The scent of simmering collard greens, infused with smoked turkey and a hint of brown sugar, still transports me back to my grandmother’s kitchen. It was a small, bustling space filled with love, laughter, and the promise of a feast. Soul food, for me, isn’t just a collection of recipes; it’s a living, breathing testament to my heritage, a story told through the rich flavors of generations past. It represents resilience, community, and an unwavering commitment to preserving our cultural identity. Born from the resourcefulness and ingenuity of African Americans during times of hardship, soul food carries a weight of history and a depth of emotion that resonates with every bite. This article is an exploration of my personal connection to soul food, a journey through cherished memories, and a sharing of the recipes that define “soul food by me.” Prepare to delve into the flavors of my family, where every dish is cooked with love and served with a generous helping of soul.
My Soul Food Story: Growing Up with Flavor
My earliest memories are intertwined with the aroma of frying chicken, the rhythmic chopping of vegetables, and the comforting presence of my grandmother, Mama Ruth. Her kitchen was the heart of our home, a gathering place where family came together, stories were shared, and bellies were filled. Every Sunday after church, the air would be thick with anticipation as Mama Ruth prepared her signature dishes. Fried chicken, crispy and golden brown, was always a crowd favorite. Macaroni and cheese, creamy and decadent, was a guaranteed hit with the kids. And of course, the collard greens, slow-cooked to perfection, were a staple on the table. These weren’t just meals; they were expressions of love, meticulously crafted and served with pride. Soul food, in those early years, was synonymous with family, warmth, and a sense of belonging.
Mama Ruth wasn’t just a cook; she was a culinary artist. She had an innate understanding of flavors, knowing exactly how much of each ingredient to add without ever needing to measure. She taught me that cooking was an act of improvisation, a dance between intuition and instinct. One of the most valuable lessons she imparted was the importance of seasoning food with love. “Baby,” she would say, her eyes twinkling, “you gotta put your heart into it. That’s what makes it taste good.” She also taught me that the best soul food isn’t rushed. It’s slow-cooked, patiently simmered, and allowed to develop its full flavor over time. She stressed the importance of fresh ingredients, locally sourced whenever possible. She believed that the quality of the ingredients directly impacted the quality of the dish. Her knowledge passed down through generations, a treasured inheritance of culinary wisdom.
As I grew older, my relationship with soul food evolved. In my teenage years, I briefly rebelled against the traditional dishes, craving fast food and processed snacks like many of my peers. However, I soon realized that nothing could compare to the comforting taste of Mama Ruth’s cooking. During college, I found myself missing the familiar flavors of home. Cooking soul food became a way to connect with my roots, to ease my homesickness, and to share my culture with friends from different backgrounds. It was then that I truly began to appreciate the depth and complexity of soul food cuisine. Now, soul food is more than just meals I prepare; it’s an integral part of my identity, a symbol of my heritage, and a way to honor the legacy of my ancestors. It is a taste of my past and a celebration of my present. The food brings back fond memories and makes me feel like home is not too far.
Signature Soul Food Recipes: Soul Food By Me
Over the years, I have honed my own versions of classic soul food dishes, adding my personal touches while staying true to the original flavors. Here are a few of my signature recipes, “soul food by me,” that reflect my culinary journey:
Mama Ruth’s Inspired Fried Chicken
This fried chicken recipe is an ode to my grandmother, Mama Ruth. It captures the essence of her crispy, flavorful chicken, with a few tweaks that reflect my own preferences. The secret to the perfect crust is a combination of all-purpose flour, cornstarch, and a generous blend of spices.
Ingredients:
One whole chicken, cut into pieces
Two cups all-purpose flour
One-half cup cornstarch
Two tablespoons paprika
One tablespoon garlic powder
One tablespoon onion powder
One teaspoon cayenne pepper (optional, for a little heat)
One teaspoon black pepper
One teaspoon salt
Two cups buttermilk
Vegetable oil, for frying
Instructions:
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
In a separate bowl, soak the chicken pieces in buttermilk for at least thirty minutes, or ideally overnight in the refrigerator. This helps the chicken stay moist during frying.
Remove the chicken from the buttermilk, allowing the excess to drip off.
Dredge each piece of chicken in the flour mixture, making sure it is fully coated.
Heat about three inches of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of flour sizzles immediately upon contact.
Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken.
Fry the chicken for about six to eight minutes per side, or until golden brown and cooked through. The internal temperature should reach one hundred sixty-five degrees Fahrenheit.
Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
Serve hot and enjoy.
My Touch:
I like to add a pinch of smoked paprika to the flour mixture for an extra layer of flavor. I also sometimes add a splash of hot sauce to the buttermilk for a subtle kick. The addition of cornstarch to the flour mix is my own special touch to make the fried chicken extra crispy.
Slow-Cooked Collard Greens
Collard greens are a staple in soul food cuisine, and this recipe is a testament to the slow-cooking tradition. The key to perfectly tender and flavorful collard greens is patience and time. The long simmering process allows the flavors to meld together, resulting in a dish that is both comforting and deeply satisfying.
Ingredients:
Two pounds collard greens, washed and chopped
One smoked turkey leg or neck bones
One medium onion, chopped
Three cloves garlic, minced
Two tablespoons olive oil
One teaspoon smoked paprika
One-half teaspoon red pepper flakes (optional)
One-quarter cup apple cider vinegar
Salt and pepper to taste
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about five minutes.
Add the minced garlic and cook for another minute, until fragrant.
Add the smoked turkey leg or neck bones to the pot.
Add the chopped collard greens.
Season with smoked paprika, red pepper flakes (if using), salt, and pepper.
Pour in enough water to cover the collard greens.
Bring to a boil, then reduce heat to low, cover, and simmer for at least two to three hours, or until the collard greens are very tender. Stir occasionally.
About thirty minutes before the end of cooking, stir in the apple cider vinegar.
Remove the smoked turkey leg or neck bones. Shred the meat and return it to the pot (optional).
Adjust seasoning to taste.
Serve hot and enjoy.
My Touch:
I like to add a tablespoon of brown sugar to the collard greens for a touch of sweetness. I also sometimes use a ham hock instead of smoked turkey for a different flavor profile. The secret to making this recipe unique is to constantly taste and adjust the flavor as it cooks.
Sweet Potato Pie: A Taste of Home
This sweet potato pie recipe is a beloved classic, a dessert that evokes memories of holidays and family gatherings. The creamy, spiced filling and the flaky crust create a perfect balance of flavors and textures. It’s more than just a pie; it’s a taste of home, a symbol of comfort and love.
Ingredients:
One pre-made pie crust (or homemade, if you prefer)
Two cups mashed sweet potatoes (about two large sweet potatoes)
One can (14 ounces) sweetened condensed milk
One-half cup evaporated milk
Two large eggs
One-half cup granulated sugar
One teaspoon ground cinnamon
One-half teaspoon ground nutmeg
One-quarter teaspoon ground ginger
One-quarter teaspoon salt
One tablespoon butter, melted
Instructions:
Preheat oven to three hundred fifty degrees Fahrenheit.
Place the pie crust in a pie plate.
In a large bowl, combine the mashed sweet potatoes, sweetened condensed milk, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, salt, and melted butter.
Mix until smooth and well combined.
Pour the filling into the pie crust.
Bake for fifty to sixty minutes, or until the filling is set and the crust is golden brown.
Let cool completely before slicing and serving.
My Touch:
I like to add a tablespoon of bourbon to the filling for an extra layer of warmth and complexity. I also sometimes top the pie with a dollop of whipped cream and a sprinkle of cinnamon before serving. I also like to add a little bit of orange zest to enhance the flavors.
More Than Just Food: The Soul of Soul Food
Soul food is more than just a list of ingredients and cooking instructions. It’s a cultural tradition passed down through generations, a way to connect with our ancestors, and a celebration of our heritage. It’s about the community it fosters, the memories it creates, and the love it embodies. Gathering around a table laden with soul food is a time for sharing stories, laughter, and fellowship. These meals strengthen family bonds, create lasting memories, and provide a sense of belonging. Soul food is about preserving these traditions, ensuring that future generations can experience the joy and comfort of these dishes.
It is also important to modernize and reinterpret soul food while respecting its roots. Many classic recipes can be adapted to be healthier without sacrificing flavor. For example, using leaner cuts of meat, reducing the amount of salt and sugar, and incorporating more vegetables can make soul food more accessible and sustainable. It’s about embracing innovation while honoring tradition, creating a culinary landscape that is both authentic and contemporary. Soul food is about honoring the past while embracing the future. Soul food is about adapting to modern times without forgetting the essence of tradition. Soul food is about the memories that are shared around the dinner table, and the love that is cooked into every dish. The aroma of a slow cooked meal wafting through the air brings back memories and adds to new ones.
My personal philosophy of soul food is simple: cook with love, use fresh ingredients, and share with generosity. Soul food is meant to be shared, to be enjoyed in the company of loved ones. It’s a way to nourish not only the body but also the soul. Soul food, to me, is a language of love, a way to express my gratitude for my family, my heritage, and the rich culinary traditions that have shaped my identity.
Conclusion
Soul food is more than just sustenance; it’s a tapestry woven with the threads of family, tradition, community, and love. It’s a taste of history, a celebration of resilience, and a reminder of the enduring power of food to connect us to our roots. The recipes I’ve shared are not just instructions; they’re invitations to explore your own connection to soul food, to rediscover the flavors of your past, and to create new memories around the table. As I continue on this culinary journey, experimenting with new flavors and techniques, I remain committed to preserving the soul of soul food, to honoring the legacy of those who came before me, and to sharing my passion with the world. I hope this glimpse into “soul food by me” has inspired you to embrace the warmth, comfort, and cultural richness of this incredible cuisine. So, gather your loved ones, fire up the stove, and let the flavors of soul food fill your home with love and laughter. It’s a taste of home, a legacy, and a love language all rolled into one, a culinary journey worth savoring.
