20 Minutes Meal
Southern Food Recipes :
The cuisine of the
Southern United States encompasses diverse food traditions of several
regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole,
and Floribbean cuisine. In recent history, elements of Southern
cuisine have spread to other parts the United States, influencing other types
of American cuisine.
Many elements of Southern
cooking—tomatoes, squash, corn (and its derivatives, such
as hominy and grits), and deep-pit barbecuing—are
borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw,
and Seminole).
From the Old World, European
colonists introduced sugar, flour, milk, eggs, and livestock, along with a
number of vegetables; meanwhile, enslaved West Africans trafficked to
the North American colonies through the Atlantic slave trade introduced black-eyed
peas, okra, eggplant, sesame, sorghum, melons, and
various spices. Rice also became prominent in many dishes in the Lowcountry region
of South Carolina due to the fact that the enslaved people who settled the
region (now known as the Gullah people), were already quite familiar
with the crop.
Certain regions have been
infused with different Old World traditions. Louisiana Creole cuisine draws
upon vernacular French cuisine, West African cuisine, and Spanish
cuisine; Floribbean cuisine is Spanish-based with obvious Caribbean influences;
and Tex-Mex has considerable Mexican and Native
American influences with its abundant use of New World vegetables (e.g.
corn, tomatoes, squash, and peppers) and barbecued meat.
In Southern Louisiana, West
African influences have persisted in dishes such as gumbo, jambalaya,
and red beans and rice.
Many Southern foodways are local
adaptations of Old World traditions. In Appalachia, many Southern dishes are
Scottish or British Border in origin. For instance, the South's
fondness for a full breakfast derives from the British full breakfast
or fry-up.
Pork, once considered informally taboo in Scotland, has taken the place of lamb and mutton. Instead of chopped oats, Southerners have traditionally eaten grits, a porridge normally made from coarsely ground maize.
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