The term “Soul Food” originated from the cuisine developed by the African slaves mainly from the American South. That dark and loathsome period in the history of the United States resulted in dishes fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desirable cut and the vegetables were all that was available for the slaves to prepare meals for their families. From these meager ingredients evolved a style of cooking that is simple, hearty and delicious.

Skilled in roasting, stewing, boiling and steaming, these individuals originated the art of soul food. They used such foods as yams, okra, cassava, black-eyed peas and rice. Due to the scarcity of meat, the most common African dishes consisted of leafy vegetables, beans, peas, rice, and, when available, chicken and seafood. These culturally expressive foods made not only a delectable meal, but also a healthy one.

African slaves consumed mostly vegetarian dishes, ensuring adequate health for the use of their field responsibilities. As slaves began to enter the plantation houses as cooks, they learned new, unhealthy ways of preparing foods. With the use of new ingredients, foods such as fried chicken, fruit pies and cobblers were created. In the early 1860s, the Emancipation Proclamation signaled the relocation of former slaves to other parts of the country, where some used their skills to cook in various capacities. This brought southern black cooking into mainstream American culture.

Today, when people think of soul food, it is fried chicken, ribs, greens, macaroni and cheese and sweet potatoes, but the true “soul” of Soul Food ties back to the original varieties of foods eaten and the earlier, healthy preparation methods used. Although this style of cooking has emerged into what it is today, we should still appreciate these cultural dishes at their initial state. Next week, I will provide you with some “non-traditional” soul food recipes, to show you the true essence behind soul food cooking.