DURHAM, N.C. – Black History Month celebrates the contributions of Black Americans to the United States, but perhaps a less-thought-of element of this month are their contributions to the culinary world.

Chef Ricky Moore makes a Pan-African dish in his kitchen at Saltbox Seafood Joint.

For the third year, Chef Ricky Moore of Saltbox Seafood Joint in Durham is creating dishes inspired by Pan-African cultures and brought to the Americas through the Atlantic Slave Trade. His goal is both learning about and sharing with others the influence Black culture has had on cuisine.

“It’s such a wonderful validation for someone of that country or of that region of the world to say ‘Wow, that tastes just like home!’” Chef Moore said. “I cannot cook like anybody’s grandmamma. But what I can do is pay respect, homage, and really study the way it should taste.”

He focuses on the integrity of each dish down to the tiniest details, experimenting in his kitchen to get the perfect and most authentic flavors. 

A finished Pan-African dish served at Saltbox Seafood Joint.

“The preparation is very spontaneous, there’s no plan of attack, it’s just like for me, all right, time to go into the lab,” Moore said. 

People have come to anticipate this menu each year and look forward to the new dishes he introduces. 

“I like to really explore this time of year and beyond, about these connections with food,” Moore said. “It’s fascinating to me because I’m thinking about, like the dishes I grew up eating in the in the South, particularly North Carolina. Why was it made like this?”

The Pan-African inspired dishes are available each Wednesday in February. Upcoming dishes include catfish and grits and a saltfish and bake inspired by the Caribbean islands. Moore says he makes a lot of food but come as early as you’re able because it will sell out.