Soul Food For Thought

Food is a central part of most cultures and people-group histories. It is no different for African-Americans. Soul Food is derived from African cooking traditions, Southern comfort food, and the parameters that slavery in the United States imposed – cooking leftovers and unwanted animal parts from slave owners’ kitchens.

Foods such as black-eyed peas, collard greens and sweet potatoes…biscuits, hoecakes and spoon bread…chitterlings and chicken – are well-known dishes from African-American historical cuisine. Fat, salt and sugar were widely used for seasoning because it was readily available. Salt was also a commonly used preservative since there was no refrigeration.

Gathering for meals, especially for holidays, is another common tradition which is also a rich part of African-American heritage. Recipes were handed from person to person, down from generation to generation, at first without the benefit of measuring utensils or being able to write down these recipes.

“One must first praise the farmer for a job well done before asking him for a yam.”
~African proverb

Hoppin John Recipe

Ingredients
1 pound dry black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
okra (optional)

Directions
Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender (optional: add okra the last hour of cooking time). Serve over rice.