Skip to content
Free gift on order $85+
Free gift on order $85+
BLACK HISTORY MONTH: FOOD FOR THE SOUL

BLACK HISTORY MONTH: FOOD FOR THE SOUL

Black History Month is an annual commemoration of the Black community's history, achievements, and impact. It is full of a lot to celebrate and reflect on and what better way to celebrate than with soul food so let’s talk about food and its history in the black community!

 Food as we all know is very integral to the body and even the soul. This is the reason soul food has developed great importance in the black community. Soul food evokes strong feelings of belonging, family, and community, and is an essential component of Black cooking culture. Soul food originates from the adaptation of food traditions carried on from Africa by the Africans that were unfortunately dispersed worldwide to the living conditions of the plantations.

During these times, meals where prepared with what was made available. Ingredients included okra, cornmeal, rice, yams, peanuts, collard greens, and watermelon. The majority of African traditional cuisines are made up of entire plant foods. Meals that are high in nutrients and low in bad fats, such as legumes, fruits, whole grains, and vegetables, and most importantly the delicious scented and colourful spices like paprika, nutmeg, cinnamon, and ginger. These ingredients have been transferred on ward from past generations to present generations with the continuality of preparing delicious delicacy’s as part of the African-American heritage. Some of the entrées include Caribbean pink beans and a mixed salad for a tasty meal, Smokey ham and bean soup or some collard greens, southern fried catfish, corn casserole and of course the popular southern style mac and cheese.

One of our favourite soul foods platter at Mychopchop is the Spicy southern barbecued chicken, the ole southern baked macaroni and cheese with some good tasty greens (they make the perfect trio!), which we have enlisted the recipes for you to try and of course we have some of the ingredients accessible to you on our website.

Spicy Southern Barbecued Chicken

Ingredients; 5 tsp tomato paste, 1tsp honey, 1 tsp molasses, 1 tsp Worcestershire sauce, 4 tsp white vinegar, ¾ tsp cayenne pepper, ⅛ tsp ground black pepper, ¼ tsp onion powder, ⅛ tsp grated ginger, 2 glove garlic (minced) and 8 pieces skinless chicken

Directions

  1. In a saucepan, combine all ingredients except the chicken. Cook for 15 minutes on low heat.
  2. Rinse the chicken and pat it dry. Brush half of the sauce mixture over it and place it on a big dish.
  3. Refrigerate for 1 hour after covering with plastic wrap.
  4. Broil the chicken for 10 minutes on each side on a baking sheet coated with aluminium foil to seal in the juices.
  5. Remove the chicken pieces from the oven and brush with the leftover sauce. Cover with aluminium foil and bake for 30 minutes at 350°F.

Southern Baked Macaroni and Cheese

Ingredients: 1-16oz box of elbow macaroni, 1 can evaporated milk, 2tps butter, 1lb extra sharp cheddar cheese, 1-8oz Monterey jack cheese, seasoning salt, black pepper

Directions

  1. Bring pot of water to a boil and add a dash of salt. Cook elbow noodles for 12-15min until tender (can follow package direction).
  2. Once macaroni is cooked and drained, stir with evaporated milk, butter and already shredded cheese on low heat. Add in seasoning salt and black pepper to satisfaction and continue to stir for about 5-10mins until all ingredients are melted
  3. Pour mixture into safe pan and bake in the oven for 30mins at 350°F. let cool for 5min before serving

Smothered Greens

Ingredients: 2lb green (mustard, turnip, collard, kale or any of your favourite mixtures), ¼ C chopped onion, 1tps ground ginger, 1 scallion chopped, 2 cloves garlic, 1 tps fresh hot chopped peppers,  ¼ cayenne pepper, and ¼ lb smoked turkey breast, skinless.

Directions

  1. Bring all of the ingredients, except the greens, to a boil in a big saucepan.
  2. Wash the greens thoroughly and remove the stems. Cut leaves into bite-sized pieces by tearing or slicing them.
  3. Toss the greens into the turkey stock. Cook for 20 to 30 minutes, or until the tendon is tender.

 

Previous article The Dynamic Duo: Ginger and Garlic
Next article How To Make Your Dried Bitter Leaves Soft And Fresh

Leave a comment

Comments must be approved before appearing

* Required fields