🍲 National Soul Food Month 🍲

National Soul Food Month 2017

🍲 June is National Soul Food Month

Soul food originated in Africa and came to the United States with African slaves. Foods such as okra and rice, which are common in West Africa, were introduced to the Americas as a result of the transatlantic slave trade. These foods were dietary staples among the slaves. Foods such as corn from the Americas, turnips from Morocco and cabbage from Portugal would become staples in African-American cuisine. Slaves were fed as cheaply as possible; they were given the scraps: pig ears, pig feet, ox tail, ham hocks, hog jowls, trip and skin of animals. The slaves developed dishes using the scrap parts and these dishes became a part of their daily diet. They used onions and garlic to add flavor and lard for baking and frying. In addition to the scrap animal parts they were given the small intestine of the pig, or chitterlings, which were a poor dish for Europeans during medieval times.

 

🍲 These cooking rituals would be passed on from generation to generation of African-Americans, and these recipes are alive and well even today. Of course these dishes are not prepared in the same manner as during slave times, but they have not changed a whole lot. For instance, chitterlings are prepared in African-American homes during the holidays every year. In my family, my mother, grandmother and aunts prepare chitterlings every Christmas, Thanksgiving and Easter. Chitterlings are cooked with onions and garlic the same as the slaves, but are prepared in much nicer cookware and maybe with a little vinegar. Fried corn, a major staple in soul food, was introduced to the slaves by the Native Americans and continues to be a popular dish today. Other products made from corn, such as cornbread, grits, whiskey and moonshine are still a part of the African-American diet.

When I think of soul food, I think of Sunday dinners that include fried chicken, fried corn, macaroni casserole, collard greens, turnip greens, cornbread, fried pork chops smothered in gravy, black eyed peas, potato salad and sweet potato pie. I can smell these wonderful dishes right now. Some people say soul food is not exactly the food a person cooks; it’s that the person cooks from the heart. Personally I think the enslaved African women put their heart and soul into the food they were cooking for their families.

 

 

 

 

 

🍲 Suggestions to help celebrate National Soul Food Month:

· Ask family members and friends to share their favorite soul food recipes during the month of June.

· Share your soul food cooking experience and how soul food can be made with less fat and less salt.

· Make a special low-fat soul food meal for that special someone.

· Ask an older family member or a member of the community to share their most memorable stories about soul food cooking.

· Help young children learn how important soul food is to American history.

· Spread the word to your church, school, civic group, and community that June is National Soul Food Month and that this event is something to be proud of.

Soul Food History belongs to all of us, let celebrate it together.

 

 

New Recipes for National Soul Food Month  

 

http://www.soul-food-advisor.com/Soul_Food_Lovers_Newsletter-newsletter0342.html

TWICE BAKED POTATO CASSEROLE 
6 medium white potatoes 
2 cups sour cream
1 bunch green onions, finely chopped
1 cup grated sharp cheddar cheese
½ cup butter or margarine, melted

Baked potatoes at 400 degrees for approximately one hour. When cool, peel potatoes and grate coarsely. Combine all ingredients. Pour in a 9x13-inch greased baked dish. Baked at 350 degrees for 45 minutes. Yield: 8 servings.

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STIR-FRY CABBAGE AND TOMATOES 
1 tablespoon oil
2 medium onions, peeled and sliced
1 medium head of cabbage, coaresly shredded
2 teaspoons sugar
salt and pepper to taste
2 medium tomatoes, chopped in large pieces

In hot oil in a large skillet or wok, saute onions for 2 to 3 minutes. Add cabbage and seasonings. Stir-fry until cabbage is crisp-tender. Do not over cook. Add tomatoes and heat through. Yield: 6 to 8 servings.

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GRILLED VEGETABLE KABOBS 
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch diagonal slices
4 cherry tomatoes

Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture.

Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.

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LOW FAT STRAWBERRY YOGURT PIE 
1 (9 ounce) graham cracker crust
1 quart fat-free or low-fat frozen strawberry yogurt, softened
1 (12 ounce) carton frozen “light” whipped topping, thawed
1 pint fresh strawberries, capped and crushed
Artificial sweetener to taste

Use an electric mixer on low speed. Stir yogurt and whipped topping together until blended. Spoon into crust. Freeze. Before serving, top with crushed strawberries combined with sweetener. Yield: One 9-inch pie.

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For more low-fat soul food recipes, visit Low Fat Recipes

Great Soul Food Recipes offering a variety of regular and low-fat menus. 
 Recipe Center

To read more about soul food history visit: Soul Food History

 

 

{ Over and Out }  Egypt A. Assanti  { aka } Big Sister Southern Heat "ESD Baroness" 👑 💋