Food of the Enslaved: Kush

Jonathan Townsend

Posted on March 16 2017

This is the fourth and final video of a series that focuses on historic foods of the enslaved African community of North America.

We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century. In this video, Michael shows us how to make Kush which is essentially a Hash made with leftover cornbread. This is one of Michael’s most popular dishes!

Gunston Hall holds a very special place in American History. It was the home of George Mason, a founding father in American history. Many of the rights and liberties we enjoy today as American citizens can be traced to the insistent influence of George Mason.

For more information on Michael’s Book!

Michael Twitty’s Blog:

Gunston Hall Website:

Rye and Indian Bread:

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