5 Soulful Recipes to Kick Off Black History Month

Celebrated throughout February, Black History Month honors black culture and the contributions of black people in U.S. history. The celebration first started gaining traction on college campuses back in the 1960s until it was recognized by President Gerald Ford in 1976. Each year, Black History Month endorses a different theme - and this year's is "African Americans and the Arts."(1) So, since cooking is a form of art, we decided to round up five jubilant recipes from across the African diaspora (think Africa, the Caribbean, the American South, and beyond) that celebrate Black History Month and its century-long legacy.

Sausage Cheddar Biscuits

Flaky • Savory • Southern-Inspired
Makes: ~10–12 biscuits
Total Time: ~35 minutes

These buttery, melt-in-your-mouth biscuits are generously studded with savory sausage crumbles and sharp Cheddar—perfect for breakfast, brunch, or as a comforting side. Serve them warm and they’ll disappear fast.

Ingredients:

• 3 cups all-purpose flour

• ½ cup butter, cubed and chilled

• ½ pound ground breakfast sausage (pork or turkey)

• 1½ cups buttermilk

• ⅔ cup shredded Cheddar cheese

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Instructions:

1. Cook the Sausage:
   In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles.
   Drain any excess grease and let cool slightly.

2. Preheat the Oven:
   Preheat oven to 425°F. Line a baking sheet with parchment paper.

3. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
   Cut in the chilled butter until the mixture resembles coarse crumbs.

4. Add Sausage and Cheese:
   Stir in the cooked sausage crumbles and shredded Cheddar until evenly distributed.

5. Form the Dough:
   Slowly pour in the buttermilk, mixing just until a dough forms.
   Transfer to a floured surface, knead gently 2–3 times, and roll out to ½-inch thick.

6. Cut and Bake:
   Cut out biscuits using a cutter or glass. Arrange on the baking sheet with sides just touching.
   Bake for 15 minutes, or until golden brown on top. Cool slightly before serving.

Tips:

• For crispier tops, brush with melted butter just before baking.

• Swap sharp Cheddar for pepper jack if you want a little heat.

Sweet Potato Casserole

Velvety • Nutty • Soul-Warming
Serves: 8–10
Total Time: ~1 hour

Sweet potato is a beloved ingredient in the African American food culture. In this casserole recipe, the root veggie turns rich, velvety, and just the right amount of nutty (thanks to the pecan topping) to fill your Black History Month menu with flavor.

Ingredients

For the Casserole:

• 5 cups dried sweet potatoes
• ⅔ cup whole milk
• ⅓ cup butter
• 2 eggs
• ⅓ cup dark brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Pecan Topping:

• ½ cup all-purpose flour
• ¾ cup dark brown sugar
• ⅓ cup butter, melted and cooled
• 1⅓ cups chopped pecans

Instructions

1. Rehydrate the Sweet Potatoes:
   Place the dried sweet potatoes in a large pot and cover with water.
   Soak for 15 minutes, then bring to a simmer on the stovetop.
   Cook for another 15 minutes, or until fork-tender. Drain and transfer to a mixing bowl.

2. Preheat the Oven:
   Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

3. Make the Filling:
   Mash the sweet potatoes while still warm. Add milk, butter, eggs, sugar, vanilla, and salt.
   Mix until smooth and well combined. Spread evenly into the prepared baking dish.

4. Make the Topping:
   In a separate bowl, mix flour, brown sugar, melted butter, and chopped pecans until crumbly.

5. Assemble and Bake:
   Sprinkle the pecan topping evenly over the sweet potato base.
   Bake for 30 minutes, or until the top is golden and slightly crisp.
   Let cool for a few minutes before serving.

Tips

• For a smoother mash, use a hand mixer.
• Add a touch of cinnamon or nutmeg for extra warmth.

Berbere Lentil Chili

Spiced • Hearty • Ethiopian-Inspired
Serves: 6
Total Time: ~50 minutes

Berbere is a popular Ethiopian spice blend. It is an aromatic combination of cardamom, coriander, cumin, and many other everyday seasonings you probably already have at home. That said, don't feel obligated to scan every specialty store in your neighborhood if you want to make this dish. Make some in advance and save the rest for your other Black History Month dishes.

Ingredients

For the Berbere Spice Blend:

• ½ teaspoon ground cardamom
• ½ teaspoon ground fenugreek
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 teaspoons garlic granules
• ¼ teaspoon ground ginger

For the Chili:

• 3 tablespoons olive oil
• 1 tablespoon butter
• ½ cup dried onions
• 3 tablespoons berbere spice (from above)
• 1 tablespoon dark brown sugar
• 2 tablespoons tomato paste
• 5 cups vegetable stock
• 1 cup dehydrated lentils
• ⅔ cup dehydrated kidney beans
• One 16-ounce can diced tomatoes
• Salt and black pepper, to taste

Instructions

1. Make the Berbere Blend:
   Combine all spices in a small bowl and set aside.

2. Rehydrate the Lentils & Beans:
   Add lentils and kidney beans to a bowl and cover with warm water.
   Soak for 15 minutes, then drain and set aside.

3. Start the Chili Base:
   Heat olive oil and butter in a large pot over medium heat.
   Add the dried onions and sauté for 3–4 minutes until fragrant.
   Stir in the berbere spice blend and dark brown sugar. Cook for another 2 minutes.

4. Simmer the Chili:
   Add tomato paste and 1 cup of vegetable stock. Stir to incorporate.
   Add the rehydrated lentils and beans, remaining stock, canned tomatoes, salt, and pepper.
   Reduce heat to medium-low and simmer for 30–35 minutes, or until lentils and beans are tender.

5. Serve:
   Ladle into bowls and serve with warm bread or a fresh side salad.

Jollof Rice with Beef

Priding itself as one of Africa's tastiest dishes, Jollof rice is a treat for the senses. Its intense aromas, spicy flavor, and eye-catching red color make for a culinary experience for the ages. For a complete meal, go with this riff that adds a cupful of beef for a protein boost.

Ingredients:

• 1 pound beef sirloin or stew meat, cut into bite-sized pieces
• 2 cups basmati rice, rinsed until water runs clear
• 1½ cups tomato sauce
• ¼ cup dried onions (or 1 small fresh onion, finely chopped)
• 1 cup beef or vegetable stock
• 1 tablespoon tomato paste
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 3 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

1. Sear the Beef:
   Heat olive oil in a large pot over medium heat.
   Add the beef and sauté for 4–5 minutes until browned.
   Add the onions and cook for another 2–3 minutes until softened.

2. Build the Flavor Base:
   Stir in the tomato paste and tomato sauce.
   Add curry powder and thyme. Cook for another 3–4 minutes, stirring occasionally.

3. Add the Rice:
   Stir in the rinsed basmati rice to coat with the sauce.
   Cook for 1 minute to toast the rice lightly.

4. Simmer:
   Pour in the stock and season with salt and black pepper.
   Bring to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for 15–18 minutes, or until all the liquid is absorbed.

5. Rest and Fluff:
   Remove from heat and let sit, covered, for 15 minutes.
   Fluff gently with a fork before serving. Let cool slightly.

Tips:

• For deeper flavor, marinate the beef in spices a few hours ahead.
• Add bell peppers or peas for color and texture variety.

Coconut Lime Bundt Cake

Tropical • Southern-Inspired • Celebration-Ready
Serves: 12
Total Time: ~1 hour 15 minutes

A dessert with a Southern past, this coconut lime cake is the perfect way to sweeten your menu during Black History Month. You can make the treat even more tropical by adding a cup of mango that'll pleasantly surprise anyone who bites into it.

Ingredients:

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsalted butter, at room temperature

• ¼ cup desiccated coconut

• ½ cup freeze-dried mangos

• 2 teaspoons baking powder

• 3 eggs

• 1 cup coconut milk

• 1 tablespoon lime zest

Instructions:

1. Rehydrate the Mango:
   Place the freeze-dried mangos in a bowl and cover with warm water.
   Soak for 15 minutes, then drain and set aside.

2. Preheat the Oven:
   Preheat oven to 350°F. Grease a Bundt pan with butter or non-stick spray and lightly flour the surface.

3. Cream the Butter and Sugar:
   In a large bowl, beat the butter and sugar together using a hand mixer until fluffy, about 2 minutes.

4. Add Eggs and Flavor:
   Beat in the eggs one at a time until well incorporated.
   Mix in the desiccated coconut, rehydrated mango, lime zest, and coconut milk.

5. Combine Dry Ingredients:
   Add flour and baking powder to the wet mixture. Beat on low until fully combined, being careful not to overmix.

6. Bake the Cake:
   Pour the batter evenly into the prepared Bundt pan.
   Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:
   Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
   Serve as is, or drizzle with a simple lime glaze or dust with powdered sugar.

Optional Lime Glaze:

• Mix 1 cup powdered sugar with 2–3 tablespoons fresh lime juice. Drizzle over cooled cake.

How will you celebrate Black History Month this year? Let us know in the comments below!

References:

• https://www.history.com/topics/black-history/black-history-month
• https://thesouthernladycooks.com/sausage-cheese-biscuits/
• https://www.melskitchencafe.com/sweet-potato-casserole-with-buttery-pecan-topping/
• https://justcook.butcherbox.com/nigerian-beef-jollof-rice/
• https://flightsandfoods.com/spicy-berbere-lentil-chili/#
• https://dinnerthendessert.com/coconut-lime-bundt-cake/

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