A national leader for creating southern soul food with seasonal, farm-fresh ingredients, Bryant Terry uses farm fresh ingredients while honoring the cultural heritage of the African diaspora, encouraging individuals and families to buy whole foods to improve their physical and spiritual health. In the words of Alice Waters, “Bryant Terry knows that good food should be an everyday right and not a privilege.”
Terry is the author of two previously published cookbooks: The Inspired Vegan and Vegan Soul Kitchen. In his new cookbook, Afro-Vegan, he gives American southern soul food a fresh remix, with cultural influences from Africa and the Caribbean and a vegan spin. Terry introduces new flavors and provides musical soundtracks, inspiring books, and films connected to each recipe. Along the way, he traces the history of traditional southern recipes while providing relevant cultural information.
His recipe for smashed potatoes, peas, and corn with chile-garlic oil (provided below this story) is inspired by the flavors of a Kenyan recipe for irio, a seasoned puree of white potatoes, green peas, and corn that is occasionally mixed with greens. The other inspiration comes from Latin American’s tostones—sliced green plantains that are fried, smashed flat, and fried again until they’re crispy. Terry deconstructs both dishes to create a refreshing and spicy smashed potato recipe that serves as a side dish or snack.
The ingredients used in Afro-Vegan’s recipes work with family budgets, and you can find them in most grocery stores’ produce sections. (But they taste better when brought fresh from farmers’ stands or markets, if you have access to those.) They can easily serve as side dishes to a family barbecue or a holiday menu. I enjoyed Terry’s smashed potatoes with seared cumin duck (see recipe below).
Ingredients
- 1 to 2 Duck Breasts; cleaned and patted dry
- Sea salt to taste
- Fresh black pepper to taste
- 1 tsp. ground cumin; more or less
- Bryant Terry’s Chile-Garlic Oil
Directions
- Finely slice the fat of the duck breast, being careful not to cut into the skin. The skin should have a crisscross pattern with lines a quarter inch apart to help release excess fat when the breast is seared. Season both sides with salt, pepper and ground cumin.
- Heat a black skillet over high heat. Do not add any oil, because the duck breast has lots of fat. Add the breasts, fat side down to the skillet. Using a heavy object to apply pressure to the duck breast (Use a heavy brick wrapped in foil or a smaller heavy pan topped with canned goods).
- Sear the breast to a golden brown. Occasionally, empty excess duck fat into a proper disposable container to prevent the ‘liquid fat’ from steaming the breast (an undesired result). After about 3 to 4 minutes, flip the breast over to sear for 2 to 3 minutes. Remove breast to a paper towel lined plate. Quickly season with more salt, pepper and cumin. Drizzle Bryant Terry’s Chile-Garlic Oil on top. Let rest for about 10 to 15 minutes and thinly slice.
Notes
Cumin Seared Duck Breasts inspired by Appetizing Events: A Feast Inspired By Flushing, Queen’s Chinatown.
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