History of Soul Food | A Little Background on Soul Food
The expression “soul food” originated in the 1960’s. It began as a word used to describe African American culture and the Black American identity.
However, soul food has been around for much longer than most people realize. Taking its origins in the Deep South... African natives brought to America during the slave trade were given minimal food rations low in nutritional value.
With these sparse ingredients, Africans preserved traditional foods and created customary recipes with the resources they had available. Over time those recipes and techniques became the soul food dishes that we are familiar with today. A food genre associated with comfort and decadence, birthed from struggle and the instinct of survival. Historically, Southern Native American culture played an important part in the cultivating of soul food. Native American’s provided corn, one of the main staples in southern cuisine. Corn was ground into meal or lined with alkaline salt to make Hominy.
It’s an ingredient in many dishes and liquors; from cornbread to grits, moonshine to whiskey. The African influence can also be found throughout these recipes and can be seen in the heat levels of dishes. There are several essential foods in Southern and Soul dishes that were domesticated or consumed in the African Savanna. Things such as Pigeon Peas, Black Eyed Peas, and many leafy greens were common ingredients in African meals. Rice was also a major staple of these meals and thus Africans brought to America and the Caribbean their knowledge of rice cooking.
We can still see this influence any time we enjoy a side of red beans and rice. The consumption of sweet potatoes by African Americans in the United States is reminiscent of yams, popular in Africa. During slavery it was necessary to eat foods that were high in calories to balance the long days spent working in the fields. This helped to create the time-honored soul tradition of breading meats and frying foods. Practices such as coating fish in cornmeal and mixing meats with vegetables developed.
In time, slave owners gave special privileges to slaves with cooking skills and the style, and adopted African influence into Southern Culture. After slavery diets were dependent on seasonal and geographical availability. Farming, hunting, fishing, and gardening were essential. As the intersectionality of African food preparations continued so did Jim Crow, in turn, innovative survival truly manifested. Africans then and now have thrived with commonly known soul food dishes. Some of the most popular items on a soul food menu are; fried chicken and catfish, biscuits and gravy, cornbread, various leafy greens such as cabbage, turnip, collard greens, and macaroni and cheese.
There are a plethora of foods still wildly popular in America, with roots planted in African history. Today there is a soul food restaurant in every African-American community throughout the United States. Most common in areas with a historical presence of Afro American’s, it’s a staple of Black culture. Formed from the need to survive and flourished by the heartful flavors, the prevalence of soul food and it’s influence on American culture is undeniable.