Juneteenth is almost here! This historic holiday marks the ending of slavery in the United States, and many Black people celebrate it annually with amazing food, drinks, and activities. Juneteenth food traditions usually include barbecue, soul food, and red foods, which can reflect the holiday’s rich history. So think of your favorite soul food offerings, like peach cobber, collard greens, pound cake, baked barbecue chicken, and red velvet cake. We gathered some of our favorite Black chefs’ recipes below so you can prepare your dishes to celebrate the holiday.
Check them out, below!
Jocelyn Delk Adams’s Peach Crumb Bars:
Recipe for the Crumble and Crust:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
Pinch salt
10 tablespoons unsalted butter cold and cut into cubes
1 large egg yolk
1 tablespoon cold water
For the Peach Filling:
2 – 2 ½ cups fresh peach slices
1 tablespoons lemon juice
2 tablespoons all-purpose flour
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
7UP Pound Cake:
Recipe:
1 ½ cups unsalted butter room temperature
3 cups granulated sugar
½ teaspoon salt
5 large eggs room temperature
3 cups sifted cake flour
1/2 cup 7-Up soda
2 teaspoons pure lemon extract
For the Glaze:
1 cup confectioner’s sugar
3 tablespoons 7-Up soda
1/2 teaspoon pure lemon extract
Bake for 70-75 min at 315 F. Cool then add the glaze.
Red Velvet Marble Pound Cake Recipe
1 ½ cups unsalted butter
8 ounces cream cheese room temp, 1 block
3 cups granulated sugar
1 tablespoon vegetable or canola oil
6 large eggs room temperature
3 cups cake flour
1 teaspoon salt
2 teaspoons vanilla extract
For the Swirl:
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 tablespoon hot water
Bake for 1 hr and 15-20 min at 325 F.
Alex Hill’s Sweet Potato CasseroleRecipe:
4-5 large sweet potatoes, roasted in the oven until soft on 375 for about 1.5 hours depending on stove
1/2 cup unsalted butter, melted (I forgot in the video lol)
1 cup white sugar
1/2 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
a pinch of kosher salt
Brown Sugar Walnut Topping
1 cup brown sugar (light or dark is fine)
1/3 cup unsalted butter, melted
1/3 cup self-rising flour
1 cup chopped walnuts or pecans
Marquis D. Pickett’s Baked Chili Chicken
Recipe
2 lb Drumsticks
3 Tsp. Salt
1 Tbsp. Cumin
1 Tbsp. All Purpose Seasoning
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tbsp. Chili Powder
1 Tbsp. Smoked Paprika
1 Lemon, Juiced
1 Tsp. Baking Soda
Sauce
1 Tbsp. Chili Flakes Oil, or 2 Tsp. Chili Flakes
3 Garlic Cloves, minced
2 Tsp. Chili Powder
1/3 c. Soy Sauce
2 Tbsp. Honey
1/3 c. Spring Onions
1/3 c. Vinegar
Collard Greens
20 oz. Collard Greens, chopped, rinsed
1 Tbsp. Olive oil
1 Yellow Onion, sliced, or diced
5 Garlic Cloves, whole or minced
Salt, to taste, about 1 tsp.
1 lb. smoked turkey (any combination of necks, legs, butt, and/or wings)
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1 Tsp. White Pepper
1 Tsp. Red Pepper Flakes
1 Tbsp. Brown Sugar
1 Tbsp. Chicken Bouillon Powder
8 cups. Chicken Stock, or Water
Imma Adamu’s Candied Yams
3-3½ pound or 1360-1587 grams sweet potato or yam
½ cup (113 g) unsalted butter
½ cup (100 g) brown sugar
½ cup (100 g) granulated sugar
3-4 tablespoon s (45-60 mL) maple syrup
½-1 teaspoon (1-2 g) ground ginger
2 teaspoons (4 g)cinnamon
1 teaspoon (2 g) allspice
½ teaspoon (1 g)nutmeg
2 tablespoons (30 ml) orange juice
1-2 tablespoon (15-30 ml) lemon juice
1 teaspoon (5 ml) vanilla extract
½ cup (65 g) chopped pecans, optional
Nik Manning’s Crab Dip
1 cup Mayonnaise
1 cup sour cream
1.5 tsp old bay
1/4 tsp cayenne
1/2 tsp ground mustard
1/4 tsp dried dill
1.5 tsp sherry vinegar or wine
2 tsp Worcestershire sauce
1 tsp hot sauce
Juice of 1/2 lemon
16 oz lump crab
1/3 c cheddar
1/3 c Monterrey Jack
1/3 c Pepper Jack
2 tbsp mozzarella
Red Beans and Rice
2 tbsp oil
1 large onion, diced
1 green pepper, diced
6 cloves garlic, minced
3 tbsp miso paste
1lb beans (dried or soaked)
2 tbsp unsalted Cajun seasoning*
4 cups vegetable stock
1 tbsp vegan “chicken” bouillon
Salt to taste
