What is American food? In his first cookbook, Kwame Onwuachi, “the most important chef in America” (San Francisco Chronicle) and the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America, which show the true diversity of American food.
“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.” —David Chang
Featuring more than 125 recipes, My America celebrates the food of the African Diaspora, as handed down through Onwuachi’s family history, which spans Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.
The dedication of this book reads:
I dedicate this book to my mother, Jewel Robinson, for gracing my hand with the spirit of our ancestors. When a dish tells a story it has as soul; you are not only cooking to achieve perfect seasoning, buy you are also cooking to share a memory and an anecdote. Thank you, Mom, for keeping our history alive.
Throughout the book, stories of Onwuachi’s travels are interwoven, illuminating the connections between food and place and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine."
Here is the recipe for Onwuachi's House Spice:
Published May 2022
If you'd like to celebrate African American cooking history more, try these favorites: Jubilee, Black Food, and Watermelon and Red Birds.
