Krak Teet

🖤

is a French/fancy way to say “hog killing time.” Since been, it’s an opportunity for the community to come together, work together, share, eat good, dance, laugh, and stock up for the months ahead.

Shout out to for such a beautiful day 🖤

Which one for you?

Poking and prying with a purpose out in .

Started at the Avery Research Center with the books and papers. Finished at Julian Williams’s shop to witness two generations of .

Commissioned a hand forged piece by . Like our quilts and baskets, collectors will drive up the costs of our cultural inheritances, knowing the value while you on the sidelines with none.

Invest in you some! A gate, tools, weapons, bottle tree, decorative piece, etc. I got mines own 😌

’s last day of residency in Savannah: She’d mentioned that a few dishes of the American South mirrored meals in : collards, hush puppies, New Orleans gumbo, red rice, Hoppin John, etc.

asked which pea they used in the dish most like Hoppin John. The traditionally uses red field peas and will fuss you DOWN that black eye peas ain’t it 😂

Being from Louisiana and Savannah, I make it both ways 🤷🏽‍♀️ West Africans—the Beninese, specifically—do too, I see now.



P.S.: Most of Louisiana’s enslaved Africans came from Benin and Senegambia. Most in the Gullah Geechee corridor came from Senegambia and Sierra Leone.

P.S.S.: Krak Teet is an audiobook now!

🙅🏾‍♀️

P.S.: What’s your city’s middle name?

Chinese recipes popular right now. They even calling themselves Chinese, child. But anyway: One recipe is warm water first thing in the morning followed by a broth or soup. Congee is a common one.

Someone in the comments said: arroz caldo. Looked up some recipes for it. (I like to compare.) So, so similar. China in Northeast Asia, The Philippines is Southeast Asia.

Thought of Mexican chicken soup (caldo de pollo). Similar too. Jalapeños in Savannah make it so good.

*Immediately* thought about chicken and rice from the South. When you think cream of chicken got popular with Black folk? Still look good af tho.

Then I thought about chicken bog, which is highly regional. South Carolina. Wetter than chicken perloo but drier than the pots in this thread.

You know anywhere else a dish similar to one of these is made? Savory, not sweet. Ain’t gotta be chicken. But soupy with a lotta rice in it.