Season 1
4 episodes
0 min. per episode
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A chef uncovers the rich history of Black cuisine, challenging America’s culinary identity and igniting a cultural revolution.
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Episodes
Many staple American dishes (candied yams, okra, black eyed peas, rice) are shown to have originated in Africa as the host and the author of the series source book travel to an open air market in Benin.
Farmer and chef Gabrielle E W Carter is one of those working to preserve African culinary traditions in today's North and South Carolina.
From mac and cheese to Virginia ham: Jefferson's and Washington's renowned enslaved chefs James Hemings and Hercules left the nation hungry for more.
Barbecued brisket meets Senegalese lamb and a Juneteenth feast as Stephen heads to Texas to ride with Black cowboys and take in Jerrelle Guy's cakes.
Black food is American food. Chef and writer Stephen Satterfield traces the delicious, moving throughlines from Africa to Texas in this docuseries.