Fish piquant dish, recipe below
James Weldon Johnson made a name for himself in several fields. He served as one of the first editors of the NACCP magazine the Crisis; he composed the Negro National anthem Lift Every Song and Sing, and became one of the first African American to serve as an U. S. Ambassador serving in Venezuela and Nicaragua at the turn of the century. But people forget that Johnson, of Caribbean descent, came from the city of Jacksonville, Florida and he loved to talk about the food he grew up eating. His Grandmother came from Nassau in the Bahamas and she lived with his family in Jacksonville and did most of the cooking. “She was a good cook,” says Johnson, “especially skillful in the preparation of West Indian dishes” like fish piquant dishes, chicken pilaf, shrimp pilau, crab stew, crab and okra gumbo,” he recalls from his childhood. His Bahamian grandmother also quickly adapted to the south and learned “how to cook the Southern delicacies” including hoppin’ John which she would serve with Johnny Cakes—a West Indian corn meal flat bread. “We talk a great deal about impressions made upon us in childhood that influences us through life,” says Johnson, “but we seldom recognize the importance of the states formed for the things we loved to eat” like “hominy for breakfast and rice for dinner,” or Johnny cakes. Here is a fish piquant recipe in honor of James Weldon Johnson’s Bahamian grandmother.
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