Sunday night is a trip to the south
Journey for the soul by way of the mouth
Have a steaming plate of collard greens
Crispy meat and simmered beans
Bowls of gumbo, fiery spice
Taste it – ain’t that nice?
Grandma’s cornbread, bless her soul
Come round hungry, leave here full.
Every now and then, my kids and I decide to go on a cultural food kick. We pick a type of cuisine – say French food, or Thai, or Chinese, and we research recipes and cook and sample all sorts of dishes. It is great fun, and we often end up adding a few new dishes to our usual repertoire. So this summer, I got a bright idea. “Hey kids…maybe we should try cooking some soul food.”
“Soul food?” asked my kids (who are, I should point out, half black American). “What’s soul food?”
Oops. Guess I accidentally left that out of their upbringing.
I’m not going to lie. I was never a fan of soul food. I mean, some of it is okay. I actually love simple dishes like beans and rice, cornbread, and sweet potato pie. But there are a few soul food dishes that even I haven’t worked up the courage to try; like chitlins (aka: chitterlings), for example. I’m just kind of thinking that there are some parts of the pig that maybe are okay to go to waste, you know?
So we went to work researching. We read about the history of soul food, which has its roots in the south, during the period of U.S. slavery. (“So soul food is poor peoples’ food?” asked my teen. “Well, technically it’s southern food,” I explained.). We called up a few relatives to get their input on the correct way to cook gumbo or collard greens, which apparently are supposed to be simmered with meat for several hours. I cheated and steamed ours in the microwave.
For my kids, the results were mixed. Thumbs up: Cornbread, hush puppies, fried fish, biscuits and gravy. Thumbs down: collard greens, red beans and rice, hot links, and grits.
“But the important thing is, did it feed your soul?” I asked, at the end of our culinary journey to the south.
Meh. My kids were indifferent. Apparently, it is pizza that feeds their souls, and not beans and cornbread. Oh well. Maybe our next culinary journey will be to Italy.