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.
The early slaves could not afford to waste and this attitude towards wastage has prevailed. Everything from stale bread and to overripe fruit is used to create delicious pies and puddings. Leftovers of fish are made into croquets or hush puppies. Leftover meat is used in vegetable dishes for added flavor.
This type of cuisine is often regarded as unhealthy. People feel it contains too much fat, sugar and salt, a toxic combination. However, the original recipes were hardly guilty of this and in fact often consisted largely of vegetables with meat often being used sparingly. Restaurant chefs and caterers offering this type of food today are aware of health considerations. They use different methods of preparation and stick to fresh healthy ingredients without losing any of the flavors which they intensify with garlic, herbs, onion and spices.
Sunday dinners are times when families get together and various family members contribute dishes. Kale, ribs, corn, mustard greens, fried chicken, okra, and yams are all examples of the type of foods that appear on heavily laden tables. Families stay connected in this way and are reminded of their roots.
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.
The early slaves could not afford to waste and this attitude towards wastage has prevailed. Everything from stale bread and to overripe fruit is used to create delicious pies and puddings. Leftovers of fish are made into croquets or hush puppies. Leftover meat is used in vegetable dishes for added flavor.
This type of cuisine is often regarded as unhealthy. People feel it contains too much fat, sugar and salt, a toxic combination. However, the original recipes were hardly guilty of this and in fact often consisted largely of vegetables with meat often being used sparingly. Restaurant chefs and caterers offering this type of food today are aware of health considerations. They use different methods of preparation and stick to fresh healthy ingredients without losing any of the flavors which they intensify with garlic, herbs, onion and spices.
Sunday dinners are times when families get together and various family members contribute dishes. Kale, ribs, corn, mustard greens, fried chicken, okra, and yams are all examples of the type of foods that appear on heavily laden tables. Families stay connected in this way and are reminded of their roots.
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.
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