Food For the Soul
When you hear the phrase "African-American food," you probably think of soul food—a blend of Southern, native and African influences that shaped how Southern Americans eat. In the years before the Civil War, slaves were responsible for growing, harvesting, butchering and preparing foods for both whites and blacks.
During that time, young girls learned to prepare traditional foods such as fufu, which is made with vegetables and pounded yams. Fufu was often served with soup, stew or roasted meat. Life was difficult then—women often worked 16 hours in the fields and came home to prepare one-pot meals. They mostly cooked on open pits or fireplaces with large swing black pots and big iron cast skillets.
Food from this era used large amount of fat, sugar and salt because it was cheap and readily available. Salt was also a preservative since there was no refrigeration or other methods to keep food cool. It was a great challenge to create good food with primitive tools and very limited ingredients. Yet biscuits, baked beans, breads like spoon bread, and barbecue have earned solid spots in our hearts.
Although some African American foods originated in Africa (namely okra, black-eyed peas and collard greens), the American South and outside influences were the primary sources of soul food. Over generations, African slaves in the south added dietary staples from Europeans (pork, chicken, sugar, peppers, potatoes) and Native Americans (maize, beans, catfish, shrimp, chicken). Because of the abundance of flavorings available in the South, soul food is characteristically prepared with various peppers and seasonings to make it among the spiciest (and tastiest!) food in the country.
And as years have passed, the love of soul food has spread throughout the country. Since the 1960's, soul food has been part of a larger revitalization of African American identity and culture. And now, in 2008, you can find soul food and its off-shoots in just about any part of America.
Hot Water Cornbread
Ingredients:
2 cups self-rising cornmeal
1/2 tsp. salt (optional)
2 cups boiling water
1/2 cup cooking oil
Directions:
Combine cornmeal and salt in medium bowl. Pour boiling water into cornmeal mixture. Stir until soft mixture forms. If too thick add more boiling water. Scoop out with a large mixing spoon. Form like a pancake. Place in greased skillet and cook both sides until golden brown; or deep-fry in hot oil for a crispier outside.
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