Cover image for An African American cookbook : traditional and other favorite recipes
An African American cookbook : traditional and other favorite recipes
Bailey, Phoebe.
Personal Author:
Publication Information:
Intercourse, PA : Good Books, [2002]

Physical Description:
248 pages : illustrations ; 23 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX715 .B1613 2002 Adult Non-Fiction Open Shelf

On Order



An African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well as contemporary favorite foods. Woven among the 400 recipes are rich historical anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Author Notes

     Phoebe M. Bailey was born the youngest of 15 children in a family from Huntington, Long Island, New York. Phoebe has been encouraged by her father's strength and courage as a black man, an inspired by her mother's faith in God and undeniable intelligence as a black woman, to embrace herself and her Afican heritage. Phoebe began her careet with Bethel Harambee Historical Sercies as a call from God. She left the coporate world to work closely with her brother, The Reverend Edward M. Mailey, and the congregation of Bethel African Methodist Espicopal Church, to preser4ve and tell the stories of those Africans who have been discounted and left out of traditional American history and to restore and rebuild a community of faith.



Excerpt Introduction Welcome reader! Here are mouth-watering recipes that are easy to prepare and that will make every meal a delight. And with the recipes comes a look into our family and cultural traditions and some lessons we've learned. You will find quotes from some famous and some not-so famous people. We heard about many of them for the first time while sitting at the dinner table. Some of our songs are here. We heard them while preparing meals-for they're more than church songs. They were born out of the enslaved Africans' battle for freedom. This book is about more than just food. We believe that, as important as food is to our being, it is what happens around a meal that actually sustains us. It is in preparing a meal that we discover "If you do not have what you want, use what you have." And when we work within that attitude, we find that God sufficiently provides for all our needs. It is at mealtimes that we learn family traditions, manners, how to share, how to wait our turns, how to listen to others, and many other important life lessons. We use this book ourselves at home. And we share it within our congregation, which is a part of the African Methodist Episcopal Church. We are known as AME's. I have discovered that AME also stands for "always eating and meeting." I can attest to the fact that this is true. So if you are in the neighborhood of ChurchTowne of Lancaster, Pennsylvania, please stop in and stay awhile. For at Bethel, it is always mealtime. A special thanks to God for His many blessings, and to Phoebe, Christina, and Kesha who helped to make this cookbook a reality. Thanks to the Bethel African Methodist Episcopal Church family for their recipes, stories, prayers, support, and the down-home meals that inspired this book. Thanks to all the wonderful African American cooks who contributed their traditional and favorite recipes to create a cornucopia of dishes. Thanks to the Goods who patiently worked with us to bring this book to press, and to all and anyone else who helped us. Thank you to whose "who had so little but did so much with the little they had." These are those who toiled in the heat of the day and complained not about their lot, who bore their crosses and marched on in Jesus' name. These are those who when they looked to the future they saw us. These are our heroes, our elders, our parents, our support. We bless your spirits and He who gave you the strength to provide us hope. --Reverend Edward M. Bailey, Bethel African Methodist Episcopal Church, ChurchTowne of Lancaster, Pennsylvania Gumbo Feast Mary Alice Bailey Makes 10 servings 11/2 lbs. chicken legs and thighs salt to taste pepper to taste 11/2 tsp. red pepper flakes 3 Tbsp. oil 1 lb. smoked pork sausage, kielbasa, or turkey sausage, cut into 1/2-inch pieces 1 large onion, chopped 3 cloves garlic, minced 2 qts. chicken stock 1 whole bay leaf 1/2 tsp. dried thyme leaves 1 bell pepper, chopped 2 ribs celery, chopped 1/4 cup cornstarch 1/4 cup cold water 1 bunch green onion tops, chopped 1/3 cup fresh chopped parsley 1. Season the chicken with salt, pepper, and red pepper flakes. Brown quickly in oil. Remove chicken from skillet and set aside. 2. Brown sausage in drippings. Remove sausage from skillet and set aside. 3. Add onions and garlic and stir into drippings. Cook, stirring constantly for about 4 minutes. 4. Add stock, seasonings, chicken, and sausage. Bring to a boil. Cook for 40 minutes, skimming the broth as needed. 5. Stir in chopped green pepper and celery ribs. Continue simmering another 20 minutes. 6. Make a smooth paste by mixing together cornstarch and cold water. Remove 1/2 cup stock from cooking pot and stir into paste. When smooth, stir into gumbo in stockpot. Continue stirring until broth thickens. Stir in green onion tops and parsley. Heat for 5 minutes. 7. Serve over rice. Sweet Potato Pie Makes 6-8 servings 4-6 medium-sized sweet potatoes 1/2 lb. (2 sticks) butter, softened 11/2 cups sugar 4-6 eggs 2 Tbsp. flour 1/2 cup milk ground nutmeg to taste 9" unbaked pie crust 1. Boil potatoes until soft. Peel, then mash to smooth consistency. 2. Add butter, sugar, eggs, and flour. Mix well. 3. Add milk and nutmeg. Mix well. 4. Pour into pie shell. 5. Bake at 350° for 13/4-2 hours, until lightly browned and set. Cool before slicing. Excerpted from An African American Cookbook: Traditional and Other Favorite Recipes by Phoebe Bailey All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

About This Cookbookp. 3
Wade in the Waterp. 4
Main Dishesp. 5
Traditionalp. 6
Other Favoritesp. 18
Steal Awayp. 40
Meatsp. 41
Traditionalp. 42
Other Favoritesp. 48
Swing Lowp. 90
Vegetablesp. 91
Traditionalp. 92
Other Favoritesp. 100
Go Down, Mosesp. 114
Saladsp. 115
Traditionalp. 116
Other Favoritesp. 118
Let Us Break Bread Togetherp. 128
Breadsp. 129
Traditionalp. 130
Other Favoritesp. 136
Follow the Drinking Gourdp. 150
Soupsp. 151
Traditionalp. 152
Other Favoritesp. 154
Bethel AME+s Annual Cookoutp. 164
Sweetsp. 165
Traditionalp. 166
Other Favoritesp. 169
A Newly Freed Man's Prayerp. 192
Cakesp. 193
Traditionalp. 194
Other Favoritesp. 196
We Are Climbing Jacob's Ladderp. 214
Snacks and Appetizersp. 215
Other Favoritesp. 216
Etcp. 226
Story and Songp. 227
About Living the Experiencep. 229
About Bethel Harambee Historicalp. 230
Services and the Hopkins Researchand Study Center
About ChurchTowne of Lancasterp. 232
Indexp. 233
About the Authorp. 248