What do you think?
Rate this book
Sweet Home Café Cookbook: A Celebration of African American Cooking
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café
Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture.
With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture.
With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
216 pages, Kindle Edition
First published October 23, 2018
107 people are currently reading
401 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 41 reviews
March 6, 2019
September 24, 2016 was the dedication and opening day for the National Museum of African American History and Culture, which included the Sweet Home Cafe.
This cookbook has the cafe's recipes, which represent the extensive diaspora of African Americans and encompass culinary traditions from Africa, the Caribbean, Native Americans, Europeans, Latinos, plus influences from recent African immigrants. There is a historical introduction and overview of African American cooking, cooks, eateries, The Green Book, and information about permanent exhibits at the museum which reference cooking implements and the history of segregated eateries in the United States.
The recipes are historically correct, with a clever upper corner feature showing: the number of people served; active and total preparation time; plus a small map of the United States indicating the geographical origin of the recipe. Recipes are presented in clear print, with easy-to-follow directions, chef's notes, and stunning close-up color photographs. Each chapter includes an introduction to a particular region, so that readers will have information about the Creole Coast, the Western Range, the Agricultural South, an area defined as Culinary Cousins, and the Northern States. There is a chapter listing recipes by region, and menus for specific times of the week, the year, or holidays, e.g., Juneteenth, Calabash Carolina Fish Fry, the Sunday Table, and other important dining days.
The selected bibliography has books with more detailed histories of how this cuisine developed, from the slaves who cooked for themselves and for their masters, into a culinary heritage that is uniquely American. The history of African American cuisine is rich in variety and diversity. This book celebrates and documents black home cooks who were inventive and resourceful. Often without enough money, segregated from having access to the best produce, they created enduring "culinary masterpieces" which are part of American culture.
This cookbook is a joyous invitation to cook and invite everyone to the table.
Illustrations include close-up color photographs of dishes; historical black and white photographs; a selected bibliography; and a detailed index.
Reviewed by Sheryn Morris, Librarian, Central Library
This cookbook has the cafe's recipes, which represent the extensive diaspora of African Americans and encompass culinary traditions from Africa, the Caribbean, Native Americans, Europeans, Latinos, plus influences from recent African immigrants. There is a historical introduction and overview of African American cooking, cooks, eateries, The Green Book, and information about permanent exhibits at the museum which reference cooking implements and the history of segregated eateries in the United States.
The recipes are historically correct, with a clever upper corner feature showing: the number of people served; active and total preparation time; plus a small map of the United States indicating the geographical origin of the recipe. Recipes are presented in clear print, with easy-to-follow directions, chef's notes, and stunning close-up color photographs. Each chapter includes an introduction to a particular region, so that readers will have information about the Creole Coast, the Western Range, the Agricultural South, an area defined as Culinary Cousins, and the Northern States. There is a chapter listing recipes by region, and menus for specific times of the week, the year, or holidays, e.g., Juneteenth, Calabash Carolina Fish Fry, the Sunday Table, and other important dining days.
The selected bibliography has books with more detailed histories of how this cuisine developed, from the slaves who cooked for themselves and for their masters, into a culinary heritage that is uniquely American. The history of African American cuisine is rich in variety and diversity. This book celebrates and documents black home cooks who were inventive and resourceful. Often without enough money, segregated from having access to the best produce, they created enduring "culinary masterpieces" which are part of American culture.
This cookbook is a joyous invitation to cook and invite everyone to the table.
Illustrations include close-up color photographs of dishes; historical black and white photographs; a selected bibliography; and a detailed index.
Reviewed by Sheryn Morris, Librarian, Central Library
February 17, 2022
While I appreciate the history lessons throughout, this is ultimately a cookbook and instead of pictures of people and other things I wanted more photos of the food. I'm not familiar with a lot of these dishes and would've appreciated being able to see the finished results. For me, pictures are super important in a cookbook because if I just wanted recipes I could easily look them up online.
There are also a ton of onions used and I know that's a super personal problem of mine but I really, really hate onions lol. #onionhate Way too many onions. Also includes quite a few proteins that I'm not interested in ever eating, like duck, chicken livers, and goat.
Someone who is more comfortable cooking these types of cuisines might not have the same issues I did. There were a few recipes I found interesting but overall this just wasn't for me.
There are also a ton of onions used and I know that's a super personal problem of mine but I really, really hate onions lol. #onionhate Way too many onions. Also includes quite a few proteins that I'm not interested in ever eating, like duck, chicken livers, and goat.
Someone who is more comfortable cooking these types of cuisines might not have the same issues I did. There were a few recipes I found interesting but overall this just wasn't for me.
June 9, 2019
I found the tone to be pretentious and many of the recipes not practical for everyday cooking because either time consuming or labor intensive. It is more a record and celebration of fine historic African American recipes. 2 1/2 stars.
February 12, 2019
This is a lovely book. I thoroughly enjoyed reading it.
December 22, 2019
I love that there are so many recipes for cornbread in this book. Simple but unique. Mac and cheese will never be the same now.
September 25, 2021
From the historical standpoint this is an interesting work documenting the rich culinary contributions made by African American cooks. Most of the recipes are regional classics which most moderately experienced cooks will recognize. I do have to agree with one reviewer who used the word pretentious; at times the verbiage can come across that way. Culinary historian Jessica Harris wrote the headers and sidebars and this is apparently her usual dry writing style (her book High On The Hog is the same, which is why I didn't finish reading it). But readers will have to keep in mind that this book is a product of Smithsonian academics and two professional chefs who work in the museum restaurant. Even though the subject matter is common everyday regional cooking, it doesn't always appear to be written to appeal to the everyday cooks which it derives from. For instance, the recipe for Basic Pie Crust specifies pastry flour — not an ingredient I'm going to bother seeking out to make a pie since I'm not a professional pastry chef. I don't think the vast majority of home bakers historically or presently use pastry flour either. Other recipes are also overly cheffy, perhaps in the vein of "updating" old-fashioned recipes to be more "modern." Food and recipes are ever-evolving, but some changes are more for the sake of being trendy than being useful or even necessary.
Regarding the recipes, I'd be remiss for not pointing out several shortcomings or downright errors. The recipe for Rice & Pigeon Peas listed "12 cups of stock" — that's 3 quarts — to cook one can of pigeon peas and 2½ cups of rice. Additionally, ½ cup of coconut milk is also used. Unless one intends to make soup, this amount of stock seems far off the mark. Other recipes for arroz con gandules use nowhere near this amount of liquid.
Another recipe for Black-eyed Pea Hummus gives directions for soaking dry peas overnight, but totally neglects any instruction to actually cook the peas before pureeing in a food processor. Your hummus might be chewier/crunchier than you'd like! Perhaps the big hint is in the list of ingredients which states "1 pound black-eyed peas, cooked from dry or canned". But would that be 1 pound of dry peas you're supposed to cook, or 16 oz of cooked peas? It should have simply stated how many cups of cooked peas to use. The average home cook might not know how many cans of peas would equal one pound of dry peas cooked. (Btw, 1 pound of dry black-eyed peas will yield about 6½ cups of cooked peas. One 15 oz can of peas, drained, contains approximately 1½ cups of peas.) Saying this recipe "serves 4 to 6" is not helpful in sussing out the final quantity.
The recipe for High Mesa Peach & Blackberry Cobbler instructs baking it in a 13x9 dish or 10-inch skillet. Yet the number of servings is shown as "4 to 6". Those are some mighty generous servings. You'll get the opposite with the Charleston Pecan Chewies; a 13x9 pan will not yield 48 2-inch x 2-inch squares.
I'm a born and raised Southerner cooking for 40+ years, with a Cajun branch of the family in Houma, LA. I have never seen either a Creole or Cajun seasoning mix that included allspice while omitting thyme and oregano. Thyme and oregano are dooryard herbs that would've been available to many people. Allspice might be more common in the Caribbean, and perhaps in the past more available in large southern American port cities like New Orleans, but it could only be purchased here if one could afford it. Historically, it's a jangling note. I want no allspice in my gumbo, thank you very much.
Regarding the Hickory-Smoked Barbecued Chicken recipe, Bob Gibson's original Alabama White Barbecue Sauce contains neither sour cream nor sugar — shudder! To my knowledge, Mr. Gibson was of Caucasian descent and so is his barbecue sauce. This is the most discordant note in a book that bills itself to be a celebration of African American cooking. There are so many legendary Black barbecuers they could've chosen sauce recipes from. All they had to do was ask Adrian Miller, the author of Black Smoke.
One has to wonder where the editors and proofreaders were.
As an introduction to these regional classic recipes, the historical aspect is interesting. From the practical aspect there are better cookbooks out there — and with fewer glaring errors. Some might accuse me of being overly critical, but I expect more from the lofty heights of the Smithsonian. And I really hate to see a new cook get led astray by a bad recipe.
Regarding the recipes, I'd be remiss for not pointing out several shortcomings or downright errors. The recipe for Rice & Pigeon Peas listed "12 cups of stock" — that's 3 quarts — to cook one can of pigeon peas and 2½ cups of rice. Additionally, ½ cup of coconut milk is also used. Unless one intends to make soup, this amount of stock seems far off the mark. Other recipes for arroz con gandules use nowhere near this amount of liquid.
Another recipe for Black-eyed Pea Hummus gives directions for soaking dry peas overnight, but totally neglects any instruction to actually cook the peas before pureeing in a food processor. Your hummus might be chewier/crunchier than you'd like! Perhaps the big hint is in the list of ingredients which states "1 pound black-eyed peas, cooked from dry or canned". But would that be 1 pound of dry peas you're supposed to cook, or 16 oz of cooked peas? It should have simply stated how many cups of cooked peas to use. The average home cook might not know how many cans of peas would equal one pound of dry peas cooked. (Btw, 1 pound of dry black-eyed peas will yield about 6½ cups of cooked peas. One 15 oz can of peas, drained, contains approximately 1½ cups of peas.) Saying this recipe "serves 4 to 6" is not helpful in sussing out the final quantity.
The recipe for High Mesa Peach & Blackberry Cobbler instructs baking it in a 13x9 dish or 10-inch skillet. Yet the number of servings is shown as "4 to 6". Those are some mighty generous servings. You'll get the opposite with the Charleston Pecan Chewies; a 13x9 pan will not yield 48 2-inch x 2-inch squares.
I'm a born and raised Southerner cooking for 40+ years, with a Cajun branch of the family in Houma, LA. I have never seen either a Creole or Cajun seasoning mix that included allspice while omitting thyme and oregano. Thyme and oregano are dooryard herbs that would've been available to many people. Allspice might be more common in the Caribbean, and perhaps in the past more available in large southern American port cities like New Orleans, but it could only be purchased here if one could afford it. Historically, it's a jangling note. I want no allspice in my gumbo, thank you very much.
Regarding the Hickory-Smoked Barbecued Chicken recipe, Bob Gibson's original Alabama White Barbecue Sauce contains neither sour cream nor sugar — shudder! To my knowledge, Mr. Gibson was of Caucasian descent and so is his barbecue sauce. This is the most discordant note in a book that bills itself to be a celebration of African American cooking. There are so many legendary Black barbecuers they could've chosen sauce recipes from. All they had to do was ask Adrian Miller, the author of Black Smoke.
One has to wonder where the editors and proofreaders were.
As an introduction to these regional classic recipes, the historical aspect is interesting. From the practical aspect there are better cookbooks out there — and with fewer glaring errors. Some might accuse me of being overly critical, but I expect more from the lofty heights of the Smithsonian. And I really hate to see a new cook get led astray by a bad recipe.
February 7, 2019
This book is a sumptuous feast for the eyes — with the bold photography and pleasing colour palette — as well as for the fingers, as it’s printed on the thicky-thickest most deluxe paper ever. Some of the meatless recipes had me curious, but the book is verrrrry meat-heavy. I’m a modest carnivore, but this was too much glistening, saucy flesh for my liking.
On a related note, I spent the afternoon making s beautiful vegan soup full of good things, as well as roasting potatoes and squash to express a symphony of flavour. I love simple food.
A beautiful cookbook focusing on the African American kitchen is fun, interesting, necessary. I’d recommend this to cookbook lovers like myself, and those curious about other cultures. I enjoyed reading the content and mooning over the photos.
On a related note, I spent the afternoon making s beautiful vegan soup full of good things, as well as roasting potatoes and squash to express a symphony of flavour. I love simple food.
A beautiful cookbook focusing on the African American kitchen is fun, interesting, necessary. I’d recommend this to cookbook lovers like myself, and those curious about other cultures. I enjoyed reading the content and mooning over the photos.
September 22, 2024
A Great Addition to My Cookbook Collection
This is such a wonderful addition to my cookbook collection! So many of these recipes resonate with me on a personal level, evoking cherished memories and flavors. Food truly is the heart of gatherings with family and friends, creating bonds and sparking joy. I can’t wait to whip up these delightful dishes and savor those special moments together!
This is such a wonderful addition to my cookbook collection! So many of these recipes resonate with me on a personal level, evoking cherished memories and flavors. Food truly is the heart of gatherings with family and friends, creating bonds and sparking joy. I can’t wait to whip up these delightful dishes and savor those special moments together!
October 15, 2019
Loved this book! I love reading cookbooks and this one definitely delivered. It interspersed delectable recipes with the history and origins of many southern foodways. Can't wait to try a few recipes I think this is one I will add to my collection!
July 7, 2022
Every recipe looks divine! A triumph!
March 1, 2025
I was excited to try Sweet Home Cafe Cookbook, but after making two recipes—Goat Curry Stew and Rice and Pigeon Peas—I'm convinced the recipes were not properly tested before publication.
The rice recipe called for twice the amount of liquid typically used for rice (it called for 5.33 cus of liquid per cup of rice!), resulting in a mushy mess with little flavor. Similarly, the Goat Curry Stew had nearly double the amount of liquid that comparable recipes call for. Even after boiling it down, I still had to remove two quarts of liquid and add baked potatoes just to thicken the broth.
Another issue was the technique. The goat recipe instructs you to marinate the meat in a puree of onions, scallions, garlic, and ginger and then brown the meat. However, the marinade left the meat far too wet to properly brown, which is a fundamental flaw in the cooking process.
Overall, this cookbook has beautiful photos and a great concept, but based on my experience, the recipes are unreliable. If you try them, be prepared to make adjustments on the fly or have a back-up plan ready.
The rice recipe called for twice the amount of liquid typically used for rice (it called for 5.33 cus of liquid per cup of rice!), resulting in a mushy mess with little flavor. Similarly, the Goat Curry Stew had nearly double the amount of liquid that comparable recipes call for. Even after boiling it down, I still had to remove two quarts of liquid and add baked potatoes just to thicken the broth.
Another issue was the technique. The goat recipe instructs you to marinate the meat in a puree of onions, scallions, garlic, and ginger and then brown the meat. However, the marinade left the meat far too wet to properly brown, which is a fundamental flaw in the cooking process.
Overall, this cookbook has beautiful photos and a great concept, but based on my experience, the recipes are unreliable. If you try them, be prepared to make adjustments on the fly or have a back-up plan ready.
March 25, 2025
This cookbook offered a great introduction to African American cooking, featuring delectable recipes from all around the United States. Easy to follow and full of handy chef's tips for substitutions and cooking techniques, Sweet Home Café belongs on every kitchen bookshelf.
I really appreciated how this book combined history and common-sense cooking tips to really educate the reader on where these dishes come from. I learned a lot about food, especially Southern food, as most of the recipes were from the agricultural South. The menu plans at the end of the book were especially helpful to guide the reader in which dishes were best to combine.
I really appreciated how this book combined history and common-sense cooking tips to really educate the reader on where these dishes come from. I learned a lot about food, especially Southern food, as most of the recipes were from the agricultural South. The menu plans at the end of the book were especially helpful to guide the reader in which dishes were best to combine.
February 24, 2019
This cookbook from the National Museum of African American History & Culture is beautiful, educational and full of recipes that had me drooling despite having eaten right before reading!
So many of my very favorite foods have recipes in this book, and I found so many new ones I can't wait to try, like a crab & corn chowder and a tomato watermelon salad.
I cannot wait to make so many of these recipes! It is a true celebration of African American cooking and the food I perceive as the soul and heartbeat of American cuisine.
So many of my very favorite foods have recipes in this book, and I found so many new ones I can't wait to try, like a crab & corn chowder and a tomato watermelon salad.
I cannot wait to make so many of these recipes! It is a true celebration of African American cooking and the food I perceive as the soul and heartbeat of American cuisine.
February 11, 2019
It's gorgeous. I've become one of those people who read a cookbook but I haven't cooked anything from the book. I love the historical picture of people eating, cooking, and the memorabilia of utensils and other cooking related things. I will try to make a few recipes. I went to the National Museum of African-American History and Culture and the sweet potato pie was excellent, so that will be on the list (Limpin' Susan, Hoppin' John, Texas Caviar, sweet potato pie, and maybe an easy fish or chicken dish).
January 26, 2021
Sweet Home Cafe Cookbook: A Celebration of African American Cooking
By The National Museum of African American History and Culture
2018
This is a large, attractive cookbook that is filled not only with recipes from the museum kitchens, but also historic facts, photos, and ephemera to support the book. The two recipes we tried turned out very well, and we will definitely make them again.
5 stars.
By The National Museum of African American History and Culture
2018
This is a large, attractive cookbook that is filled not only with recipes from the museum kitchens, but also historic facts, photos, and ephemera to support the book. The two recipes we tried turned out very well, and we will definitely make them again.
5 stars.
March 11, 2024
This book is released from the cafe at the African-American History museum in DC, celebrating the rich variety of African-American cooking. It includes history along with its recipes along with its region and ingredient suggestions. The sections include the typical—main, sides, sweets— but also includes some unusual sections and arranging. Sweets included sweet drinks, not just desserts, e.g. I made a list of meals I plan to make, and I’m looking forward to trying these recipes.
December 19, 2018
I didn't realize until after opening the book that I had eaten in the cafe when I was in DC visiting the African American historical museum. It was great to have all the recipes in one place, and to circle back on dishs I could not try at one sitting. The cookbook is a true piece of Americana, delicious.
March 5, 2019
Beautifully photographed...
Beautifully written...
Beautifully well planned book with lots of great history and how food shaped the USA,from an African American perspective.
Loved every page of it !
Beautifully written...
Beautifully well planned book with lots of great history and how food shaped the USA,from an African American perspective.
Loved every page of it !
March 27, 2019
Fantastic recipes and interesting history. I tried the basic Yellow Cornbread recipe for starters- it was delicious! Look forward to trying more recipes from this cookbook (there's one for Dilly Beans!).
April 12, 2019
I absolutely loved this cookbook! I really enjoy cookbooks that teach me about the culture behind the food. I also love cookbooks that teach me something new. This book did both. It was so interesting and I got to try some great food!
July 2, 2019
Very interesting and enjoyable cookbook...drawn from the cafe at the National Museum of African American History in Washington, DC. Traditional and popular recipes from African American life, families and history.
September 28, 2019
Pictures of recipes? Some.
Commentary on recipes? Yes.
Nutrition facts? No.
Recipe Style? African American classics.
Any keepers? Yes.
Great all-around. I really liked the little bits of history interwoven with the recipes.
Commentary on recipes? Yes.
Nutrition facts? No.
Recipe Style? African American classics.
Any keepers? Yes.
Great all-around. I really liked the little bits of history interwoven with the recipes.
January 11, 2020
Need to learn to make delicious southern influenced meals? If so, this is a good book to help guide you in the process of southern cuisine. Easy to follow directions help make simple comfortable food tasty and satisfying.
March 22, 2020
I like the way that history is included with the recipes. I tried making shrimp and grits. I made a lukewarm mess. I’ll try again. I had the dish in the museum TWICE. Which is why I even bothered to try that recipe.
January 16, 2023
Loved this! First book of the year for my CBBC (Cook Book Book Club) and am I looking forward to our get together this coming weekend to taste many of these delicious recipes. I loved learning the history and origins of many of these ingredients and recipes.
March 27, 2023
This looked like a solid cookbook. East to read recipes and mouthwatering pictures. Many of the recipes I’d be likely to try I already have recipes for so I’d propose a cook-off! Yum! I loved the history that was packed into the book though, it was well written.
March 25, 2024
Ok, yes please. These recipes look incredible and I can’t wait to try them. We tried to get to the cafe the last time we were in DC, but it was packed and we had antsy babies. Next time though, I can’t wait to have some of these dishes!
November 22, 2018
Delightful. I loved the history and the photos as well as the recipes.
January 10, 2019
Easy recipes, great pictures!
January 13, 2019
Strangely disappointing.
Displaying 1 - 30 of 41 reviews