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 staples such as molasses, salt, corn and flour. They also had small plots where they grew vegetables like okra and mustard greens. Protein was scarce and they made use of every part of an animal like a pig, from its ears to its feet. Leftovers were often used to give a vegetable dish some meaty flavor. Recipes with these humble beginnings have been improved through the years and now feature proudly on menus of not only casual eateries but more upmarket ones too.
It was illegal for slaves to read or write so recipes were passed down orally. One of the first cookbooks written about this type of cuisine was published in 1881 and recently many more have been written. The focus is often on family and recipes for family occasions, celebrating the value of sharing.
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.
The early slaves could not afford to waste and this attitude towards wastage has prevailed. Everything from stale bread and to overripe fruit is used to create delicious pies and puddings. Leftovers of fish are made into croquets or hush puppies. Leftover meat is used in vegetable dishes for added flavor.
Every culinary tradition has certain elements that are less healthy than others and this type is no different. However, with the introduction of fast foods and with more sugar, salt and fat being added to recipes, many of these foods did become unhealthy. Caterers preparing them today are aware of this and tend to focus on using healthier cooking methods and using spices, garlic, onions and herbs to create flavors. The use of plenty of vegetables is one of the healthier aspects of this type of cuisine that they celebrate in their dishes.
Sunday dinners are times when families get together and various family members contribute dishes. Kale, ribs, corn, mustard greens, fried chicken, okra, and yams are all examples of the type of foods that appear on heavily laden tables. Families stay connected in this way and are reminded of their roots.
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 staples such as molasses, salt, corn and flour. They also had small plots where they grew vegetables like okra and mustard greens. Protein was scarce and they made use of every part of an animal like a pig, from its ears to its feet. Leftovers were often used to give a vegetable dish some meaty flavor. Recipes with these humble beginnings have been improved through the years and now feature proudly on menus of not only casual eateries but more upmarket ones too.
It was illegal for slaves to read or write so recipes were passed down orally. One of the first cookbooks written about this type of cuisine was published in 1881 and recently many more have been written. The focus is often on family and recipes for family occasions, celebrating the value of sharing.
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.
The early slaves could not afford to waste and this attitude towards wastage has prevailed. Everything from stale bread and to overripe fruit is used to create delicious pies and puddings. Leftovers of fish are made into croquets or hush puppies. Leftover meat is used in vegetable dishes for added flavor.
Every culinary tradition has certain elements that are less healthy than others and this type is no different. However, with the introduction of fast foods and with more sugar, salt and fat being added to recipes, many of these foods did become unhealthy. Caterers preparing them today are aware of this and tend to focus on using healthier cooking methods and using spices, garlic, onions and herbs to create flavors. The use of plenty of vegetables is one of the healthier aspects of this type of cuisine that they celebrate in their dishes.
Sunday dinners are times when families get together and various family members contribute dishes. Kale, ribs, corn, mustard greens, fried chicken, okra, and yams are all examples of the type of foods that appear on heavily laden tables. Families stay connected in this way and are reminded of their roots.
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.
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