The Soul of Our Food: Berbere Spiced Grits Stick

Many of the traditions that influenced southern cuisine, particularly African American eating traditions, began in West African cultures. For instance the custom of eating grits can be traced back to West Africans, who routinely ate porridge made with millet and other indigenous grains. This practice is alive and well in my home. Grits, "low fat" bacon and eggs over easy is just the meal to tie you over while sitting in church. However, I am always intrigued by new ways of preparing old favorites. Since there was some Berbere Spice left over from last week, I thought it would be the perfect addition to grits served at dinner time.

Berbere Spiced Grit Stick

Ingredients

1 cup quick grits

3 ½ cups chicken stock

2 teaspoons Berbere Spice (see post from 12/31)

½ teaspoon garlic powder

½ teaspoon onion powder

¼ cup Romano cheese

¼ cup cheddar cheese

1 cup flour

½ teaspoon salt

Oil for frying

Directions

In a medium sauce pot, bring chicken stock to a boil

Add grits; whisk until grits come to a boil; reduce heat; cover and allow simmering for about 7 minutes-stirring occasionally

Add spices and cheeses; simmer for 2 minutes more

Spray a 7x10 inch pan with food release

Pour grits into pan, cover grits with plastic wrap allowing the plastic to touch the grits as shown

Refrigerate to cool

While grits are cooling, you can prepare a quick Roasted Garlic Saffron Aioli. I say quick, because these are ingredients I have lying around my refrigerator but for those of you who don’t, any type of Aioli or Remoulade will suffice.

Roasted Garlic Saffron Aioli

Ingredients

3 cloves roasted garlic

3 threads saffron

2 tablespoons mayonnaise

Pinch cayenne

1 teaspoon sour cream

Directions

In a small bowl mash garlic until smooth

Add remaining ingredients and stir.

Refrigerate until ready to use.