In soul food cooking, there are four key ingredients that establish a historical link to America’s dark slavery past and the African cultures that the enslaved carried with them.
I fell in love with sorghum, one of the ancient, nutritious and sustainable grains that came from Africa. The transport of the African variety of rice in particular through the slave trade arguably set the foundation for the most notable southern American culinary traditions.
In soul food cooking, there are four key ingredients that establish a historical link to America’s dark slavery past and the African cultures that the enslaved carried with them. For centuries, Black Americans have passed on hearty, sumptuous recipes that have marked many a special occasion.
On Southern plantations, slaves These lesser known, healthier foods are at risk of vanishing from our memories, our meals and, in some cases, from the very land where they grow.
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If you’re like me, you’re a sucker for soul food. February is Black History Month, and this year something delicious is brewing to celebrate. Black Foodie explores food through a Black Lens. As would be expected, the taste of these cuts of meat is not the best. Today, we can still see clear similarities between one-pot rice recipes like jambalaya, and Jollof, a wildly popular traditional dish in many West African countries.
It's more than just fried chicken.
Shout out to all the amazing Black food photographers, food bloggers, writers and creators capturing the culture & perfecting their craft We salute you! Nowhere is this practice most common than in African countries, where the selection of leafy green vegetables is unparalleled. Pork has been the choice meat in the South for centuries, and the preferred method of preserving the meat in the past was to salt and smoke it. Pork has been the choice meat in the South for centuries, and the preferred method of preserving the meat in the past was to salt and smoke it. Choose rich, colorful foods like beans, fruits, whole grains, and vegetables that are rich in nutrients and low in unhealthy fats, and don’t forget colorful spices like paprika, nutmeg, cinnamon, and ginger. Shout out to all the amazing Black food photographers, food bloggers, writers and creators capturing the culture & perfecting their craft We salute you! Soul food takes its origins mostly from Georgia, Mississippi, and Alabama, a collection of states commonly referred to as the Deep South. During the Middle Passage, slave traders intentionally took several crops native to Africa and made limited portions of these foods available on the slave ships in order to keep the enslaved alive. Mention "soul food" and many people picture crispy, golden fried chicken and catfish, tender collards with ham hocks, smoky barbecue ribs and cornbread, rendered moist and rich with a stick of butter. We love how cute these boxes are What would you put in your snack box?
Over time, these recipes and techniques have become the soul food dishes we are familiar with today.
We spotlight the best of African, Caribbean and Southern Cuisine. As would be expected, the taste of these cuts of meat is not the best. So, to mask the poor flavor of the meat enslaved people drew from their traditional African cooking and used combinations of seasonings on their meat.
But as African Americans have shifted away from the traditional African heritage diet and adopted modern American eating habits – consuming more meat, sugary drinks and refined foods – their rates of diabetes, obesity and other markers of poor health have risen. Discover our stories, culture, traditions and flavors.
Why did these “celebration foods,” as I call them, become ubiquitous at Southern restaurants and church suppers, while other historic — and more nutritious foods — have faded? The juices left over from the cooking process, casually known as “potlikker”, was soaked up and eaten with cornbread.
Black Owned Restaurants in your area? Vanessa has a serious passion for food and can usually be found searching for new eats in Toronto. A mixture of hot red peppers and vinegar was very common, and this flavoring has served as the base of many different barbecue sauces that are still used in the South.
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