• Sweet potatoes (often parboiled, sliced and then baked, using sugar, cinnamon, nutmeg and butter or margarine, commonly called "candied yams"; also boiled, then pureed and baked into pies).
• Turnip greens (usually cooked with ham hocks, often combined with other greens). Though soul food originated in the South, they are in every African-American community in the nation, especially in cities with large black populations, such as Chicago, New York, New Orleans, Los Angeles and Washington, DC. Over the centuries, Soul food are usually cooked and seasoned with pork products, and the fried dishes are usually cooked with hydrogenated vegetable oil ("shortening" or "Crisco"), which is a trans-fat. More modern methods of …show more content…
Though West Africans from different areas were used to eating different foods, particularly different starches, they shared a culinary frame work. As the slaves built community, they reconciled their differing tastes in profound ways. The slaves also tried to introduce their familiar West African crops into their personal gardens. They also had to reconcile the use of their white masters’ traditional foods from Europe and New World ingredients.”(Miller 16 ). From trying some of the American foods. Miller is not wrong on how he says that the slaves mixed up their own ingredients with that of the New World’s, because when eating some part of the soul food like black eye peas, the taste of how the spices in the food had a very similar taste to …show more content…
Listed earlier in this paper are all examples of Soul Food. This paper will be explaining how some of this food listed above are similar with that of the Nigerians , and why this food were recreated by the West African slaves brought here, and prove that West African countries impacted American food culture into what we call Soul food today. Starting with black eyed peas, this type of pea is the only beans Africans of the West really eat. As in the Above paragraph the way black eye peas are prepared in the United states is very similar to that of the Nigerians, and the only difference is palm oil(red oil) used and which cannot be found in the United States, or produced in the states probably due to its climate. One thing that was not mentioned earlier about the tasting of the black eyed peas is that Americans does not use the grounded cray fish normally added in the preparation of black eyed peas in Nigerian. In Nigeria, when animals like cows are killed their intestines and organs like livers, etc. are taken to make what is called pepper soup, and in America that is what is called chitterlings. According to Petrick, “cooking techniques were eventually transferred with slaves to both the Caribbean and American Colonies forming the basis of plantation food culture. Equally, Africans
• Turnip greens (usually cooked with ham hocks, often combined with other greens). Though soul food originated in the South, they are in every African-American community in the nation, especially in cities with large black populations, such as Chicago, New York, New Orleans, Los Angeles and Washington, DC. Over the centuries, Soul food are usually cooked and seasoned with pork products, and the fried dishes are usually cooked with hydrogenated vegetable oil ("shortening" or "Crisco"), which is a trans-fat. More modern methods of …show more content…
Though West Africans from different areas were used to eating different foods, particularly different starches, they shared a culinary frame work. As the slaves built community, they reconciled their differing tastes in profound ways. The slaves also tried to introduce their familiar West African crops into their personal gardens. They also had to reconcile the use of their white masters’ traditional foods from Europe and New World ingredients.”(Miller 16 ). From trying some of the American foods. Miller is not wrong on how he says that the slaves mixed up their own ingredients with that of the New World’s, because when eating some part of the soul food like black eye peas, the taste of how the spices in the food had a very similar taste to …show more content…
Listed earlier in this paper are all examples of Soul Food. This paper will be explaining how some of this food listed above are similar with that of the Nigerians , and why this food were recreated by the West African slaves brought here, and prove that West African countries impacted American food culture into what we call Soul food today. Starting with black eyed peas, this type of pea is the only beans Africans of the West really eat. As in the Above paragraph the way black eye peas are prepared in the United states is very similar to that of the Nigerians, and the only difference is palm oil(red oil) used and which cannot be found in the United States, or produced in the states probably due to its climate. One thing that was not mentioned earlier about the tasting of the black eyed peas is that Americans does not use the grounded cray fish normally added in the preparation of black eyed peas in Nigerian. In Nigeria, when animals like cows are killed their intestines and organs like livers, etc. are taken to make what is called pepper soup, and in America that is what is called chitterlings. According to Petrick, “cooking techniques were eventually transferred with slaves to both the Caribbean and American Colonies forming the basis of plantation food culture. Equally, Africans