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Ancestral Cooking Forum

Ancestral African cooking lives on

Ancestral African cooking lives on

Judson Allen

Posted: 2/14/05

African influence has set the foundation for soul cooking in America. Uprooted by slave traders, Africans were transported to Brazil, the Caribbean and the Southern United States to endure the debasement of slavery. Although they were put into loathsome situations, these tenacious individuals never extinguished the legacy and culinary expertise for good food. With the culmination of Caribbean, African, French, Spanish and Native American influences, African slaves have left behind a food legacy.

Soul is associated with the class of black culture, which is the basis behind the phrase "soul food." Soul food is well known for its inexpensive and flavorful foods, prepared with love and passion.

As I promised last week, I will provide you with some of my favorite non-traditional "soul food" recipes.

Southern Goober Soup
This peanut-enriched soup originated in West Africa and was a prominent dish in the American South. With the lack of meat products, these protein dishes supplied individuals with nutritious diets.

Serves 6-8 People

2 tablespoons vegetable oil
1 yellow onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 red or green chile, chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
6-8 cups of chicken stock
1 cup long or short grain white or brown rice
1/2 cup of creamy peanut butter
Salt and ground better
Chopped fresh parsley

In a large saucepan, warm oil over medium heat. Add onion, celery, and bell pepper and sauté until softened. Stir in the chile, paprika, cumin and coriander and cook one minute. Stir in chicken stock and bring to boil. Add rice and stir well. Cook, uncovered, until the rice is tender (15-20 minutes). Add peanut butter to soup and blend flavors. Top with chopped parsley and serve hot.

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Ancestral African cooking lives on
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18 Dec 2002 :: 14 Nov 2008
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