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TRADITIONAL AFRICAN-AMERICANS FAMILY MEAL GATHERING AT THE TABLE ,GIVING THANKS AND PRAISE TO CELEBRATE LIFE AND LOVE FOR ONE ANOTHER. THE TERM SOUL FOOD BECAME POPULAR IN THE 1960'S. THE ORIGINS OF SOUL FOOD, HOWEVER CAN BE TRACED TO AFRICA AND EUROPE. WEST AFRICAN CUISINE WAS INTRODUCED TO THE AMERICAS AS A RESULT . THEY ALSO COMPRISE AN IMPORTANT PART OF THE CUISINE OF THE AMERICAN SOUTH TRANS-ATLANTIC SLAVE TRADE. THEY BECAME A DIETARY STAPLES AMONG ENSLAVED AFRICANS. MANY HISTORIANS BELIEVE THAT IN THE BEGINNING OF THE 14th CENTURY AROUND THE TIME OF THE EARLY EURO-AFRICAN EXPLORATION, EUROPEAN EXPLORES BROUGHT THEIR OWN FOOD SUPPLIES AND INTRODUCED THEM IN LOCAL AFRICAN DIETS. EUROPEANS ENSLAVERS FED THEIR CAPTURE WORKERS AS CHEAPLY AS POSSIBLE OFTEN ,WASTE FOODS FROM PLANTATION, FORCING SLAVES TO MAKE DO WITH THE INGREDIENTS. IN THE SLAVES HOUSEHOLDS VEGETABLES CONSISTED OF TURNIPS, BEETS AND DANDELIONS. SOON AFRICAN-AMERICANS SLAVES WERE COOKING WITH NEW TYPES OF GREENS...COLLARD, KALE, CRESS, MUSTARD AND POKEWEED. THEY ALSO DEVELOPED RECIPES WHICH USE LARD, CORNMEAL; DISCARDED MEATS SUCH AS PIG FEET, OXTAIL, HAM HOCKS, PIG EARS, HOG JOWLS, TRIPE AND SKIN. COOKS ADDED ONIONS, GARLIC, THYME AND BAY LEAF AS FLAVOR ENHANCERS.
Posted By: barbara robinson
Saturday, June 30th 2012 at 11:11AM
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Great blog barbara. (smile)
Sunday, July 1st 2012 at 12:35PM
Irma Robinson
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