There is a very special cuisine that has its roots back in a time when slaves had to survive on rations and leftovers. The meals they prepared were a way of maintaining their dignity in the midst of oppression. Adversity bred resourcefulness and dishes were created patiently and with care. A soul food caterer today uses recipes that have often been passed down through generations. Caterers like this are found all over America and East Windsor, NJ is no exception. Menus often feature many classic favorites.
Some of the staples that featured in the meals of early slaves were corn, molasses, salt and flour. They would grow their own vegetables on small plots. Collard greens and handmade biscuits with molasses are just some recipes with these humble beginnings, but they are still finding their way onto menus in casual eateries and even fine restaurants. This food represents more than just ingredients and a way of cooking but celebration of a heritage too.
The way these recipes were passed on was not in written form but orally. It was only in later years that cookbooks were produced and only more recently that they have become available to more people. With a focus on the family and celebratory family gatherings, these recipes retain their down to earth goodness.
This type of cuisine is well known for its intensity of flavors with the use of many spices. This is one of the ways in which it can be differentiated from Southern cuisine, according to some people who regard Southern cuisine as offering gentler flavors. Another way to distinguish it is in the way proteins are used such as serving whole fish and cuts of meat like neck bones and feet instead of more processed ones.
Another characteristic of this type of cooking is that there is very little wastage. In the days of slavery, the proteins used consisted mainly of leftovers like offal and chitlins. The tradition of using leftovers continues with stale bread being used to make pudding, overripe fruit being made into pies and leftover fish into hush puppies or croquets.
Like most culinary traditions, African-American cooking has its healthy and unhealthy elements. With the popularity of fast foods and the addition of much fat, sugar and salt, some of these classic foods became very unhealthy. This tended to give people the false impression that eating soul foods automatically lead to obesity. In fact, those early recipes contained little protein and plenty of vegetables. Many caterers offering these foods today are health conscious and offer food that is nutritious and full of flavor. They tend to use spices, garlic, onions and herbs to create the intensity of flavor.
The Sunday meal is often an occasion when all the family members gather together. Dishes are contributed by all and often hark back to traditional roots, celebrating their heritage. On the laden dinner table, one might find ribs, fried chicken, corn, okra, kale, collard greens and yams.
Finding caterers who offer this type of cuisine is not difficult and many of them have online websites. They are committed to creating dishes with passion and patience. They offer delicious meals that keep their customers coming back for more.
Some of the staples that featured in the meals of early slaves were corn, molasses, salt and flour. They would grow their own vegetables on small plots. Collard greens and handmade biscuits with molasses are just some recipes with these humble beginnings, but they are still finding their way onto menus in casual eateries and even fine restaurants. This food represents more than just ingredients and a way of cooking but celebration of a heritage too.
The way these recipes were passed on was not in written form but orally. It was only in later years that cookbooks were produced and only more recently that they have become available to more people. With a focus on the family and celebratory family gatherings, these recipes retain their down to earth goodness.
This type of cuisine is well known for its intensity of flavors with the use of many spices. This is one of the ways in which it can be differentiated from Southern cuisine, according to some people who regard Southern cuisine as offering gentler flavors. Another way to distinguish it is in the way proteins are used such as serving whole fish and cuts of meat like neck bones and feet instead of more processed ones.
Another characteristic of this type of cooking is that there is very little wastage. In the days of slavery, the proteins used consisted mainly of leftovers like offal and chitlins. The tradition of using leftovers continues with stale bread being used to make pudding, overripe fruit being made into pies and leftover fish into hush puppies or croquets.
Like most culinary traditions, African-American cooking has its healthy and unhealthy elements. With the popularity of fast foods and the addition of much fat, sugar and salt, some of these classic foods became very unhealthy. This tended to give people the false impression that eating soul foods automatically lead to obesity. In fact, those early recipes contained little protein and plenty of vegetables. Many caterers offering these foods today are health conscious and offer food that is nutritious and full of flavor. They tend to use spices, garlic, onions and herbs to create the intensity of flavor.
The Sunday meal is often an occasion when all the family members gather together. Dishes are contributed by all and often hark back to traditional roots, celebrating their heritage. On the laden dinner table, one might find ribs, fried chicken, corn, okra, kale, collard greens and yams.
Finding caterers who offer this type of cuisine is not difficult and many of them have online websites. They are committed to creating dishes with passion and patience. They offer delicious meals that keep their customers coming back for more.
About the Author:
You can visit www.creativetcatering.com for more helpful information about Looking For A Soul Food Caterer.
No comments:
Post a Comment