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Black-eyed peas, yams and collard greens are a few soul food staples, according to the Oxford African American Studies Center (OAASC). Even though many main dishes contain meat, plant-based soul ...
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Often parboiled, sliced, then adorned with butter, sugar, cinnamon, nutmeg, vanilla or other spices, and baked; commonly called "candied sweets" or "candied yams" [27] Tomato: Tomatoes are native to the Americas. Free and enslaved African Americans grew tomatoes in their gardens to make one-pot stews and gumbo. [96]
Get the recipe: Patti LaBelle's ... brown sugar, nutmeg and lemon zest over the sweet potatoes and add a pinch of salt. Repeat the process with a second layer and the remaining ingredients, before ...
In the Southern United States, Americans evolved the recipe and made fluffier biscuits and poured gravy, honey and jam over them which became a popular breakfast item. Biscuits were an economical food for Southerners after the mid-19th century as they were made with simple ingredients of flour, baking powder, salt, butter, and milk. [42] [43] [44]
Soul food recipes have pre-slavery influences, as West African and European foodways were adapted to the environment of the region. [3] [34] Soul food originated in the home cooking of the rural Southern United States or the "Deep South" during the time of slavery, using locally gathered or raised foods and other inexpensive ingredients.
Maple syrup is a major production food item of northern New England. Maple sap is collected annually during New England's "sugaring season". The new sap is reduced and thickened to form syrup. An issue of Yankee dating from 1939 gives some details on seasonal recipes with recipes for maple-butternut fudge, maple-sauce ice cream and "Sugar on ...
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