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Black History Month

plate of skewered shrimp and bowl of okra

Okra from West Africa, shrimp from the bayou, and spices from the Caribbean all come together in the meals we love. They're rich in flavor, shaped by tradition–authentic and unique. Our culinary heritage is historic–and Black history is American History.

We celebrate Black History Month and all of the flavors that inspire our Publix Aprons® recipes.

Okra

Originating from African nations such as Ghana and Nigeria, okra is a well-known staple in Southern cuisine. The Bantu word for okra is ki ngombo. The vegetable has become an essential ingredient used to thicken dishes such as gumbo. Ground okra seeds can also be roasted and made into a coffee-like drink.

Jambalaya

Jambalaya embodies the historic cultural mosaic that made up eighteenth-century Louisiana. Blending together the flavors of Spanish paella, French and German andouille sausages, Native American spices, and the okra of West Africa, this dish is a true ode to the south's Cajun and Creole heritage. Like gumbo, jambalaya is reflective of America's blend of cultures, and the ingredients in these dishes work together to become a one-of-a-kind medley.

Cayenne Pepper

Cayenne pepper is a spice commonly used in Creole cuisine, and it's as hot as it sounds! Use it sparingly. With roots in French Guiana, it is popular in East Africa, India, and Mexico. In addition to giving food an extra kick, it adds beautiful coloring to your favorite dishes.

See recipes that use these ingredients and more.