A cuisine that dates back to the time before the emancipation of the slaves is gaining in popularity. Slaves were given certain rations by their owners and supplemented these with vegetables they grew themselves. This simple style of cooking designed for survival managed to find its way through generations. A soul food caterer will serve up some of these classic recipes. Old favorites like fried chicken, stone grits, and collard greens can be found on the menus of caterers found in East Windsor, NJ, and other cities.
The slaves were usually given ingredients like flour, salt, molasses and corn. They produced their own vegetables such as okra and beans. Some of the simple recipes they created using the staples, their vegetables and leftover proteins have survived and with a few modifications, are found on menus all over. Such food represents more than just these ingredients cooked in a certain way. It celebrates their roots and heritage.
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.
One of the characteristics of this cuisine is intense flavors. There is often a debate about the difference between this cuisine and Southern cuisine and the answer appears to lie in the amount of spices used. Meats and fish are less processed when making soul food. A whole fish is often served and less desirable meat such as neck bones, pigs feet and chitlins feature.
Another characteristic of this type of cooking is that there is very little wastage. In the days of slavery, the proteins used consisted mainly of leftovers like offal and chitlins. The tradition of using leftovers continues with stale bread being used to make pudding, overripe fruit being made into pies and leftover fish into hush puppies or croquets.
Like most culinary traditions, African-American cooking has its healthy and unhealthy elements. With the popularity of fast foods and the addition of much fat, sugar and salt, some of these classic foods became very unhealthy. This tended to give people the false impression that eating soul foods automatically lead to obesity. In fact, those early recipes contained little protein and plenty of vegetables. Many caterers offering these foods today are health conscious and offer food that is nutritious and full of flavor. They tend to use spices, garlic, onions and herbs to create the intensity of flavor.
For many families who eat this type of food, Sunday dinner is a time when they all gather together. Dishes like kale, yams, collard greens, fried chicken, and ribs are made with love and care. The families cement their bonds when eating these dishes and remember their roots together.
If one is searching for such caterers, there are many to be found online. Reading customer reviews is one way to find out what kind of reputation they have and what kind of service can be expected. Finding out how long caterers have been in business is another indication of how reliable and popular they are. The best of them offer the most delicious menus and keep their customers coming back time and time again.
The slaves were usually given ingredients like flour, salt, molasses and corn. They produced their own vegetables such as okra and beans. Some of the simple recipes they created using the staples, their vegetables and leftover proteins have survived and with a few modifications, are found on menus all over. Such food represents more than just these ingredients cooked in a certain way. It celebrates their roots and heritage.
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.
One of the characteristics of this cuisine is intense flavors. There is often a debate about the difference between this cuisine and Southern cuisine and the answer appears to lie in the amount of spices used. Meats and fish are less processed when making soul food. A whole fish is often served and less desirable meat such as neck bones, pigs feet and chitlins feature.
Another characteristic of this type of cooking is that there is very little wastage. In the days of slavery, the proteins used consisted mainly of leftovers like offal and chitlins. The tradition of using leftovers continues with stale bread being used to make pudding, overripe fruit being made into pies and leftover fish into hush puppies or croquets.
Like most culinary traditions, African-American cooking has its healthy and unhealthy elements. With the popularity of fast foods and the addition of much fat, sugar and salt, some of these classic foods became very unhealthy. This tended to give people the false impression that eating soul foods automatically lead to obesity. In fact, those early recipes contained little protein and plenty of vegetables. Many caterers offering these foods today are health conscious and offer food that is nutritious and full of flavor. They tend to use spices, garlic, onions and herbs to create the intensity of flavor.
For many families who eat this type of food, Sunday dinner is a time when they all gather together. Dishes like kale, yams, collard greens, fried chicken, and ribs are made with love and care. The families cement their bonds when eating these dishes and remember their roots together.
If one is searching for such caterers, there are many to be found online. Reading customer reviews is one way to find out what kind of reputation they have and what kind of service can be expected. Finding out how long caterers have been in business is another indication of how reliable and popular they are. The best of them offer the most delicious menus and keep their customers coming back time and time again.
