• 1 loaf white bread

  • 2 eggs

  • 2 cups sugar

  • 1 Tbsp. vanilla

  • 1 tsp. baking powder

  • 1/3 stick butter

  • 1 cup raisins or per preference

  • Milk - enough to make slightly battered mix

Preheat oven to 300º. Layer bread slices in 9" baking pan. Mix together remaining ingredients & pour over bread. Bake for 1 hour or until knife inserted in center comes out clean.


  • 6 chicken thighs, skinned & boned

  • Olive oil

  • 2 small (15-16 oz.) cans red kidney beans, drained

  • 1 small can small lima or white northern beans, drained

  • 2 - 28 oz. cans tomato puree or crushed tomatoes

  • 1 small can whole kernel corn, drained

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • ½ jar green salsa

  • 3 Tbsp. each of thyme, oregano, cumin, & chopped fresh cilantro

  • ½ tsp. red pepper flakes

Cut chicken into small pieces with kitchen shears. In large pot, brown in olive oil with onion & garlic. Add remaining ingredients. Lower heat & simmer 1 hour, stirring frequently to prevent sticking. Adjust seasoning. Even better the second day. Feeds a small army, especially if served with cornbread or over rice.


We are Red-Black people. We are people of both Native American and African ancestry, and give ourselves permission to honor ALL our Ancestors. We are who WE say we are, not what others call us.

Instead of whispering, "My grandmother was an Indian," do the research. Look up the records. Read a book. Go to a powwow. Learn about and participate in the culture. And stand tall.

You don't need a card

to be who you already are.


Phone: 804-307-8807, 757-826-6437

Text: 804-307-8807

Email: weyanoke @


The Weyanoke Association is an

IRS approved 501(c)(3) non-profit.

All donations are tax exempt.