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The Beginnings
The slaves were also given only a small portion of food each week, so they learned to make dishes with the foods they had, such as pork, cornmeal, and vegetables. Several of these dishes such as cornbread and grits, which are dried and boiled grains from corn, are still made as of the twenty-first century.
Read more: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/United-States-African-Americans.html#ixzz7LXglTpUi -
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The difference between Soul and Southern
Southern food is a larger repertoire of food, but soul food is really the limited menu that was taken outside the south. As people left the South, they did what any other immigrant group does: They tried to re-create home. -
Collard Greens
Greens were some of the only vegetables that slaves were allowed to grow, and they are still a favorite among many people.
https://www.ghostsavannah.com/2016/04/history-of-collard-greens/ -
Okra
This green veggie was very popular in Africa and when it was brought over through the slave trade it's used as a thickener in soups and coffee and so much more. It's still widely used today!
https://www.blackfoodie.co/the-humble-history-of-soul-food/ -
Hush Puppies
The humble hush puppy is an adventure in simplicity. How can so few ingredients produce something as delicious as these hush puppies? If you’re already heating oil for frying, you may as well toss a few of these hush puppies in there at the end.
https://www.smalltownwoman.com/hush-puppies-recipe/ -
Succotash
Originally a Native American staple food that was adapted and changed to fit into the hearty category of African American soul food
https://aaregistry.org/story/soul-food-a-brief-history/ -
Chitlins
During the highpoint of slavery in the south white owners would feed their slaves scraps or parts of animals that were found to be unfit for the white owners to eat, so chitlins became a thing they're just pig intestines! They are still a southern delicacy to this day!
https://theculturetrip.com/north-america/usa/articles/how-chitlins-became-a-classic-southern-dish/ -
Chow-chow relish
Chow Chow relish was created in a way to try and keep vegetables good over the winter and make them last so it's basically just a bunch of pickled veggies!
https://www.armadillopepper.com/blogs/recipes/chow-chow-relish -
Fried Green Tomatos
These fried green tomato slices are a simple and delicious appetizer or side dish. The youthful green tomatoes pack a tangy flavor that bursts through the golden breading.
https://www.allrecipes.com/recipe/37705/fried-green-tomatoes/ -
Fried Catfish
Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together!
https://www.allrecipes.com/recipe/140930/southern-fried-catfish/ -
Thomas Downing
Thomas Downing was an African American who was born in 1791. He was a part of the army at the end of the war of 1812. Along his way, in the army, he started tonging and gathering oysters to sell on the streets. In 1825 he opened his very own oyster house, but his oyster house was different from the rest it was fancier. Downings oyster house was upscale and exclusive which meant it was better than the others and that gave him a head up on the competition. www.fishersislandoysters.com -
Red Beans and Rice
This classic comfort food will send you spinning with its bold flavors and rich textures. A well-seasoned roux filled with rice and sausage tops a bowl of tender rice.
https://www.allrecipes.com/recipe/241499/chef-johns-red-beans-and-rice/ -
Buttermilk Biscuits
Well, it wouldn’t be southern soul food without a pan of homemade biscuits to go with it. Much like cornbread, biscuits are a great addition to any meal. Made with buttermilk and browned to perfection, these light and fluffy biscuits are ready for whatever comes their way.
https://www.melissassouthernstylekitchen.com/fluffy-southern-buttermilk-biscuits/ -
Abby Fisher
One of the first black cookbook authors
Her cookbook was originally published in 1881 and reprinted in 1995 Abby Fisher was known for her Southern cooking, particularly her pickles and preserves.
https://www.nytimes.com/2019/02/28/dining/black-chefs.html -
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Seafood Gumbo
Sip on this spicy seafood gumbo and fill your soul with all of the flavors of the Gulf coast. A hearty blend of shrimp, crab, and sausage makes this gumbo great.
https://littlespicejar.com/new-orleans-gumbo-shrimp-sausage/ -
The Celebration of Soul Food
During the 1960s and 1970s African American businesspeople established "soul food" restaurants all over the country, where Americans of all ethnic origins could enjoy spicy barbecued meats and poultry, tasty greens, cornbread, and other home-style dishes. Read more: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/United-States-African-Americans.html#ixzz7LXgO4hYH -
Sylvia Woods Queen of Soul Food
Sylvia Woods was one of the first people to open a restaurant that serves mainly serves soul food. She became known as the queen of soul food because her food was just that good!
www.blacknews.com
sylviasrestaurant.com -
Peach Cobbler
Peach cobbler is a southern staple food! And a delicious one at that.
https://www.allrecipes.com/recipe/51535/fresh-southern-peach-cobbler/ -
Shrimp with spicy curry
