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In GloBelle Kitchen, Uncategorized on
November 9, 2021

TRADITIONAL BAKED MACARONI AND CHEESE

A delectable baking dish of traditional southern baked macaroni and cheese has already been tasted. A plate with the missing section awaits in the corner

(aka AFRICAN-AMERICAN/SOUTHERN STYLE)

On the African-American Thanksgiving table, Traditional Baked Macaroni & Cheese takes center stage. It’s more important than the turkey. Messing up the Traditional Baked Macaroni and Cheese, at the least, will earn you the ire of the whole family and banned from ever being trusted with it again. At the other end of the spectrum, getting cursed out over some trending, viral tik toc recipe is not outside the realm of possibilities. 

So, to make sure you do it right, I present my sister’s traditional macaroni and cheese recipe made in the African-American tradition. Her recipe comes certified, and pre-approved having fed our 40+ person, big southern family several Thanksgivings in a row. Each year she’s received raving mac and cheese reviews. The only tweak I made was the addition of the chive cream cheese which you are free to omit. My recipe also got phenomenal reviews. It’s so decadent & like a flavor party for your tongue!

HISTORY of BAKED MACARONI AND CHEESE

James Hemmings, the classically trained head chef of Monticello and the US Minister Palace in Paris whom Thomas Jefferson enslaved, introduced the cheesy dish to America. He was only 19 when he traveled to Paris and spent his 20s leading French-speaking cook staff before negotiating his freedom at age 30. The dish that was first enjoyed by the aristocracy of colonial America was first prepared by elite enslaved cooks, then down through the generations. It became a meal stretcher for impoverished families and a celebration dish for every holiday. 

Since the original macaroni and cheese was developed by African* in America, traditional mac and cheese is African-American style mac and cheese. Calling the dish “Southern Mac & Cheese” is accurate too since James was from Virginia. However, the label brings a sense of erasure. Check out Tara Okwemba’s expertly presented, detailed history of the origins of Macaroni and cheese. 

Based on historical records, we know that Chef Hemmings made his mac & cheese like a “pie” or what we’d classify as a casserole today. He used eggs ad a layering methodology. Those are key characteristics of the classic.  

*James was viewed as 3/5th human and not privy to citizenship thus, he was not an African-American 

BELLE’s TIPS for TRADITIONAL BAKED MACARONI AND CHEESE

First, when you boil the macaroni, be sure not to overdo it. You want the pasta a little under al dente. Check the instructions on the box to see how long to cook the pasta for it to reach al dente. Be careful not to overcook your pasta at this point or else it will get mushy while baking in the last step.

Next, you’ll want to season the water you boil your pasta in. At the very least, all pasta should be cooked in heavily salted water. Jazz it up a notch by using veggie broth, Maggie, bullion cubes, or bay leaves.

Grate your own cheese! Although it still works and saves time, pre-shredded cheese contains potato starch to prevent it from melting/clumping together in the bag. Shredding it off the block on your own gives it the pull-apart factor. A food processor will save you time (and your knuckles). 

These measurements are approximate. I just used the whole block of cheese as it was packaged, each package came in slightly different amounts. Just eyeball it and taste your way through it, as is the traditional methodology. Measurements will vary based on dish size and cheese packaging. This is the way of soul food.

The cheese is variable. But cheddar is tradition. For the strongest flavor use extra sharp cheddar. If you can get smoked cheeses, try that for intense flavor. 

Be sure not to add egg to a considerably hot roux or else the egg will scrabble! We don’t want that! 

One cup of dry macaroni expanded to two cups wet. Consider that when tailoring the amount of your recipe.

This recipe can be prepared the night before. Just cover while in the baking dish and pop it in the oven about an hour before serving.

If you make this recipe, be sure to tag me on Instagram @GlobelleKitchen

Traditional Baked Macaroni and Cheese

Servings: 6

Prep time: 30 minutes

Cook time: 35 minutes

Ingredients 

48 ounces reduced-sodium Chicken or vegetable broth (optional. Substitute with Maggie, bullion, bay leaf)
16 ounces large elbow macaroni
1/2 cup Gruyere
1/2 cup Sharp cheddar
1/2 cup cheese of Colby Jack
2 ½ tsp salt
2 eggs

Cheesy Roux

3.75 oz Onion and chives cream cheese (1/2 7.5oz container)

1/4 cup all-purpose flour

3 cups Half-and-half

1 1/2 cups Gruyere Cheese

1 1/2 cups Sharp Cheddar Cheese

1 1/2 cups Colby Jack Cheese

1 stick of butter + about 2 Tbls more to grease the pan

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Paprika + more to garnish

1 teaspoon Nutmeg

5 sprigs Thyme, de-stemmed

1 tablespoon fresh ground black pepper

Optional Garnishes: Paprika, chives, and/or thyme

Instructions

1. First, Preheat oven to 400 degrees.

2. Then bring one pot of heavily salted Broth to a boil.

3. Butter a 9×13 porcelain baking dish and set aside.

4. Once the broth is boiling, add pasta. Boil until not quite al dente (approx 8-10 min, check the package directions and reduce 2 minutes from the suggested time for al dente). 

5. Remove the noodles from the water and into a bowl of cold water to stop the cooking. Set aside. Maintain starchy pasta water.   

6. In a medium saucepan make a cheesy roux: whisk all the roux ingredients together. Remove from heat.   

7. In the prepared baking dish, transfer the noodles. Mix in eggs and approx 1/4 cup of the starchy water. 

8. Pour cheesy roux and mix to coat. 

9. Add pats of butter sporadically on top of the pasta mixture.  7. Once pasta and cheesy roux have cooled a bit, add egg and mix. 

10. Sprinkle the remaining cheese over the noodle mixture.   

11. Bake until the cheese melts and bubbles(12-15 min). Let sit before serving. Garnish with paprika. Then devour!

Enjoy!

Be sure to let me know if you used this recipe in the comments section below. I know you’re going to love it! Tag me on insta @GlobelleKitchen if you use my recipe!

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In Africa, GloBelle Kitchen on
January 13, 2021

Vegan Red Lentil Soup Inspired by North African Flavors

North African Lentil and carrot Soup in a white bowl

You’re going to want to add this North African-inspired vegan red lentil soup to your winter recipe arsenal. Vegan Red Lentil Soup is seriously the easiest yet most flavorful soup I’ve ever made. It’s made up of three ingredients. Ok, perhaps a little more than three components if you count the broth, olive oil, and spices. So perhaps, I should say minimal ingredients make this vegan lentil soup. The ingredients are simple, but the flavors are so complicated you’ll feel like you’re fine dining in your PJs on your couch. This 3-ingredient vegan lentil soup is comforting, not to mention hearty, antioxidant-rich, inexpensive, and flavor-intense.

Do Tunisians have warm memories of eating this particular vegan red lentil soup at grandma’s house? Mmmm, probably not. It’s north African inspired based on the seasonings, but I created this soup in my parent’s kitchen in Kentucky. Full disclosure. My folks still loved it!

Let’s Talk Lentils

Prep

Just like rice, you have to rinse your lentils. Keep rinsing until the starchy, cloudy water runs clear. Sometimes you’ll find small rocks or debris mixed in with the lentils. It happens when you’re dealing with food grown from the ground. Please get rid of it. Then soak your lintels for about an hour before cooking to soften and reduce the cooking time.

Cooking

The time it takes to get perfectly soft but not overcooked lintels to cook lintels vary by color.

Red, Orange, Yellow – These Lintels are the softest and the most prone to turning to mush. Do you know Mexican refried beans? Well, refried lintels can happen in a moment. They do work well for thickening stews. But that’s not what we’re going for here. For the best result for this soup, bring the water to a boil before adding the lintels. Let the lintels cook for about 5 minutes max before reducing the heat.

Brown & Black lentils– These is the most common variety of lentils. They generally have a mild, earthy flavor, cook quickly in about 15 to 20 minutes, and hold their shape reasonably well. Some use black lentils in salads.

Green Lentils: These are the heartiest of the bunch and keep their shape. They should be cooked on medium heat for a longer duration (think 45 minutes) to preserve their firm shape and texture.

Other Cooking Tips:

I love using a mandolin to slice onions for this recipe uniformly. The stringing onions add a depth of texture to the soup. It’s not necessary, but helpful.

This vegan red lentil soup showcases the North African Spice blend, Ras el Hanout. You can usually find this blend at specialty spice stores or international markets. If you don’t have it premade, you can make the spice blend yourself to keep in your spice rack for your next north African Inspired meal.

Simple Vegan Red lentil Soup show cases the North African spice blend Ras el hanout.
Ras El Hanout is the star of this simple but flavor-packed, North African inspired, vegan red lentil soup.

North African Vegan Red Lentil Soup

INGREDIENTS

  • 4 tablespoons (or a drizzle) of olive oil
  • Vegetable broth, chicken broth, or water
  • 2 cups of carrots (diced, matchstick, or shredded)
  • 1 large yellow onion, thin sliced
  • 1 cup lintels
  • 1 tablespoon Ras el Hanout (more if desired)

INSTRUCTIONS

1. In a medium 4-quart cast-iron saucepan or Dutch oven, heat the olive oil over medium heat. 

2. Place the sliced onion in the oil. Then, using a wooden spoon, continue to move around the oil until the onions caramelize. Add more oil if needed. This will take several minutes, don’t rush this process. 

3. As the onions start to look translucent, add diced carrots, one tablespoon of ras el hanout, and a little more olive oil as needed. Next, cover and let the vegetables baste, occasionally stirring for about 5 minutes. Add water or broth and the remaining ras el hanout. Increase the heat to bring broth to a boil. 

4. Add lintels and let boil for approx. 5 minutes. Then, reduce the heat to low-medium and let simmer, covered until the lentils start to soften. 

5. Taste the soup to ensure the African favors have taken hold. Ladle into bowls and garnish with green onions, cilantro, or more caramelized onions. If not vegan, top with sour cream or yogurt if desired.

Try this vegan red lentil soup and let me know how it turned out for you.

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In Africa, GloBelle Kitchen, United Arab Emirates on
January 13, 2021

Six Global Spice Blends to Spice Up Your World

Image with six global spice blends to spice up your world with three wooded spoons overflowing with various spices in the background

Premade versions of typical global spice blends from Africa and India, like Ras el Hanout and Garam Masala, aren’t likely found at your local supermarket. That doesn’t have to stop you from experiencing the flavorful global fare. If you have these six global spice blends in your cabinets, you have the world of flavors close at hand. Ras el Hanout, Harissa, Garam Masala, Tandori, Berbere, Jamaican Jerk all add a level of sophistication to standard American fare.  

“Colors of the world,

Spice up your life! 

Every boy and every girl 

Spice up your life

 People of the world 

Spice up your life, aah…”

OK, this was the extent of my international, world music back in 1997. The Spice Girls’ second album, Spice World, is an oh-so timely throwback to accompany today’s Global spice blend recipe collection. So go ahead and vibe out to these old-school global tunes while adding these mixes. Alright…snapping out of nostalgia. Back to the kitchen.

Instructions for All Global Spice Recipes:

STEP 1: 

For best results, toast the whole spices in a small, dry pan on medium-high heat until fragrant and have tanned a shade or two darker. Do not be tempted to skip this stage. Be sure to stir, keeping the ingredients moving. Do not burn! Toasting really draws out the flavors.

STEP 2:

Ground the whole spices yourself in a spice grinder, coffee grinder, or use a mortar and pestle. Crush the herbs into a fine powder. Store in an airtight container for up to six months.

Use the flavor combinations on everything -Vegetables, soups, meats, popcorn, fries, toasted chickpeas, or nuts. It all works! 

A Note on Chiles

Many of these global spice blends rely heavily on chiles. Depending on where you are in the world, some chiles may be harder to get than others. I know scotch bonnets were impossible to find in my home town in Kentucky but accessible in mast groceries where I lived in Boston. You can find Habanero peppers all over Texas but not as easy in Alabama. Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, New Mexico Chiles, or Thai chiles instead. Just use what you can get your hands on.

Now, without further ado, here are the ingredients to six essential global spice blends… 

Global spice blend #1: Ras El Hanout

Ras el Hanout is a fragrant, complex, North African staple. Literally translated as “head of shop,” the Arabic phrase ras el hanout is the equivalent of our “top shelf” or best quality in English. Ras el hanout is a blend of the best spices that the shopkeeper has in stock. I used it in my crowd-pleasing, three-ingredient, Vegan Red Lentil Soup. It was the Ras El Hanout that took three raw ingredients to show-stopper status in two sprinkles. 

Employing the African tradition of letting ancestors guide the recipe making, there’s no standard Ras El Hanout recipe. Every spice shopkeeper has his own custom concoction. Some blends can include some 30 different seasonings. If you’re fortunate enough to have access to Ras El Hanout pre-blended, that’s great for you! If not, you can blend your own with any number of seasonings. 

Popular in Morocco, Algeria, and Tunisia, the base assortments are cardamom, clove, cinnamon, paprika (sweet and hot), coriander, cumin, nutmeg, black peppercorn, and turmeric. From there, you can add whatever else you please.  I use the full recipe below.

Ingredients

Ras el Hanout Base

  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon cardamom
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground coriander seeds
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground black peppercorns
  • 1 teaspoon ground turmeric 

Optional Add-ins that pack a punch

  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cayenne pepper
  • 1/4 teaspoon fenugreek ground seeds 
  • 2 Moroccan rosebuds
  • A small pinch of saffron (4 or 5 threads)
  • 2 bay leaves

Global spice blend #2: Harissa 

This north African (Tunisia) spice blend is sometimes made into a paste. I almost always use it as a dry rub. It’s mild with a hint of smokey fire. Just like Ras el Hanout, there is no standard for recipes. A year ago, when I started food photography, I didn’t even know the word harissa. Now, it’s my go-to seasoning blend when I’m at a loss for how to approach seasoning something. I use it on chickpeas, hummus, carrot dip, and deviled eggs.

This is a chile pepper-based mixture. Use what you have access to because some of these chiles are hard to find in the U.S. (but don’t estimate the power of worldwide shipping). Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, or Thai chiles instead.

INGREDIENTS 
  • 8-10 Chiles (or 1 teaspoon chile powder or cayenne)
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 2 tablespoons sweet paprika
  • 1 teaspoon cumin
  • 1 1/2 teaspoon kosher salt
  • 2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin 
Harissa, a popular Global Spice Blend is freshly made in a small, clear prep bowl.

Global spice blend #3: Tandori

Tandoor is an ancient South Asian cooking technique using a clay pot-style oven. The meat in this cooking method is always marinated with pungent spices. Tandoori is most famous for its pairing with chicken. Just like with the other masalas, there is no standard recipe for tandoori masala. The traditional flavor palates offer pungent sweetness backed up by bitter notes and heat.

INGREDIENTS
  • 1 tablespoon turmeric
  • 2 tablespoons paprika
  • 1 tablespoon ground coriander
  • 1 ½ tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cayenne pepper

Spice blend #4: Garam Masala      

The word “Masala” means a blend of spices. Generally associated with Northern Indian cuisine, Garam Masala is a staple across South Asia and common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan, and Afghan foods. This condiment is great to keep in your pantry. It elevates everything from chicken to chickpeas. This mix is easier to find in grocery stores as several national spice brands distribute it. 

INGREDIENTS
  • 2 teaspoon cumin
  • ½ cup coriander
  • 2 tablespoons cardamom seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 1 stick cinnamon 
  • 1 teaspoon whole cloves
  • 1 teaspoon dried nutmeg
  • 1 teaspoon turmeric

Global Spice Blend #5: Berbere

Berbere (pronounced: behr-ba-rry) means “hot” in Amharic. This Ethiopian seasoning kicks your dish up a notch with an intricate and spicy flavor. This blend of traditional East-African spices is perfect for lamb, fish, chicken, beef, and bean dishes. This does add more heat to the flavor pallet than any of the other blends listed here.

INGREDIENTS
  • 2 teaspoons Chiles of choice
  • 1 teaspoon whole cloves
  • 1 tablespoon coriander seed
  • 1 teaspoon fenugreek seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon allspice berries
  • 1 teaspoon cardamom seed
  • 2 teaspoons smoked paprika
  • 2 teaspoons grated garlic 
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly grated nutmeg

** Chef’s Note: due to the freshly grated garlic, this is one blend that will keep better in the fridge 

Global Spice Blend #6 :Jamaican Jerk

Lastly, in our collection of Global spice blends, there’s Jamaican Jerk. 

Several of the fragrant, earthy spice elements to blend harissa sit together in separate spoons and jars on a wooden chopping block. These are the six global spice blend ingredients. Whole sticks of cinnamon in the foreground.
Easy on the hot stuff or else your mouth will be on fire!

Jamaicans perfected this style of cooking in the lush, tropical mountains of the island. While fighting for their freedom and driving the British out of their country, Africans in Jamaica used what seasoning resources they had to flavor their meat, which I love. Fighting a war in a remote area isn’t going to prevent flavorful cooking. There’s not a single jerk recipe -there’s only a flavor palate. That flavor pallet is a sweet heat with savory, earthy, robust flavor. This combo is pretty much everything in your cabinet. Of course, it pairs well with wings, but it’s also great with lamb chops. 

INGREDIENTS
  •  ½ Scotch Bonnet, minced (see note on chile substitutions above) **
  • ½ teaspoon cayenne pepper 
  • 2 tablespoons minced onion or onion powder
  • 2 garlic cloves, minced (or 2 tablespoons garlic powder)
  • 3 tablespoon allspice 
  • 2 tablespoons turbinado sugar (or brown)
  • 1 tablespoon coarsely ground pepper
  • 3 teaspoon dried thyme, minced
  • 1 teaspoon nutmeg freshly grated 
  • 2 tablespoons cinnamon (approx. 3-inch stick), freshly grated 
  • 1 Tablespoon ground ginger  
  • 1 teaspoon ground cloves
  • 1 tablespoon dried marjoram

There you have it, folks. Let me know if you ever make any of these six global spice blends and give me feedback. I’d love to hear what you make with your new spice blend collection.

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In GloBelle Kitchen, Uncategorized on
April 21, 2020

20 Easy Global Recipes You Can Make Yourself

Maultaschen, a delish, traditional german swabbian dish

With travel off-limits for now, global nomads might be feeling the walls close in on them. Even if you can’t jet set to a far away café at the moment, you can still add a little global fare to your meals. I’ve curated my top 20 easy, travel-inspired recipes travelers like you can make yourself. With a little creativity & imagination, you can bump your dining experience up a notch by transforming your living room into a chic window-side Parisian café or an Arabian souq.

Even if you’re not hopping on a plane anytime soon, you can still let your taste buds jet set around the world without leaving the house (or at least not further than the grocery store).

1. Putin Schnitzel mit pommes or better yet, rahmschnitzel. 

When I live in a new country, I always live in the south. From my experience, the south always has tastiest recipes. The Schwabish region of Germany is no different. Schnitzel is standard fare from the region I consider my German home. Wiener Schnitzel is traditional but Putin Schnitzel uses turkey rather than pork. Rahmschnitzel uses a mushroom cream sauce. However you like to eat your schnitzel, pair it with fries. When I eat Schnitzel, I feel like I’m back home in Baden-Württemberg. 

Easy Travel-Inspired Recipes German schnitzel with french fries
recipe by The Spruce
photo source: weight watchers Deutschland

2. Maultaschen

I love the history of this Germany-style ravioli. Maultaschen was created during lent when Catholics traditionally fast from eating meat. But those crafty Schwabians hid their meat in the pasta. If God can’t see the meat, no harm, no foul, right? Plus this little secret tastes so good!

Easy Travel-Inspired Recipes Swabian recipes maultashen
Cooking The Globe
Try this one too

3. Apfelstrudel

See just what Julie Andrews was singing about with these Austrian-style Apple Strudels (Apfelstrudelen). In a cafe down a cobblestone street from the bright yellow Basilika St. Michael where the movie Fraulein Maria and Captain von Trapp got married, I first sampled this strudel for the first time. I tried it later in Vienna and it did not disappoint. It’s very different from the American version of apple strudels. Until you can get to Austria yourself, makes these decadent treats while watching The Sound of Music. This easy travel-inspired recipe became a repeat favorite for me, and is sure to become one of your favorite things.

4. Paella

While serving in Germany, members of the Spanish Army kicked all of the women out of the kitchen. You don’t have to tell me twice not to slave over a stove. The Spanish army cooked paella for me. This is my claim to royal treatment in Europe. Valencianos are very particular about making sure you know paella isn’t Spanish food, it’s very specifically from Valencian food. From Valencia, Spain. Serve this dish family style from the pan in the middle of the table, and eat it alfresco. 

Travel Recipe: seafood Paella in cast iron skillet. photographed by charneice mckenzie.
Check out this recipe while I work on editing my recipe for this picture.

5. Aoli

Aoli is a dip common around the Mediterranean coasts of Spain. I was chowing down on it in Mallorca when the British group I linked up with informed me that it’s basically just jazzed up mayonnaise.   Dip your French fries in it. Eat with French bread & olives before your meal. Dine alfresco and imagine you’re overlooking the Med. Make sure you have a carafe of sangria.

Easy Travel-Inspired Recipes spanish aoli
Photo Credit: Taste.com
Tried and True Recipe: Epicurious
Seven recommended variations: Betty Crocker

6. Ramen

Ramen is a Japanese soup made from Chinese noodles, that has sustained a generation of latch-key kids and college students. Now it’s a chic trend that allows foodies to be snobs about the most unpretentious food.

Easy Travel-Inspired recipes two bowls of ramen photographed and styled by Charneice McKenzie.
Ramen is so versatile. Get some ideas on how to spruce up your basic pack of noodles.

7. Spanish Tortilla (Spanish Omelet)

A French traveler in my hostel in Quito introduced me to this filling Spanish dish. With Eggs and Potatoes as its main ingredients, it’s cheap, tasty, and keeps your belly full all day. It makes a great breakfast or lunch. Plus, I think thises are easier to make than American omelets.

Breakfast Recipes: wedge slices of spanish omelet spanish tortilla
Photo credit & recipe by: Give me some oven

8. Pasteis De Nata

I visited Portugal when I was three weeks out from my first bikini fitness competition. Needless to say, there were several cheat moments with these pastries.  Did you know Massachusettes is the closest state to Portugal? Every year Provincetown at the tip of Cape Cod, hosts a Portuguese Festival and a Blessing of the Fleet ceremony. All the ships, many from Portugal, line up in a parade fashion to get blessed for a prosperous fishing season. It’s a huge celebration of the town’s Portuguese heritage and these little lovelies are right in the center of them all.

Portugese pastries on a platter
Get the Recipe Here

9. Crêpes 

Voulez-vous get on my plate sil–vous-plait? Savory or sweet, I love them both for a meal or treat! Lol, I amuse myself. I like my crepes savory with chicken and basil pesto. They also remind me of that funny scene in Talladega Nights. That would be a good movie to watch while eating these.

Oui love crepes
Oui love crepes!

10. Quiche Lorraine

I spent a glorious spring weekend staying in a renovated, gorgeous World War I hospital turned into a refined hotel in Vittel, France. The breakfast spread there every day was everything you’d expect of this region of France. 

The Lorraine region of France has changed its name and borders more than once since I visited Vital a few years ago. Alsace, Lorraine, and now “Grand Est” is a strategically valuable defense region to both Germany and France and culturally rich. It is the birthplace to not only the quiche, but also macarons, Mirabelle plums, and madeleines. 

A very french Inspired travel Recipe. French quiche in a pan with a kitchen towl and spatula.
Delish

11. Coq Au Vin 

Quarantined or not, this French classic is my favorite French country recipe (super hint, save time and order the jar from Williams Sonoma’s website ). Just south of Grand Est (the Former Champagne Ardenne, Lorraine, and Alsace) is Bourgogne (or Burgundy in English). The Kingdom of Burgundy was settled by Germanic people. The architecture is very apparently German. It’s the deep red wine from the region that makes this chicken dish memorable. 

Travel-Inspired French Recipes coq au vin in a williams sonoma cast iron pot by Staub.
grab the recipe here

12. Ballymaloe Irish Stew

This authentic Irish comfort food is worth the wait while cooking for hours. I can’t really tell the parsnips from the potatoes but they’re both there. 

Travel-Inspired Recipes a pot of ballymaloe irish beef stew with parsnips, carrots, and potatoes photographed by charneice mckenzie
Ballymlaloe

13. Spanakopita (Greek Spinach Pie) 

This is street food found at stands all over Europe. It’s perfect for lunch or a snack on the go. In the U.S., I love it for brunch! Belle tip: I love using puff pastry over phyllo dough.

Easy Travel-Inspired Recipes spanakopita, greek spinich pie
SPANAKOPITA RECIPE & HISTORY – Traditional Greek spinach pie

14. Jollof

Every West African country has its own variation on this classic. Since all the Jollof festivals from DC to Oakland are likely going to be canceled this year, you’ll have to make your own.

a hearty bowls of Jollof photographed by sweet babycakes
Jollof Rice Recipe (Authentic and Delicious)

15. Carpaccio

I am a carpaccio coinsurer. If it is on the menu, I’m ordering it. Unfortunately, the only way I can get it in America is usually to prepare it myself. Carpaccio is an Italian hors d’oeuvre consisting of thin slices of raw beef.

In 1950, Giuseppe Cipriani from Harry’s Bar in Venice created the dish inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. It was named after the renowned Venetian painter Vittorio Carpaccio, known for his reds and white art. 

You can’t get an easier travel-inspired recipe than this. It requires no cooking! Thinly shaved beef is easy to find in the meat section of the grocery or have your butcher slice it for you. I like drizzling mine with balsamic glaze.

Easy Travel-Inspired Recipes shaved beef carpaccio
Learn more about carpaccio here.

16. Jerk Chicken

This recipe is on repeat year-round, but summertime is my favorite time to grilled jerk chicken. This recipe is a fusion of native Arawak meat preservation techniques using local spices (pimento, that the Brits later renamed “allspice”) and native West African meat curing techniques utilizing roasting. IT tastes like the warm sun kissing your bare shoulders and a beachy breeze.

Easy Travel-Inspired Recipes Jamacian jerk chicken
Jamaican Jerk Chicken Recipe

17. Middle Eastern Dips

I’m floored by the way this region makes veggies taste! From Jerusalem to Kurdistan, these dips have a strong presence across most ethnic groups in Southwest Asia. Without a stove involved, these dips are definitely easy travel-inspired recipes. Make a meal out of them all by serving with yeast-free breads and vegetables.

Easy Travel-Inspired Recipes Middle eatsern beat dip, carrot humus, labneh on a platter with different breads photographed by charneice mckenzie
Labneh: Middle Eastern Yogurt Spread
Beat dip
Carrot humus
Jamaican Jerk Chicken Recipe

18. Plantains

From Africa to the Caribbean, there’s a lot you can do with plantains. The link provides 10 easy travel-inspired recipes featuring plantains!

Easy Travel-Inspired Recipes carribean plantains. 10 plantain recipes.
TEN PLANTAIN RECIPES YOU SHOULD TRY THIS YEAR

19. Dumplings

Crispy fried pork dumplings are the hero of the Lunar New Year. Although I lived in and am more familiar with the spicy cuisine of southern China, these little purses of meat originate from northern China. They symbolize prosperity for the new year but great to eat all year round. They’re easy & fun to make, especially in a group setting.

Easy Travel-Inspired Recipes Chinese new year dumplings. Pork dumplings. Lunar new year celebration photographed by charneice mckenzie
check this out.

20. Crème Brûlée

This is my absolute favorite dessert in the world. If it’s on the menu, it’s on my plate then in my belly! When I eat crème brûlée, I’m instantly on a Parisian sidewalk café with my cappuccino & sunglasses, half people watching, half engaged in my reading material.

two ramikin bowls of tastey crème brûlée with rapsberries photographed by the brown eyed baker.
brown eyed baker

I hope you’re able to enjoy these easy travel-inspired recipes as much as I’m going to during this momentary travel pause! Which ones pique your interests most? Which travel-inspired recipes will be on your menu for the next couple of weeks? Lemme know in the comments!

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In Fitness, Globelle Home on
March 31, 2020

Pre-Workout Plan Self- Assessment

Fitness model stretches on yoga mat

Before you jump into the gym, take a moment to evaluate where you’re headed on this journey. There’s a lot that goes into embarking on a new work out plan. It’s physical, nutritional, emotional, mental, and even spiritual. It’s important to set the road map before going through all of the changes and sacrifices you’ll make. I cannot stress enough how invaluable working with a personal trainer will be in helping you meet your fitness goals.  I recommend investing in a trainer at least for a few weeks to learn proper form and technique.  It’s better to learn good habits from the start rather than need to break bad habits and correct poor form later.

But if you’re not ready to invest or commit to a trainer just yet, here is how you can have an initial consultation with yourself. I’ve broken the consultation down into three parts, Looking within, measurements, then assessing your gym capabilities.

a collage of fitness

LOOKING WITHIN

Do you have medical conditions or injuries? Has a doctor cleared you for workouts? The workout approach is different with people who have heart disease, high blood pressure, diabetes, muscle or joint injuries.  Do you have medications that may interfere with performance? It’s important to recognize and acknowledge the differences as to not create more problems. You’ll need a trainer who is specialized in addressing these issues.

What’s the endpoint? Are you starting down this fitness journey to achieve a certain look for an event (yacht week, carnival, upcoming wedding)? Is it to compete in a competition? To lose a specific amount of weight? Is it to be able to perform a certain action? How will you know you have accomplished your goal? Having a specific, measurable goal in mind will impact how you approach your goal.

Start with “Why”. What is your motivation for going on this journey?  Why do you want to workout? What’s the benefit? What do you get out of it? Being able to articulate your “why” for the long haul and short-run will be your driving force to make it happen each day. So, write it down. Keep a list. Cut out pictures, save it to Pinterest. But understand why you want to do this and have the answer accessible for the times you start to forget why.

Sleeping Habits – Sleep is the body’s natural recovery mechanism. Poor sleeping habits affect everything! Sleeping abnormalities can usually be directly linked to stress and improper diet. All of that can reduce recovery effectiveness, lower growth hormone release, and can cause mental fatigue and inability to concentrate. Be conscious of how much quality sleep you’re getting every day. Keep a record of it.

Water Intake Habits – Not drinking enough water leaves the client susceptible to dehydration during exercise. Also, prolonged low water intake can lead to survival water retention in the body (which makes you look bloated).

Eating Habits – Folx often underestimate the number of sugary sweets they consume throughout the day. That handful of jellybeans from the secretaries jar starts adding up when you par it to the extra-large soda every morning and the sugary coffee drink. Make sure you are documenting everything + the portions you eat. I used to keep a food journal but I find snapping a picture with my phone of everything I consume helps keep accurate track of portions.

Occupation – Being conscious of the type of activity level you perform daily will affect caloric intake, meal timing, exercise schedule, and possible lifestyle change recommendations. Occupational stress may also be a consideration.  A construction worker, who is always on her feet lifting heavy equipment will have different food fuel needs than I programmer who sits in front of a computer screen all day.

Anthropometric Measurements

Determine your body type. Researcher and psychologist William Sheldon, continuing the research of Plato and Nietzsche, introduced the concept of somatotypes body types in the 1940s. Body types can be categorized in three ways Ectomorph, Mesomorph, and Endomorph.

  1. Ectomorph: Small frame, lean and long, with difficulty gaining weight and building muscle no matter how hard they try.
  2. Mesomorph: Medium frame, develop muscles easily, with a high metabolism and responsive muscle cells
  3. Endomorph: Big frame, high body fat, low muscle density, often pear-shaped, easier time gaining weight than other body types.

Take this quiz if you are still unsure. It’s completely common to fall between two body types.  Since body types are based on your bone structure and natural propensity to build muscular or store fat, there’s nothing you can do to change your body type. You can, however, tweak your eating and fitness habits to work with your body type instead of against it.

Height, Weight & Body composition (skin-fold caliper)

These are just a data point to help you track tangible progress. Document them.

Circumference measurements – Measure the smallest point of waist, hips, bicep, thighs (and for the gentlemen, measure neck, chest, forearms as well).  Make sure you pick the exact same spot on your body to measure, being an inch away from the spot you measured will affect the readings. I have a birthmark on my bicep, it’s my marker on where to measure.  I measure my waist at the top of my hip bone. These measurements are just data points to track progress later.

two fit friends shown from their backside

GYM FAMILIARITY

Can you name the weight machines by name? If I were to say go to the smith machine or cable row, would you know where to go? Are you familiar with muscle groups? You know where your lats, delts? You’ll need to do a walk through the gym or some on-line googling to learn the names of machines and what muscle groups they work.

How heavy do you need to lift? Choosing the correct weights affects your ability to maintain proper form, and significantly decreases your risk of injury.

  1. You’ll start off performing each of the exercises on the bikini weight training workout example. Choose a weight that allows you to do the first 10 reps with moderate difficulty. Your heart rate has picked up. You’re breathing a little harder, but you don’t struggle or need a break to complete the set. By the end of the tenth rep, you should find it somewhat difficult to lift but not so difficult as to strain, hold your breath, or shake excessively. If you do, drop down a little. If completing the lift was a piece a cake, increase the weight a little.
  2. Rest for 1 minute between sets and repeat. Evaluate the strain it takes in completing your second set. Rest for one minute.
  3. By the tenth rep of the third set, you should struggle to complete the rep but able to do so without grunting or breaking form. This is the exact level of intensity you want to sustain.
  4. Be sure to take notes and record how heavy you need to lift for each exercise. This will be your starting point.
  5. When you start consistently working out, you will gradually get stronger. Once you notice the last lift takes little effort, it’s time to increase the weight. You’ve got to continually challenge your body by increasing your weights.  

Alright, you’ve completed the initial self-assessment. You’re well on your way on this exciting fitness journey. Check out the bikini circuit workout to get started.

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In Fitness, Globelle Home on
March 31, 2020

Bikini Fitness Workout Plan: Target Muscle Group Training

gray fitness gear sports bar, athletic shoes, ear buds, measuring tape and note book are set out awaiting usage.

Target Muscle Group Training

To know what path to take, you have to know where you’re headed. If your goal is to compete in a bikini bodybuilding competition or just look like a bikini competitor, this bikini fitness workout plan is tailored just for you.

The look judges go for on the bikini competition stage is a firm, lean, but feminine (read: hourglass) appearance without the bulk. You want to see nice, round caps on the shoulders, a small, toned waist, a round, lifted, muscular tush, and strong, sculpted legs.  

This bikini fitness workout plan is one way of accomplishing this target look. In this style of workout, muscle groups are split by the day. Start each exercise with a warm-up set. The warm-up should be lower weight, higher repetitions (16reps). Then do three sets of 12. Once you reach Day Three start over at Day One and repeat for a second time during the week. On the seventh day, do an active rest day. Do yoga, stretching, a long, relaxed run or nature hike. Leave the weights alone but do something active!

You’ll do this routine for 1-2 months (adding heavier weights) before switching to another in order to avoid plateauing. Depending on your body type, shape, and fat-loss needs, you’ll do and additional high-intensity cardio workout 3 times a week for 30 minutes or so (lower intensity cardio for an hour). Abs are worked every day.  I like making abs my cool down.

This example workout takes for granted that you know your way around a gym and familiar with equipment and terminology. If not, start here. Also, it assumes that you have done an assessment to see how much weight you can handle. If not, check here.

Day 1: Back & Shoulders (and a little chest)

Warm-up with Pull-ups

  1. Wide grip lateral pulldown machine
  2. Incline dumbbell press
  3. Dumbbell flies on a flat bench
  4. Bent-over dumbbell rows
  5. Deadlifts
  6. Rear delt flies
  7. Military press
  8. Lateral raise (to the front & side)
Charneice in bikini competitor mode at the gym wearing a bedazzled pink bikini posing to highlight her glutes and hamstrings.
Muscular glutes need strong hamstrings to rest atop.

Day 2: Legs & Glutes

  1. Romanian Deadlift
  2. Barbell Squats
  3. Barbell Hip Thrust
  4. Incline Leg press machine (Active rest: Calf presses)
  5. Lying leg curls on a machine
  6. Hamstring Extension
  7. Barbell Lunge with back leg elevated
  8. Steps with weights

Day 3: Bis & Tris

  1. Alternate dumbbell curls
  2. Seated barbell or EZ bar curls on the preacher bench (Active rest: Weighted dips)
  3. Alternating dumbbell tricep kickback (Active Rest: Push-ups )
  4. Overhead Tricep Extensions (Active rest: Push-ups)
  5. Bent-over Barbell row

10-minute Abs        

Complete each workout with a quick ab session. Set your stopwatch and go after each exercise for a minute each.

  1. Traditional crunch
  2. Toe touch crunch
  3. Bicycle crunch
  4. Flutter Kicks (weighted)
  5. Leg lifts (weighted)
  6. Russian Twist (with medicine ball)
  7. Supermans (hold for 10)
  8. Planks (10 sec, each side +center)
  9. Reaching oblique crunch
  10. Pike (hold for 10 sec each)

Alternative Abs Workout

If you get tired of doing the same thing, try this ab workout instead. Complete 10 repetitions of each exercise. Repeat the routine three times.

  1. Captain’s chair
  2. Dumbbell side bend
  3. Pilates toe tap
  4. Knee tuck crunch (accordion crunch)
  5. Leg lifts + legs open
  6. Windshield wipers
  7. Crunch with leg lift
  8. oblique side crunch 
  9. Side planks
  10. Knees-to-elbows

There you have it. This is the workout plan that worked for me during my first figure competition. I suggest consistently utilizing this workout and evaluating your progress after two months to see what needs to be tweaked.

Once it’s time to change the workout, check this workout for Phase II of training.

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In Fitness, Globelle Home on
March 31, 2020

Rock the Stage with this Bikini Fitness Circuit Training

Full body view of curly haired fitness model does push ups in athletic shorts and sports bra

My gym when I lived in Southern California, was a bodybuilding factory. It pumped out bodybuilding champions on the regular. All the competitors at Elite Fitness used This full-body, bikini fitness circuit training to propel us to competition success. With just a little consistency and dedication, you’ll be ready to rock the stage (or beach) too.

Before getting started, make sure you check out my introduction to bikini fitness training. This bikini fitness circuit training routine is Phase II of training. Utilize this plan after completing Phase I consistently (consistency is key) for about a month or two.

To get started, complete the self-evaluation to determine how heavy you need to lift. Even if you did a self-eval before, complete a new one. Once you know how heavy you should lift, compete every task listed. Then repeat the circuit three times per training session. You’ll circuit train three times a week. Complete the entire circuit before you take a short (60 -90 sec) rest. You’ll start with 12 reps. Each week, increase the amount of weight and decrease the number of reps by two. Do HIT cardio on the off days. Lastly, make sure to push yourself not to rest in between sets. Be sure to stay hydrated. It should take about 30 minutes if you put in work & stay focused. This routine works really well with partners to keep the motivation and energy high.

Bikini Fitness Circuit Training

Abs: Incline Medicine Ball Sit-ups

Glutes: Smith machine donkey kicks

Legs & Glutes: Monkey Lunge

Back (pull):  Wide grip lateral pulldown machine

Back (pull): Seated low cable row machine

Shoulders (press): barbell military press

Legs: Leg press + calf press

Obliques: Cable Oblique Crunch

Substitutions for Bikini Fitness Circuit Training

Legs & Glutes: Kettlebell Swings

Shoulders (press): Shoulder press machine  

Obliques: Back extension + oblique extension machine with weights

Legs: Leg press + Standing weighted calf lift

This bikini fitness circuit training targets all key muscle groups for bikini athletes every day. Remember, the key is to stay focused. You cannot know what works or doesn’t work and make tweaks accordingly if you add too many variables (i.e. being inconsistent with weights, workouts, or diets).

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In GloBelle Kitchen on
October 19, 2019

Spicy Pumpkin & Lobster Bisque

Two tasty bowls of warm pumpkin lobster bique sit upon a rustic background

Y’all,

Before I get into the Spicy Pumpkin Lobster Bisque talk, let me say this. I know it’s late Oktober, but I am still in denial that summer is over. I kept seeing Facebook stories about folks in Kentucky talkin’ bout how it’s still 90 degrees. So I go down from Boston to visit my family. Let me tell you, It wasn’t that warm during the entire week +1/2 I spent there. Everyone kept saying how it just all of a sudden got a cold spell as soon as I came home. Serious bummer. And now that I’m back up north, New England won’t even let me pretend it’s still summer. I’m cold, y’all!!!!

A warm bowl of spicy, pumpkin lobster bisque on a wood table along with toasted French bread.

Anyway, I made some spicy Pumpkin & Lobster 🦞 Bisque to help me come to terms with the weather. I first got fell in love with this creamy soup at a little hole-in-the-wall Italian restaurant off Maybachstraße in Stuttgart about eight years ago. I’ve been tinkering with my own imitation of it ever since. I think I got it right!  The soup gets its spicy kick from Harissa. You can try to find it in stores on your own or make your own. It’s so delish. 

Spicy Pumpkin & Lobster Bisque

(makes 4 bowls)*

Ingredients

  •  4 Tbsp butter
  • 1/2 white onion, chopped
  • 1 large garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1 (15-oz) can of pure pumpkin OR 15 oz of fresh sweet pumpkin
  • 1 tsp Harissa (can be substituted for cayenne pepper)
  • 3 cups vegetable broth
  •  Coconut milk
  • 5 pounds of lobster meat

Directions

  1.  If using fresh pumpkin, be sure to use sugar pumpkins. These cannot be substituted for jack-o-lantern pumpkins. Preheat oven to 350°. Cut the pumpkins in half and drizzle with coconut, butter or olive oil. Place on a cookie sheet and cover with foil. Bake until tender (about an hour). Once cooled, scoop the pumpkin flesh out of the shell and puree in a food processor. Skip this step if you’re using canned pumpkin (and be sure you’re using pure canned pumpkin, not pumpkin pie in a can).
  2. Boil your lobster if using fresh lobster. Maintain the shells.
  3. Next, melt butter in a saucepan over medium-high heat.
  4. Then, add onion and garlic, season with salt and pepper, and cook until browned, about 12 minutes.
  5. Stir in veggie broth. Boil broth with the lobster tails. Be careful not to allow the broth to boil, as you will cause it to evaporate and reduce your serving size. Remove lobster shells after about 5 minutes. 
  6. Add pumpkin to vegetable broth. Stir as you bring to a simmer. 
  7. Add coconut milk.
  8. Then Add your lobster meat.
  9. Finally, Sprinkle in harissa, salt, and pepper to taste.
Two tasty bowls of creamy, spicy pumpkin and lobster bisque.

**Disclaimer**

All of these measurements are estimates (please note my cultural cooking practices). I actually used a hand-full of frozen chopped white onions and about a little less than a whole abnormally large garlic glove. My original recipe used a can of creamy coconut milk, a big can of pumpkin, and a whole box of veggie broth (of which, I boiled a good amount out on accident — learn from my mistake). I’m not really sure how many pounds I used but, I spent about $18 on lobster meat from Wegmans. That was enough to taste in every spoonful. Try out my recipe and give me feedback on how it worked for you. 

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In GloBelle Kitchen on
June 14, 2019

Savory Kongo-Inspired Watermelon Slices

two tasty slices of watermelon drizzled in a cilantro lime peanut sauce with red onion awaits to be eaten on a teal, stone plate.

Although in America, watermelon is most often served as a dessert, there are so many ways to make watermelon savory.  This Kongo-inspired watermelon with cilantro-lime peanut sauce recipe is just in time to make it on your Juneteenth celebration menu!

If you haven’t already haven’t learned the historical significance of watermelon and emancipation, you’ll want to check that out before adding this recipe to your Juneteenth menu.

More Background on Watermelon

Watermelon is native to Africa. It grows naturally from sea to sea across central and southern Africa.  Watermelon is 96 percent water. It serves as a water source in arid environments.  So it makes sense that they’d be most commonly associated with Arabs — at least until America’s Reconstruction.

As far as fruits go, watermelon offers few calories — only 46 calories per cup.  Although it’s low in sugar and sodium, watermelon is high in minerals (magnesium, potassium vita A, C, B6, and B1). Watermelon was essentially the 19th century Gatorade—an electrolyte replenisher.  

Certainly, for people performing manual labor all day in the Southern summer sun, there’d be few things better than breaking under a shade tree and snacking on watermelon.  

A savory water melon recipe served in a bowl with onions, peanuts, cilantro and lime
Check out the recipe for this savory, Nigerian-Inspired watermelon dish.

Cultural Background on Peanuts

Now, folks from the Kongo may or may not serve a dish like this. I don’t know. I doubt it. But I attach this dish to the Kongo because of their influence in introducing American and Europeans to the peanut. Peanuts, like watermelon, okra, rice, and others are native to Africa. After Europeans kidnapped and enslaved by Europeans, Africans from all over West Africa smuggled these foods and seeds to America. Europeans didn’t have a name for peanuts yet, so they adopted the Kingdom of Kongo’s Bantu language word for it. “Nuguba” devolved into gooba, then goober. Southerners still use “goober” as a nickname for peanuts and often an insult.

Consequently, based on the prevalence of peanuts in certain regions of the south (Georgia), and the common use of the Bantu word for them as opposed to another African language’s name for peanuts, one could use this as a clue to trace Kongolese ancestry.

Lastly, a popular Civil War song celebrates (or mocks eating goober peas depending on which side you’re on) goober peas. My Kentucky fourth grade class sang the Goober Peas song daily for half a semester. Did everyone else do that? You’ll still find folks selling boiled peanuts on the side of the road across the south but mostly in Georgia.

Savory Kongolese-Inspired Watermelon Slices

Savory Congo-Inspired watermelon slices with a peanut lime sauce await to be eaten on a teal stone plate.
Still working on getting the colors right post-production. These savory Kongo-inspired watermelon slices are glowing!

Ingredients

Half a seedless watermelon, sliced into wedges

Juice from one lime (2 tablespoons)

¼ cup roasted peanuts, chopped (I used sriracha seasoned peanuts)

1 minced garlic clove (Approx 2 TBS)

Fresh cilantro

Crunchy peanut butter, melted

half a red onion, thinly sliced (others prefer it diced)

brown sugar

Honey

Pinch of black pepper to taste

Optional: red pepper flakes or sliced jalapenos or sliced red peppers of your choice (I skipped this option).

Instructions

1. First, in a bowl, whisk lime juice, cilantro, brown sugar, honey, and garlic until sugar dissolves. Stir in melted peanut butter and onion. Set aside.

2. Next, arrange wedges on a platter and drizzle with dressing. Garnish with additional crushed peanuts. Serve and enjoy.

Notes: If you’re made uneasy by my lack of specific measurements, please see my comments regarding that on this recipe (hint: it’s a cultural practice). The exact measurements depend on your preference and fondness for the ingredients.

A vintage blue and white china platter showcasing savory-kongo inspired watermelon wedges drizzled with a peanut, lime, cilantro, garlic, and onion sauce.
Admittedly, I could have sliced these onions a little finer. These savory slices are succulent & juicy!

If you’re wondering what to do with that unused watermelon half, check out these recipes:

Boozy Rum-soaked Watermelon (To post soon!)

Thai Watermelon Salad (to post soon!)

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In Assignments, GloBelle Kitchen on
June 13, 2019

Watermelon’s History as a Symbol of Freedom

A savory water melon recipe served in a bowl with onions, peanuts, cilantro and lime

The Jim Crow Museum of Racist Memorabilia at Ferris State University in Big Rapids, MI promotes a scholarly examination of the collection of anti-black strategic propaganda produced in the United States. One hateful image repeatedly displayed is the racist stereotype of black people with watermelon. Watermelon has historical significance as a symbol of freedom and economic independence for Americans. What I took away was the power of images and the deranged mental state that would allow a people to become so obsessed with creating them.


The stereotype emerged post-Civil War with a specific political purpose. Some newly liberated Africans chose to grow and sell watermelons as an avenue to economic independence. They “picked themselves up by the bootstraps” following emancipation. Watermelons became a symbol of African liberation.


As a result, whites, threatened by this hard-earned freedom, responded by racializing the fruit. They pathologized the new African-Americans as having an insatiable appetite for watermelon. Instead of a mark of independence, watermelon became the pictogram of uncleanliness, laziness, childishness, and simple-mindedness.


America witnessed resentful former enslavers upset that their livelihoods crashed. The cause of that crash was picking up the pieces and doing something productive with their lives. Of course, The South structured its entire economic system around the institution of slavery. Even if one wasn’t an enslaver, careers like overseers, auctioneers, deliverers, bounty hunters, steamboat industry, construction industry, banking industry, the fashion industry, and railway industry depended on enslavement. Even doctors and lawyers lost work due to abolition. Misery loves company, and if former enslavers we hurting finically, they wanted to ensure the former enslaved were too. The disgrace associated with the produce intended to shame black people from their business enterprises. As a result, it hurt business sales and prevent financial success.

A savory water melon recipe served in a bowl with onions, peanuts, cilantro and lime
Check out the recipe for this savory, Nigerian-Inspired watermelon dish. Link at the bottom of this history lesson.


In recognizing the historical context of the racist stereotype, we better understand what the trope says about its intended target and those who created the hateful image. We document that liberated Africans farmed and sold crops as honest work to sustain themselves and provide for their families. They continued their hard-working, industrious, resilient character with an entrepreneurial spirit into freedom.


By mocking honest work, resentful former enslavers mocked financial independence. They scorned the very foundation that America claims—freedom. They ridiculed hard work, initiative, and business enterprises.

We can take a scholarly approach in examining the phycology of the creators of the image. The caricature created illustrates how they view people hard at work. The amount of time focused on going out of one’s way to create such a hateful image indicates something peculiar, irrational, obsessive, and debased about their psychological condition.

While these images began during Reconstruction, they continue to propagate a century and a half later. All during President Obama’s presidency, the fruit was used to harass and undermined his qualification. Most notably were the images made in 2014 by the Boston Harald, Kentucky’s Obama and watermelon statue, and a related image circulated by Dean Grose, the Mayor of Los Alamitos, California. Just a few weeks ago in May, a staff member at the Boston Fine Arts Museum told a group of 7th-grade students from Dorchester (code for mostly black with some Latinos sprinkled in) “No food, no drinks, and no watermelon.”


The Destructive properties of the imagery extend beyond insult. Even today, black people are underrepresented watermelon consumers representing only 11% of watermelon consumers (13% would be right on target). I’ve also made a point not to eat watermelon because of the stereotypical depictions. Can you believe that? Something some hateful people began in the 1800s, who are long dead, has influenced the choices of a millennial in the 2000s. I’m not alone. Both Malcolm X and James Baldwin refused to eat watermelon in a mixed company.


Disassociation from watermelon continues to give power and influence to those, now dead enslavers who sought to dehumanize. There is no shame in any symbol of freedom. Freedom is something worth celebrating. By remembering the history and tradition of the entrepreneurship of liberated black farmers and black business owners during Reconstruction, we celebrate the achievement of resilience and hard work. We also draw a spotlight to how the racist depictions began in the first place—from actual lazy, salty, jealous haters.

Celebrate Juneteenth with watermelon dishes served three ways:

Savory watermelon with Nigerian-Inspired Groundnuts (aka peanuts)

Boozy Rum Watermelon slices

Watermelon Salad

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