What is soul food? We think of yams, collard greens, grits, fried chicken, black-eyed peas with ham hocks and some good barbeque meat when we think of soul food. It makes my mouth water just thinking about these dishes. When we think of soul food we think of good ole home cooking that our grandmothers were great at preparing. Well, these dishes have their origins back in the old south. Now, let’s take some time to review the origin of this name. Soul food origins begin in American slavery history. The slaves of the old south were skilled at cooking for their masters and their own families. The slaves made the most of what they had to eat. Slaves raised vegetables on the plantation and cooked them as their service to the master. So it is no wonder slave descendants are awesome cooks today still cooking these great old recipes handed down from generation to generation. Soul food is comforting and conjures up old memories of being with family and good times. Have you been in a kitchen where someone would be cooking ox tail stew, neck bones, beef tongue or chitlins? Well, the food may not sound like what you are a custom to eating today but the dishes made from these parts of the animal are quite tasty. The slaves of the south had to eat what they could get their hands on and a lot of times it was the left over parts of the animal the master didn’t serve his family. So out of necessity came these dishes. We must thank our ancestors for learning to make do with those less than desired meat parts because we enjoy a good pot of neck bones, potatoes and onions now. I remember my grandmother making these as a kid and when I smell a pot of neck bones it always takes me back to my grandmother’s kitchen. She made great food with vegetables grown out of her own garden and what meat they could buy. The slaves would cook their meals outside and cook meat on an open flame. It is no wonder today the best barbeque and grilled meats are considered soul food. The spices of the old south are used widely in today’s soul food recipes. We love to use ground black pepper, cayenne pepper, garlic, onion, bay leaves and hot sauce is a must. Every soul food cook has a big stew pot that she/he may put what vegetables, meat and spices she/he can find to create a great stew or jambalaya then this is served over a bed of rice. This type of cooking was developed out of the necessity of just having that one pot to cook in. Now remember the slaves out in the field just got back from the fields in time to cook something out of that one pot.
Copyright © 2007 National Soul Food Cook-Off LLC. All rights reserved.