Jubilee Jamboree: a wrap-up of a month of African-American cooking
During the month of February, I have been reflecting on and celebrating Black History Month by cooking from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin. As February comes to a close, I want to share a celebration wrap-up. A Jubilee Jamboree, so to speak.
Clockwise from top left: chicken and dumplings, sweet potato salad with orange-maple dressing, pork chops with caper-lemon sauce, okra pilau, West African groundnut stew, collards, lowcountry shrimp and grits, and baked barbecued beans.
Top row: Jubilee cover, making rolled dumplings (#2 and #3), buttermilk corn bread.
Bottom row: sweet potato biscuits (#1 and #2), sweet potato bacon sourdough bread (a uglyducklingbakery original) and grilled Taleggio on the same.
There are other items I’ve made whose pic didn’t make the cut. Maque choux. Mashed turnips. Red beans and rice. Caribbean roast pork. And eventually I need to make some biscuits and the caramel and/or jam cakes.
If you could cook only five things from Jubilee, these are the recipes I would highly recommend:
sweet potato biscuits (p37)
sweet potato salad (p156)
baked (barbecued) beans (p165)
chicken and dumplings (p236)
shrimp and grits (p257)
Here is where you can purchase Jubilee (please know that I have done this review without compensation or influence. I will always let you know about potential financial conflicts of interest in my blog!). It is a gorgeous cookbook, with history and historical recipes included alongside the main recipes.
You can read more about my month-long celebration of African-American cooking here:
Kick off celebration
Sweet potato biscuits
Sweet potato bacon sourdough bread
Chicken and dumplings
Cornbread and all things corny
Finally, as an ally, I have found this list of suggestions for what white people can do for racial justice to be a great place to start or continue your journey.
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