Plot Synopsis

HIGH ON THE HOG: HOW AFRICAN AMERICAN CUISINE TRANSFORMED AMERICA is a four-part documentary that follows food writer Stephen Satterfield, as he embarks on a culinary journey alongside chefs, historians, and activists that celebrates the courage, artistry, and resourcefulness of the African American people. Netflix released all four one-hour episodes on Wednesday, May 26, 2021:

"Our Roots": The hunt for African American food's roots goes to Benin, where okra and yam rule the market and pre-enslavement fish and corn plates reign at a table.

"The Rice Kingdom": In the Carolinas, Stephen looks at the human cost of rice and goes whole hog with Gullah chef BJ Dennis and those preserving Black culinary traditions.

"Our Founding Chefs": From mac and cheese to Virginia ham: Jefferson's and Washington's renowned enslaved chefs James Hemings and Hercules left the nation hungry for more.

"Freedom": Barbecued brisket meets Senegalese lamb and a Juneteenth feast as Stephen heads to Texas to ride with Black cowboys and take in Jerrelle Guy's cakes.