There's something very Black and delicious about stewing vegetables, herbs, rice, and beans; some of the diaspora's favorite dishes do just that. These three one-pot dishes keep the Black diaspora connected.
Waakye, Ghana
On any given morning across Ghana, there are plenty of people in the streets headed to their favorite food stands selling waakye. It's a breakfast and brunch staple made of rice and black-eyed peas and topped with combinations of plantain, egg, lettuce, spaghetti noodles, and meat.
Hoppin' John, U.S.
In the U.S., Hoppin' John is a classic Southern one-pot dish made of rice and black-eyed peas, similar to its Ghanaian cousin. Hoppin' John is usually served with collard greens and buttery cornbread. Many folks eat this ritual on New Year's Eve because it is believed to bring prosperity.
Thieboudienne, Senegal
While folks are busy arguing over who has the best Jollof rice, Ghana or Nigeria, it's been Senegal the whole time. The country's national dish, Thieboudienne, is a one-pot meal with rice, fish, and vegetables. Thieboudienne is best enjoyed communally and eaten by hand.
No matter where we come from, our people are connected globally, from our everyday staples like food to how systems impact our daily lives. Many threads keep us connected as necessary reminders of the strength of our unity.