FUFU - Black History Recipes
1 large yam
1 egg
5 teaspoons evaporated milk
1 small onion - grated
3 tablespoons butter or margarine
pinch of garlic salt

Peel and cut yam into small pieces. Boil pieces until tender in 1/2 cup water for 20 minutes. Drain off the water and mash until smooth. Add the egg, milk, onion and garlic salt. Beat and roll into 2 inch balls. If the mixture is too wet, add a little flour. Fry in butter or margarine until brown. (Serves 2-3)


1 cup grits
1 teaspoon salt
4 cups water
3 tablespoons butter or margarine

Bring water to a boil. Add salt. Slowly stir in grits. Stir constantly to prevent lumping. Reduce heat and cover for 10 minutes. Serve hot with butter. (Serves 4)


MESS O’ GREENS - Black History Recipes
1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of
Better Than Bouillon Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and
discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and sauté. When limp, add the garlic and sauté til aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low.

Cook the ham hock in a pressure cooker with 2 cups of water for 45 minutes. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens. Serve 4 to 6


2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)

Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and sauté. Add garlic and chopped parsley and cook for 2 minutes. Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes. Stir thoroughly. Serve with rice. (Makes 8 Servings)


RED BEANS AND RICE - Black History Recipes
2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Wash beans in cold water. Drain beans and put in covered pot with cold water. Add ham or sausage to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. (Serves 6)


3 cups all purpose flour
2 table spoons of black pepper
2 table spoons of seasoned salt
2 table spoons of garlic powder
2 tablespoons paprika
vegetable oil for frying
1 whole chicken cut in parts (or use only chicken breast)

In a large zip lock baggie, add flour, pepper, seasoned salt, paprika and garlic powder, mix ingredients well.

Place oil in large cast iron skillet and heat at low heat. Flour chicken parts in the large baggie and place them in skillet. Brown chicken on each side. Do not over crowd your chicken pieces as this will make the chicken greasy.


1 12-14 pound fully cooked, bone-in ham Whole cloves
16 ounces light brown sugar
3 tbsp. yellow mustard
1 8 oz. jar maraschino cherries, drained
12 ounces ginger ale
1 20 oz. can pineapple rings

Heat oven to 325. Stud ham with cloves. Place ham in baking pan, cover with foil and bake appropriate length of time until 1 hour is remaining. Place brown sugar and mustard in medium bowl, and stir to combine. Gradually add ginger ale to mixture until a pourable consistency is achieved; you may not need the whole can.

Remove ham from oven and remove foil. Pour brown sugar mixture over ham and, using a pastry brush, coat the sides. Cover the ham with foil, return to oven and continue baking for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes.

Remove ham from oven. Arrange pineapple rings and cherries in decorative pattern on ham, securing with toothpicks. Use pastry brush to bast the fruit. Bake ham until fruit is heated through, 7-10 minutes. Yield: 12 servings


SWEET POTATO CRUNCH - Black History Recipes
6 sweet potatoes
1 cup sugar
1/3 c. well packed brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 t. Cinnamon-Cider Syrup
handful of small marshmallows

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping.Bake at 350 for 45 minutes. Sprinkle on marshmallows around the edges and bake additional 5 minutes.


1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up

Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic bag, add flour and seasoning; shake well. Place chicken in the bag, a piece at a time, and shake to coat. Shake excess flour from each piece and place it on a plate.

Coat the chicken a second time. In a large cast-iron skillet, over medium heat, melt bacon drippings and enough shortening to make 1 inch of cooking oil When oil is hot, add chicken and fry until brown on all sides.

Cover skillet, reduce heat to medium-low, and continue to fry for an additional 25 to 30 minutes, until the chicken is tender and its juices run clear when pierced with a fork. Remove cover from skillet during the last 15 minutes of cooking. (6 to 8 servings)

End of Black History Recipes - ClickHere to Desserts

End of Black History Recipes - Click Here to Home Page