The Alpha Chi Sigma Chapter of Phi Beta Sigma Fraternity Inc. Participated In The African Wine Tasting





Healthy Baked Plantain Chips

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25minutes

Servings 2 cups


2 large green plantains, peeled (the greener the better) (about 10.5 ounces without the skin)

1 1/2 tablespoons avocado oil (plus more for greasing)

1/2-1 teaspoon salt



  1. Preheat the oven to 375 degrees Fahrenheit and line 2-3 baking sheets with parchment paper.
2. Thinly slice plantains, about 1/8 inch thick. I suggest using a mandolin slicer if you have one. I set mine on the second to the smallest setting to make plantain chips. If not, try to slice as thin and uniform as possible. Add to a bowl and toss with avocado oil, evenly coating.
3. Grease parchment paper with a little avocado oil to ensure the chips don’t stick. Place plantain slices on parchment paper in a single layer, spacing them about 1/2 inch apart. Bake for 15-20 minutes until golden brown and crispy. I found 18 minutes was the sweet spot.
4. Remove from oven and let cool completely on baking sheets. If you have excess oil on the sheets, try to wipe it off. Sprinkle with sea salt. Enjoy!


Lower Alabama Caviar

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
Salt and pepper



Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar

Season with salt and pepper.

Marinate for 12 to 24 hours before serving.

Serve with crackers or tortilla chips.


Serves: 10


Salads (Grill Fathers)

Jamaican Slaw

4 heaped cups green cabbage , finely shredded

2 cups shredded carrot (2 – 3 carrots)

1 1/2 cups diced pineapple , 1cm / 1/2″ cubes (fresh or canned in juice) (Note 1)

3/4 cup raisins (or sultanas)


Jamaican Slaw Dressing

3 tbsp yellow mustard , American or other (Note 2)

1/3 cup apple cider vinegar

1/3 cup extra virgin olive oil

1 tbsp jalapeño , deseeded, finely minced

1/4 cup green onion , finely chopped (Note 3)

1/2 tsp cooking/kosher salt

1/4 tsp black pepper



Dressing: Shake ingredients in a jar until combined.
Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to bowl and serve!


Recipe Notes

  1. Pineapple – Fresh is fabulous if you can get your hands on really ripe ones. Else, use canned in juice (not syrup, too sweet).
  2. Mustard – You want the bright yellow stuff! I use American mustard which is not spicy. Don’t use hot English mustard – it will be WAY too spicy! Dijon and other smooth mustards will work as well but the dressing color won’t have the same (tropical!) vibrant yellow color.
  3. Green onion – To finely chop green onion, finely slice then run your knife through to finely chop.
  4. LEFTOVERS – Keeps well for a day, after this the pineapple tends to get a bit soft (in my opinion) but is still very tasty!

MAKE AHEAD – Toss slaw together except the pineapple. Will keep well like this for 2 days in the fridge. Then add the pineapple before serving.


Serves 5-6


Soups (Grill Fathers)

Easy Potlikker


1 bunch collard greens 
3 tablespoons butter 
2 slices smoked bacon, chopped 
1⁄2 small onion, diced 
2 garlic cloves, minced 
1⁄4 teaspoon crushed red pepper flakes 
2 cups water 
2 cups chicken stock (or vegetable broth) 
1 teaspoon sugar 
2 teaspoons cider vinegar 
1⁄2 teaspoon fresh ground black pepper 
1 dash salt (optional)




Serves 6


Main Course (Grill Fathers)

African Chicken Peanut Stew served on White Rice


2-3 pounds chicken legs, thighs and/or wings

3 tablespoons vegetable oil

1 large yellow or white onion, sliced

3-inch piece of ginger, peeled and minced

6-8 garlic cloves, chopped roughly

2-3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup peanut butter

1 cup roasted peanuts

1 tablespoon ground coriander

1 teaspoon cayenne, or to taste

Salt and black pepper

1/4 to 1/2 cup of chopped cilantro



Brown the chicken: 
Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 

Sauté the vegetables: 
Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 

Cook the stew: 
Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and taste for salt, adding more if needed. 
Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 

Remove bones and chop the cooked chicken: 
Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. 
Shred the meat off the bones and put the meat back in the pot. 

Adjust seasonings: 
Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.


Servings: 6-8


Southern Style Collard Greens


2 tablespoons bacon fat, lard, or vegetable oil

1 medium onion, sliced from root to tip

1 ham hock

2 garlic cloves, smashed

4 cups chicken stock

1 to 2 cups water

8 to 10 cups (about 2 pounds) stemmed, cleaned, and chopped collard greens

Kosher salt to taste

Vinegar and hot sauce to taste



Cook the onions in bacon fat: 
Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. 

Add the ham hock, garlic, chicken stock and water: 
Add the ham hock, smashed garlic, chicken stock, and water and bring to a simmer. Cover and cook for 1 hour. 

Add the collard greens: 
Add the collard greens and cook, partially covered, until they are tender, another 45 minutes to an hour. 

Chop the meat, add to the greens: 
To serve, remove the ham hock, pull the meat off the bones, and chop. Mix the meat back with the greens. 

Season the collards, then serve: 
Taste and season with salt, if needed. Serve with vinegar and hot sauce at the table.


Servings: 4-6


Desserts (Shorty Short Cakes)

Bread Pudding


Optional Vanilla Sauce



Optional Vanilla Sauce

Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter. Once melted, turned it down to medium heat and wait a bit to let the butter brown.
Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.
Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.


African Cake





Beverages (Alpha Chi Sigma)

Jamaican Rum Punch


2 ½ cups pineapple juice

2 ½ cups orange juice

1 cup 151 proof rum (such as Bacardi®)

½ cup dark rum (such as Meyer’s®)

¼ cup coconut-flavored rum (such as Malibu®)

¼ cup fresh lime juice

3 tablespoons grenadine syrup

1 orange, sliced

1 lime, sliced

1 lemon, sliced



Gather all ingredients. 
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. 
Float orange slices, lime slices, and lemon slices in the punch. 
Ladle the punch into ice filled glasses, or chill the punch in the refrigerator until ready to serve.


Servings: 7 cups


Nigerian Chapman


1 liter chilled sparkling orange juice

1 liter chilled sparkling lemonade

1 liter chilled sparkling limeade

0.25 liter chilled black currant juice concentrate Ribena for instance

A couple of dashes of angostura bitters probably about 20-25 for this amount

1 orange sliced into rounds

1 lemon sliced into rounds

1 grape fruit sliced into rounds

1/2 a cucumber sliced into rounds



In a large pitcher, place all you sliced fruits.

Pour the black currant juice concentrate, sparkling orange juice, sparkling lemonade, and sparkling limeade over the fruits.

Add in the dashes of angostura bitters, stir lightly and serve chilled over ice.


Servings: 12