World Library  
Flag as Inappropriate
Email this Article

List of soul foods and dishes

Article Id: WHEBN0022236736
Reproduction Date:

Title: List of soul foods and dishes  
Author: World Heritage Encyclopedia
Language: English
Subject: Cuisine of the United States, Lists of prepared foods, Food, List of American foods, List of foods of the Southern United States
Collection: American Cuisine-Related Lists, Cuisine of the Southern United States, Soul Food
Publisher: World Heritage Encyclopedia
Publication
Date:
 

List of soul foods and dishes

This is a list of soul foods and dishes. Soul food is an African-American cuisine that primarily originated in the Southern United States and is very similar to the cuisine of the Southern United States.[1] It uses a variety of ingredients, some of which are indigenous to Africa and were brought over by slaves, and others which are indigenous to the Americas and borrowed from Native American cuisine.[1][2]

Contents

  • Meat dishes 1
  • Vegetables and legumes 2
  • Breads and grains 3
  • Desserts 4
  • See also 5
  • References 6
  • Bibliography 7
  • Further reading 8

Meat dishes

Some meat soul foods and dishes include:

Name Image Description
Chicken fried steak [3] A breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern cuisine.
Fatback Fatty, cured, salted pork, especially the first layers of the back of the pig primarily used in slow-cooking as a seasoning. Pictured is breaded and fried fatback.
Fried chicken A dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The seasoned breading adds a crisp coating or crust to the exterior.

Chicken and waffles, in particular, is a soul food dish associated with special occasions.[4]

Fried fish [1] Any of several varieties of fish, including bluegill, sometimes battered in seasoned cornmeal
Ham hocks [6][7] Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces.
Hog Jowl Cured and smoked cheeks of pork. It is not actually a form of bacon, but is associated with the cut due to the streaky nature of the meat and the similar flavor. Hog jowl is a staple of soul food,[8] but is also used outside the United States, for example in the Italian dish guanciale.[9][10]
Hog maw The stomach lining of a pig; it is very muscular and contains no fat. As a soul food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe. [11]
Offal Such as chitterlings or "chitlins" (the cleaned and prepared intestines of pigs, slow cooked and also often eaten with a vinegar-based sauce or sometimes parboiled, then battered and fried) or hog maws[1] (the muscular lining of the pig's stomach, sliced and often cooked with chitterlings).[1]
Ox tails [1] The tail of cattle, oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew[12] or braised.
Pickled pigs feet [6] Slow cooked, sometimes pickled or often eaten with a vinegar based sauce.
Pigs feet The feet of pigs: the cuts are used in various dishes around the world, and have increased in popularity since the late-2000s financial crisis.[13]
Pork As a meat dish, such as ham and bacon, and for the for flavoring of vegetables and legumes, gravys and sauces.
Pork ribs The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Poultry giblet, such as chicken liver and gizzards.[6][7] Pictured is a chicken gizzard dish.
Turkey Neck bones

Vegetables and legumes

Beans, greens and other vegetables are often cooked with ham or pork parts to add flavor.

Name Image Description
Black-eyed peas [6] Often mixed into Hoppin' John and other types of rice and beans dishes.[1] Pictured are black-eyed peas with smoked hocks and corn bread.
Collard greens A staple vegetable of Southern U.S. cuisine, they are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens".[14] They are generally eaten year-round in the South, often with a pickled pepper vinegar sauce. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neckbones, fatback or other fatty meat), diced onions and seasonings.
Hoppin' John [15] A dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt.[16] Some people substitute ham hock, fatback, or country sausage for the conventional bacon; 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.
Mustard greens A species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage.
Okra [17] A vegetable that is native to West Africa, and is eaten fried or stewed and is a traditional ingredient of gumbo. It is sometimes cooked with tomatoes, corn, onions and hot peppers
Sweet potatoes Often parboiled, sliced, then adorned with butter, sugar, cinnamon, nutmeg, vanilla or other spices, and baked; commonly called "candied sweets" or "candied yams"[6]
Turnip greens Turnip leaves are sometimes eaten as "turnip greens", and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots.

Breads and grains

Name Image Description
Cornbread [18] A quickbread often baked or made in a skillet, commonly made with buttermilk and seasoned with bacon fat; inspired by the great availability of corn in the Americas and by Native American cultures. Pictured is skillet cornbread.
Grits [19] A cooked coarsely ground cornmeal of Native American origin
Hoecake [1] Also known as Johnnycake, it's a type of cornbread which is very thin in texture, and fried in cooking oil in a skillet, whose name is derived from field hands' often cooking it on a shovel or hoe held to an open flame
Hushpuppies [1] Balls of deep-fried cornmeal, usually with salt and diced onions. Typical hushpuppy ingredients include cornmeal, wheat flour, eggs, salt, baking soda, milk or buttermilk, and water, and may include onion, spring onion (scallion), garlic, whole kernel corn, and peppers.

Desserts

Name Image Description
Cobbler Made of fruits typically found in the southern U.S., especially peach [5]
Pie Pictured is pecan pie
Sweet potato pie [1][5] Parboiled sweet potatoes, then pureed, spiced, and baked in a pie crust, similar in texture to pumpkin pie

See also

References

A traditional New Year's Day meal: black-eyed peas, ham hock, and pepper sauce
  1. ^ a b c d e f g h i j Opie, Frederick Douglass (2008). Hog and Hominy. Columbia University Press. p. 133.  
  2. ^ Ferguson 1993
  3. ^ Hopson, Kimball (2008). Soul Food Recipes: From the Dirty South. Kimball Hopson. ISBN 1438283520
  4. ^ "Serving up chicken & waffles". Los Angeles Business Journal. September 22, 1997. p. 1. 
  5. ^ a b c Feeney, Kelly (May 8, 2009). "Soul Food With a Secret".  
  6. ^ a b c d e Timothy Williams In Changing Harlem, Soul Food Struggles 5, 2008 New York Times
  7. ^ a b Mike Royko FOOD NAGS CAN KILL ANYONE'S APPETITE July 20, 1994 Page: 3 Chicago Tribune
  8. ^ Gillespie, Carmen (2009). Toni Morrison: A Literary Reference to Her Life and Work. Infobase Publishing. p. 343.  
  9. ^ Fabricant, Florence (September 13, 2011). "Pork Jowl With a Backwoods Whiff". New York Times. Retrieved July 27, 2012. 
  10. ^ May, Tony (2005-06-01). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. Macmillan. p. 11.  
  11. ^ "Plantation Row Slave Cabin Cooking: The Roots of Soul Food". Retrieved 2007-10-08. 
  12. ^ Blumenthal, Heston (14 November 2003). "The twist in the tail".  
  13. ^ Carmichael, Sri (21 October 2009). "Pig's trotters fly off the shelves as customers seek cheap meat cuts". The Evening Standard. 
  14. ^ Diana Rattray, About.com Guide (2012-04-10). "Mixed Greens - Recipe for Greens". Southernfood.about.com. Retrieved 2012-07-26. 
  15. ^ "On New Year's Day, it gets the full Southern treatment, which usually means Hoppin' John – a traditional Soul Food fixin' consisting of F peas cooked with ham hocks and spices, served over rice. In the South, eating field-peas on New Year's is thought to bring prosperity" Celebrate New Year's with Field- peas by Rachel Ellner December 31, 2008 Nashua Telegraph
  16. ^ Hoppin John What's cooking America.Another name for it is Stew Peas
  17. ^ Marcus, Jacqueline B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. Page 547. ISBN 0123918839
  18. ^ St. John, Warren (October 6, 2004). "Greens in Black and White". The New York TImes. Retrieved March 28, 2013. 
  19. ^ Ferguson 1993, pp. 25-26.

Bibliography

  • Ferguson, Sheila (1993). Soul Food: Classic Cuisine from the Deep South. Grove Press. ISBN 0802132839

Further reading

  • Woods, Sylvia (1992). Sylvia's Soul Food. HarperCollins. ISBN 0688100120
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.