Now That “High on the Hog” is Officially Renewed For a Second Season, Here's Why You Need To Watch It

When you think of traditional food media, one might imagine another highly competitive cooking show or following someone eating their way through another country. What I’ve never anticipated was feeling a heightened sense of love and appreciation for the way we cook today. Watching “High on the Hog” redefined my expectations of a food documentary. After watching the first season, everything from sourcing ingredients, to cooking, to eating is a process I will never underestimate again.

Netflix has blessed us with a second season of “High on the Hog: How African American Cuisine Transformed America,” a documentary that expertly explores the roots of African American cuisine. After reading the title, you might anticipate learning how soul food impacts America but that only scratches the surface of what’s to learn. “High on the Hog” dives deep into how African culinary arts and subsequently the cuisine formed by the African diaspora in America has truly shaped American cuisine.

From the first episode, it is hard to ignore how beautifully and thoughtfully the documentary was produced. The first scenes capture a moment in a market in Dan-Topka Market in Cotonou, Benin which is a small West African country that was once a major departure point for the transatlantic slave trade. The series opens with chef, sommelier, journalist, and founder of Whetstone Media, Stephen Satterfield guiding us through the market's different ingredients with culinary historian Dr. Jessica B. Harris whose work the show is based on. The show picks up where her book “High on the Hog: A Culinary Journey From Africa to America '' begins. The book and her expertise provides a framework for how Satterfield guides us through the remainder of the alluring 4 episode season.

As the series continues, we gain access to a variety of voices, experiences, and meals with the lens still staying true to African American cooking. We gain incredible insight on the Gullah Geechee community in South Carolina, enslaved world-renowned chefs working with early presidents in Virginia, and the legacy of pit masters in Texas amongst a variety of captivating stories. Each story and plate is bound to leave you in awe of a unique history and impact we still reap the benefits of today.

With the announcement of the second season, executive producer Fabienne Toback shared that the new season would likely explore the second half of Dr. Harris’s book while also shining a light on topics like systemic racism and the impact of the pandemic on the restaurant industry and the racial disparities still impacting people today.

What draws me to this show and keeps me watching it on repeat is the charisma and talents Satterfield possesses while navigating through this series. The vulnerability and authenticity he demonstrates throughout the show allows for honest and difficult conversations to transpire on screen in a way that makes anyone watching take great care to listen and learn. He invites the audience into spaces to experience the reality of folks in America in a respectful way that gives them the mic.

Watching “High on the Hog” provides a sense of comfort in watching people gathering around tables, eating delicious food, and creating legacy through conversations that Satterfield thoughtfully and respectfully facilitates. As we are separated from our families during the pandemic, missing those days where we would pass plates, laugh, and create memories, watching this documentary brings a familiar sense of home and comfort.

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Alexis Montoya is Bronx-based Puerto Rican and Peruvian writer with a passion for all things food. When she isn’t writing about food, she’s learning about NFTs, creating art out of old food magazines, and creating a mess of her kitchen testing new recipes. You can connect with Alexis on Twitter, Instagram, or by email at alexismontoya2021[at]gmail[dot]com.