Okra: a traditional ingredient used in African-American cuisine.
African American food -- better known as "soul food" -- takes its inspiration from African cooking and preparation styles. Many of the ingredients in African-American cooking result from African slaves bringing native produce to America: yams, watermelon, okra and various beans. The combination of cooking styles of slaves and their owners created what we know as soul food today. Resourcefulness practiced by the slaves meant that pigs' feet, ham hocks and intestines, or "chit'lins," were used to create savory dishes still prepared by African-American families today.
Vegetable Dishes
Survival of the slaves was aided by the West Africans' tradition of using and cooking all edible parts of vegetables and plants, resulting in these becoming staples of the African-American diet. Popular vegetable dishes include simmered collard greens with ham hocks, seasoned with spices and pepper. Corn bread accompanies most savory dishes, as well as "hush puppies" -- a variation of cornbread made with onions and spices. "Chow-chow" is a spicy relish made with okra, corn, cabbage and green tomatoes and is used as a topping on bean dishes or as a condiment. Mashed potatoes, creamed with butter and condensed milk, is another favorite.
Meat and Fish Dishes
Southern fried catfish meal
Historically, West Africans simmered meat, such as chicken, goat and fish, in stews. On their arrival to America, the slaves' practice of frying both meat and fish became popular to prevent spoiling of produce. Southern fried chicken, with its unique blend of spices, remains a popular dish in today's African-American cuisine, as well as an overall national favorite. Fried chitterlings, or "chit'lins," and hog maws made from pig intestines and stomachs respectively, are simmered, then fried and served either on their own or with rice, macaroni cheese or collard greens. Simmer ham hocks and add collard greens to create a traditional and low-cost African-American dish. Dip various types of fish, like catfish or whiting, into flavored cornmeal and deep fry.
Pulses
Black-eyed peas are named for the obvious black spot on each pea.
Pulses became an important part of the African diet and were introduced to the Americas by the slaves. Pinto beans and ham hocks, seasoned with spices and garlic salt, make a wholesome, traditional savory dish. String beans and pinto beans can be cooked in a similar way. "Hoppin' John" derived its name through children hopping around the dinner table before dinner and consists of black-eyed peas, rice and ham hocks.
Sweet Dishes
The West African diet was comprised of a lot of starchy foods, like yams. Yams and sweet potatoes continue to be used in African American cuisine, with sweet potato pie still proving a popular dessert. Rich and creamy pound cake uses a whole pound each of butter and sugar and is traditionally baked for family gatherings. Another favorite is deep-fried ice cream, made by rolling ice cream in cookies and then deep frying in oil.
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