February is a special time to pay tribute to the generations of African Americans who struggled against adversity while contributing so much to the world. Foodservice operators can pay their respects with delicious dishes that showcase the cuisine of the African diaspora. Here are a few produce-centric recipes to add to menus or offer as LTOs.
- Gumbo. A traditional Creole and Cajun stew thickened with chopped okra, this dish combines core soul food ingredients like shrimp, chicken, sausage, bell peppers, onions, garlic, and celery. Simmer until flavors deepen and serve over herbed rice.
- Shrimp & Grits. Make this classic Southern dish more delicious and nutritious with added ingredients such as green onions, chopped tomatoes, onions, garlic, or bell peppers. Don’t forget
the cheese! - Stewed Greens. Made with a variety of different hearty greens (collards, mustard, turnip, dandelion, beet, spinach, or kale), chefs cook them down with pork fat then add brightness with vinegar, lemon juice, and heat with chile flakes. Perfect with ribs.
- Sorrel Punch. This brilliant red beverage is made by brewing dried hibiscus flowers like tea. With added sweeteners, alcohol, or served plain, your customers will love to toast the holiday month with this traditional West Indies drink.
Seasonal Produce Checklist:
- Ready-Set-Serve Chopped Collard Greens
- Ready-Set-Serve Shredded Cabbage
- Ready-Set-Serve Onions
- Ready-Set-Serve Trimmed Green Beans
- Markon First Crop Tomatoes (Red & Green)
- Markon First Crop Chile Peppers
- Sweet Potatoes
- Okra
- Plantains
- Hibiscus/Sorrel
- Black-Eye Peas
- Shrimp and Grits
- Corn/Cornbread
- Jollof Rice
- Fonio
- Peanuts
