High on the Hog

This four-part series sees food writer Stephen Satterfield travelling from Benin to the Carolinas to Texas and beyond on a powerful culinary journey that explores the origins and impact of quintessential African American cuisine – think okra and yams, rice and brisket – against the backdrop of modern-day America.

Historical evidence has shown that early US presidents relied on their slaves to produce suitably delicious dishes, and these quickly became the envy of America’s elite. These heritage dishes influenced not only African American cuisine going forward, but the style and standard of cuisine across the United States.

National Newspaper Publishers Association says that this limited series is “a revelation. The rich history of Black heritage cooking and how it has influenced American cuisine is on view in this enlightening, heartfelt and surprisingly well-crafted documentary.”

The Guardian says “It will make you ravenous in every way”.

Similar titles:

• 12 Years A Slave (2013)
• The Good Lord Bird S1
• Harriet (2019)
• Enslaved