Prior to emancipation, the slaves prepared foods from a few staples, vegetables they grew themselves and leftover proteins. They passed these recipes down orally and future generations prepared them, improved them and passed them on. Today some of these classic recipes appear menus in towns all over America. A soul food caterer offers many favorites and those in East Windsor, NJ provide some of the best.
Some of the staples that featured in the meals of early slaves were corn, molasses, salt and flour. They would grow their own vegetables on small plots. Collard greens and handmade biscuits with molasses are just some recipes with these humble beginnings, but they are still finding their way onto menus in casual eateries and even fine restaurants. This food represents more than just ingredients and a way of cooking but celebration of a heritage too.
Recipes were not written down as many slaves were not allowed to learn to read or write. They were passed down by word of mouth to future generations. Although cookbooks have been written featuring this style of cuisine, it is only fairly recently that they are receiving more attention. Family meals and gatherings are usually the focus of such books.
This cuisine is characterised by the use of spices to create intense flavors. Some people regard the only difference from Southern cuisine as being in this intensity. However, another characteristic that also distinguishes it from Southern cuisine is that protein tends to be less processed. Fish is usually served whole, for example, and less refined meat such as neck bones, pigs ears and feet are often used.
This cooking is also marked by a lack of wastage. This goes back to the days of slavery when every little bit of flavor needed to be squeezed out of what was available, even if it was leftover meat. Stale bread was used to create delicious puddings, pies were made from overripe fruit and remains of a whole fish would be used for croquets or hush puppies.
Every culinary tradition has certain elements that are less healthy than others and this type is no different. However, with the introduction of fast foods and with more sugar, salt and fat being added to recipes, many of these foods did become unhealthy. Caterers preparing them today are aware of this and tend to focus on using healthier cooking methods and using spices, garlic, onions and herbs to create flavors. The use of plenty of vegetables is one of the healthier aspects of this type of cuisine that they celebrate in their dishes.
The Sunday meal is often an occasion when all the family members gather together. Dishes are contributed by all and often hark back to traditional roots, celebrating their heritage. On the laden dinner table, one might find ribs, fried chicken, corn, okra, kale, collard greens and yams.
Finding caterers who offer this type of cuisine is not difficult and many of them have online websites. They are committed to creating dishes with passion and patience. They offer delicious meals that keep their customers coming back for more.
Some of the staples that featured in the meals of early slaves were corn, molasses, salt and flour. They would grow their own vegetables on small plots. Collard greens and handmade biscuits with molasses are just some recipes with these humble beginnings, but they are still finding their way onto menus in casual eateries and even fine restaurants. This food represents more than just ingredients and a way of cooking but celebration of a heritage too.
Recipes were not written down as many slaves were not allowed to learn to read or write. They were passed down by word of mouth to future generations. Although cookbooks have been written featuring this style of cuisine, it is only fairly recently that they are receiving more attention. Family meals and gatherings are usually the focus of such books.
This cuisine is characterised by the use of spices to create intense flavors. Some people regard the only difference from Southern cuisine as being in this intensity. However, another characteristic that also distinguishes it from Southern cuisine is that protein tends to be less processed. Fish is usually served whole, for example, and less refined meat such as neck bones, pigs ears and feet are often used.
This cooking is also marked by a lack of wastage. This goes back to the days of slavery when every little bit of flavor needed to be squeezed out of what was available, even if it was leftover meat. Stale bread was used to create delicious puddings, pies were made from overripe fruit and remains of a whole fish would be used for croquets or hush puppies.
Every culinary tradition has certain elements that are less healthy than others and this type is no different. However, with the introduction of fast foods and with more sugar, salt and fat being added to recipes, many of these foods did become unhealthy. Caterers preparing them today are aware of this and tend to focus on using healthier cooking methods and using spices, garlic, onions and herbs to create flavors. The use of plenty of vegetables is one of the healthier aspects of this type of cuisine that they celebrate in their dishes.
The Sunday meal is often an occasion when all the family members gather together. Dishes are contributed by all and often hark back to traditional roots, celebrating their heritage. On the laden dinner table, one might find ribs, fried chicken, corn, okra, kale, collard greens and yams.
Finding caterers who offer this type of cuisine is not difficult and many of them have online websites. They are committed to creating dishes with passion and patience. They offer delicious meals that keep their customers coming back for more.
Aucun commentaire:
Enregistrer un commentaire