Soul food. Soul food - a history of soul food. Soul food (1997).

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Soul food - wikipedia, the free encyclopedia

soul food:

soul food Atives for frying (liquid vegetable oil or canola oil) and cooking and stewing using smoked turkey instead of pork. Critics have argued that the attempt to make soul food healthier has the undesirable effect of robbing American blacks of their culture. 1 Certain staples of a soul food diet have pronounced health benefits. Collard greens are known to be an excellent source of vitamins and minerals soul food, including vitamin A soul food, B6 and C; manganese; iron; omega 3 fatty acids; calcium; folic acid; and fiber. They also contain a number of phytonutrients which are thought to play a role in the prevention of ovarian and breast cancer. 2 Peas soul food, rice and legumes are excellent soul food. soul food soul food, inexpensive sources of protein soul food, with important vitamins soul food, minerals and fiber. Sweet potatoes are an excellent source of beta carotene and trace minerals as well soul food, and have come to be classified as an "anti-diabetic" food. Recent animal studies have shown that sweet potatoes can stabilize blood sugar levels and lower insulin resistance. 3 edit Dishes and ingredients Soul food uses a great variety of dishes and ingredients soul food, some unique and some shared with other cuisines. edit Meats Country-fried steak soul food, with baked beans and mashed potatoes with white gravy Chicken gizzards soul food, batter-fried Chicken livers soul food, batter-fried Chitterlings ("chitlins") (the cleaned and prepared intestines of hogs soul food, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled soul food, then battered and fried) Country fried steak soul food, also known as "chicken fried steak" (beef deep-fried with a crisp flour or batter coating soul food, usually served with white gravy) Cracklins (commonly known as pork rinds and sometimes added to cornbread batter) Fatback (fatty soul food, cured soul food, salted pork; used to season meats and vegetables) Fried chicken (often fried with cornmeal breading or seasoned flour) Fried fish (any of several varieties of fish—especially catfish soul food, but also whiting soul food, porgies soul food, bluegills—dredged in seasoned cornmeal and deep fried) Ham hocks (smoked soul food, . soul food Pared intestines of hogs soul food, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled soul food, then battered and fried) Country fried steak soul food, also known as "chicken fried steak" (beef deep-fried with a crisp flour or batter coating soul food, usually served with white gravy) Cracklins (commonly known as pork rinds and sometimes added to cornbread batter) Fatback (fatty soul food, cured soul food, salted pork; used to season meats and vegetables) Fried chicken (often fried with cornmeal breading or seasoned flour) Fried fish (any of several varieties of fish—especially catfish soul food, but also whiting soul food, porgies soul food, bluegills—dredged in seasoned cornmeal and deep fried) Ham hocks (smoked soul food, u. soul food soul food | | | | | | soul food

Xplorers brought their own food supplies and introduced them into the African diet. Foods such as turnips from Morocco and cabbage from Spain would play an important part in the history of African American cuisine. As meat was used sparingly, the average African ate mostly a vegetarian diet, though seafood showed up often in stews served with a starch. Okra and native peppers were used as seasoning and salt as a preservative. Research scientist William Bascom found that a large portion of tribal Africans shared basic cooking techniques. Simplicity was the trademark in African cooking. Utensils for cooking and eating were made from earthenware or prepared gourds or other squashes. Africans cooked in boiling water and steamed food using leaves as a steamer. They often fried foods in palm oil or vegetable butters, toasted and roasted using fire and baked in ashes. Some ingredients were smoked for flavoring and others thickened with nuts and seeds. Africans also made rice dishes and created fritters. A common African meal consisted of rice, chicken and milk while the poorest Africans ate a type of couscous with leafy vegetables. This made the African diet healthy and satisfying. The tradition of communal living with shared meals was the perfect environment for conversation and the reciting of oral history and storytelling. When slave trading began in the early 1400s, the diet of newly enslaved Africans changed on the long journeys from their homeland. On these terrible voyages across the Atlantic Ocean, small portions of rice and beans, with the occasional vegetable or piece of