A Taste of Tradition and Exploration: Taraji P. Henson’s Culinary Journey

Taraji P. Henson reflects on her nostalgic childhood experiences associated with food, evoking memories of her grandparents’ home in the South. She recalls the joy of cracking open a watermelon and the sweet, refreshing juice running down her arms, while bees buzzed around her. Her upbringing in North Carolina and Maryland was filled with the essence of farm life—one set of grandparents raised livestock, and the other cultivated a produce garden, living off the land.

One of her cherished memories is her grandmother’s special barbecue chicken, distinct to the Carolinas. Unlike traditional barbecue, it’s pickled, utilizing vinegar to marinate the chicken, which is cooked low and slow until tender. “It’s almost like pulled pork,” she notes, emphasizing that while many family members can replicate the dish, nobody quite matches Grandma’s original recipe. Meals were often accompanied by collard greens, which she affectionately calls “salad,” along with either mashed potatoes or rice. Her grandmother also makes a beloved Brunswick stew outdoors in a cauldron, a tradition that continues even at the age of 100.

Traveling to Rome, Henson was delighted by the authenticity of the local cuisine. She savored the pleasure of enjoying fresh bread, pasta, and pizza without the guilt or discomfort of bloating, due to the absence of preservatives. "It felt like being back in my grandmother’s kitchen," she shares, highlighting how every meal felt crafted with love. One particularly memorable experience in Capri was dining at Da Paolino Lemon Trees, where the ambience of lemon trees and fresh seafood was captivating.

Henson’s culinary adventures extended to Bali, where she marveled at the innovative vegan cuisine. Dishes featuring jackfruit were so convincingly savory that she felt as though she were indulging in steak. At Gdas Bali Health and Wellness Resort, she discovered papaya sushi, astonishingly prepared to mimic the flavors of fish, showing the potential of fresh produce in plant-based cooking.

On the topic of beverages, Henson promotes her collaboration with Seven Daughters, particularly their Moscato wine. She describes it as a versatile drink that is approachable for newcomers to wine, and she enjoys crafting cocktails with it. A favorite recipe includes mixing it with pineapple and coconut juice, shaved coconut, and fresh pineapple for a refreshing tropical treat she calls ‘Tarajiritas’.

For more information about Seven Daughters Moscato, visit Seven Daughters.