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.
The slaves were usually given ingredients like flour, salt, molasses and corn. They produced their own vegetables such as okra and beans. Some of the simple recipes they created using the staples, their vegetables and leftover proteins have survived and with a few modifications, are found on menus all over. Such food represents more than just these ingredients cooked in a certain way. It celebrates their roots and heritage.
It was illegal for slaves to read or write so recipes were passed down orally. One of the first cookbooks written about this type of cuisine was published in 1881 and recently many more have been written. The focus is often on family and recipes for family occasions, celebrating the value of sharing.
One of the characteristics of this cuisine is intense flavors. There is often a debate about the difference between this cuisine and Southern cuisine and the answer appears to lie in the amount of spices used. Meats and fish are less processed when making soul food. A whole fish is often served and less desirable meat such as neck bones, pigs feet and chitlins feature.
This cooking is also marked by a lack of wastage. This goes back to the days of slavery when every little bit of flavor needed to be squeezed out of what was available, even if it was leftover meat. Stale bread was used to create delicious puddings, pies were made from overripe fruit and remains of a whole fish would be used for croquets or hush puppies.
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.
If one is searching for such caterers, there are many to be found online. Reading customer reviews is one way to find out what kind of reputation they have and what kind of service can be expected. Finding out how long caterers have been in business is another indication of how reliable and popular they are. The best of them offer the most delicious menus and keep their customers coming back time and time again.
The slaves were usually given ingredients like flour, salt, molasses and corn. They produced their own vegetables such as okra and beans. Some of the simple recipes they created using the staples, their vegetables and leftover proteins have survived and with a few modifications, are found on menus all over. Such food represents more than just these ingredients cooked in a certain way. It celebrates their roots and heritage.
It was illegal for slaves to read or write so recipes were passed down orally. One of the first cookbooks written about this type of cuisine was published in 1881 and recently many more have been written. The focus is often on family and recipes for family occasions, celebrating the value of sharing.
One of the characteristics of this cuisine is intense flavors. There is often a debate about the difference between this cuisine and Southern cuisine and the answer appears to lie in the amount of spices used. Meats and fish are less processed when making soul food. A whole fish is often served and less desirable meat such as neck bones, pigs feet and chitlins feature.
This cooking is also marked by a lack of wastage. This goes back to the days of slavery when every little bit of flavor needed to be squeezed out of what was available, even if it was leftover meat. Stale bread was used to create delicious puddings, pies were made from overripe fruit and remains of a whole fish would be used for croquets or hush puppies.
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.
If one is searching for such caterers, there are many to be found online. Reading customer reviews is one way to find out what kind of reputation they have and what kind of service can be expected. Finding out how long caterers have been in business is another indication of how reliable and popular they are. The best of them offer the most delicious menus and keep their customers coming back time and time again.
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