Black food is American food. Chef and writer Stephen Satterfield traces the delicious, moving throughlines from Africa to Texas in this docuseries.
From mac and cheese to Virginia ham: Jefferson's and Washington's renowned enslaved chefs James Hemings and Hercules left the nation hungry for more.
Barbecued brisket meets Senegalese lamb and a Juneteenth feast as Stephen heads to Texas to ride with Black cowboys and take in Jerrelle Guy's cakes.
In the Carolinas, Stephen looks at the human cost of rice and goes whole hog with Gullah chef BJ Dennis and those preserving Black culinary traditions.
The hunt for African American food's roots goes to Benin, where okra and yam rule the market and pre-enslavement fish and corn plates reign at a table.