In 2011, Jessica Harris wrote “High on the Hog,” a book that traces the origins of African American food. Ten years later, it has become the basis of the hit Netflix docuseries of the same name. On this show, Dr. Harris sheds light on the resilience and inventiveness of Black cooks who shaped American cuisine.

Then, we catch up with Senegalese American chef Serigne Mbaye, whose fine dining pop-up, Dakar Nola is currently creating a sensation in the Crescent City. We learn how the ambitious young chef honors both his Senegalese roots and Creole flavors – showcasing the similarities of West African traditions and our own.

Finally, we speak with Deirdre Barrow Johnson and her husband Kenneth Johnson Jr. of Barrow’s Catfish, a place that celebrates African American food traditions daily in New Orleans just as it has for generations. We hear the story of the family's legacy – one that began with a fried catfish sandwich sold from Deirdre's grandfather’s barroom door.

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