Shaquanda Will Feed You

On the front of Shaquanda’s Hot Pepper Sauce is Shaquanda, a drag persona that encapsulates the upbringing and community of Andre Springer. Springer is a proud New Yorker, Barbadian, performer, cook, and hot-sauce company owner.

In this Whole Story, we explore the intersection of Springer’s identities and how they’re represented in a hot sauce and persona that confronts gender lines, racial stereotypes, and what it means to have spice.

“The food scene in New York is focused on authenticity. People are trying to recreate experiences from where they come from, whether they came from Upstate New York, Barbados, or Iran. I think what makes the food scene so cutting edge right now is that people are using the best ingredients and bringing the best of their culture to those products and recipes.”

John Lawson, Senior Forager, Local and Emerging Brands

Cooking Bajan with Andre and Elazar

In these recipes, we learn about Andre’s thought process in mixing flavors to create a dish that uniquely represents his palate and heritage. Make sure to add Shaquanda’s Hot Pepper Sauce for that extra kick.

“This stewed chicken dish is perfect for both cold and hot nights. While it’s not a traditional Tagine without the actual tagine cooking vessel, this recipe provides a close version with a fusion of Moroccan and Caribbean flavors. It’s hearty, complex, and comforting, featuring a blend of fresh and preserved ingredients.

You will find that the use of some ingredients in this recipe have gone through a process creating another iteration of flavor from another ingredient already called for; fresh onions and pickled onions, preserved lemons, pickled lemon juice, and preserved lemon rind. I incorporated an herb, Culantro, a Caribbean/South American favorite, that similarly resonates to cilantro but has more vegetal and savory notes, also known as recao or shadow benni, for that Caribbean love! If you are one of the unlucky folks for whom cilantro tastes like soap, omit cilantro from this recipe and use only the culantro. There is a 99% chance that you will have the opportunity to experience the cilantro taste that most people love without the lingering aftertaste of what most describe as soapy.”

-Andre Springer

Moroccan-Inspired Chicken with a Caribbean Twist

Ingredients:

Half head of garlic, finely chopped
1 thumb-sized piece of peeled ginger, finely chopped
¼ teaspoon saffron threads
1 teaspoon smoked paprika
½ teaspoon ground cumin
¾ teaspoon turmeric
Kosher or Sea Salt
5-6 chicken thighs (skin and bone-on)
2 medium yellow or white onions, thinly sliced
1 cinnamon stick
15 Castelvetrano olives, pitted and halved
2 small preserved lemons (using the skin only)
Juice of ½ lemon
2 tablespoon chopped parsley
1 quarter cup of rough chopped cilantro
4 sprigs of culantro (recao or shadon benni) finely chopped
1 smoked turkey neck bone or smoked turkey part (can substitute smoked sausage)
1 teaspoon Better Than Bouillon chicken base (substitute ½ cup chicken stock)
½ cup water (omit if using chicken stock)
Extra virgin olive oil

Instructions:

Prepare the Saffron: In a mortar and pestle, grind the saffron threads, then place them in ¼ cup of warm water. Set aside for 40 minutes, then remove the strands (reserve them) and refrigerate for later use.

Marinate the Chicken: In a medium bowl, mix turmeric, salt, cumin, smoked paprika, reserved ground saffron, finely chopped ginger, and 1 tablespoon of olive oil. Massage this mixture into the chicken thighs, cover, and refrigerate for at least one hour, preferably overnight.

Brown the Chicken: Heat a medium-large skillet over medium heat. Add enough olive oil to coat the pan. Brown the marinated chicken thighs, skin side down, for about 6-8 minutes until golden brown. Flip and brown the other side for an additional 5 minutes. Remove the chicken from the pan and set aside.

Sauté Onions and Garlic: Reduce the heat to low. Add sliced onions to the pan and sauté until softened, about 5 minutes. Push the onions to the side of the pan and add chopped garlic to the cleared space. Toast the garlic until fragrant, about 1-2 minutes, being careful not to burn it. Mix the onions and garlic together in the pan.

Prepare the Stew: Pour in the chicken bouillon mixed with ½ cup of water, scraping the bottom of the pan to release any browned bits. Add chopped preserved lemon skin (cut into strips), cinnamon stick, chopped culantro, smoked meat, olives, and place the browned chicken on top. Cover and simmer on low heat or transfer to a preheated oven at 350°F (175°C) for an additional 30 minutes.

Final Touches: Remove the skillet from the oven, uncover, and set the chicken aside. Bring the liquid to a simmer over medium heat. Let it reduce for a few minutes, then add the remaining saffron water, chopped parsley, Shaquanda’s Spicier Smoke Hot Pepper Sauce, lemon juice, and mix well. Return the chicken to the skillet and simmer for an additional 2 minutes.

Serve: Remove from heat, and rest for 5 minutes, and garnish with freshly chopped cilantro and parsley. Add more hot sauce for an extra kick of flavor.

Enjoy your Moroccan-inspired chicken with a Caribbean twist!

Quick Pickled Spicy Cucumber salad

Ingredients:

2-3 medium-sized English cucumbers
1 habanero (seeds removed)
Juice of 1 lemon (and half the lemon zest)
Juice of ½ lime
Salt to taste

Instructions:

Wash all produce.

Prepare Cucumbers: Thinly slice the cucumber using a mandolin or a single side of a cheese grater. Place the slices in a bowl. As an option, skin can remain intact for extra nutrients and flavor!

Add Flavor: Finely chop the habanero and add it to the bowl with the cucumbers. Add the juice of the lemon and lime, lemon zest, and 1-1 ½ teaspoons of salt.