"Who will witness?"

"Soul Food" This term originated from the cuisine developed by the African slaves mainly from the American South. A dark and despicable period in the history of the United States resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desireable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families. From these meager ingredients evolved a cuisine that is simple yet hearty and delicious. I wish to thank those who contributed their recipes for this page!

The traditional recipes for soul food tend to be very high in calories, fat and sodium. Necessary for a field worker, but now frowned on by health professionals, and associated high rates of diabetes, strokes and heart attacks. Modern cooks have changed up some of the techniques for healthier versions. While not exactly supplementing the food with krill oil, they are switching vegetable oil for lard and smoked turkey for pork. Some critics argue that these changes make the food less tasty and less authentic.