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Celebrate National Soul Food Month! Here& #39;s a thread on the significance of Black American cuisine!
Black American cuisine is diverse and varies by region. First up: The Creole Coast
Shrimp n Grits & Pickled Gulf Shrimp
Catfish Po& #39;boy
Frogmore Stew aka Low Country boil is popular in the coastal are of South Carolina & Georgia where the Gullah Geechee people reside.
Gumbo, Jambalaya & Shrimp Creole
Picked Okra & Boiled Peanuts
Slaves from the rice coast (lower Senegal to Liberia) brought skills & recipes that influenced our rice dishes.
Dirty Rice & Red beans and rice. Red beans are traditionally eaten on Monday& #39;s in New Orleans.
Red Rice & Carolina Gold Rice Pillaf. Most popular in the Low Country region.
The Holy Trinity: Fried Catfish, Fried Chicken & Fried Pork chops
Smothered Oxtails and Rice
Smothered Chicken & Smothered Pork chops
Fried Okra & Okra with stewed tomatoes
Influenced by Native American foodways and now a southern staple. Hot water cornbread, yellow cornbread & cracklin cornbread.
Corn Pudding which is also influenced by Native American.
Candied Sweet Potatoes (aka Candied Yams) not to be confused with the yam which belongs to a different botanical family.
Deviled Eggs & Chow Chow
Baked Macaroni & Cheese!
Barbecue. Yes we created that too!
Deviled Eggs & Chow Chow
Collard Greens & Hoppin John. Often eaten together as a New Year& #39;s tradition to bring luck & prosperity.
Tomato Watermelon Salad
