Black chefs across L.A. introduce us to the recipes that define their Thanksgiving holidays, including lamb biriyani, macaroni pie and carrot cake.
Golden sunlight that cascades through open windows. A hot oven and the friction of bodies moving in the kitchen. The earthy-sweet aroma of curry, cinnamon and cloves in the air. When I think of Black holiday gatherings, I recall warmth in all its iterations. With a diaspora that touches every corner of the globe, there is both overlap and incredible diversity among pan-African cuisines.
Now, there is rarely a standard menu for Thanksgiving dinner. This year Moju is making biriyani, with lamb for special-occasion flair. To pair with the saucy rice dish, Solitei made sukuma wiki, an easy dish you’ll find served as a side or main in Kenya, with tendrils of collard greens sauteed with garlic, tomato and fresh ginger.
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