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High on the Hog: How African Americans Cuisine Transformed America, Netflix

Updated: Mar 15

Stephen Satterfield, Host

In the first episode of the second season of the High on the Hog Netflix television series, educator and culinary historian Jessica B. Harris takes host Stephen Satterfield on a tour through Dantokpa, one of the largest open air market in West Africa. Dantokpa is located in Cotonou, Benin.  As they stroll through the almost endless stalls and umbrellas, Dr. Harris tells us what her eyes are seeing:  “We’ve got black eyed peas, we’ve got okra, we’ve got watermelon . . .” It’s the thread that weaves its way through this remarkable series, that American food is Black food is African food.  In the opening frames of the second season’s first episode, host Satterfield explains that High own the Hog is about “tracing the ingredients and the flavors at the core of our history.”  High on the Hog offers up the true story of connection between Africa and Americas as the enslaved carried their gardening and culinary skills across the Atlantic and persevered.


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