is the term applied to a style of food traditionally enjoyed in the southern United States. It originated with African-American slaves but became a pervasive part of modern food culture. Now many people all over the United States enjoy soul food.
History
Imported slaves from Africa brought native seeds with them. They introduced crops like sorghum, watermelon and okra. Most slaves were allowed to keep a small garden for their personal use, and vegetables formed the base of their diet. Slave owners took the best cuts of meat and gave the leftovers to their slaves. The slaves incorporated these cuts, including offal, into their daily food preparations. Wild game, such as possum and rabbits, made up the remainder of the diet. The slaves fused all the available ingredients into a distinctive style of cooking. The slaves cooked on open fire pits, and young girls did most of the preparation, after working 16 to 18 hours in the fields each day first. Fat, salt and sugar feature heavily in traditional recipes, because they were cheap sources of flavoring and preservatives.
Common Dishes
Several dishes that started with the slaves are still familiar today. You can thank soul food for biscuits, gravy, butter beans, catfish, collard greens and ham hocks, cornbread, fatback, fried ice cream, grits, hog jowls, hot sauce, macaroni and cheese, neckbones, ribs, red beans and sweet potatoes. Soul food also introduced more exotic fare, like chitlins, which are cleaned pig intestines slow-cooked with hot sauce; cracklins (also known as pig rinds), pork crackles or hog lumps (fried skin of a pig) and chow-chow, a spicy relish made from okra, corn, green tomatoes and other vegetables. Soul food also brought us mashed potatoes and meatloaf, traditionally made with brown gravy instead of a tomato sauce.
Modern Soul Food
Traditional soul food is high in hydrogenated oils, which are transaturated fats, due to the common usage of fats and shortening in the cooking process. Fried foods also contribute to heart disease and can shorten the lifespan. Modern soul food chefs often use healthier alternatives in their dishes, such as safflower or canola oil, and substitute fattier meats for leaner varieties and cuts, though the recipes remain basically the same. Healthy variations make it possible for everyone to enjoy soul food, even diabetics or those on special diets.
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