Marcus Samuelsson shares 2 authentic recipes that celebrate Black excellence in cooking

Chef Marcus Samuelsson's new narrative cookbook explores the rich nuances of Black food and culinary traditions with over 150 recipes.

Samuelsson joined "Good Morning America" on Tuesday to discuss "The Rise: Black Cooks and the Soul of American Food" and share two recipes that are a favorite in his family's home.

"I just wanted to share black excellence through cooking," he said. "There's so many incredible voices in the Black space in terms of America's food that deserve to be really broadcasted and share those stories. This is the time to rise -- to learn about Black chefs in America on a broader scale -- and I just wanted to share that story."

The book, written with Osayi Endolyn, offers a lens into the shared culture of Black chefs, writers, historians and activists. Yewande Komolafe and Tamie Cook helped create the vibrant recipes.

The book is also an introduction to the pantry of the African diaspora and includes resources for the featured subjects, media and ingredients.

Check out the full recipe for a traditional Ethiopian chicken stew, beloved by Samuelsson's son, Zion and a salad with fresh made cheese and collard greens.

Doro Wot Rigatoni

"Doro is a chicken stew from Ethiopia -- with beautiful spice to it," Samuelsson said on "GMA."

Active Cook Time: 45 minutes
Total Cook Time: 2½ hours
Serves: 6 to 8

Ingredients
5 pounds chicken leg quarters (about 4) skinned
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 large red onions, peeled and quartered
1 (2-inch) piece fresh ginger, peeled and sliced
8 cloves garlic, peeled
1/2 cup (1 stick) unsalted butter
1 teaspoon ground fenugreek
2 1/12 tablespoons berbere seasoning
1 (28-ounce) can crushed tomatoes
For the squash
1 butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound rigatoni cooked until al dente
1/3 cup avib
Freshly grated Parmesan and fresh basil for garnish

Directions

To make the doro wat: Season the chicken with the salt and pepper and set aside at room temperature.

Place the onions, ginger, and garlic in a food processor and pulse until the consistency is a chunky puree.

Heat the butter and fenugreek in a large, 8- to 10-quart Dutch oven set over medium-high heat. Once the butter has melted, add the onion mixture and stir to combine. Decrease the heat to low, cover, and cook, stirring occasionally, until the onion is melted and caramelized, about 45 minutes.

Preheat the oven to 350 degrees. Add the berbere and stir until fragrant, 2 to 3 minutes. Add the tomatoes, stir to combine, and bring to a simmer, about 5 minutes. Place the chicken in the pot and spoon the sauce over the chicken. Cover and braise in the oven until the chicken is cooked through and tender, about 1 hour.

To make the squash: Combine the squash, olive oil, salt and pepper in a large mixing bowl and toss to coat well. Transfer the squash to a baking sheet and spread into a single layer. Roast next to the chicken for the last 30 to 35 minutes, tossing occasionally, until the squash is tender.

To serve: Place the cooked pasta into a large serving bowl. Add the sauce from the chicken and the squash and toss to combine. Place the chicken on top, dot with the ayib, and garnish with freshly grated Parmesan and torn basil leaves.

Collard Green with Fresh Cheese Salad

Ingredients
For the pickled peaches
4 peaches, peeled, pitted, and cut into 1/4-inch slice
1 jalapeño chile, sliced in half lengthwise
2 cups water
3/4 cup white wine vinegar
3/4 cup sugar
1 teaspoon yellow mustard seed
2 cloves garlic, smashed and peeled
1 star anise
1 bay leaf
For the fresh cheese
1 cup whole buttermilk
1/2 cup whole milk
1/2 teaspoon kosher salt
2 teaspoons chopped chives
For the coconut vinaigrette
4 tablespoons extra virgin olive oil
2 jalapeño chiles, chopped
2 cloves garlic, minced
½ cup coconut flakes
½ cup unsweetened coconut milk
Juice of 1 lemon
2 large egg yolks
1 teaspoon sesame oil
1 teaspoon Dijon mustard
4 dashes Worcestershire sauce
1 tablespoon chopped fresh parsley
For the salad
2 cups packed finely collard greens ribbons
1 cup packed finely sliced Napa cabbage
1 radicchio head, finely sliced
1 grapefruit, peeled and segmented

Directions

Pickle the peaches: Place the peaches and jalapeño in a 1-quart canning jar.

Combine the water, vinegar, sugar, mustard seed, garlic, star anise, and bay leaf in a small saucepan. Set over medium-high heat and bring just to a boil, 5 to 7 minutes. Using a funnel, pour the hot liquid over the peaches. Put the lid on the jar and refrigerate until ready to use.

Make the cheese: Line a colander or a fine mesh sieve with cheesecloth and set aside.

Combine the buttermilk, milk, and salt in a small saucepan set over medium-high heat and bring just to a boil. Decrease the heat to maintain a bare simmer and cook for 15 minutes. Remove from heat and set aside to cool for 15 minutes.

Transfer the buttermilk mixture to the lined colan- der and place the colander in a bowl. Cover with a clean dish towel and refrigerate for 1 hour to allow all the liquid to drain and the cheese to cool. Transfer to an airtight container, add the chives, and gently toss to combine. Cover and store in the refrigerator for up to 1 week.

Make the vinaigrette: Heat 1 tablespoon of the ol- ive oil in a small sauté pan set over medium heat. Once the oil shimmers, add the jalapeño and garlic and cook, stirring frequently, for 3 to 4 minutes, until the gar- lic is fragrant and the jalapeño begins to soften. Add the coconut flakes and continue cooking until lightly browned, 2 to 3 minutes. Set aside to cool slightly.

Combine the remaining 3 tablespoons olive oil, the coconut milk, lemon juice, egg yolks, sesame oil, mus- tard, and Worcestershire in a blender or small food processor and process until combined and an emulsion is formed. Transfer to a bowl, add the sautéed jalapeño mixture and the parsley, and whisk to combine. Set aside until ready to use.

Assemble and serve the salad: Combine the collard greens, cabbage, and radicchio in a large serv- ing bowl, add the vinaigrette, and toss well. Add the cheese, peaches, and grapefruit and gently toss. Serve immediately.

Excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson.