Black folks don't play about good food, and the history of these three famous combos ain't nothing to play with either.
Chicken and Waffles: We have the Harlem Renaissance to thank for this honey-sweet meets fried-savory staple. Many people can’t say no to a plate of chicken and waffles. During the Harlem Renaissance, jazz artists who performed at the Wells Supper Club considered it the perfect late-night meal since their sets ended long after dinner but long before breakfast.
Shrimp and Grits: This humble dish was originally made in plantation kitchens in the Lowcountry. Grits or rice were likely a part of enslaved people’s weekly ration, and creek shrimp could be hand-caught and cooked in the same pot. Food historian Michael Twitty believes shrimp and grits originally came from Mozambique.
Red Beans and Rice: Now a New Orleans staple, red beans and rice came to Louisiana with newly freed Haitians who settled there. But even before that, the bean dish had ties to West Africa. Back in the day, Mondays were laundry days, so our people would get the clothes washed while letting their pot of beans slow stew on the stove.
Black food is a crucial ingredient of Black joy. Whenever we can, digging into the roots of our cultural staples is a must and always a delicious reward.