Soul food is one of the most common and widespread types of cooking deriving from the southern regions of the United States. For ages, Black Americans have transferred their lively, rich recipes to mark many special occasions. Perfectly assembled fried chicken, collard greens, and cornbread is enough to make anyone go crazy.
Soul food gets its origins mostly from Georgia, Mississippi, and Alabama—the states generally referred to as the Deep South. During the Transatlantic Slave Trade, captured African people were provided scant food portions that were cheap in quality and nutritional substance. Even with these small shares, they preserved African food traditions and mixed in traditional recipes with the available resources available.
With time and lots of love, these recipes quickly became the soul food dishes we know and love.
Soul food is heavily associated with comfort and indulgence, as it was born out of struggle, strain, and the need for survival. Its rich and important is visible in every bite and deeply reflects the African roots.
There are four key ingredients to always have on hand when cooking soul food.
As rice is a key ingredient in many African dishes, enslaved Africans brought on the small wholesome grains into creating new recipes.
Stewed fried or baked, okra has evolved to become a base of southern American cooking.
Barbeque in the southern United States is a go-to event for almost any day. Pork has been the meat choice for centuries and it was prepared by salting it and smoking it.
The universal greens is often known as the heart and soul of soul food. Boiling greens has a specific link to traditional African methods of eating.