Similar to many of the other dishes mentioned in this blog, gumbo reigns from the state of Lousiana, as do most of the other popular African American dishes. Of all the dishes in the history of Louisiana cooking, gumbo is undoubtedly the most famous. One of the oldest dishes in Louisiana and a source of culinary pride as far back as there are written records, in modern times it has become as much of a cultural symbol of Louisiana as jazz or the bayou. Even more so than jambalaya or red beans and rice, you will see this dish portrayed in homes and restaurants all around the state of Lousiana.
Although black eyed peas did not origniate in Africa, it would appear that way seeing as though they became popular during slavery times. The slave trade brought black eyed peas over to the Americas.
Black-eyed peas subsequently became popular throughout the West Indies and the American south and thus became a regular fixture in southern cuisine and soul food. However another reason black eyed peas is so popular and why I chose it for this blgo is because of its relevance to George Washington Carver. George Washington Carver was the first African American graduate from Iowa State University and he was a big promoter of black eyed peas. Carver encouraged the propagation of black-eyed peas not only for their auspicious effects on the soil, but also for their nutritional benefits for mankind. Black-eyes peas are a good sources of calcium, folate, iron, potassium and fiber. Their namesake was derived from the black spot that rests in the center of the tan colored body of the pea.
Recipe and Preparation:
1 pound black-eyed peas
4 cups water1 medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed ham (option substitutes: 2 polish sausages, 2 hot sausage links, or bacon)
1/4 teaspoon dried red pepper (optional)
Pick and wash the black-eyed peas. Place them in a slow cooker or, if you wish to cook them on the top of the stove, a large Dutch over. Combine with salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. Simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6 to 8.
Chitterlings more populars known as chitlins are an African American community traditions. Although I have never been a fan of this dish, it comes across my family's table every Christmas, Thanksgiving, and other large holidays. However, lets be honest, chitterlings are hog intestins or guts and while they are being cooked or prepared they give off a horriblel odor. They are usually part of a larger meal that includes greens, fried chicken, and other traditional Southern foods. Chitlins are not for weak stomached, and are usually either loved or hated. Its not common to have an in between phase! This food became popular during slavery times and has blossomed ever since. During slavery times, slaves were often given the leftover parts of animals to consume or whatever there masters sought to be unacceptable for them to eat. This being said during those times, the hisory of Africans was to not waste any part of an animal so they did what they could with the guts and whatever else was left over from the hog after slaughtering. As time progressed after slavery, slaves had the oppurtunity to prepare the food the way they wanted to. This being said this is why chitlins were so popular in both Tennesse and North Carolina. These foods are very hard to clean and lost some popularity as slavery times ended. However, this food dates back all the way to slavery times, and has stayed in the African American community since. Chitterings Recipe and Preparation: 10-pound bucket fresh or frozen chitterlings old water to cover1 cup cider vinegar 5 bay leaves 2 large onions, coarsely chopped2 large potatoes, peeled and coarsely chopped1 green or red bell pepper, cored, seeded, and coarsely chopped3 cloves garlic, mincedSalt freshly ground black pepper to tasteHot pepper sauce If chitterlings are froze, thaw. Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces. Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.
Fried Catfish has always been a popular dish originating in the southern states such as Mississippi, Louisiana, and Arkansas. Today over 80% of the world's catfish comes from Mississippi which is why they are considered to having some of the most popular catfish in the United States. In my family we usually enjoy eating this dish with rice and green beans. This dish is common among African Americans, because like many of the other ones it originated in the south. The majority of the dishes eaten in the black community originated in the south and are still eaten there which makes them so popular. Catfish preparation began in the south and like most other dishes was spread along the United States more than likely through family connections. This corn batter fried fish is a delicious dish and can be seen at any holiday or common family dinner.
Recipe and Preparation: Peanut Oil* 4 medium freshwater catfish fillets* *1 cup cold milk 1 cup yellow cornmeal 2 to 3 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon red (cayenne) pepper * Use enough peanut oil to completely cover fish while frying. ** To clean a whole catfish, remove skin from the catfish, then slice the fillet across to a thickness of no more than 1/4 inch. The secret to frying catfish is using thin fillets less than 1/4-inch thick. In a large pot or deep fat fryer, preheat peanut oil to 357 degrees F. Preheat oven to 200 degrees F. Rinse the fillets under cold water and dry thoroughly with paper towels. In a pie place, lay fillets and pour milk over the top. In another pie plate, combine cornmeal, salt, pepper, and cayenne pepper. Remove the fillets one at a time from the milk and roll in the cornmeal mixture to coat evenly; place on a large platter to dry. leaving space between them. Let dry at least 5 minutes. Place 4 to 6 pieces of catfish at a time in the hot oil to fry (don't crows the fryer or the oil temperature will drop too much). Fry 6 to 7 minutes per side or until the catfish fillets are a light golden brown and the meat flakes easily with a fork. A simple test for properly fried catfish is to pick up a fried fillet by one end and not have it bend or wilt. Remove from the oil and place on paper towels to drain. After draining, place the fillets on another platter covered with paper towels; place in preheated oven to keep warm while frying the remaining fillets. The fillets will remain hot and crisp for as long as 35 minutes. Makes 4 servings.
One of my favorite traditional dishes is red beans and rice. A New Orleans original, it always adds an extra spice to a meal. Usually a side dish, this dish dating back to slavery was on the roar for a while. Red beans and rice is becoming more and more popular inside the home and in the restaurants. Red beans and rice is a delicious and popular Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are usually used, but many it is becoming more common to feel the flavor is too strong and use the small South Louisiana red beans. Most often this dish can be found within the African American community. The majority of residents in New Orleans are African American, and more and more commonly they share their idea for this dish wish their family members all around the world. Coming from a family that has ancestors originally from Louisiana this dish has been passed down from generation to generation in my family. Usually we incorporate it as a side dish do go along with chicken or some form of sea food. One of my favorite restaurants located in the chicagoland area is called Pappadeux. At this restaurant they serve a variety of New Orleans cuisine including many forms of sea food, and the traditional red beans and rice. To prepare this dish the following steps must be taken... Ingredients: 1 lb. red beans 1/2 lb. sausage, or more to your taste 1 onion (chopped) 2 sections garlic (finely chopped) 2 tablespoons celery 1 tablespoon parsley 1 lg. bay leaf salt to taste pepper to taste 2 teaspoons crushed red pepper , or to taste 2 teaspoons cayenne pepper, or to taste
Preparation: Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil. Meanwhile, saute in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to saute. Then add entire sauteed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin. Cook white rice according to directions on box. Serve hot bean mixture over rice.
