In case you missed Thursday evening’s African Diaspora Culinary Delights event, here are some recipes you can try at home from Brenda L. Jackson’s cookbook, Culinary Roots. Brenda L. Jackson presented the food of the American South, with her own unique twists. Her cookbook includes recipes such as lemon pepper panko crusted fried chicken, stewed oxtails, wasabi spinach mashed potatoes and mojito fruit salad.
Sausage Stew
INGREDIENTS:
2 medium potatoes (rough cut with skin on)
½ lb. Andouille Cajun sausage
4 chorizo sausages (rough cut, remove casing)
1 medium onion, chopped
1 medium sweet potato, chopped
1 box frozen green peas
½ green bell pepper, chopped
½ red bell pepper, chopped 4
Mini corn cobs cut in half
½ cup wild rice
6 cups chicken stock
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cumin
1 tsp. pepper
1 tsp. kosher salt
Dash red pepper
Olive oil
Sautee onion and garlic, adding sausages and browning in a four-quart pot.
Add chicken stock.
Pour in chopped vegetables and seasonings.
Bring to a boil; reduce heat and simmer for 50 minutes. Even better the second day.
Honey Key Lime Chicken Wings
INGREDIENTS:
2-3 lbs chicken wings
4 key limes
1 cup natural honey
Grill seasoning to taste
Kosher salt to taste
Wash chicken thoroughly.
Place wings in a plastic storage bag; squeeze limes onto the chicken. Also place limes in the bag. Add seasoning.
Let chicken marinate for 30 minutes or overnight – the longer you marinate, the fuller the flavor.
Pour wings along with marinade mixture in a large baking pan, spreading the wings out evenly. Cover with foil.
Preheat oven to 350 degrees and bake for 1 hour or until tender.
Remove foil, pour honey on wings and bake uncovered for 10 minutes; broil on low for another 10 minutes until honey has caramelized and skin is slightly crispy on the wings.
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