SOUL FOOD

“Soul Food” is a term originated from the cuisine developed by the African slaves mainly from the American South, which was considered to be a very repugnant time in American History. Africans that were brought to America also brought their cultures of food; this included all of their native fruits, recipes, spices and vegetables. “These crops included several basic starches central to the African diet, for instance rice, okra, tania, black-eyed peas, cassava, yams, and kidney and lima beans. Other crops brought from Africa included peanuts (originally from South America), millet, sorghum, guinea melon, liquorice, watermelon, and sesame (benne). Over time, these foods found their way into American footways and became a basic component of southern cuisine.” Africans that were enslaved were forced to use the ingredients that were left over from their masters’ home or what ingredients that were given to them and make a meal out of it. However these meals are not considered to be “healthy” by any means, but they were hearty and often times delicious.

African slaves needed to make a lot of starchy, breaded foods, to build up the strength to endure the horrible demise of their new home. Although Africans were now in a new place that they were forced to call home, they immediately began to incorporate a new life and this meant combining their traditional ways of cooking with the New World of cooking. Africans have a beautiful and rich culture and through this culture food was a must. Whether, it was considered to be a time for socialization, dinner or just verbal connection of love, joy, respect, and honor. This was also a time for “remembrance.” A time of remembrance of their original home, memories of faces and places that was once familiar. A time of remembrance of those who were no longer physically present. It was also a time to honor the souls of the people that endured so much heartache and pain on a horrible journey. Through this journey food was need to comfort and soothe these troubled souls and this is now considered “soul food.”

I believe every ethnicity has “soul food”, its food that comforts and soothes your soul. Often times many people may equate a special memories from their childhood and family with the presence of certain foods. It could be a special recipe or dish that has been passed down or something that was their favorite because of the person who prepared it (mother, grandmother, sister). When families sit down to eat and or prepare dinner stories, recipes and ingredients are told and recaptured and reinvented. This seems true for any culture that wants to hold on their family legacies and or traditions. From the Africans to the African Americans, one thing remained for sure and it was the hospitality of food. There seems to be certain dishes that are were and are to be prepared for holidays, birthdays, weddings, funerals, or just a plain family gathering.

For myself and many other African Americans I always look forward to a good home cooked meal. Many of these dishes are: fried/baked-(chicken, beef, pork, fish), seafood gumbo, grits, smothered pork chops, barbeque-(chicken, pork ,beef), cabbage, biscuits, potato salad, hush puppies, candied yams, red beans and rice, and fried okra. Over the course of time these main dishes have become the focal point of African American culture and are for sure to be present at any of gathering.