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African-american Soul Food Recipes - Yahoo Recipe Search
Food52The 2000 publication of Food for the Soul: A Texas Expatriate Nurtures Her Culinary Roots in Paris accomplished two goals for its author, Monique Wells. Collecting the recipes resolved her—and other Parisian African Americans’—hankering for a taste of home, and sharing lovely, seasonal dishes like maque choux (adapted here) opened the eyes of elite French cooks to the flavors of the American South and Southwest. This led noted French chef Alain Ducasse to write Wells’s preface, lauding generations of Black cooks who, like Wells, dedicated themselves to uplifting the image of soul food.TastyIf you’re craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from Toni Tipton-Martin's award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped “open the eyes of elite French cooks to the flavors of the American South and Southwest.”TastyMama Tanya’s soul-panadas are stuffed with puréed black-eyed peas, collard greens, bacon, pernil or chicken, and aromatics for a comforting dish the whole family will enjoy. Black-eyed peas, the glue that holds these empanadas together, have been grown in the Americas since before the 1700’s and have historically been used by farmers (including George Washington) as companion crops. Over the next 100 years, black-eyed peas became significant to African-Americans, and are often associated with good fortune, so they are served on holidays like New Year’s Day in dishes like Hoppin’ John. Drawing on those traditional flavors, these soul-panadas are like a soul food meal, wrapped in a deep- or air-fried crust. They can be assembled ahead of time and frozen for a convenient snack or easy meal anytime!
