Soul Food Cooking
Soul food cooking began many years ago in the slave trading days of America, although at that time it was simply cooking what one had to stay alive. The term “soul food” actually didn’t come into being until the 60’s, when it African Americans referred to their ancestral food as food from the soul, or soul food.
African American slaves were expected to work hard, yet also to supply their own food. The hunting of small animals such as possum, raccoon and rabbits brought most of the substantial meat to the family tables. Undesired animal parts from the plantation household were discarded as unable to be used; the women of the slave households found great use for them, however, based out of their need for sustenance. Using pig jowls, pig feet, ham hocks, beef tongue and tail, tripe and such, soon mouthwatering dishes were being presented to families; the beginnings of some of the best soul food cooking we know today.
Since little time was left after long working hours for their own cultivation of vegetables, the people had to make what they could of leftovers from the “big house”. These leftovers usually consisted of only the tops of vegetables; beet tops and turnip tops. Innovative women created delicious meals of these, adding to it their own green collections of dandelions, collard greens and kale. These humble yet satisfying meals were continued after freedom was attained by the slaves; partially due to lack of money but also because the food had become their heritage. Soul food cooking was now a solid part of their very lives.
These simple beginnings were the foundation of the soul food known in the culinary world today. Some important and practical lessons from days of old, such as no waste of any kind, are still incorporated into soul food cooking basics. Spicy ingredients have become known as a soul food characteristic; intense flavoring of rather bland foundations. What was once a means to survival is now a culinary art form.
Once only found at front porch gatherings or Sunday after church meals, restaurants all over the United States can now be found that feature soul food cooking. Menu items such as fried catfish, fish croquettes, chitterlings, black-eyed peas, various greens and of course, sweet potato pies are patron favorites in these authentic soul food kitchens. In cities like Atlanta, Georgia, known as the “capital to the South”, it is not uncommon to see long queues of people waiting to enjoy the
From humble roots soul food cooking has emerged to become one of the most recognized cooking styles of today. Far removed from the days when these dishes were created simply out of need, they are now sought out as a preferred meal choice, enjoyment of food from the soul.