Juneteenth is an American holiday celebrating freedom from slavery. Many African American families have celebrated Juneteenth since 1865. In 2021, Juneteenth became a federal holiday. Explore a brief history of this special day, then try these recipes for a delicious and healthy traditional Juneteenth meal.
A brief history
On September 22, 1862, President Abraham Lincoln issued the Emancipation Proclamation. He stated that slaves would become free citizens. On January 1, 1863, Emancipation became law. Some Confederate states ignored this new law in rebellion, and many African Americans remained enslaved. The Civil War continued for two more years.
Because of this, slaves gained freedom at various times across the country. Months after the Civil War ended, Union forces went to Galveston, Texas to enforce the Emancipation order. On June 19, 1865, enslaved African Americans in Galveston, Texas, were freed. The following year, on June 19, there was much celebration among African Americans. This marked the anniversary and the beginning of the tradition of Juneteenth. While Juneteenth is important in African American history, it is also about gratitude and freedom for all people.
Juneteenth Cuisine
Juneteenth cuisine blends many African meal conventions with Southern United States cuisine. Red represents strength and transformation in many African cultures. For this reason, a lot of Juneteenth cuisine features this color. Southern symbols for wealth and health (leafy greens for money, black-eyed peas for good luck) are also popular. Try these delicious recipes for your Juneteenth meal.
Apple & Kohlrabi Coleslaw
Makes 4 servings
Prep: 1 hour, 40 min
Ingredients
1 cup shredded Napa cabbage
1 cup shredded red cabbage
1 tsp kosher salt
2 cups kohlrabi chopped into matchsticks
2 cups Granny Smith apples, peeled and sliced into matchsticks
⅓ cup minced fresh parsley, plus ¼ cup whole leaves
¼ cup fresh lime juice
⅓ cup unseasoned rice vinegar
1 Tbsp soy sauce, low sodium
¼ cup safflower oil
¼ cup vegetable broth, low sodium
Freshly ground white pepper and salt, to taste
Preparation
Combine the cabbages in a large bowl. Sprinkle with salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink. Rinse and dry the bowl and set aside. Put a plate or large can on top of the cabbage to weigh it down. Let it sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes.
Return the cabbage to the bowl and add the kohlrabi, apples and minced parsley. Toss well to combine and set aside.
In a blender, combine the lime juice, vinegar and soy sauce. With the blender running, slowly pour in the oil and broth through the hole in the lid and blend until emulsified. Season with salt and white pepper, to taste.
Pour the dressing over the salad to lightly coat, toss, then garnish with the parsley leaves. Makes four side-dish servings or two main-dish servings, with some added protein on top.
Nutrition Information
Serving size: 1½ cups
Per serving
Calories: 193; Total fat: 14 g; Saturated fat: 1 g; Sodium: 671 mg; Cholesterol: 0 mg; Total carbs: 16 g; Fiber: 5 g; Sugars: 8 g; Protein: 3 g; Potassium: 452 mg
Jerk Chicken
Makes 4-6 servings
Prep: 30 min + 1-8 hours to marinate Cook: 20 min
Ingredients
1 medium onion, coarsely chopped
3 scallions, coarsely chopped, divided
2 Scotch bonnet chilis, stemmed and halved (can substitute a milder pepper)
2 cloves garlic, peeled
1 Tbsp five-spice powder
1 Tbsp allspice
1 Tbsp coarsely ground black pepper
1 tsp fresh thyme leaves
1 tsp nutmeg
½ tsp kosher salt
½ cup soy sauce, low sodium
1 Tbsp canola oil
6 (4-oz) skinless, boneless chicken breasts and/or thighs
Preparation
Combine the onion, 2/3 of the scallions, chilis, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt in a food processor or high-powered blender and process until the mixture is a coarse paste.
While the food processor or blender is running, remove middle cover to add the soy sauce and oil. Pour the marinade into a large shallow dish or large resealable bag. Add the chicken and stir or shake to coat well. Place in the refrigerator for at least 1 hour, or overnight.
Preheat the grill to high. Remove chicken from the marinade and throw away the remaining marinade. Reduce heat to medium and place the chicken on the grill. Cook each side for about 6-8 minutes, or until chicken is cooked through (no pink). Place on serving platter and sprinkle with remaining scallions.
Nutrition Information
Serving size: 4 oz chicken
Per serving
Calories: 264; Total fat: 12 g; Saturated fat: 3 g; Sodium: 685 mg; Cholesterol: 154 mg; Total carbs: 6 g; Fiber: 2g; Sugars: 1 g; Protein: 31 g; Potassium: 481 mg
Watermelon & Berry Salad
Makes 8 servings
Prep: 25 min + 1 hour of chilling time
Ingredients
For the dressing:
⅓ cup lime juice (fresh, if possible)
¼ cup fish sauce*
3 Tbsp thinly sliced cilantro stems
½-inch knob fresh galangal, peeled and roughly sliced against the grain (can substitute ginger)
1 large garlic clove, peeled
1 small serrano pepper, stemmed and roughly chopped
1 fresh red Thai chili, stemmed
For the salad:
2 lb watermelon, sliced into cubes and chilled in the refrigerator for at least 1 hour
1 small red onion, halved and thinly sliced
½ tsp sea salt
3 cups blueberries
3 cups strawberries, washed, cored and halved
2 large lemongrass stalks, trimmed, very thinly sliced (can substitute lemon zest)
2 Tbsp extra-virgin olive oil
1½ cups lightly packed mixed herbs, such as mint leaves, Thai or Italian basil leaves, and small cilantro sprigs
Preparation
To make the dressing:
Combine all the dressing ingredients in a blender and blend on high speed until smooth, about 2 minutes. It will keep in an airtight container in the fridge for up to 3 days. Shake well before using.
To make the salad:
Combine the chilled watermelon and onion in a large mixing bowl and season with the salt. Add the berries, lemongrass and dressing, then toss gently but well. Drizzle on the olive oil, add the herbs and gently toss once more. Transfer to a platter to serve.
Nutrition Information
Serving size: 1 cup
Per serving
Calories: 126; Total fat: 4 g; Saturated fat: 1 g; Sodium: 856 mg; Cholesterol: 0 mg; Total carbs: 24 g; Fiber: 3 g; Sugars: 16 g; Protein: 2 g; Potassium: 335 mg
*Note: If you have high blood pressure and/or are watching your sodium intake, you could skip the fish sauce or use less than the recipe calls for here.
CLC016219.A