Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or sop, liquids from a dish). Black-eyed peas (cooked separately or with rice, as hoppin john). Butter beans (immature lima beans, usually cooked in butter). Catfish (dredged in seasoned cornbread and fried). Chicken (often fried with cornmeal breading or seasoned flour). Chicken livers. Chitterlings or chitlins: (the cleaned and prepared intestines of hogs, slow-cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried). Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish). Collard greens (usually cooked with ham hocks, often combined with other greens). Cornbread (short bread often baked in an iron skillet, sometimes seasoned with bacon fat). Chicken fried steak (beef deep fried in flour or batter, usually served with gravy). Cracklins: (commonly known as pork rinds and sometimes added to cornbread batter). Fatback (fatty, cured, salted pork used to season meats and vegetables). Fried fish: (any of several varieties of fish whiting, catfish, porgies, bluegills dredged in seasoned cornmeal and deep fried). Fried ice cream: (Ice cream deep frozen and coated with cookies and fried). Grits, often served with fish. Ham hocks (smoked, used to flavor vegetables and legumes). Hog maws (or hog jowls, sliced and usually cooked with chitterlings). Hoghead cheese. Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish not the same as Tabasco sauce, which has heat, but little flavor). Lima beans (see butter beans). Macaroni and cheese. Mashed potatoes (usually with butter and condensed milk). Meatloaf (typically with brown gravy). Milk and bread (a po folks dessert-in-a-glass of slightly crumbled cornbread, buttermilk and sugar). Mustard greens (usually cooked with ham hocks, often combined with other greens). Neckbones (beef neck bones seasoned and slow cooked). Okra: (African vegetable eaten fried in cornmeal or stewed, often with tomatoes, corn, onions and hot peppers). Pigs feet: (slow-cooked like chitterlings, sometimes pickled and, like chitterlings, often eaten with vinegar and hot sauce). Red beans. Ribs (usually pork, but can also be beef ribs). Rice (usually served with red beans). Sorghum syrup (from sorghum, or Guinea corn, a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits). Succotash (originally, a Native American dish of yellow corn and butter beans, usually cooked in butter). Sweet potatoes (often parboiled, sliced and then baked, using sugar, cinnamon, nutmeg and butter or margarine, commonly called candied yams; also boiled, then pureed and baked into pies). Turnip greens (usually cooked with ham hocks, often combined with other greens). Yams: (not actually yams, but sweet potatoes).
Posted on: Sun, 14 Dec 2014 14:34:14 +0000
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