Atlanta Chef Todd Richards’ Cookbook Explores the Culinary Reach of the African Diaspora

To achieve this goal, Richards presents more than 80 recipes in “Roots, Heart, Soul” in historical sections. He and co-author Amy Paige Condon traveled extensively researching recipes and tracing the forced journey of enslaved Africans from their point of origin. The book begins with West African recipes like chicken yassa and jollof rice. The next section travels through the Caribbean with dishes like pumpkin haimou soup, Puerto Rican bistec encebollado stew or Dominican salami espaguetis – a particular favorite of Richards who revealed connections between Caribbean traditions and those of his education in Chicago.

“We had a beach on a lake,” he said in a telephone interview from his McDonough home. “And bringing a pot of fish and spaghetti to the beach with my family was totally normal for me, but if you think about it you might think it’s a bit weird. I had no idea that people thousands of miles away from me were growing up the same way I was, all part of the same diaspora.

RECIPES

Atlanta chef Todd Richards explores the origin and effects of African cuisine in his second cookbook, “Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America” ​​(Harvest, $35 ). “The best thing about writing these recipes,” Richards said, “is that it was a great way for me, as a proud food enthusiast, to learn about people. And I want people to cook these recipes with their family, friends, and learn and enjoy too.

Bistec Encebollado (Puerto Rican steak, onions and salsa)

Credit: Handout

Credit: Handout

Traditionally, bistec encebollado is a stew made with cube steak. Richards reinterprets the concept using pan-seared and braised flat steaks, although flank steak will also work. His Classic Sofrito recipe does double duty as a steak marinade and sauce seasoning.

Sazon, an earthy, smoky spice blend used as a sauce for meat or fish, is available as prepared blends in the spice and international produce aisle of grocery stores.

Credit: Courtesy photo

Credit: Courtesy photo

Classic Sofrito

Richards’ recipe for this sauce avoids vinegar and instead uses naranja agria, a sour orange juice, available at Latin grocery stores, some major supermarkets and online. It should be cooked to a slightly thick, relish-like consistency, not completely pureed.

16 cloves of garlic, roughly chopped

2 Cubanelle or Anaheim peppers, seeded and chopped

2 yellow onions, chopped

1 red pepper, chopped

1 bunch of fresh coriander

1/4 cup sour orange juice, such as naranja agria (see note)

1/4 cup lime juice

2 tablespoons of extra virgin olive oil

Combine all ingredients in a food processor, cover and blend until you have a relish-like consistency.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months.

Makes 2 cups.

Per 1/4 cup serving: 68 calories (percentage of calories from fat, 53), 1 gram protein, 7 grams carbohydrates, 3 grams total sugars, 1 gram fiber, 4 grams total fat (traces of saturated fat), no cholesterol, 3 milligrams sodium.

Excerpt from “Roots, Heart, Soul” by Todd Richards with Amy Paige Condon. Reprinted with permission from Harvest, an imprint of HarperCollins.

AUTHOR APPEARANCE

6 p.m.-8 p.m. February 22. Free. Todd Richards will speak and sign copies of “Roots, Heart, Soul.” One Flew South, 670 DeKalb Ave. NE, Atlanta. 470-225-7119, oneflewsouthatl.com/beltline. The event is limited to 50 guests. To register, call One Flew South.

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