?!what should i cook?!?!

Why not go ahead and make that, that is becoming mainstream food anyway, black Americans taught us how to cook chicken, be proud. Or BBQ something, another thing that African Americans are GENIUS at, show off, show off your specialty. By the way who doesn't like fried chicken, and not alot of people have tried greens.

Nebraskan white guy here. Nothing at all wrong with friend chicken, imo, though I've never cared for greens. :)

If you've traced your heritage far enough back, could you pull from cuisines of the African continent? (Assuming your ancestors were from Africa and not, say, Southern Spain or elsewhere in the Mediterranean.) Duro wat might be a good choice. Lamb or goat prepared with ginger, turmeric, etc., would certainly fit the bill, too.

If you're talking modern culture, well, there's not much to distinguish the black man's diet from the white's: don't we all eat at McDonalds? (Eww, by the way.) In that case, you're back to traditionally Southern dishes, though you could jazz up the greens with coconut milk or heavy cream, white pepper, and turmeric.

http://www.theRoadLessOrdinary.com

Why not an African dish such as an African Chicken Stew:


Ingredients

* 1 tablespoon olive oil
* 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
* 2 cloves garlic, crushed
* 1 onion, chopped
* 1 large potato, diced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1 teaspoon ground black pepper
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* 1 cup water
* 3/4 cup unsalted natural-style peanut butter
* 1 (15 ounce) can garbanzo beans, drained and rinsed

Directions

1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.




Moroccan Chicken

Ingredients

* 1 pound skinless, boneless chicken breast meat - cubed
* 2 teaspoons salt
* 1 onion, chopped
* 2 cloves garlic, chopped
* 2 carrots, sliced
* 2 stalks celery, sliced
* 1 tablespoon minced fresh ginger root
* 1/2 teaspoon paprika
* 3/4 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cayenne pepper
* 1/4 teaspoon ground turmeric
* 1 1/2 cups chicken broth
* 1 cup crushed tomatoes
* 1 cup canned chickpeas, drained
* 1 zucchini, sliced
* 1 tablespoon lemon juice

Directions

1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
2. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
3. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.



Yam Soup

Ingredients

* 1 teaspoon vegetable oil
* 1 small onion, chopped
* 1 large sweet potato, peeled and diced
* 1 clove garlic, minced
* 4 cups chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon ground cumin
* 1 cup chunky salsa
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 cup diced zucchini
* 1/2 cup cooked rice
* 2 tablespoons creamy peanut butter

Directions

1. Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.




Good luck!

http://allrecipes.com/Recipe/African-Chi…
http://allrecipes.com/Recipe/Moroccan-Ch…
http://allrecipes.com/Recipe/Spicy-Afric…

You could try something vegetarian. I'm not sure what your stance is on the subject, but that definitely falls in the subject area without being stereotypical of your background, which isn't necessarily the same as culture by the way.

I'm not vegetarian by any means, but there is a dish I make which is amazing. It's called asparagus sir fry. Try it out if you like the sound of it.

http://www.101cookbooks.com/archives/asp…

http://www.101cookbooks.com/archives/asp…

Pork of any cut, plain or smoked, in slices or in small pieces(shish kabobs), or in pork rinds. I am not black, but I love my pork, ham and sausage as well as chops and pork rinds. Oh, my goodness. {Paula Deen makes a baked ham that has a brown sugar and pecan glaze that looks to die for.}

Southern farm girl

kobe beef sashimi, lobster tails, fugu sushi, lamb ke-bobs, nasi goreng, tandoori chicken , shepeherds pie, fish & tater tots,???!!!

tandoori chicken, nasi goreng,roast goat,lamb or camel, rocky mountain oysters, dinuguuan, pinakbet, kare-kare,????

fried chicken and greens are what we eat. you'd be surprised that alot of people don't know what greens are.

...and what exactly is your ethnicity?

Cus Cus seems to be gaining popularity.

Gumbo

Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.