Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients and classic dishes of the African diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians and omnivores alike. Named one of the best vegetarian cookbooks of all time by bon appetit. Blending African, Carribean and southern cuisines results in delicious recipes like smashed potatoes, peas and corn with chile-garlic oil, a recipe inspired by the Kenyan dish irio and cinnamon-soaked wheat berry salad with dried apricots, carrots and almonds, which is based on a Moroccan tagine. Creamy coconut-cashew soup with okra, corn and tomatoes pays homage to a popular brazilian dish while incorporating classic southern ingredients and crispy teff and grit cakes with eggplant, tomatoes and peanuts combines the ethiopian grain teff with stone-ground corn grits from the deep south and north African zalook dip. There's perfect potluck fare, such as the simple, warming and intensely flavored collard greens and cabbage with lots of garlic and the caribbean-inspired cocoa spice cake with crystallized ginger and coconut-chocolate ganache, plus a refreshing roselle-rooibos drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry's personal memories.