About the author:

TONI TIPTON-MARTIN is a culinary journalist and community activist, and author of the James Beard Award-winning The Jemima Code. Her collection of more than 300 African-American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.

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What I Thought:

Like with most modern and recent cookbooks, Jubilee is beautifully photographed.  Along with these food-porn worthy shots are wonderfully researched recipes.   Tipton-Martin uses her expertise (and I’m sure her expansive library) to introduce us to 200 years of African American cooking and its influence on not only Southern but American cuisine.

Although the book is not jam packed with recipes, what is included is quality stuff.  Since the thermometer is dipping down to freezing here some nights, I immediately went to the soup section and landed on a rich but simple sounding recipe.

Tipton-Martin made this soup even richer by increasing the peanut butter and using cream instead of plain milk.

I whipped this up in about thirty minutes, from chopping board to table.   It’s a perfect weeknight meal.

Peanut Soup

By Toni Tipton-Marton

Published 11/05/2019

Tipton-Martin adapted this recipe from a French Caribean Creole soup created by Jeanne Louise Duzant “Ma” Chance. I halved the original recipe and used Sriracha for the called for generic “hot pepper sauce.”

 Ingredients

• 2 T. salted butter
• 1/4 c. minced onion
• 1 small clove garlic, minced
• 1/2 T. flour
• 1 c. natural peanut butter (unsweetened)
• 2 c. chicken stock
• 1/2 c. heavy whipping cream
• salt and pepper
• Sriracha sauce
• crushed dry roasted-unsalted peanuts

Instructions

1. In a small saucepan, heat the butter over medium heat until it is sizzling. Add onions and garlic and saute until translucent but not browned (3 minutes). Sprinkle in flour and whisk for about 50 seconds. Whisk in the peanut butter until softened and smooth.
2. Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook on low for 20 minutes to thicken and marry the flavors, stirring occasionally to prevent sticking.
3. Stir in the cream and let it gently heat up to your desired serving temperature. Don’t overheat. Season to taste with plenty of slat and pepper. Garnish with Sriracha sauce and crushed peanuts.

Yield: 4 (for a starter course); 2 for a meal

This recipe is a keeper!   So is the book.As the holidays near, I will be delving into the “Sides and Vegetables” section (A Little Bit of This, a Little Bit of That).  I have my eye on most of the sides like Baked Beans, Black-Eyed Peas and Rice, Louisiana Red Beans and Rice, Red Rice, Okra Pilaf, Rice and Peas with Coconut and Baked Macaroni and Cheese.

Also, I would like to suggest that this book could make a fantastic holiday present for the cook on your gift list.

Thank you, Camilla, for the opportunity to highlight this book.