The South

Culinary Background… “Southern Hospitality” African American Influence Full tables & open doors. African American Influence “Soul Food” Fish, Less-desirable parts of hogs, chickens, & cattle, Small Game Vegetables – corn, squash, black-eyed peas, okra, greens.

Southern Staples Okra Yams Filé Green, pod-shaped veggie used in soups/stews. Yams Sweet potatoes. Filé Flavoring & thickening agent made from ground sassafras leaves.

All About Desserts… Finale of the meal. Cakes Pie Martha’s Great Cake 40 eggs, 4 lbs. butter & sugar, 5 lbs. fruit & flour. Pound Cake One lb. of each ingredient. Pie Pecan Sweet Potato

Creole vs. Cajun Cuisine Cooking techniques of the French combined with African, Island, Spanish, & Native American foods. Each group brought ingredients to the mix. Lots of traditions. Cajun Hearty fare of rural Southern Louisiana. Seasoned heavily with hot peppers & other spices. Foods that are commonly available. Prepared from leftovers.

Best Known Dishes… Gumbo Jambalaya Both are highly seasoned. Soup. Variety of meats. Thickened with roux (flour & butter), okra, or filé. Jambalaya Rice dish. Meat or fish. Tomatoes – sometimes… Both are highly seasoned.