Black History Month Recipe: Oyster and Salmon Croquettes

"Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today. Malik's co-author, Renae Wilson, developed recipes in the book using historical records, oral histories and historic cookbooks."

"The oyster industry was dominated by Black oystermen in the 18th and 19th centuries in New Orleans; first as a way for enslavers to profit from enslaved peoples' oyster sales, and after emancipation, as a means to pursue employment opportunities, Malik writes. Additionally, Thomas Downing, a freeborn son of enslaved parents, elevated the oyster to fine dining fare at his oyster house, which also served as a stop on the Underground Railroad."

Black culinary history is presented as vital and connected to present and future culinary leadership. Highlights include recipes and introductions from contemporary Black culinary leaders. Recipes were developed from historical records, oral histories, and historic cookbooks. The oyster industry in 18th- and 19th-century New Orleans was dominated by Black oystermen, initially exploited by enslavers and later serving as employment after emancipation. Thomas Downing, a freeborn son of enslaved parents, elevated oysters to fine dining at an oyster house that also functioned as a stop on the Underground Railroad. Included is an oyster and salmon croquettes recipe with detailed ingredients and frying instructions.

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