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Soul Food

The Cuisine referred to as "SOUL FOOD" originated in the kitchens of African-American Slaves in the late 1800's. In the 1960‘s, Southern-style cooking by Black Americans was renamed “SOUL FOOD” in honor of Black Cooks who prepared food during the Slavery era, paving the way in the development of African American cuisine - now soul food. Soul food recipes typically called for ingredients that are indigenous to Africa and were often found on American Plantations.

WHITE HOMINEY CASSEROLE | GOLDEN HOMINEY CASSEROLE | FRIED HOMINEY AND BACON | GOLDEN HOMINEY IN CREAM. (To a far greater degree than anyone realizes, several of the most important food dishes that the Native Americans of the southeastern U.S.A live on today is the "soul food" eaten by both Black and White Southerners. Hominy, for example, is still eaten.)

Fish peppers | Fish peppers are dated to the early nineteenth century, where they were popularly grown as an heirloom vegetable by African Americans in Philadelphia and Baltimore. The green, inconspicuous fish pepper was often the secret ingredient in fish and shellfish cookery, passed down in recipes communicated through oral history.

African-American | Smithsonian Gardens

COLLARD SANDWICH | A specialty of the Lumbee Tribe of North Carolina. It consists of chiffonade collard greens pressed between a pair of hoecakes, garnished with a curl or two of fatback. Optional condiments include chow-chow, vinegar, and hot sauce.

Southern Food Group: Greens


Food As A Lens: Food and Religion, Mobile Alabama

RECIPES: FROGMORE STEW ("Lowcountry Stew" or "Beaufort Boil." BENNE COOKIES/WAFERS (Sesame Seed-eaten for good luck) ~a food from West Africa introduced to the Lowcountry area by Slaves~ HOPPIN' JOHN AND GREENS, MIXED GREENS, COLLARD GREENS, OKRA SOUP, OYSTER DRESSING, "RED RICE," STEWED CRABS, (a recipe from 1847), "SWEET POTATO PIE," SWEET POTATO PONE (Catherine Carr's recipe in the Legacy of Igbo Landing:Gullah Roots of African American Culture, edited by Marquetta L. Goodwine (1998).

RUNAWAY FRIED CHICKEN RECIPE ~ TUMMY-YUM BREAD PUDDING (Old Fashioned Favorite) Recipe Link: | "Cooking & Living the Daufuskie Gullah Way" with Sallie Robinson


Sweetie Pies' Soul Food "MEATLOAF STUFFED BELL PEPPERS" | Recipe courtesy of Restauranteur Miss Robbie Montgomery

Sweetie Pies' Soul Food Favorites |

Sweetie Pies' Miss Robbie's "PEAR COBBLER" | Recipe courtesy of Miss Robbie Montgomery, owner and resident matriarch of the Iconic Sweetie Pie's Soul Food Restaurant, St. Louis, Missouri and Memphis.

Sweetie Pies' Soul Food Favorites |

The Secret History of Okra | Interesting fact: Enslaved African Americans grew okra and parched the seeds to make a fake version of “coffee.” During the Civil War, it was common to sell this brew to white soldiers, Confederate and Yankee. For Slave traders understanding the food of the people you were enslaving was critical; a concerted effort was made to bring familiar food crops along that enslaved Africans could plant to remind them of home.

The Secret History of Okra - Okra Soup

OKRA | has been a staple in African and African Diaspora cuisine for a long time. Okra is mucilaginous (slimy). Okra is an ancient vegetable that originated in southern Ethiopia. One of its African names comes from Angola—quilobo—variant of the KiMbundu word quingombo, or “gumbo. From the Igbo language of Nigeria comes the English name, okwuru, later known as ochra and okra. For Enslaved Cooks, okra was a common thread in their mixed African heritage.

The Secret History of Okra - Okra Soup

A sign in some unknown part of the Southern United States,

"ASH CAKES AND PONE BREAD." Personal interview by John Buckner. | EDNA SEARCY, 95 year-old, daughter of Sharecroppers and granddaughter of Slaves. Ms. Searcy said that it was not uncommon to make ash cakes, though, “we mostly ate pone bread,” she said. Ashes in a hot fireplace would be brushed out of the way to expose the hot floor on which the bread could be cooked, hence ash cake. When I asked her if the bread was good, she said, “you had to brush it off, but it was sho'-nough' good.”

Southern Food Blog


Mississippi Delta | Molasses flavored rice and meat stuffed bell peppers in tomato sauce Recipe

Food As A Lens: Search results for Mississippi

HOPPIN' JOHN has been traced to the Senegalese dish, thiebou niebe, in West Africa, one of the rice-and-bean variations descended from the foods that sustained Slaves during the voyage from Africa to the Americas. | Hoppin' John has been a traditional African American dish for News Years Day since Enslavement. According to a South Carolina cultural Web site, the first written appearance of a Hoppin’ John recipe in English was published by a Charleston woman in 1847.

Best Soul Food In The World - Foodspotting

FLORIDA OLD SCHOOL STYLE SOUL FOOD | If you like old-school, home-cooked Southern soul food, Green Cove Springs is the place to be for their Annual Green Cove Springs SOUL FOOD FESTIVAL AND PRIDE PARADE. Co-sponsored with the City , the Festival is free and open to the public – as always. Vera Francis Hall Park. Green Cove Springs, Fla. 32043.

According to her granddaughter, Stephanie Tyson, Miss Ora never learned to read or write. Tyson created this recipe in an effort to archive and preserve her grandmother's renowned fried chicken method. Putting fatback in the frying oil adds flavor.

Miss Ora's Fried Chicken - Bon Appétit