Feb. 20 Soul Food

Soul Food

Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States. Soul food originated with the foods that were given to enslaved Black people by their white owners on Southern plantations during the Antebellum period; however, it was strongly influenced by the traditional practices of West Africans and Southeastern Native Americans from its inception. Due to the historical presence of African Americans in the region, soul food is closely associated with the cuisine of the American South although today it has become an easily identifiable and celebrated aspect of mainstream American food culture.

The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.

Origins

Soul food originated in the Deep South, mainly Alabama, Mississippi and Georgia, where there was a large population of enslaved peoples.

The term soul food became popular in the 1960s and 1970s in the midst of the Black Power movement. One of the earliest written uses of the term is found in The Autobiography of Malcolm X, which was published in 1965. LeRoi Jones (Amiri Baraka) published an article entitled "Soul Food" and was one of the key proponents for establishing the food as a part of the Black American identity. Those who had participated in the Great Migration found within soul food a reminder of the home and family they had left behind after moving to unfamiliar northern cities. Soul food restaurants were Black-owned businesses that served as neighborhood meeting places where people socialized and ate together.

Soul food recipes have pre-slavery influences, as West African and European foodways were adapted to the environment of the region. Many of the foods integral to the cuisine originate from the limited rations given to enslaved people by their planters and masters. Enslaved people were typically given a peck of cornmeal and 3-4 pounds of pork per week, and from those rations come soul food staples such as cornbread, fried catfish, barbecued ribs, chitterlings, and neckbones. It has been noted that enslaved Africans were the primary consumers of cooked greens (collards, beets, dandelion, kale, and purslane) and sweet potatoes for a portion of US history.

Most enslaved people needed to consume a high-calorie diet, to replenish the calories spent working long days in the fields or performing other physically arduous tasks. This led to time-honored soul food traditions like frying foods, breading meats and fishes with cornmeal, and mixing meats with vegetables (e.g. putting pork in collard greens). Eventually, this slave-invented style of cooking was adopted into larger Southern culture, as slave owners gave special privileges to slaves with cooking skills.

Impoverished whites and Blacks in the South cooked many of the same dishes stemming from the soul tradition, but styles of preparation sometimes varied. Certain techniques popular in soul and Southern cuisines (i.e., frying meat and using all parts of the animal for consumption) are shared with ancient cultures all over the world, including China, Egypt, and Rome.

Introduction of soul food to northern cities such as Washington D.C. also came from private chefs in the White House. Many American presidents have desired French cooking, and have sought after Black Creole chefs. The 23rd President of the United States Benjamin Harrison, and former first lady Caroline Harrison, took this same route when they terminated their French cooking staff for a Black woman by the name of Dolly Johnson.

One famous relationship includes the bond formed between President Lyndon B. Johnson and Zephyr Wright. Wright became a great influence to Johnson in fighting for civil rights as he saw her treatment and segregation as they would travel throughout the south. Johnson even had Wright present at the signing of several civil rights laws. Lizzie McDuffie, a former maid and cook to Franklin Delano Roosevelt, assisted her boss during the 1936 election simply by making the president more relatable to Black voters. With public awareness of Black Americans preparing food in the presidential kitchen, this in turn helped to sway minority votes for hopeful presidential candidates such as John F. Kennedy.

Native American influence

Southeastern Native American culture is an important element of Southern cuisine. From their cultures came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy, in a Native American process known as nixtamalization.[16] Corn was used to make all kinds of dishes, from the familiar cornbread and grits, to liquors such as moonshine and whiskey (which are still important to the Southern economy).

Many fruits are available in this region: blackberries, muscadines, raspberries, and many other wild berries were part of Southern Native Americans' diets, as well.

To a far greater degree than anyone realizes, several of the most important food dishes that the Native Americans of the southeastern U.S.A live on today is the "soul food" eaten by both Black and White Southerners. Hominy, for example, is still eaten: Sofkee lives on as grits; cornbread [is] used by Southern cooks; Indian fritters -- variously known as "hoe cake" or "Johnny cake"; Indian boiled cornbread is present in Southern cuisine as "corn meal dumplings" and "hush puppies"; Southerners cook their beans and field peas by boiling them, as did the Native tribes; and, like the Native Americans, Southerners cured their meats and smoked it over hickory coals...

— Charles Hudson, The Southeastern Indians

African, European, and Native Americans of the American South supplemented their diets with meats derived from the hunting of native game. What meats people ate depended on seasonal availability and geographical region. Common game included opossums, rabbits, and squirrels. Livestock, adopted from Europeans, in the form of cattle and hogs, were kept.

When game or livestock was killed, the entire animal was used. Aside from the meat, it was common for them to eat organ meats such as brains, livers, and intestines. This tradition remains today in hallmark dishes like chitterlings (commonly called chit'lins), which are small intestines of hogs; livermush (a common dish in the Carolinas made from hog liver); and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying. Many of the early European settlers in the South learned Native American cooking methods, and so cultural diffusion was set in motion for the Southern dish.

African influence

Ham hock and black-eyed peas

Scholars have noted the substantial African influence found in soul food recipes, especially from the West and Central regions of Africa. This influence can be seen through the heat level of many soul food dishes, as well as many ingredients found within them. Peppers used to add spice to food included malagueta pepper, as well as peppers native to the western hemisphere such as red (cayenne) peppers. Several foods that are essential in southern cuisine and soul food were domesticated or consumed in the African savanna and the tropical regions of West and Central Africa. These include pigeon peas, black-eyed peas, okra, and sorghum.

It has also been noted that a species of rice was domesticated in Africa, thus many Africans who were brought to the Americas kept their knowledge for rice cooking. Rice is a staple side dish in the Lowcountry region and in Southern Louisiana. Rice is the center of dishes such as jambalaya and red beans and rice which are popular in Southern Louisiana.

There are many documented parallels between the foodways of West Africans and soul food recipes. The consumption of sweet potatoes in the US is reminiscent of the consumption of yams in West Africa. The frequent consumption of cornbread by African-Americans is analogous to West Africans' use of fufu to soak up stews.

West Africans also cooked meat over open pits, and thus it is possible that enslaved Africans came to the New World with knowledge of this cooking technique (it is also possible they learned it from Native Americans, since Native Americans barbecued as a cooking technique).

Researchers state that many tribes in Africa utilized a vegetarian/plant based diet because of its simplicity. This included the way food was prepared as well as served. It was not uncommon to see food served out of an empty gourd. Many techniques to change the overall flavor of staple food items such as nuts, seeds, and rice contributed to added dimensions of evolving flavors. These techniques included roasting, frying with palm oil, baking in ashes, and steaming in leaves such as banana leaf.

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Fried Chicken

No list of the best soul food dishes would be complete without fried chicken. Southern fried chicken is crispy on the outside and scrumptiously juicy on the inside. The tastiest fried chicken is dipped in eggs or buttermilk to achieve a crispier crust.

It’s also well-seasoned with salt and pepper on the chicken and various spices on the flour before getting fried to golden perfection.

Ingredients that can make fried chicken turn up a notch and impress even the most loyal fried chicken fans include:

Worcestershire sauce

Hot sauce

Paprika

Garlic powder

Onion powder

Cayenne pepper

The result of these additional ingredients is flavor-packed chicken that’s spicy and savory.

Fried chicken is one of my ultimate comfort foods, and it can be found almost anywhere, even in chain restaurants!

Big Mama's Fried Chicken

Ingredients 

8 pieces chicken

3 large eggs, beaten

1 teaspoon hot sauce

1 teaspoon Worcestershire

2 1/2 cups all-purpose flour

3 tablespoons seasoned salt

3 tablespoons cornstarch

2 teaspoons paprika

1/2 teaspoon cayenne pepper

2 teaspoons black pepper

1/2 teaspoon garlic powder

1 tablespoon onion powder

Directions

In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.

Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.

Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.

Finish coating all chicken and let sit for 10-15 minutes until coating has set.

While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.

This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.

Fry four pieces at a time on each side starting with dark meat since it takes longer. 

Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. 

After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.

Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.

Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.

Serve chicken when ready.

*****

Macaroni and Cheese

Everyone knows and loves macaroni and cheese, but there are various ways to make it, and not all mac and cheese is created equal. If you’ve only had Kraft mac and cheese, you haven’t truly had mac and cheese at all, in my opinion! Southern-style soul mac and cheese requires extra cheesiness, creaminess, and flavor.

People usually make it with a combination of cheeses like cheddar, Colby, and mozzarella cheese, but I also like to include fontina and pepper jack as well.

If I’m feeling fancy, I’ll take it up a notch and make Gouda mac and cheese!

The cheese should be freshly grated and mixed with melted butter, flour, milk, eggs, and seasonings before worrying about the macaroni.

If you want a smokier taste, you can add sundried tomatoes or even bacon to your meal. The possibilities are endless!

Macaroni & Cheese

Ingredients for baked mac and cheese Southern soul food

4 tablespoons of unsalted butter (divided – 1 tablespoon & 3 tablespoons)

2 tablespoons of flour

¼ cup of heavy cream

1 cup of shredded sharp cheddar cheese

1 cup of shredded Colby-jack cheese

 ½ teaspoon of salt 

 ½ teaspoon of black pepper

½ teaspoon of garlic powder

½ teaspoon of onion powder

1 teaspoon of dried mustard

1 teaspoon of paprika

3 cups of water

4 ¼ cups of milk (divided – 1 ¼ cups & 3 cups)

8 oz. uncooked macaroni noodles

Instructions for Black folks baked mac and cheese

Turn the Instant Pot on the sauté setting for 25 minutes (although you may not need this entire amount of time).

Fill the Instant Pot stainless steel inner pot with 3 cups of milk, 3 cups of water and 1 tablespoon of butter. 

Pro tip- For baked mac and cheese the Black way, use milk to coat the macaroni and give it a smooth, silky texture. Perfect for layering on cheese!

Once the liquid begins to simmer, add the macaroni and cook according to the package directions, stirring occasionally to make sure the macaroni does not clump & stick. 

Drain the macaroni and set it aside.

Add the 3 tablespoons of butter to the empty inner pot and turn it back on the sauté setting.

When the butter is melted, add the flour, 1 ¼ cups of milk, and seasonings (salt, pepper, garlic powder, onion powder, dried mustard and paprika) and whisk until smooth. 

Change the Instant Pot cook setting from sauté to slow cook for 1-hour (although you will not need this entire amount of time).

While the cook setting changes from sauté to slow cook, allow the ingredients to simmer for about 3 minutes until the mixture thickens slightly.

Stir in the cheeses (reserve some for topping when baking).

Close the Instant Pot with the lid and let slow cook for 5-10 minutes until the cheeses are blended.

Open the lid to add the cooked pasta and the heavy cream to the inner pot, stirring the mixture to blend evenly.

Transfer the pasta mixture into an 8-inch cast iron skillet or baking pan.

Top with the remaining shredded cheese.

Bake in the Instant Pot Omni Plus oven at 350 degrees F for 20 minutes or until golden and bubbly. Or bake in the conventional oven for 25 minutes or until mac and cheese is golden and bubbly.

Optionally, garnish with a sprinkle of dry thyme or 4-5 fresh thyme sprigs.

Serve this Black folks’ soul food baked macaroni and cheese recipe right away, and enjoy!

Pro tip: Make sure not to walk away from the Instant Pot when using the sauté setting to avoid burning or over-cooking.

*****

Collard Greens

Collard greens are another staple of Southern cooking and are often served at soul food restaurants around America. The best collard greens are cooked low and slow with smoked ham hocks or bacon to infuse them with flavor.

They’re also well-seasoned with garlic, onion, black pepper, and vinegar. Some people also like adding a little sugar or hot sauce to their collard greens.

Some recipes use smoked turkey leg instead of ham hock for a unique take on the traditional dish.

Patti Labelle's Collard Greens

Ingredients

2 tablespoons grapeseed oil

2 pounds collard greens, stemmed and chopped 

1/4 cup chicken stock

2 tablespoons chopped onion 

Kosher salt and black pepper 

Seasoning salt 

1 pound smoked turkey leg, cut into cubes 

Directions

Place a large pot over medium-high heat and coat with the grapeseed oil. Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

*****

Peach Cobbler

Soul food is best known for being savory and spicy, but it can also be the perfect amount of sweet and tart, thanks to peach cobbler! The best peach cobbler also has a hint of cinnamon and is best served with a scoop of vanilla ice cream.

Most peach cobbler recipes include cinnamon and other tasty ingredients like:

Brown sugar

Nutmeg

Ginger

These warm spices make it the perfect dessert on a cold day. I love adding fresh peach slices and crushed nuts on top to take this dish to the next level. 

You can decide whether you want to use Bisquick for the cobbler crust or make your crust from scratch!

Peach Cobbler

Ingredients for Black folk’s Southern peach cobbler recipe filling

4 cups of fresh peaches, peeled and sliced (or two 28 oz. canned peaches, drained)

1 cup of brown sugar 

1 teaspoon of ground cinnamon

½ a teaspoon of ground nutmeg

½ a teaspoon of ginger, minced

¼ cup of cold water 

2 tablespoons of cornstarch

Ingredients for the Bisquick peach cobbler batter

2 cups of Bisquick

1 cup of milk

¾ cup of granulated sugar

1 teaspoon of vanilla extract

½ cup of melted butter

 

How to make homemade Bisquick

Makes 5 cups  

This recipe calls for 2 cups.

4 cups of flour

2 tablespoons of baking powder

1 teaspoon of salt

¾ cup of shortening

Whisk together the flour, baking powder, and salt. Then fold in the shortening.

Black folks Southern peach cobbler recipe instructions

Preheat the oven to 350°F. 

Place the butter in the baking dish and then place the dish in the oven to melt the butter while the oven is preheating.

Remove the melted butter from the oven after a few minutes and set it aside.

Peel and slice the peaches into quarters, and then halve the quartered peach slices. (If using canned peaches, use a colander to drain the peach juice before slicing them).

In a medium-sized bowl, mix the ingredients for the peach filling: peaches, brown sugar, cinnamon, nutmeg, and ginger. (I mixed the peach cobbler filling in my Instant Pot inner pot with the lid off and the ‘keep warm’ setting on.)

Add the cornstarch to the cold water and stir until smooth.

Pour the cornstarch mixture into the peach mixture.

Stir the peach mixture to combine the ingredients and then set aside.

In a second medium-sized bowl, whisk the ingredients for the cobbler batter: Bisquick, milk, sugar, and vanilla. 

Pour the Bisquick mixture over the melted butter in the baking pan.

Then, pour the peaches into the Bisquick mixture (the dough will rise around the peaches as it bakes). 

Bake at 350 degrees F for 50-60 minutes in the conventional oven. Bake at 350 degrees F for 35-45 minutes if using the Instant Pot Omni Plus oven. Watch the cobbler while baking, and bake until the cobbler dough is golden brown.

To test if the cobbler is done, insert a toothpick into the center of the cobbler dough. If it comes out clean, then it is done. 

Serve Black folks Southern peach cobbler recipe warm, and enjoy!

*****

Baked Beans

Baked beans are a classic side dish that may turn into a main dish because they’re just that good!  Baked beans are a breakfast staple around the world because they’re delicious, healthy, and loaded with protein.

For basic and simple baked beans, all you need are canned baked beans, bacon, and the best BBQ sauce you can find.

But if you want to take it up a notch and make authentic Southern-style baked beans, add onions, garlic, ketchup, chili powder, and even a bit of brown sugar for a lovely sweet touch.

As its name suggests, the beans are baked in the oven, giving them time to soak up all that delicious flavor.

Baked Beans

Ingredients to make homemade baked beans

1 pound of dry navy beans 

8 cups of beef broth (use vegetable broth for vegetarian and vegan friendly)

1 teaspoon of salt

½ teaspoon of black pepper

Ingredients to season Black folks Southern soul food baked beans

1 cup of yellow onion, diced

1 cup of water

1 teaspoon of garlic, minced

½ a cup of brown sugar 

2 tablespoons of tomato paste

1 tablespoon of Worcestershire sauce

2 tablespoons of molasses

¾ cup of barbecue sauce

1 teaspoon of smoked paprika

½ a teaspoon of cinnamon

1 teaspoon of ground mustard

Instructions for Black folks Southern soul food baked beans

Open the Instant Pot lid and pour the beans, broth, salt, and pepper into the stainless-steel inner pot.

Stir the ingredients to combine and make sure the broth covers the beans.

Close the Instant Pot lid (ensure the valve is up – in the position for sealing) and pressure cook on high for 25 minutes.

When the cooking time is finished, allow a natural pressure release for at least 15 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Use a colander to drain and rinse the beans under cold water.

Clean the stainless-steel inner pot and return it to the Instant Pot.

Instructions to season the soul food baked beans

Return the rinsed, cooked beans to the Instant Pot and add the rest of the ingredients (onion, water, garlic, brown sugar, tomato paste, Worcestershire sauce, molasses, barbecue sauce, smoked paprika, cinnamon, and ground mustard). 

Gently stir the bean mixture ingredients to combine. 

Close the Instant Pot lid (ensure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.

When the cooking time is finished, allow a natural pressure release for at least 5 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Stir the finished homemade baked beans.

*****

Cornbread

If I could only have one side dish for the rest of your life, cornbread would be it. Cornbread is so versatile and full of flavor that I could never grow tired of it.

For the best cornbread, look no further than the South! People typically make it with yellow cornmeal, but you can also use white cornmeal.

Other ingredients include sugar, baking powder, salt, egg, milk, and, of course, butter. Some people like adding cheese, diced jalapenos, or green onions to their cornbread for extra flavor, texture, and spice.

Corn Bread

Ingredients for Black folks homemade cornbread

1 cup of medium grind cornmeal

⅔ cup of all-purpose flour

2 teaspoons of baking powder

4 tablespoons of butter

1 cup of heavy whipping cream

1 tablespoon of granulated sugar

⅔ cup of whipped cream cheese

Instructions for Black folks Southern homemade cornbread 

Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 5 minutes (although you may not use all of this time for melting the butter). 

Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.

While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy cream in a medium-size mixing bowl.

Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients together. 

Pour the cornbread batter into the baking pan or skillet.

Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. In the Instant Pot Omni Plus oven, bake for 18-20 minutes.

*****

 

Chitlins

Chitlins, otherwise known as chitterlings, are a dish made from the small intestines of a pig. I know what you’re thinking, but trust me when I say they’re delicious! They’re usually simmered in a vinegar-based sauce with garlic, onion, and seasonings.

Some people like to add a little hot sauce or sugar to their chitlins as well.

What’s great about most recipes is that you can adapt the sweetness and spiciness according to taste.

It tastes delectable, especially alongside other soul food dishes on this list like cornbread and collard greens.

Chitlins

Ingredients

Chitterlings: Chitlins can indeed be hard to find. Try your local Latin or Asian market, and if you can’t find them there, ask a butcher to save them for you. You’ll need twice as many as you want to serve because they’ll shrink.

Seasonings: This part is crucial because tripe doesn’t have much flavor on its own. My faves are onion, garlic, thyme, red and green bell peppers, celery, bay leaves, chicken bouillon, and my own homemade Creole seasonings. Yes, of course, you can adjust them to your tastes.

Vinegar: The acidity disinfects, improves the smell, and is an excellent flavor-enhancer. Some people soak the chitlins in vinegar before cooking, and others put it in the pot while they’re cooking. I do the latter because I clean them very well before starting.

Hot Sauce: Collards and chitlins are both better with hot sauce. I don’t mind adding it to the pot, but most serve it on the side. Hot pepper flakes work, too.

Thoroughly wash chitterlings and remove any excess fat. 

Next, cut the chitterlings into small pieces (1-2 inches), put them in a medium-sized pot, and add about 2 cups of water to cover them—Cook on high for about 1 hour.

Pour the chitterlings into a colander to drain and discard water. Rinse them thoroughly.

Rinse the pot well and place it over medium heat. Add a tablespoon of cooking oil, the onion, garlic, and thyme, and sauté for about a minute. Then add bell peppers and celery, and saute for another minute.

Next, add the chitterlings, bay leaves, bouillon, Creole seasoning, apple cider vinegar, and water. Give everything a nice stir, then season with salt and pepper to taste.

Cover the pot and place it over medium-high heat. Cook for about 2-3 hours until chitterlings are tender. Keep checking the pot to make sure the water hasn’t cooked out; add more as needed.

How to Clean Chitterlings

Get yourself a stool if needed and make yourself comfortable because this will take about 20-30 minutes.

First wash:

How long it takes depends on your chitlins’ condition when you buy them. 

Soak the chitterlings in cool water (in the kitchen sink or a tub) with a spoonful of baking soda or vinegar for a couple of minutes.

Remove the fat and anything else that doesn’t belong.

Dunk them up and down for a few minutes in the water.

Drain excess water and put the chitterlings in a bowl. 

Discard dirty water, and rinse the sink or tub.

Second wash: 

Fill the sink with fresh cool water (no baking soda this time), and go through the same process. Drain the chitterlings and put them in a bowl. Your water should look cleaner on the second wash. Discard the dirty water and rinse the sink or tub.

Third wash: 

Repeat the second wash. Your water should be clearer than before when done. If you think your water could be even cleaner, go ahead and do it a fourth time.

*****

Fried Pork Chops

Unlike fried chicken, fried pork chops are typically pan-fried instead of deep-fried, but they’re just as delicious and full of soul!

I love fried pork chops with an extra crispy crust because they pair so beautifully with creamy, smooth gravy on top.

Beyond pork chops, which should have the bones left in for ultimate flavor, this dish contains various spices and ingredients like:

Paprika

Pepper

Garlic powder

Onion

Olive oil

Recipes also incorporate heavy whipping cream, which is responsible for that delectable gravy I mentioned earlier.

There’s nothing better than feasting on fried pork chops, collard greens, and mashed potatoes. The best creamed corn is made with whole milk, unsalted butter, and cream-style corn, which is basically just really thick and creamy corn.

I like adding sugar, salt, and black pepper to the creamed corn, but I think it’s best to let each person season this dish to taste.

If you want a smoky kick, you can use smoked paprika to enhance the flavor. You can also add mozzarella to get this dish even creamier!

Fried Pork Chops

Equipment

Large Cast Iron Pan

Ingredients

2 large sweet onions thinly sliced

2 tablespoons butter

4 bone-in pork chops 1 1/2-inch thick

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons flour

1 1/2 cups beef broth

1/4 cup buttermilk

1/4 cup water

Instructions

Melt butter in a large pan over medium heat. Add onion. Once onions start to soften, turn heat down to medium-low and cook until golden brown, about 25 minutes, stirring often.

Remove onions to a bowl and set aside.

Sprinkle salt, garlic powder, onion powder, cayenne and black pepper on both sides of pork chops.

Add olive oil to pan and place over medium-high heat. Once hot, add pork chops.

Cook pork chops until nicely browned on both sides, about 5 minutes per side. Remove from pan and set aside. (note: they don't have to be all the way cooked at this point.)

Sprinkle flour on bottom of pan and cook 1 minute.

Gradually whisk in broth, buttermilk, and water.

Let come to a simmer and return pork chops and onion to pan.

Simmer 10 minutes or until pork chops are done.

Season to taste with salt and pepper.

*****

Black-eyed Peas

Black-eyed peas are a must at any Southern gathering, especially on New Year’s Day! They’re said to bring good luck, so it’s best to consume them while you can.

These little beans are usually cooked with ham hocks or bacon as well as onions, garlic, and seasonings.

This recipe for black-eyed peas from Chef Lola’s Kitchen looks delicious and perfect for any occasion.

Instead of traditional ham hock, it calls for Turkey, but you can use either one.

I like this recipe because it incorporates minced jalapeños and paprika for extra spice, as well as bay leaf and thyme for a complex flavor.

Black-eyed Peas

Ingredients for Southern soul food black-eyed peas

1 pound of dried black eyed peas

6 cups of chicken stock (use vegetable stock for vegans & vegetarians)

1 cup of diced red onion

2 cloves of minced garlic

1 bay leaf

1 teaspoon of smoked paprika

¼ teaspoon of red pepper flakes

½ a teaspoon of dried thyme

2 teaspoons of chicken bouillon (vegans &  vegetarians use a Creole seasoning)

1 ½ teaspoon of salt

1 teaspoon of black pepper 

1 cup of collard greens, finely chopped, fresh or pre-cooked (optional)

2-3 slices of bacon (optional)

Instructions for Black folks Southern soul food black-eyed peas

Open the Instant Pot lid and pour the chicken stock into the stainless steel inner pot.  

Add the black-eyed peas, onion, garlic, bay leaf, paprika, red pepper flakes, thyme, chicken bouillon, salt, pepper, collards, and bacon.

Stir the ingredients to combine. 

Make sure the beans are soaking and covered in the liquid broth.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 15 minutes.

When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Remove the bay leaf and serve this Black folks Southern soul food black eyed peas recipe right away, and enjoy!

*****

 

Sweet Potato Pie

A recipe made completely from scratch, sweet potato pie may just become your new favorite dessert, and not just on holidays! It’s the baked sweet potatoes that give this recipe a rich flavor, paired perfectly with a buttery, flakey pie crust.

Sweet Potato Pie

Ingredients for Black folks’ sweet potato pie recipe

1 ½ pound of sweet potatoes, washed and scrubbed (equals about 3 cups when softened and peeled)

12 oz. evaporated milk, 1 can

1 cup of light brown sugar

2 large eggs

5 tablespoons of unsalted butter, melted (or vegan butter)

2 tablespoons of vanilla extract

1 teaspoon of ginger, minced

1 teaspoon of ground nutmeg

½ teaspoon of ground cinnamon

½ teaspoon of ground cloves

¼ teaspoon of salt

Instructions for Black folks’ sweet potato pie recipe

Grease a 9-inch pie pan and set it aside.

See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.

Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly! 

Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.

Add the scrubbed sweet potatoes to the pot of water.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.

When the cooking time is finished, allow a natural pressure release for at least 12 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.

Once the sweet potatoes are cool to the touch, peel and discard the skin.

Gather 3 cups of sweet potato flesh.

Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.

Pulse or mix until the ingredients are combined and smooth.

Pour the sweet potato mixture into the pie crust.

Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center. (Remember that cooking appliance times and oven temperatures will vary.)

Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.

Garnish with whipped cream and cinnamon sprinkled on top. 

Serve this Black folks’ sweet potato pie recipe warm and enjoy!

*****

Okra and Tomatoes

Many people have heard about fried okra, a popular side dish at southern barbeque joints. But okra and tomatoes is an underrated traditional southern dish.

This dish is popular in the South, especially during the summer when fresh tomatoes are in season.

It’s a pretty simple dish that contains, you guessed it, okra and tomatoes! I like to add shallots, paprika, salt, and pepper for a basic version of the dish and duck fat, lemon juice, and honey for a full, dynamic flavor.

Okra & Tomatoes

Ingredients

This is just a quick overview of the ingredients that you’ll need for this Southern okra and tomatoes recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

Okra: fresh when it’s in season, or frozen as a great substitute. If using frozen, you don’t even need to thaw it before adding it to the pot.

Tomatoes: use fresh tomatoes when they’re in season; otherwise canned tomatoes are your best bet.

Bacon: I always use thick-cut bacon. If you’re using regular bacon, you’ll need an extra strip or two.

Vidalia onion: for delicious sweet and savory flavor. If you can’t find Vidalia onions, just use any other sweet onion variety.

Garlic, thyme, bay leaf, salt and pepper: for even more flavor.

Apple cider vinegar: a bright, acidic touch.

Sugar: balances the acidity in the tomatoes.

Worcestershire sauce: for salty, umami flavor.

How to Cook Okra and Tomatoes

Okra and tomatoes are a classic combination that takes advantage of fresh-from-the-garden late-summer produce. This simple dish comes together easily in a skillet or Dutch oven on the stovetop. When the summer heat is beating down, you don’t even have to turn on your oven!

Cook bacon in a large skillet or Dutch oven for about 5 minutes.

Add the onion and garlic, cooking for about 5 more minutes.

Stir in the tomatoes, sugar, thyme, bay leaf, vinegar and Worcestershire sauce.

Simmer, uncovered, for 10 minutes.

Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender. This takes about 10-12 minutes for fresh okra or about 7-8 minutes for frozen okra.

Remove the bay leaf.

Taste and season with salt and pepper, if necessary. Serve and enjoy!

*****

Turkey Wings

Turkey wings might not be the first thing that comes to mind when you think of soul food, but they definitely should be!

These wings are usually slow-cooked until they’re fall-off-the-bone tender and then tossed in a delicious homemade gravy sauce.

Making your own gravy might sound complicated, but this smothered turkey wings recipe from Savory Thoughts makes it as simple as you can imagine.

I love turkey wings because of the juicy, tender meat and because it goes so well with other dishes like collard greens, mashed potatoes, cornbread, and mac and cheese.

Turkey Wings

Ingredients

Turkey wings: Roughly 3 1/2 pounds of turkey wings, or a package of 4 whole wings.

Seasonings/Turkey Rub: For this recipe, we’ll use a combination of poultry seasoning, cajun seasoning, garlic powder, onion powder, salt, and ground black pepper to taste.

Onions: Sweet or Vidalia onions work best.

Green bell pepper: Gives color and crunch to this dish.

Garlic: Minced garlic works great in place of whole garlic cloves.

Chicken stock: Homemade chicken stock, canned or boxed chicken broth works great. Turkey stock is another great option.

Worcestershire sauce: Adds another depth of umami flavor.

Cornstarch: Aids in creating a thick stock that will stick nicely onto the turkey wings.

How To Make Baked Turkey Wings

1. Rinse turkey wings, add to a large roasting pan or casserole dish, and pat dry. Set aside.

2. Toss the poultry seasoning, Cajun seasoning, garlic powder, onion powder, salt, and pepper in a small bowl until combined. Add seasoning mixture to the turkey wings and toss until they are well coated.  Let sit in the fridge for 30 minutes.

3. After the 30 minutes are up, preheat the oven to 350 degrees.

4. Slice bell pepper and chop onions while the oven is heating.

5. Top turkey wings with the onion, green peppers, and garlic then pour the stock and Worcestershire on top.

6. Cover with aluminum foil then bake for 1 ½ – 2 hours or until tender then remove the foil and brown lightly for 15 minutes.  Remove a cup of sauce from the bottom of the wings and stir with cornstarch.  Then add back in the pan.

7. Bake for 15-20 minutes until the sauce thickens and serve.

How To Choose And Prepare A Turkey Wing

Your local butcher or grocery store should have frozen or fresh turkey wings available. Avoid purchasing smoked turkey wings, as these are already cooked.

4 whole turkey wings were used to prepare our dish. Typically when purchasing whole wings, the wing tip has been removed. If your package of turkey wings has wing tips you can cut them off and freeze them.

To prepare a turkey wing for this recipe, cut them between the joints to separate them. Rinse, then pat them dry. The process of patting them dry helps our delicious spice blend stick to the turkey skin.

Parts Of A Turkey Wing

Full wing: A full turkey wing includes all of its parts and hasn’t been separated. You can buy packaged full turkey wings. Similar in shape to chicken wings, just much larger.

Drumette: Similar to a chicken drumstick, but larger depending on the size of the turkey.

Middle wing: This section is flatter, and located between the drumette and wing tip. While it’s part of the wing, it’s sometimes called the wing. If you’re ordering wings at a restaurant, this is what you’ll get.

Wing tip: This part of the turkey wing may or may not be part of the one you buy. They don’t contain much meat, so the butcher will likely cut this piece off. If your portion comes with a wing tip don’t throw it away, freeze it! They add lots of flavor to soups and stocks.

*****

Buttermilk Biscuits 

I’ve tried biscuits in no fewer than 15 states, and I’ll be honest; the best ones come from the South.

There’s something special about southern-made buttermilk biscuits. They’re always light, fluffy, and flaky with just the right amount of butter. Or perhaps, they have a little more butter than I’d like to admit!

Buttermilk biscuits are exceptionally easy to make, and with a few simple ingredients, you’ll be able to impress all your southern friends. In addition to the buttermilk, most biscuits also have:

Egg

Sugar 

Salt

Flour 

Baking powder

Buttermilk biscuits make the perfect side dish for any barbeque because they’re versatile and delicious.

Biscuits

Ingredients in Flaky Homemade Biscuits

4 cups (500g) all-purpose flour , plus more for dusting 

4 teaspoons (16g) baking powder 

1 teaspoon (6g) baking soda 

2-3 tablespoons (25g-37.5) sugar  

2 teaspoons (10g) salt 

1 cup (227g) unsalted butter , 2 sticks, cubed, very cold 

1 ½ cup (367.5g) chilled buttermilk  

Instructions

In a large mixing bowl, shift together flour, baking powder, baking soda, sugar and salt. 

Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy. 

Alternatively, quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs or just use your hands.  this might take about 5 minutes.

Your flour should be crumbly with pea-size chunks. Let the bowl rest in the fridge, if there is any wait time in between. 

Make a well in the center of the bowl, add buttermilk or milk and stir until it barely comes together, DO NOT OVER MIX. ( Just trying to make sure you get those flakes.) Let it rest in the fridge for about 10 minutes while you prepare your surface. 

Sprinkle flour onto a board or clean surface. Remove dough from the fridge and place on the board; knead about 3-4 times - just enough for it to come together. You will still see flakes of butter in the dough. Again, do not overmix. 

Gently, gently pat the dough with hands or roll it out with a rolling pin, about 1/2″ thick.  

Fold the dough - repeating the folding process about 6-8 times. This ensures flakiness. Go easy on the rolling process. After folding is complete gently press the dough down to a 1 inch thick, ready to be cut out. 

Use a 2 or 3-inch round cookie cutter, or a rim of a glass to cut out the biscuits, firmly push it straight down, then pull up. Use your fingers to gently loosen the dough from the cutter and space them out equally across your prepared baking sheet.

Knead any leftover scraps of dough together and repeat until all of the dough is used up. It might not look as pretty as the others, however,  it will pass the test. Pinky promise. 

Lightly brush with buttermilk or cream. 

Bake at 400°F for 12-15 minutes or until lightly browned. 

Remove and serve warm with butter (or check out my homemade garlic butter), honey or collard greens.

*****

Honey Baked Ham

A honey-baked ham is a must-have for any holiday meal, but it’s also pretty popular as an everyday dish in the South.

I like my ham cooked with a sweet and savory glaze made of honey, brown sugar, and spices.

Like any significant meat dish, this isn’t the easiest or quickest dish, which is perhaps why people tend to save it for special events.

But if you want to impress your family and friends, it’s well worth the extra effort.

Honey-baked ham recipes tend to incorporate the delicious ingredients mentioned above as well as garlic powder, unsalted butter, and black pepper.

Honey-Baked Ham

Ingredients

Unsalted Butter: I highly recommend using unsalted butter since ham is already a bit salty. The butter aids in melting the sugar and adds a richer flavor to the ham glaze.

Brown Sugar: The key to a classic Ham glazed with honey is a sweet, caramel-like glaze. Each bite should be coated in a sticky-sweet sauce made to balance out the saltiness of pork. Brown sugar is sweet, molasses-ey and when melted, exceptionally sticky. Perfect.

Honey: What’s a ham without honey? Honey is floral, fruity and sometimes, buttery. Not only is the added sweetness welcome but, just like brown sugar, its texture sticks to the skin of the ham.

Dijon Mustard: Dijon mustard is a milky mixture of onion, garlic, salt, white wine, mustard powder and a touch of honey. It is less vinegary than typical mustard and therefore, less harsh. The addition of this mustard adds heat and brightness in all the best ways.

Pineapple Juice: Pineapple juice adds in the necessary acidity that cuts through all the sugar. Tartness pairs wonderfully with any sweet-salty recipe. Decorating with whole slices of pineapple will also make for a gorgeous ham.

How To Make Honey Glazed Ham

Anytime a recipe calls for a large, whole cut of meat, there is an assumption that it will be difficult to make.  This ham does not fit that description. There are three crucial components to this recipe: a fresh ham, a well-balanced glaze and an oven timer.

Make The Honey Glaze Recipe

Making the best honey baked ham starts with the ham glaze recipe. It’s easy to make and can actually be made ahead of time if you want.

Melt the butter in a large saucepan. Whisk in the brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. 

Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. 

Remove the saucepan from the heat. It will continue to thicken as it stands.

Prep The Ham

Once you’ve got the glaze prepared, grab your baking pan, preheat the oven, and get the the ham ready to cook.

Place the ham cut side down in the pan (or slow cooker). Score the ham by making shallow cuts along the top of the thicker skin. This allows the delicious honey glaze for ham to penetrate the skin of the ham.

Brush one-third of the glaze over the top of the ham.

Oven Baked Glazed Ham

Bake the ham for 1 ½ hours. Then turn the oven temperature to 425 degrees F. Brush the ham again with half of the remaining glaze.

Bake for an 15 additional minutes, then finally brush ham with remaining glaze you have.

Place ham under broiler for 3-5 minutes to allow glaze to get sticky. The brown sugar glaze should be super seeped in and delicious.

Slow Cooker Glazed Ham

As if this recipe couldn’t get any easier, this baked ham recipe is a slow-cooker friendly.

Early Easter afternoon is a busy time; we’re all bustling around the kitchen with the oven cranked high and the apron tied tight. So, why not free up a little space in the oven and make use of your slow cooker?

The low, slow heat of the slow cooker gently braises the ham which makes for the best melt-in-the-mouth pork you’ve ever had.

TOP TIP: Use the Right Ham! You don’t wanna use a boneless ham in a slow-cooker. Instead, buy a spiral-cut ham that is fully cooked and has the bone in. Butt-end hams fit into slow-cooker a bit more easily. A 10-pound ham is as big as you can fit into a 6-quart slow-cooker.  Make sure you spray it completely with non stick spray.

Place the ham in the slower cooker. Make sure you’ve already prepped it!

Once the ham is cozy in the slow-cooker, pour the glaze over the ham and try to cover as much ground as possible. Don’t worry if there are uncovered portions.

The key here is LOW AND SLOW. Set a timer for about 8 hours (it might take 5 depending on size of ham) and cook on the low setting. Do your best to baste the ham with glaze every hour or so. I would also suggest flipping the ham halfway through cooking.

*****

Ham Hocks

Ham hocks, also called pork knuckles, are actually a joint that connects a pig's foot to its leg. You can find smoked ham hocks at the meat department in your grocery store. They add depth to any soup, stew, or side dish. These ham hock recipes are big on flavor but low on effort. Many of our ham hock recipes come together low and slow on the stovetop or in the slow cooker, so each element of the recipe soaks up the smoky ham hock flavor. No Southerner can argue: Collard greens and ham hocks are a match made in comfort food heaven, and we've got several recipes to prove it. Smoked ham hocks are the secret to incredible soups like our Creamy Potato-and-Ham Hock Slow-Cooker Soup and Capitol Hill Bean Soup. Plus, did you know ham hocks are part of the reason why Southern classics like Red Beans and Rice and Field Peas taste so amazing? Trust us: If you're looking for old-fashioned Southern flavor, it's time to try one of these timeless ham hock recipes.

Ham Hocks

This is how to cook ham hocks the best to get them tender and the meat to fall off the bone. Adds a ton of smoked flavor to any dish. Fork tender in a soup with beans is great, we will show you how to do that. Just one of our easy Crockpot recipes that are cheap and you’ll love. (affiliate links present)

How to Cook with a Ham Hock

We made slow cooker ham and beans last year using dry beans, but that takes a long time. If you are in a hurry try this version. To make this done even quicker, you could even use leftover ham.

Let’s talk about this part of the pig: These come from the bottom of the pig’s leg (rear ankles). They need to simmer for a LONG time in order for the small bits of meat to fall off the bone. Even though there isn’t a lot of protein on each one, what does come off has TONS of flavor. You literally need no seasonings added into this dish to be great.

How to Cook Ham Shanks

I have used both of these and the cook time is the same. Only difference between the two is shanks will have more meat on them.

*****

Sweet Tea

Sweet tea is not necessarily a food, but it’s such an integral part of Southern food that I couldn’t complete this list without it!

Most if not all of these dishes go incredibly well with a glass of ice-cold sweet tea on the side, especially if you’re consuming these items at a daytime cookout.

Although you can use any type of tea, the traditional method calls for standard black tea.

You can pare down the sugar or get fancy by adding lemon and other flavorings. There are no rules when it comes to making the perfect sweet tea.

Sweet Tea

Ingredients for Black folks’ Southern sweet tea 

8 small or 4 large black tea bags

5 quarts of cold water

3 cups of granulated sugar

¼ teaspoon of baking soda

Instructions for Black folks’ Southern sweet tea 

Cut the strings off the tea bags. (Careful not to cut the actual tea bag because you don’t want loose tea floating around.)

Open the Instant Pot lid and pour the water into the stainless steel inner pot. (Or, if using the stovetop, add all the ingredients to a large pot, steep/soak the tea bags in the boiling water for 10 minutes, and move on to step 8.)

Then stir in the sugar and baking soda and add the tea bags.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 4 minutes.

When the cooking time is finished, allow a natural pressure release for 15 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Using oven mitts, remove the inner pot from the Instant Pot burner.

Use a slotted spoon to remove the tea bags from the pot.

Pour the tea into a pitcher and optionally add lemon wedges or fresh mint.

Serve Black folks Southern sweet tea over ice, and enjoy!

*****

BBQ Ribs

Last on this list of mouthwatering eats is one of the best soul food dishes of all time – BBQ ribs.

These ribs are usually pork spare ribs that have been rubbed with spices, smoked or grilled, and then covered in BBQ sauce.

BBQ ribs are a beloved dish all over America, not just in the South. Although they can be time-consuming to prepare, you won’t regret putting in the time.

This delectable dish will feature at most Southern cookouts, and it pairs perfectly with collard greens and creamed corn.

Just prepared to get your fingers sticky with the mouthwatering BBQ sauce!

BBQ'd Ribs

Ingredients for Black folks’ soul food BBQ ribs recipe

3 ½-4 pounds of ribs – beef or pork ribs 

1 cup of beef broth

1 tablespoon of Famous Dave’s Country Roast Chicken Seasoning, or similar (Yes – use CHICKEN SEASONING on the ribs! Contains soulful flavors such as paprika, mustard seed, garlic powder, onion powder, bell pepper, and lemon zest all in one!)

1 tablespoon of Weber Seasoning, Roasted Garlic & Herb, or similar

1 cup of BBQ sauce

3-4 fresh sprigs of thyme (optional)

Instructions for Black folks’ soul food BBQ ribs recipe

Remove the white membrane off the back of the ribs.

In a small bowl, mix the chicken seasoning and the garlic & herb seasoning.

Rub the seasoning mixture on the ribs to coat them.

Pour the BBQ sauce over the ribs and use a basting brush to coat them evenly in the sauce.

Open the Instant Pot lid and pour the broth into the stainless-steel inner pot.

Place the Instant Pot trivet rack inside the inner pot, then place the sauced ribs on the rack.

Optional, add 3-4 fresh sprigs of thyme into the pot.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 20 minutes.

When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Remove the cooked ribs from the pot using the trivet rack handles.

Optionally, brush more BBQ sauce on the ribs.

Serve Black folks soul food BBQ ribs right away and enjoy!

*****

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Promiment Black Chefs

Happy Black History Month!

Historically recognized in February, this month celebrates Black history and heritage of both the past and the present, including educating people on the often forgotten, veiled experiences and figures who shaped various industries. At Common Threads, we recognize and value the cultural roots in which much of our food is rooted in, with many of our recipes stemming from Caribbean, African and Southern cuisines. Iconic names like Sunny Anderson, Marcus Samuelsson and Edna Lewis may come to mind when thinking about prominent Black chefs in the industry, but what about the unfamiliar figures who paved the way for Black inclusion in the food world? In this blog post, we’re spotlighting three trailblazers you may not have heard of who’ve made profound impacts on the culinary world.

James Hemings (1765-1801)

Crème brûlée, meringues, ice cream and French fries may have James Hemings to thank for their popularity in America.

Born into a well-known enslaved family, Hemings himself was an enslaved person for most of his life: At the age of 8, he became the property of Thomas Jefferson through his wife’s inheritance, despite being the former president’s half-brother. Prior to Jefferson’s presidency, however, Hemings accompanied the then-commerce minister to France overseas to Le Havre so he could train in the art of French cuisine, making him the first American to do so. Hemings quickly moved up the culinary ranks while in France, from completing training at the famous Chateau Chantilly— today’s equivalent of a Michelin five-star restaurant — to becoming the chef de cuisine at the Hôtel de Langeac, Jefferson’s private residence and the first American diplomatic embassy. Throughout his culinary career, Hemings cooked for international royalty and famous names in American history, including having prepared the famous reconciliation dinner between Jefferson and Alexander Hamilton.

French-fusion cooking and many of the recipes it inspired would be nowhere without the remarkable innovations and progress made by this master chef.

Make one of Hemings most famous dishes, “snow eggs,” by clicking this link.

Abby Fisher (1831-19??)

Pickles and preserves put famed culinary innovator Abby Fisher on the map after she took home two medals for them at the 15th Annual San Francisco Mechanics’ Institute Fair.

Moving all around the South before eventually settling in San Francisco in 1877, Fisher, a former enslaved person, and her husband started a pickle and preserves manufacturing business under the name “Mrs. Abby Fisher & Co.” Cooking for her family and in her business endeavors not only led her to earning more awards for her sensational soul food recipes, but it also led her to publish “What Mrs. Fisher Knows About Old Southern Cooking,” one of the first cookbooks written by a Black woman.

Full of traditional Southern recipes like gumbo, cornbread and fried chicken, Fisher’s cookbook paved the way for the Southern food chefs that followed her, with it being the original source for many innovative culinary techniques still used in the cuisine decades later. It remains a relic revered by countless historians and other pioneers of the industry, all of whom quickly realized that Mrs. Fisher, in fact, knew everything about old Southern cooking.

For a link to Fisher’s original cookbook, click here.

Zephyr Wright (1914-1988)

Over 100 years later, when time and legislation had shifted a considerable amount, Washington, D.C. saw another prominent Black culinary icon rise to fame, but this chef did more than just prepare food. In addition to holding various kitchen utensils, White House cook Zephyr Wright also held the pen that endorsed the historic Civil Rights Act of 1964.

Born in Texas in 1914, Wright experienced her own fair share of discriminatory acts throughout her life, but it was her activist professor, Melvin Tolson, at Wiley College who inspired her to become involved in the Civil Rights Movement and make a name for herself. Studying home economics in college, she did more for herself than simply obtain an education: Wright was one of the university’s best students, being so highly recognized that she was recommended by the university president to work for then-representative Lyndon B. Johnson’s family as a chef in 1942.

Many biographical accounts credit her time with the Johnsons as inspiring the former president to later sign the famous Civil Rights Act. Traveling together on their way back to Washington, Wright and the Johnsons found they couldn’t eat, use the restroom or find shelter at the same facilities together because Wright was Black.

The Johnson family quickly grew attached to Wright and her cooking, so much so that she became the official White House chef when Lyndon was

elected president in 1963. According to the first lady, Wright was “an expert at spoon bread, homemade ice cream, and monumental Sunday breakfasts of deer sausage, home cured bacon, popovers, grits, scrambled eggs, homemade peach preserves and coffee.”

From her cooking to her famous signing of the Civil Rights Act, Wright left behind an influential legacy and impact on the Black culinary scene and American history as a whole.

Get the recipe for Wright’s shrimp curry here.