Molasses gingerbread and ginger cakes carry a deep history in Black foodways. During slavery and the years after, refined white sugar was often expensive and out of reach for poor and enslaved communities. Molasses, a dark byproduct of sugar production, was cheaper, easier to stretch, and sometimes appeared in rations, making it one of the... Continue Reading →
Long before recipes were written in cookbooks, many Black American ancestors created extraordinary meals and desserts from the limited ingredients they were given during slavery. One of those lesser-known treats was Sweet Potato Slump Cake, often considered a cousin to the cobbler.Enslaved cooks were frequently given food rations that included sweet potatoes, cornmeal, molasses, lard,... Continue Reading →
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