I know, I know…where the hell have I been? My bad. I got extremely sick near the end of January, had to move last-minute at the beginning of February, and then my laptop crashed soon after. Or so I thought. I was fiddling around with it last night and all of a sudden it wheezed on. It’s the only reason why I’m able to churn out this post today 🙂
I just wanted to peek in and wish folks happy Black History Month (BHM). I normally like to dedicate the blog to all things BHM, but just couldn’t get it together this time around. I hope folks have been able to partake in events in your area. There’s been some great happenings in my neck of the woods (an amazing feat since I live in a predominantly white city).
While BHM is all about celebrating the fabulous contributions of Black folks to this country that has treated us like crap, there is one VERY important issue that I feel often gets left out of BHM conversations…soul food 🙂
“The term soul food became popular in the 1960s. The origins of soul food, however, are much older and can be traced back to Africa. Foods such as rice, sorghum (known by some Europeans as “guinea corn”), and okra — all common elements of West African cuisine — were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south, in general. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal would play an important part in the history of African-American cooking.” http://en.wikipedia.org/wiki/Soul_food
A couple of months ago, I met a friend at Starbucks for drinks and homegirl talk. She decided to also get a salad. After we sat down, she opened the package and picked through the dish, then pushed it away with a frown on her face. “What is it with white folks new obsession with kale?” She asked. “It’s so annoying and they don’t even cook it right!” I looked at her food. It was a raw kale with a few tomatoes tossed on top.
I laughed because I knew exactly what she was talking about. It’s been interesting to see white folks (particularly white hipsters) carry on about kale, mustard greens/collard greens, watermelon, chicken and waffles, etc. foods they have historically looked down upon because it’s been associated with Black folks (ie soul food). Now many are acting like they discovered these cuisines (kind of like how Columbus thought he discovered America) and are going extremely overboard with it.
Of course, no props are given to Black folks for cultivating these dishes and making them an American favorite comfort food. If anything Black folks choice to eat soul food has often been bashed as unhealthy. Initially, I was reluctant to watch Byron Hurt’s “Soul Food Junkies” documentary that came out a few years ago. I thought “please no more dissecting of black folks eating habits.” While I did roll my eyes at some parts of the film, overall I thought Hurt was fair. I recommend it for folks interested in learning about what soul food means to Black folks. It’s not just about the eating, but a way to say you love/care about kin/but not kin folks too 🙂
**This will probably be my last post for this month. I will get back into the swing of things in March. I still have some life happenings going on…but let me leave you with this chicken and waffles recipe to get you through. You know I love a good recipe 😉
- 1 Tbsp. dried tarragon
- 1 Tbsp. paprika
- 1 Tbsp. onion powder
- 1 Tbsp. plus 2 tsp. kosher salt, divided
- 1 Tbsp. plus 1 tsp. ground black pepper, divided
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. cayenne pepper
- 1 (3½-pound) chicken, cut into 8 pieces
- 2 Tbsp. fresh minced parsley
- 1 cup buttermilk
- 1½ cups all-purpose flour
- Vegetable oil for frying
Active time: 30 minutes Total time: 30 minutes, plus marinating overnight