Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish not the same as "Tabasco sauce", which has heat, but little flavor). Hog maws (or hog jowls, sliced and usually cooked with chitterlings). Ham hocks (smoked, used to flavor vegetables and legumes). Chicken fried steak (beef deep fried in flour or batter, usually served with gravy).Ĭracklins: (commonly known as pork rinds and sometimes added to cornbread batter).įatback (fatty, cured, salted pork used to season meats and vegetables).įried fish: (any of several varieties of fish whiting, catfish, porgies, bluegills dredged in seasoned cornmeal and deep fried).įried ice cream: (Ice cream deep frozen and coated with cookies and fried). Chicken (often fried with cornmeal breading or seasoned flour).Ĭhitterlings or chitlins: (the cleaned and prepared intestines of hogs, slow-cooked and often eaten with vinegar and hot sauce sometimes parboiled, then battered and fried).Ĭhow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, green tomatoes and other vegetables commonly used to top black-eyed peas and otherwise as a condiment and side dish).Ĭollard greens (usually cooked with ham hocks, often combined with other greens).Ĭornbread (short bread often baked in an iron skillet, sometimes seasoned with bacon fat). Dishes or ingredients commonly found in soul food include:īiscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy used to wipe up, or "sop," liquids from a dish).īlack-eyed peas (cooked separately or with rice, as hoppin' john).īutter beans (immature lima beans, usually cooked in butter).Ĭatfish (dredged in seasoned cornbread and fried). Africans living in America at the time (and since) more than made do with the food choices we had to work with. The culinary intersectionality of African food preparations preserved, class status, laws that prevented equal access and innovative survival prevailed. Farming, hunting and fishing provided fresh vegetables, fish and wild game, such as possum, rabbit, squirrel and sometimes waterfowl. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. We also had only vegetables grown for ourselves. African slaves were given only the "leftover" and "undesirable" cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.). The style of cooking originated during American slavery. Many of the various dishes and ingredients included in "soul food" are also regional meals and comprise a part of other Southern US cooking, as well. Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Just $3.*This dates Registry from 1492, offers a brief article on the origins of Soul food.
Process until smooth, adding 1-2 tbs of water if required.
Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Cook, covered, for a further 10 minutes or until tender. Add the cauliflower and 3 of the garlic cloves. Place the sweet potato and carrot in a large steamer over a saucepan of simmering water.
#Soul food season 3 and 4 skin#
Serves 6 | prep 20 mins | cooking 40 minsġkg firm white fish fillets (such as ling), skin & bones removed, cut into 2-3cm piecesġ⁄2 bunch fresh continental parsley, finely choppedġ. Can’t wait to get started? Get this month’s ‘nice’ recipe, Louise Fulton Keats’ healthy fish pie, right now!
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