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.
Black-Eyed Pea Soup with Andouille & Collards | If you didn't get your lucky dose of peas, greens, and ham on New Year's Day, now is your chance. This is a perfect weeknight dinner. It's quick to put together and just needs about an hour on the stovetop. Serve over a bowl of crumbled cornbread and you've got yourself a perfect Southern meal.
SOULFUL SOUL FOOD MAVEN, JUANITA DIXON | That brown gravy she’s making, poured with care and pride over a steaming plate of shrimp and grits, drew legions of fans—Clint Eastwood and Meg Ryan among them—to her downtown outpost, NITA'S PLACE, throughout the 1990's and early 2000's, when Juanita served up some of Savannah’s most savory soul food. Nita's Place closed in 2003. Juanita has since settled into catering special events and cooking for dinner parties.
SOUL FOOD MAVIN JUANITA DIXON'S CRISPY WHITING AND SAVANNAH RED RICE | Back in the ’90s, Juanita Dixon helped usher in Savannah’s Soul Food Revival, winning over the passions and palates of celebrities, city leaders and simple folk alike. (Photography by: Beau Kester/Round 1 Productions)
THE EBONY COOKBOOK, The Book That Helped Define Soul Food | In 1955, a Black woman couldn’t get a cheese sandwich at a Woolworth lunch counter in Greensboro, North Carolina. But if she had the book that would come to be known as The Ebony Cookbook, she could go home and make the ham-and-gravy Poor Boy sandwich beloved by the Delta Rhythm Boys, stars in the African-American music scene of the era. (Author, DeKnight wrote from the persona of the Little Brown Chef, drawing on right)
HISTORICALLY MOLASSES was labeled as one of the three M’s of southern foodways; meat (salt pork) and meal (corn meal) are the other major staples. Molasses served as a baking ingredient, condiment, cold remedy, and was central to special occasion meals in the South.
BUTTERMILK BISCUIT RECIPE WITH SWEET SORGHUM MOLASSES | Sweet Sorghum is a sticky grass indigenous to Africa. Like sugarcane, The Portuguese most likely introduced sweet sorghum to the New World during the Atlantic slave trade. West Africans women merchants traded, sold, and made sweets from sorghum and sugarcane.