The flavors of the African diaspora are very varied and reach all corners of the world. This Thanksgiving, we were welcomed into the homes and a restaurant of four Black chefs in Los Angeles, who introduced us to their family and friends and shared the dishes that define the celebrations year after year.
Their recipes and traditions are very different. Bridgetown Roti chef and owner Rashida Holmes prepares a creamy, crunchy macaroni pie that pays homage to her Bajan heritage. The lamb biriyani and sautéed sprouts with ginger and garlic come from the cookbook “AfriCali” by author Kiano Moju and honor the culinary history of Kenya and the Swahili coast. For dessert, John Cleveland shares his family's Christmas cookie, which is also featured on the menu at his restaurant Post & Beam in South Los Angeles, and culinary artist Nia Lee bakes a carrot cake that celebrates the legacy of the LGBTQ+ activist Marsha P. Johnson.
Each chef has their own concept of Thanksgiving and what it means to them, but they all focus on an approach that uplifts everyone who sits at their tables.
Prepare any of the recipes below for a comforting holiday.
