Black British Chefs Share Their Favorite Dishes for Black History Month

In honor of Black History Month, British Vogue invited nine Black British chefs, cooks, and foodies to share their favorite dishes from their respective cultures. These culinary creations are more than just meals—they are embodiments of heritage, memory, and the vibrant tapestry of Black British cuisine.

Denai Moore

, known for her work at Dee’s Table and her upcoming vegan patty shop Flaky, chooses

red peas soup

, a Jamaican staple that evokes comfort and warmth. She emphasizes the traditional preparation with cured meat or salted pig’s tail, and highlights the challenge of finding a good vegan version in London.

Adejoké Bakare

, the first Black woman in Britain to earn a Michelin Star with her restaurant Chishuru, presents

peppersoup

, a West African broth with a fiery kick. This dish, which Bakare enjoyed during childhood visits to her grandfather, is typically made with meat or fish stock and infused with spices like calabash nutmeg and uziza. Chishuru’s rendition features squid, radish, and apple for a unique twist.

Safiya Robinson

, a plant-based chef and the force behind sisterwoman vegan, celebrates the often overlooked legacy of

Black American soul food

. Her favorite,

grits

, is a comforting cornmeal porridge with Native American roots, often served with fried fish, shrimp, or sausage. Robinson emphasizes the dish’s versatility and its ability to transport her back to her aunt’s kitchen.

Riaz Phillips

, a multimedia journalist and author based in Berlin, fondly remembers

Jamaican patties

as an after-school treat. The flaky pastry, filled with savory options like cheesy beef, saltfish, or curried chicken, brings back memories of his childhood in London.

Nokx Majozi

, senior chef and head pie maker at Rosewood London, shares her love for the

South African pepper steak pie with blue cheese

. This winter comfort food, with its slow-cooked meat and buttery pastry, embodies warmth and nostalgia for Majozi.

Akwasi Brenya-Mensa

, chef and director of Tatale, highlights

chichinga

, also known as

suya

, a Ghanaian street food. This skewer of piping hot meat, seasoned with groundnut and chilli spice mix, holds a special place in Brenya-Mensa’s heart, evoking memories of his childhood and the joy of sharing it with loved ones.

Zuhair Hassan

, better known as

Big Zuu

, the double Bafta-winning host of Big Zuu’s Big Eats, reminisces about his mother’s

okra soup with fufu

, a Sierra Leonean dish that reminds him of home. The dish, featuring okra stew with salted meat and fermented cassava, embodies the comforting flavors and spices of his heritage.

Michelle Igwilo

, founder of ogoisfooding, a culinary studio and supper club, treasures

nsala soup with pounded yam

, a traditional dish from eastern Nigeria. This light and nutritious soup, with its blend of heat, umami, bitterness, and woody flavors, transports her back to holidays spent with her family.

Nathaniel Smith

, the charismatic chef behind The Grubworks Kitchen, champions the

Jamaican patty and coco bread combo

, a flavorful twist on the classic sandwich. This dish, a nostalgic reminder of his childhood, is a symbol of the diverse and delicious culinary landscape of Jamaica.

These chefs, through their shared passion for food, offer a glimpse into the rich and varied culinary traditions of Black British culture. Each dish tells a story, evokes memories, and celebrates the unique flavors and influences that define Black British cuisine.