we are here to talk about the african-american contributions, not just to history, but to cuisine. it s a collection of over 130 different recipes from african-americans who have caribbean ancestry, african ancestry and we want to talk about the braising of foods we have here. we have ox tail that is are slow braising here. we have short ribs. we have a little of caribbean jerk chicken. a slave used to go out and hunt for game and brought the game back to the mansion, the slaves got the tough parts of the meat. they got the meats that took all day to cook, all day to braise like ox tails, short ribs and when the slaves were out in the fields this particular meats would braise and soul cook all day long so when the slaves came home in the evening they would have nice, tender meat that was normally tough that the slave master really didn t want. and when we come back, the history of african-american food
foods like ox tail, short ribs or jerk chicken is this there s a new cookbook with recipes of african-american chefs with african and caribbean ancestry to pass down the culture. here s a taste of history. here to talk about food. we are here to talk about the african-american contributions, not just to history, but to cuisine. it s a collection of over 130 different recipes from african-americans who have caribbean ancestry, african ancestry and we want to talk about the braising of foods we have here. we have ox tail that is are slow braising here. we have short ribs. we have a little of caribbean jerk chicken. a slave used to go out and hunt for game and brought the game back to the mansion, the slaves got the tough parts of the meat. they got the meats that took all day to cook, all day to braise