Not Your Mama's Brussel Sprouts
I recently went on a day trip to DC to hang with my baby brother and to also hit up two places that I’ve been following for a little while. One was the Spice Suite. It’s a cute shop owned by Angel Anderson which carries a variety of spices, oils, sugars and much more. I visited on a Saturday and there were a few vendors selling their wares as well. It’s a great place to visit and to learn about other Black-owned small businesses in the area. I was trying to stay on a budget and only spent close to 60 on spices, this was with the first-time customer discount and those purchases were well worth it especially since I don’t get out to DC as often as I’d like. It’s important to reinvest in our communities and to support small businesses as much as we can. We don’t want to have a Trigger Warning moment like Killer Mike had in the first episode of his series. And since it is Black History Month, we have to spread the wealth!
In the photo, you’ll see how the spices look in the jar. From left to right - smoked tea tub, the classic signature, bourbon molasses and citrus ginger. I’ll also add that her classic signature is a good replacement for my favorite, 21 Seasoning Salute from Trader Joes. I haven’t been getting too busy in the kitchen lately so I haven’t tried the others yet but check my IG because I’ll definitely post there when I do.
The next stop was Kith/Kin which is located in the Wharf area of DC. I can’t remember how I found out about the restaurant since I do way too much lurking online lol. I just knew that the Executive Chef, Kwame Onwuachi, is young, Black, and a former Top Chef contestant who is from New York. These were all signs that said you must check this restaurant out ASAP. The menu takes us through a journey of the many places from his background. Here’s a direct quote from his website, “Celebrating his heritage ranging from Nigeria and Jamaica, to West Africa and the Caribbean, to New Orleans and New York, and now immersed in The Wharf of Washington D.C., Chef Kwame finds his culinary impetus in everywhere he's from, everywhere he's been, and the influence of those who know him best.”
By the time we arrived at the restaurant, I had already memorized the things that I wanted to try, so when the waitress came over, I just started rattling off items. I tried the charred brassicas, smoked wings, crab jollof with the ribeye and for dessert the puff-puff, which was served with three sauces. Sauces that I would have drank out of the cup if I was home alone. I figured this would be a great way to try as many things as possible and I still think that I didn’t put a real dent in the menu. And everything was good. I won’t comment too much on the jollof since I know that’s a sensitive topic in the jollof community, but I enjoyed it.
Anyway, I’m neglecting the title of the piece, because that’s why you’re here right? To find out about the brussel sprouts that your mama never made, definitely not my mama. Admittedly, like most kids, I hated brussel sprouts, they were my sworn enemy and I didn’t mess with them. I’ve only recently started eating them and they have to be prepared a certain way or else forget about it. I don’t know who’s behind the campaign to make brussels great again, but I am here for it. And if it weren’t for my vegan friend, I wouldn’t have tried them. They were AMAZING! They were so good that I have been telling EVERYONE about them. They were packed with so much flavor with a hint of sweet spicy magic and a squirt of citrus. Now, I am all bring the roasted or sauteed deliciousness over here. If only they could do that with beets…I doubt it because they will always be a nonstarter.
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