Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson
This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. The aioli, spiked with the West African spice blend yaji, is ideal for dipping. It’s a flavor-packed condiment ideal for everything from seafood dishes (like these beignets) or grilled vegetables to just a warm baguette.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’