A Dash of Soul Flavors American Cuisine

Section: Food

Charla L. Draper

In recognizing the contributions of African-Americans, the soulful seasonings contributed to American cuisine by people of color are often overlooked. The skillful blending of the bounty of foodstuffs, into the melting pot on American tables is frequently taken for granted.

With the higher profile food has acquired in recent years, the American consumers' interest and fascination with foods that are new or unfamiliar has grown significantly. Produce aisles are bursting with the colors, shapes and scents of fruits and vegetables that are exotic to some, yet common to many. Years ago, foods that many African-Americans were weaned on--greens, okra, yams, black-eyed peas, and more were found only in stores within the boundaries of African-American communities. Today these foods, native to the lands of our forefathers are readily available in supermarkets nationwide.

One clue to the availability of these foods is the increased emphasis on nutrition and fitness. Many of these items, are rich in several of the trendy and highly touted nutrients in the news today. After nourishing African-Americans for 200 plus years, many of these foodstuffs are finding their way onto restaurant menus, and into the convenience foods, stocking supermarket shelves.

Okra introduced in this country during the era of the slave trade was valued more for it natural thickening power than its contributions as a vegetable. Fresh, frozen or canned, okra is low in calories and contains vitamin A and vitamin C. Traditionally used in soups and stews, okra is often essential in gumbo; it can also be served as a stand alone vegetable or tossed with tomatoes and served as a salad.

Greens, are also a good source of vitamins A and C. They are high in fiber, and contain significant amount of calcium, which is needed by adults--particularly women, and children. Appearing on family dinner tables regularly, a pot of greens, pot likker' and cornbread are standard fare in the African-American family. Today, greens can be found on restaurant menus in cafes and white tablecloth establishments, turning up with in first course salads, stir-fry main dishes and crisp-tender vegetable side dishes.

Yams and sweet-potatoes though used interchangeably are two distinct vegetables. Yams have moist, dark orange flesh, with skin color ranging from purple to copper. Sweet potatoes have drier, cream colored flesh and skin. High in vitamins A and C, they are also a good source of calcium. Historically served baked or in casseroles, they are turning up in cold potato salads, as julienne fries, grilled with seasoned rubs and in cakes, breads and cookies!

Black-eyed peas a popular legume, can now be purchased fresh, frozen and canned where ten or more years ago their only availability was dried. Traditionally prepared as a hot dish or meatless main-dish, flavored with smoked meat, they are a good protein source with lots of fiber. These peas are now found in cold salads, dips and as mock meat patties, replacing ground meat.

Each of these foods known as soul food reflect the rich, cultural heritage and creativity of African-American cooks. The abilities of these cooks, and mother wit, enabled transported peoples of Africa, to not only survive in this new land, but develop dishes that would have long-lasting influence on American cuisine.