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Soul Food Research Paper

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Coming from a different country to America is a big change for many. Immigrants usually have problems finding food they like. The process of getting native food they are accustom to, can be a difficult task. America being a well-developed country has African stores, African restaurants, and foods that are similar to that of other countries. While shopping at Wal-Mart one day, I noticed a lot of food ingredients on display that were similar to the traditional African ingredients, but were labeled southern. At a gathering for thanksgiving, some of the food prepared looked a lot like the dishes from Nigeria. After a discussion with the host, I had learned that the dishes are called Soul Food. Being curious I googled Soul Food, and how it came …show more content…
A dark and despicable period in the history of the United States resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desirable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families. From these meager ingredients evolved a cuisine that is simple yet hearty and delicious Many of the various dishes and ingredients included in "soul food" are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. Farming, hunting and fishing provided fresh vegetables, fish and wild game, such as possum, rabbit, squirrel and sometimes waterfowl. Africans living in America at the time (and since) more than made do with the food choices available. Dishes or ingredients commonly found in soul food …show more content…
• Catfish (dredged in seasoned cornbread and fried).
• Chicken (often fried with cornmeal breading or seasoned flour).
• Chicken livers.
• Chitterlings or chitlins: (the cleaned and prepared intestines of hogs, slow-cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried).
• Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish).
• Collard greens (usually cooked with ham hocks, often combined with other greens).
• Cornbread (short bread often baked in an iron skillet, sometimes seasoned with bacon fat). Chicken fried steak (beef deep fried in flour or batter, usually served with gravy).
• Cracklins: (commonly known as pork rinds and sometimes added to cornbread batter).
• Fatback (fatty, cured, salted pork used to season meats and vegetables).
• Fried fish: (any of several varieties of fish whiting, catfish, porgies, bluegills dredged in seasoned cornmeal and deep fried).
• Ham hocks (smoked, used to flavor vegetables and legumes)
• Lima beans (see butter beans).
• Macaroni and

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