Have y’all noticed younger Blacks don’t really fw Soul Food

[poppastoppa]

Brat's been raised on this picky new wave diets, stomach's can't even handle fatback.

 

[The Fade]

I’m steak and potatoes, burgers and fries type of guy. I’m not a foodie or obsess about food

 

[IllmaticDelta]

What does any of this mean? I just want to know what Soul Food, I was expecting a nikka to say fried chicken, okra and shyt but apparently it is state of mind or a riddle or some shyt.

Soul food is a 1960's term that came about when Soul music was popping. The actual cuisine is rooted in slavery times. Repost/examples

What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives

Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control.

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Hoppin' John

Hoppin' John is a peas and rice dish served in the Southern United States. It is made with black-eyed peas (or field peas) and rice, chopped onion, sliced bacon, and seasoned with a bit of salt.[1] Some people substitute ham hock, fatback, or country sausage for conventional bacon; additionally, a popular and healthy modern alternative to pork is the use of smoked turkey parts. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere.[

Hoppin' John was originally a Low Country food before spreading to the entire population of the South. Hoppin' John may have evolved from rice and bean mixtures that were the subsistence of enslaved West Africans en route to the Americas.[12] Hoppin' John has been further traced to similar foods in West Africa,[9] in particular the Senegalese dish, thiebou niebe.[13]

One tradition common in the U.S. is that each person at the meal should leave three peas on their plate to ensure that the New Year will be filled with luck, fortune and romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year. On Sapelo Island in the community of Hogg Hummock, Geechee red peas are used instead of black-eyed peas. Sea Island red peas are similar.[14]

The chef Sean Brock claims that traditional Hoppin' John was made with the once-thought-extinct Carolina gold rice and Sea Island red peas. However, there are currently a number of Carolina gold rice growers who offer the product for sale in limited distribution

AT year’s end, people around the world indulge in food rituals to ensure good luck in the days ahead. In Spain, grapes eaten as the clock turns midnight — one for each chime — foretell whether the year will be sweet or sour. In Austria, the New Year’s table is decorated with marzipan pigs to celebrate wealth, progress and prosperity. Germans savor carp and place a few fish scales in their wallets for luck. And for African-Americans and in the Southern United States, it’s all about black-eyed peas.



Not surprisingly, this American tradition originated elsewhere, in this case in the forests and savannahs of West Africa. After being domesticated there 5,000 years ago, black-eyed peas made their way into the diets of people in virtually all parts of that continent. They then traveled to the Americas in the holds of slave ships as food for the enslaved. “Everywhere African slaves arrived in substantial numbers, cowpeas followed,” wrote one historian, using one of several names the legume acquired. Today the peas are also eaten in Brazil, Central America and the Caribbean.

In the United States, few foods are more connected with African-Americans and with the South. Before the early 1700s, black-eyed peas were observed growing in the Carolina colonies. As in Africa, they were often planted at the borders of the fields to help keep down weeds and enrich the soil; cattle grazed on the stems and vines. These practices are at the origin of two of the peas’ alternative names: cowpeas and field peas. The peas, which were eaten by enslaved Africans and poorer whites, became one of the Carolinas’ cash crops, exported to the Caribbean colonies before the Revolutionary War.

Like many other dishes of African inspiration, black-eyed peas made their way from the slave cabin to the master’s table; the 1824 edition of “The Virginia Housewife” by Mary Randolph includes a recipe for field peas. Randolph suggests shelling, boiling and draining the “young and newly gathered” peas, then mashing them into a cake and frying until lightly browned. The black-eyed pea cakes are served with a garnish of “thin bits of fried bacon.”

Of course, black-eyed peas find their most prominent expression around New Year’s in the holiday’s signature dish: Hoppin’ John, a Carolina specialty made with black-eyed peas and rice and seasoned with smoked pork. Again, though, the peas and rice combination reaches back beyond the Lowcountry to West Africa, where variants are eaten to this day. Senegal alone has three variations: thiebou kethiah, a black-eyed pea and rice stew with eggplant, pumpkin, okra and smoked fish; sinan kussak, a stew with smoked fish and prepared with red palm oil; and thiebou niebe, a stew seasoned with fish sauce that is closest to America’s Hoppin’ John.

Just as nobody is sure of the origin of the name Hoppin’ John, no one seems quite certain why the dish has become associated with luck, or New Year’s. Some white Southerners claim that black-eyed peas saved families from starvation during the Union Army’s siege of Vicksburg in the Civil War. “The Encyclopedia of Jewish Food” suggests that it may come from Sephardic Jews, who included the peas in their Rosh Hashana menu as a symbol of fertility and prosperity.

For African-Americans, the connection between beans and fortune is surely complex. Perhaps, because dried black-eyed peas can be germinated, having some extra on hand at the New Year guaranteed sustenance provided by a new crop of the fast-growing vines. The black-eyed pea and rice combination also forms a complete protein, offering all of the essential amino acids. During slavery, one ensured of such nourishment was lucky indeed.

Whatever the exact reason, black-eyed peas with rice form one corner of the African-American New Year’s culinary trinity: greens, beans and pig. The greens symbolize greenbacks (or “folding money”) and may be collards, mustards or even cabbage. The pork is a remembrance of our enslaved forebears, who were given the less noble parts of the pig as food. But without the black-eyed pea, which journeyed from Africa to the New World, it just isn’t New Year’s — at least not a lucky one.

Opinion | Prosperity Starts With a Black-Eyed Pea

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[dora_da_destroyer]

I'm cool with it.

Soul Food is not traditionally healthy. I don't want to encourage people to eat bad food simply cuz your Grandma did it. Not to mention Soul Food ain't our food, its just nasty shyt they gave nikkas during slavery that we seasoned enough to make it work.

I'm certainly not going to encourage people to eat the fried guts of a pig. And most of the shyt we like from Soul Food either came from Africa or Europe (Fried chicken, mac and cheese)

that's exactly why it's our food, it developed based on what we had access to, there's a lot behind it. and all of it aint nasty scraps - pork chops, chicken - not feet, cuts of beef etc. there are some things people cook i never fukked with, pig feet, hoghead cheese, chitterlings

and please point me to where fried chicken and mac and cheese came from Europe? i wont say we developed it, but that shyt seems like an american thing. i never came across mac and cheese in all the euro countries i been to.

in fact:

However, it was the Scottish who were the first Europeans to deep fry their chicken in fat (though without seasoning). Meanwhile, a number of West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). Scottish frying techniques and West African seasoning techniques were combined by enslaved Africans and African-Americans in the American South.

so yea, definitely wouldn't say it was some euro stuff...is born of the AfAm experience (our exposure to both cultures)

 

[IllmaticDelta]

cont

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Charleston red rice or Savannah red rice

Charleston red rice or Savannah red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region.


This traditional meal was brought over to the U.S. by enslaved Africans originating from the West Coast of Africa. This cultural foodway is almost always synonymous with the Gullah or Geechee people and heritage that are still prevalent throughout the coastal regions of South Carolina and Georgia.[1] The main component of the dish consists of the cooking of white rice with crushed tomatoes instead of water and small bits of bacon or smoked pork sausage. Celery, bell peppers, and onions are the traditional vegetables used for seasoning.[2]

The dish bears resemblance to African dishes, particularly the Senegambian dish thieboudienne, suggesting a creolization of the dish from West Africa to the New World.[3][4] It also bears a resemblance to jolof rice.[1]

Carolina perlou

Savannah red rice is a cultural and gastronomic legacy that has been around for nearly 300 years. This traditional Southern favorite is an adaptation of a similar dish made all over West Africa called “Jollof rice.” Also known as Carolina perlou, similar variations of rice pilaf with tomatoes appear in the earliest cookbooks from Charleston and Savannah. Red rice is a part of every great Southern cook’s repertoire which can be served as an entrée (with shrimp, chicken or sausage) of as a side dish (without). On occasion we have made this for pot luck cookouts and it is always the first empty dish on the buffet table!

Making a reputable red rice can be challenging and tricky. The best recipes start with a good quality bacon. The use of long grain rice, which at one time could have been exclusively Carolina Gold rice, is essential to the uniqueness of this dish in that hearty long grain rice absorbs the smoky flavor of the bacon and keeps the rice grains from sticking together too much.

carolina Gold rice which originated in Africa and Indonesia, was the basis of the antebellum economy of coastal Carolina and Georgia. Considered the grandfather of long grain rice in the Americas, was first produced in diked wetlands in the Charleston area and eventually planted throughout the South. It was exported worldwide by 1800, and by 1820, over 100,000 acres were producing Carolina Gold Rice.

Virginia peanut soup

Roanoke's favorite combo speaks to its Southern roots


Nestled in the Blue Ridge Mountains, Virginia's Roanoke Valley offers endless outdoor recreation -- everything from biking and hiking on hundreds of miles through national forests (the Appalachian Trail traverses the northern end of the valley on its 2,000-plus-mile journey from Maine to Georgia), to white water rafting and canoeing on the James River, to fishing and boating on Smith Mountain Lake. All of which, of course, will make you hungry.

If you're daytripping in the city of Roanoke, there's one dish you absolutely have to try: The peanut soup at the grand Hotel Roanoke.

Considered a Southern delicacy, the gourmet classic dates back to the 1700s in America. But it actually has its roots in Africa. In the 1500s, Portuguese explorers carried the peanut from its native Brazil to Western Africa, where it was quickly embraced by African growers and used for stews, soups and mushes. From there, it was transported once again across the Atlantic, arriving with black-eyed peas and yams in Colonial Virginia via the slave trade.

Virginia peanut soup as we know it, says Michael Twitty, a culinary historian who specializes in African-American foodways, is a direct descendant of maafe, a peanut soup eaten by the Wolof people of Senegal and Gambia. Peanuts -- or groundnuts, as they were then known -- also were grown in Sierra Leone and Angola, where they regularly made their way into stews and spicy sauces. Before long, it found its way into plantation kitchens, "so what we're really looking at is the influence of female and male black cooks."

Some historians claim George Washington so loved peanut soup that he ate it every day, and by 1781, Thomas Jefferson, who cultivated peanuts at Monticello, was writing about them as a common crop, said Mr. Twitty. The first known recipe comes from "House and Home; or, The Carolina Housewife," a collection of Low Country recipes published in 1847 by Sarah Rutledge, a housewife from Charleston, S.C. It included a pint of oysters and peanuts ground with flour.

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Maafe

Maafe (var. Mafé, Maffé, Maffe, sauce d'arachide (French), tigadèguèna or tigadenena (Bamana; literally 'peanut butter sauce'), or Groundnut Stew, is a stew or sauce (depending on water content) common to much of West Africa. It originates from the Mandinka and Bambara people of Mali.[1] Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa

Variations
Recipes for the stew vary wildly, but commonly include chicken, tomato, onion, garlic, cabbage, and leaf or root vegetables. In the coastal regions of Senegal, maafe is frequently made with fish. Other versions include okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, and other spices. Maafe is traditionally served with white rice (in Senegambia), fonio in Mali, couscous (as West Africa meets the Sahara), or fufu and sweet potatoes in the more tropical areas, such as the Ivory Coast. Um'bido is a variation using greens, while Ghanaian Maafe is cooked with boiled eggs.[3] A variation of the stew, "Virginia peanut soup", even traveled with enslaved Africans to North America.

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Braised Oxtails Soul Food Recipe

Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew[1] or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a shortcut by utilizing a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be Kosher.

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain [2] and Indonesia. In Korean cuisine, a soup made with oxtail is called kkori gomtang (꼬리곰탕). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter beans or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African American and West Indian households. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic.

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[IllmaticDelta]

How Southern Barbecue got to Texas
Hint: Slaves Brought it With Them

A Southern Barbecue, a wood engraving from a sketch by Horace Bradley, published in Harper’s Weekly, July 1887

Tim Miller helped explain why Texans might have forgotten slaves’ influence in his book, Barbecue: A History.

Of course, barbecue would have come to much of Texas the same way it came to most of the American South: through the influx of slave owners and their slaves, moving west across the continent. The rewriting of the story of Texas described above not only made Texas history, focusing on cowboys, a proper subject after the Civil War, but in the process also wrote blacks out of the state’s history entirely, leaving a question mark in terms of where barbecue came from.

By the time Robb Walsh wrote his award-winning article for the Houston Press, “Barbecue in Black and White,” the black pitmaster stereotype was gone from Texas. Walsh asked, “How did it happen that we forgot blacks used to cook barbecue in Texas in the first place?” Walsh also recounts an admission from a famous white barbecue joint owner about Memphis’ barbecue roots. Charlie Vergos of the famous Rendezvous restaurant told Lolis Elie in his documentary, Smokestack Lightning: A Day in the Life of Barbecue:

Brother, to be honest with you, [barbecue] don’t belong to the white folks, it belongs to the black folks. It’s their way of life, it was their way of cooking. They created it. They put it together. They made it. And we took it and we made more money out of it than they did. I hate to say it, but that’s a true story.

How Southern Barbecue got to Texas : TMBBQ

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Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.[1]

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[TooLazyToMakeUp1]

It'll come back around once millennial cacs take an interest in it

Then people will whine about appropriation and what-not

Twitter and Instagram damn near have mental breakdowns whenever Kim posts dome shyt she made for Kanye




Interestingly enough, I watched a food channel on YouTube and a lot of younger Asians (Koreans I think) were saying that they were embarrassed by their parents' traditional food growing up, but now they're starting to get back in touch with their roots

 

[datnigDASTARDLY]

You have to go 'look' for a soul food place. It's not like there's one on every corner or some well known brand to pull up to. Most young people aren't 'foodies' like that and just pull up to the common places like Taco Bell, Mcdonalds, Wingstop, etc., or some common restaurant that everyone knows like a Fridays.

Plus, soul food is heavy as fukk. If me and my co-workers go out to eat we might hit up a soul food once or twice a month cuz you damn near in hibernation after lunch .

Can you imagine the avg nukka coming in from lunch with the itis multiple times a week ...nukka yo job on the line.

 

[dora_da_destroyer]

als, who are yall referring to? yall keep tlkaing about "younger generation" i know a few of yall 40+, but most the people i know 45 and younger are all less into soul food, more health conscious, and fans of a broader range of cuisines. don't know why yall trying to act funny style like this is some 21 and under phenomena



secondly, food preferences, preparation, and types of cuisine evolve. we aint eating the same way cats ate in 1730...certain aspects of soul food/comfort food will carry on, the rest will be left like everything else that evolves.

 

[Apollo Creed]

If they don’t already got that shyt in the bar I can’t fw it ..I’ve called ahead and still waited 45 minutes for some damn Jamaican food

Call it a week in advance and it still aint ready

 

[doublejump]

Parents can't cook alongside urban America going through a healthy phase despite us being the fattest nation.

Grocery brought food is high fukk as well which doesn't help.
I rarely see people my age at the grocery store with a cart full of items.

 

[UNATTACHED]

Bullshyt. It's not because they are eating healthier, young nikkas be eating wings and fries every other day

This is me. I never really fukked with soul food, but I'm a picky ass eater.

 

[Zero]

Wait...yall really frequent soul food restaurants like that?

Is this what the thread is actually referring to?


If yall don't get in that damn kitchen

 

[IllmaticDelta]

I'm cool with it.

Soul Food is not traditionally healthy. I don't want to encourage people to eat bad food simply cuz your Grandma did it. Not to mention Soul Food ain't our food, its just nasty shyt they gave nikkas during slavery that we seasoned enough to make it work.

I'm certainly not going to encourage people to eat the fried guts of a pig. And most of the shyt we like from Soul Food either came from Africa or Europe (Fried chicken, mac and cheese)

This is false. Soul food is directly rooted in pred african based food combined with new world influences from europe and amerindians.

 

[IllmaticDelta]

Are there c00ns in this topic advocating that we need to keep eating food that's destroying our bodies

you must be talking about yourself