SLAVERY TO FREEDOM AT THE

KITCHEN TABLEChef Wheeler del Torro

NECESSITY + CREATIVITY

Foods, recipes, tastes and

knowledge spread throughout the

African Diaspora

AFRICAN INSPIRATION

Soup bases

Greens

Vegetable dishes

Barbeque

Frying

Greens

Nuts

Melons

Yams

Techniques Ingredients

CONDITIONS VARIED WIDELY

EARLY RECIPES

COMMUNITY, EDUCATION & RESISTANCE

STAPLES

MIGRATION

“SOUL FOOD IS OUR PERSONAL

PASSPORT TO THE PAST.”

Sarah Buchanan

WESTWARD BOUND

URBAN NORTH

“DOWN HOME” COOKING

Classes of African Americans were separated by

food

Migrants to the North kept their Southern cuisine

Established Northerners looked down on “down

home” cooking

THE JAZZ AGE

“SOUL” + FOOD

Celebrate and Reclaim

SOUL FOOD RESTAURANTS

MAINSTREAM SOUL FOOD

Special Occasions Fast Food

MODERN SOUL FOOD

“BUT I HAVE NEVER TASTED MEAT, NOR

CABBAGE, NOR CORN, NOR BEANS, NOR

FLUID FOOD HALF AS SWEET AS THAT

FIRST MESS OF GREENS.”

James T. Cotton Noe, 1912

COLLARD GREENS

Enjoyed since prehistoric times

One of the oldest members of the

cabbage family

African tradition of cooking down

greens and using the juices

AFRICAN INTERPRETATIONS

Ayib Be Gomen Ye’abeshaGomen

COLLARD GREENS

FIELD GREENS

Serves 6 to 8

Try these greens with freshly baked corn bread to complement this Southern-style specialty.

1 garlic clove, minced

1 large onion, diced

2 fresh hot peppers, stemmed, seeded, and diced

1 tablespoon seasoned salt

1 teaspoon kosher salt

Vegetable oil, for sautéing

1/2 cup vegetable broth

1/4 teaspoon freshly ground black pepper

1 large bunch collard greens

1 large bunch beet greens

2 tablespoons nondairy margarine

CHILI

CHILI

1 large onion

2 tablespoons olive oil

3 cloves garlic, minced

1 chipotle chile

8 ounces baby bella mushrooms

4 cups seitan, chopped

3 tablespoons tomato paste

2 teaspoons smoked paprika

2 teaspoons chili powder1 cup chopped carrots

2 tablespoons tamari or soy sauce