Soul food Though this traditional African-American fare has long been popular in the South, the term itself is relatively new (circa 1960). The expression "soul food" is thought to have derived from the cultural spirit and soul-satisfying flavors of black-American food. Some of the dishes commonly thought of as soul food include HAM HOCKS, GRITS, CHITTERLINGS, BLACK-EYED PEAS and COLLARD GREENS.
--Epicurious
I grew up in the Southern part of the United States, with a decidedly different view on food, cooking, and ingredients. One genre of American cookery is soul food.
The cookery of my childhood, if not my home, included cornbread, biscuits, rice, greens, okra, yams, sweet potatoes, cabbage, and green beans. I learned to adapt ideas, not recipes, to the circumstances and available ingredients.
What many people forget is that soul food is derived from African American slave cookery, which, in and of itself, came from the art of making do -- with the inexpensive, undesireable, or cast off portions of foods.
Soul Food cooking is assoicated with the Southern United States, but also includes elements of creole, cajun, and barbecue. It's personal. For many people it indicates nuturing and care. Soul Food has gotten a bad rap because of its use as ingredients such as lard and pork for seasoning. People are also unwilling to prepare things entirely from scratch. In other words, it is a disappearing art.
The other side of this is that it is food made with care and love and labor. It's tasty comfort food.
Soul food breads include Cornbread and its cousins: corn pone, hoe cakes, and spoon bread. They also include biscuits and rolls.
If you aren't really prepared for a day of slow cookery, may I suggest a lunch of collards, black-eyed peas, and biscuits?
Soul Food on the Web
There are relatively few compilations of soul food recipes available on the Internet. I suggest looking for recipes for any of the items listed above.
Eat well, love well.
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