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Episode: VIII

Welcome to Culinary Conversation special segment Focused on Celebrating

Black Men & Black Fathers. 

KINGS IN THE KITCHEN    

A FIVE STAR SERVING OF Commitment, Discipline, Dedication, Legacy & Love.

3-day series designed to focus on the role of the Black Father, as well as the responsibility and bond of African American men. In each episode, Fathers express their approach to parenting, careers, and skills they apply to navigate negative biases, stereotypes & systemic racism.

Grammy Award-nominated R&B/ singer-songwriter & actor Eric Benet discuss being a single Father, balancing parenting & the bond between Father & Daughter. 

We invite you tune in and enjoy a conversation designed to elevate and empower Black Men.

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HOST

CHEF CYNTHIA CHEA PEAN

BIOGRAPHY

A first-generation American of African and Caribbean descent, Chef Cynthia Chea Pean focuses on nutrient-dense, disease-fighting cuisine featuring ingredients, techniques, and flavors of the African diaspora. As an avid traveler throughout Africa, the Caribbean, and the United Statesshe takes every opportunity to expose herself to native foods and local traditions, adapting her recipes to honor the history and communities behind them.

Her innovative and unique globally inspired cuisine is beloved by A-list Hollywood celebrities, Tastemakers, and political icons.

ERIC WITH CHILDREN (1)

FEATURING

Grammy Nominated R&B/Soul Singer-Songwriter & Actor

ERIC BENE’T

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RECIPE

African Greens Mélange 

            A healthier take on a soul food tradition.

2 bunches lacinato/dinaosaur kale, rolled and thinly sliced

1 bunch collard greens, rolled and thinly sliced

1 yellow onion, thinly sliced

4 garlic cloves, minced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 stalk celery, thinly sliced

1 teaspoon smoked paprika

1/2 scotch bonnet pepper, seeded and thinly sliced (use gloves!) – OPTIONAL

2 tablespoons coconut oil – for a more authentic taste, palm oil can be used.

1/3 cup vegetable broth

Salt to taste

  1. In a large pot, over medium/high heat, add the oil, heating it until it begins to shimmer. Sauté the onion until translucent. Add the garlic (be careful not to burn), add the bell pepper, celery and scotch bonnet. Cook through for about 2 minutes.
  2. Add in the greens and smoked paprika, moving the mixture about in the pot until it begins to glisten and wilt and all the ingredients are evenly distributed. Add the vegetable broth, and cover. Allow this to steam for about 5 minutes, stirring occasionally to prevent sticking. Add salt to taste.

Serve!