FOOD WITH ROOTS
Southern food’s humble beginnings embarked when West Africans were taken from their home and were forced across the middle passage to North America. The term soul food originated during American slavery to not only describe a type of cuisine but also a period of time of oppression and overcoming hardships. It is traditionally cooked and eaten by African Americans of the Southern United States and merges influences from West Africa, Western Europe, and North America. As a result, America’s culinary history was built on corn, rice, peas, and the hog; many of the ingredients associated with Southern food.
Southern cuisine has always had and continues to have stereotypical connotations. Seen through the eyes of most Americans as inferior, unsophisticated, and unhealthy, Southern food reflects hard times and resourcefulness and is nothing short of beautiful. It is a cuisine to be respected and celebrated.
OKRA
The African word for okra is gumbo. The origins of the word gumbo is believed to come from the Bantu language from the word Ki ngombo. In America we know gumbo as the dish made so famous by Louisiana Creoles and low country African Americans. We take this moment to recognize “King Gumbo.”
“I’m not a chef; I am a very serious cook. I have knowledge of and great respect for ingredients, and understand how they react.” Maya Angelou
CORN
Corn was, and still is, an important crop because it can grow easily on less fertile land. Native Americans introduced corn to both the settlers and enslaved Africans, sharing their expertise of growing and preparing maize, including how to make bread. The shared recipes and methods are almost identical to the ways one would make hoecake, ash-cake, spoon bread, and cornbread. Corn was the most common ration for enslaved people.
