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OF SOUTHERN FOODS
| Recipes & History |
| The Ancient & Early American Use of Oysters |
| Tabby ruins from the Sapelo Island Chocolate Plantation |
How To Roast Oysters
For a large oyster roast, build a wood fire using
preferably hickory or oak. Stack concrete blocks
on either side of the fire to prop up the cooking
surface. Place raw, clean oysters on a sheet of
heavy metal, and cover them with very wet
burlap. When the oysters start to open, remove
them from the fire immediately and serve.
For a large oyster roast, build a wood fire using
preferably hickory or oak. Stack concrete blocks
on either side of the fire to prop up the cooking
surface. Place raw, clean oysters on a sheet of
heavy metal, and cover them with very wet
burlap. When the oysters start to open, remove
them from the fire immediately and serve.
Oysters were a main staple for many early
civilizations. Ancient oyster mounds can be found all
along sea coasts around the world. Indigenous peoples
from the west coast of Africa and those from the
southeast coast in the U.S. created these fascinating
mounds by simply discarding shells after meals.
The shell mounds were utilized for far greater purposes
than trash heaps. In the early 1500s Spanish settlers
incorporated the tossed oysters into mortar, from which
they built various forts and slave quarters in Florida.
Today many of these ruins exist throughout Florida,
Georgia, and South Carolina. The mortar was made with
lime, sand, water and the oyster shells. Africans called
this concrete formation tabby. The mixture was poured
into wooden frames to make the walls. This method was
often used as a cheaper substitute for bricks. British
colonials adopted the technique from the Spanish who
got it from African Moors during their seven-century
occupation of Western Europe from the Dark to Middle
Ages. The English first started constructing tabby
buildings in Beaufort, S.C., which is also where the
greatest number can be found in the U.S.
civilizations. Ancient oyster mounds can be found all
along sea coasts around the world. Indigenous peoples
from the west coast of Africa and those from the
southeast coast in the U.S. created these fascinating
mounds by simply discarding shells after meals.
The shell mounds were utilized for far greater purposes
than trash heaps. In the early 1500s Spanish settlers
incorporated the tossed oysters into mortar, from which
they built various forts and slave quarters in Florida.
Today many of these ruins exist throughout Florida,
Georgia, and South Carolina. The mortar was made with
lime, sand, water and the oyster shells. Africans called
this concrete formation tabby. The mixture was poured
into wooden frames to make the walls. This method was
often used as a cheaper substitute for bricks. British
colonials adopted the technique from the Spanish who
got it from African Moors during their seven-century
occupation of Western Europe from the Dark to Middle
Ages. The English first started constructing tabby
buildings in Beaufort, S.C., which is also where the
greatest number can be found in the U.S.
| History |
| | | | | | | | | | | | | | | | |
| Spring 2010 Issue |
| Spring 2009 Issue |
| PEACH COBBLER |
Ingredients:
-1 stick butter - 3/4 cup milk
-1 ½ cup sugar -1 can (30 oz.) sliced
-1 cup flour peaches in corn syrup
-1 ½ tsp. baking powder -1 tbs. cinnamon
-1 stick butter - 3/4 cup milk
-1 ½ cup sugar -1 can (30 oz.) sliced
-1 cup flour peaches in corn syrup
-1 ½ tsp. baking powder -1 tbs. cinnamon
Directions:
Preheat oven at 350 degrees. Melt butter in a 9x13
casserole dish. Place half cup sugar and cinnamon
to the side. Drain peaches from corn syrup. Mix
remaining 1 cup of sugar and other dry ingredients
together in a bowl. Stir in milk and corn syrup from
peaches. Put peaches in casserole dish with melted
butter. Pour batter over top of peaches. Mix
cinnamon and ½ cup sugar; sprinkle over top of
mixture. Bake for 45 minutes to 1 hour, or until top
crust is golden brown.
Preheat oven at 350 degrees. Melt butter in a 9x13
casserole dish. Place half cup sugar and cinnamon
to the side. Drain peaches from corn syrup. Mix
remaining 1 cup of sugar and other dry ingredients
together in a bowl. Stir in milk and corn syrup from
peaches. Put peaches in casserole dish with melted
butter. Pour batter over top of peaches. Mix
cinnamon and ½ cup sugar; sprinkle over top of
mixture. Bake for 45 minutes to 1 hour, or until top
crust is golden brown.
Mmmm, mm! Think back if you can to a time
when Georgia’s peaches were all plump, ripe, and
dripping with sweet, delectable juices. The satisfying
effects from one bite of this fruit could outlast the
craving for any piece of candy. When the country
started exporting its best produce overseas to
compete with foreign markets, it put an end to all
that. It’s next to impossible to find a really good
peach these days. Chemically grown produce is far
less succulent and healthy. A testament to African
American’s traditional love for this Georgia State fruit
is the many girls they nicknamed Peaches.
They began to replace cotton in Georgia during post
slavery when planters were desperate to find a
lucrative crop that didn’t have a high demand for
workers.The peach originates in China, and after a
few millennia and various introductions throughout
the Mediterranean, it finally made its way to the
Americas in the late 1500’s, and to the east coast in
the 1700’s. The peach cobbler recipe itself hails
basically from Europe, as meat and fresh fruit pies,
tarts, crisps, and cobblers are a long tradition. They
were once prepared by early American settlers as a
main course. Georgia’s peach harvest is from May
to August, and despite the industry’s compromise,
they’re still the best tasting.
when Georgia’s peaches were all plump, ripe, and
dripping with sweet, delectable juices. The satisfying
effects from one bite of this fruit could outlast the
craving for any piece of candy. When the country
started exporting its best produce overseas to
compete with foreign markets, it put an end to all
that. It’s next to impossible to find a really good
peach these days. Chemically grown produce is far
less succulent and healthy. A testament to African
American’s traditional love for this Georgia State fruit
is the many girls they nicknamed Peaches.
They began to replace cotton in Georgia during post
slavery when planters were desperate to find a
lucrative crop that didn’t have a high demand for
workers.The peach originates in China, and after a
few millennia and various introductions throughout
the Mediterranean, it finally made its way to the
Americas in the late 1500’s, and to the east coast in
the 1700’s. The peach cobbler recipe itself hails
basically from Europe, as meat and fresh fruit pies,
tarts, crisps, and cobblers are a long tradition. They
were once prepared by early American settlers as a
main course. Georgia’s peach harvest is from May
to August, and despite the industry’s compromise,
they’re still the best tasting.
Previous
Don’t get it confused with frogs. There are no reptiles
in this dish. The name comes from a little town on the
outskirts of Beaufort, South Carolina. It is the nearest
town to Penn Center, which showcases the Gullah
culture and history of the low country. Frogmore stew,
sometimes referred to as Beaufort stew, is actually an
age-old traditional dish known as the low country boil.
Besides originating in southeastern coastal regions like
South Carolina and Georgia, the stew also gets its roots
from Native American, African, and European cultures.
Seafood is the main ingredient in frogmore stew/low
country boils, as harvesting oysters, clams, shrimp and
crabs in the Sea Islands has been a major livelihood for
hundreds of years. The long slow cooking process with
various spices and ingredients was handed down from
the slaves. The savory flavor of the sausage is a
thousand-year-old European method of preserving
meats. Spices and various cheap cuts of meat and fat
from beef and pork were used.
in this dish. The name comes from a little town on the
outskirts of Beaufort, South Carolina. It is the nearest
town to Penn Center, which showcases the Gullah
culture and history of the low country. Frogmore stew,
sometimes referred to as Beaufort stew, is actually an
age-old traditional dish known as the low country boil.
Besides originating in southeastern coastal regions like
South Carolina and Georgia, the stew also gets its roots
from Native American, African, and European cultures.
Seafood is the main ingredient in frogmore stew/low
country boils, as harvesting oysters, clams, shrimp and
crabs in the Sea Islands has been a major livelihood for
hundreds of years. The long slow cooking process with
various spices and ingredients was handed down from
the slaves. The savory flavor of the sausage is a
thousand-year-old European method of preserving
meats. Spices and various cheap cuts of meat and fat
from beef and pork were used.
INGREDIENTS:
3 ounces of crab seasoning, Old Bay
seasoning, or Zatarains crab boil in a bag.
2 white onions, cut in eighths.
1/2 garlic head crushed.
1-1/2 pounds of sausage, cut in 1-inch pieces.
2 medium green peppers. Cut in strips.
6 ears corn, cut in thirds.
1-1/2 pounds shrimp, shell and devien.
10 small red potatoes, cut in half.
1 lemon, cut in half.
3 ounces of crab seasoning, Old Bay
seasoning, or Zatarains crab boil in a bag.
2 white onions, cut in eighths.
1/2 garlic head crushed.
1-1/2 pounds of sausage, cut in 1-inch pieces.
2 medium green peppers. Cut in strips.
6 ears corn, cut in thirds.
1-1/2 pounds shrimp, shell and devien.
10 small red potatoes, cut in half.
1 lemon, cut in half.
Directions:
Fill a large stockpot full with about ¾ water. Bring
to a boil with crab seasoning, onions, lemon, and
garlic. Add potatoes and cook 5 minutes. Then
add sausage and simmer for 5 minutes at
medium heat. Add peppers and corn. Bring pot to
a boil again and add shrimp. Cook for 3 to 4
minutes and strain. Makes 6 servings.
Fill a large stockpot full with about ¾ water. Bring
to a boil with crab seasoning, onions, lemon, and
garlic. Add potatoes and cook 5 minutes. Then
add sausage and simmer for 5 minutes at
medium heat. Add peppers and corn. Bring pot to
a boil again and add shrimp. Cook for 3 to 4
minutes and strain. Makes 6 servings.
Frogmore Stew
| Summer 2009 Issue |
| Tea Cakes |
By Patricia West
| Fall 2008 Issue |
Some people have said this woman’s hands are
blessed. She’s known at her church, Savannah’s St.
Luke Missionary Baptist, for her supreme talents with
flour, eggs and butter. As a 25-year member, she
serves on the Sheppard’s Staff (Pastor’s Aid) and
Nurse’s Ministry. The pastor is Rev. Dr. Lexcie Aiken,
and his flock is quite proud of Mrs. West’s decadent,
moist cakes and pies. Betty Crocker ain’t got nothin’
on her! Even her co-workers at Candler Hospital in
central scheduling would agree.
The special treat she has chosen to disclose to us is
her recipe for tea cakes. They were passed down
from her dearly departed mother, Ophelia Walker,
who was born in Clayton, Alabama and later moved
to Miami, Florida with her husband where she lived
for the rest of her life. “Everyday my mother would
make her tea cakes, apple fritters, or some other
fresh baked, delicious treat for my father when he got
home from work. Mama only bought ingredients from
the store. She made everything from scratch for
daddy and us thirteen kids,” Pat said, remembering
what a privilege it was to grow up with a stay-at-
home mother.
Tea cakes are a traditional English recipe known as
tea biscuits. They were served only during tea time in
the 1700s, but as they made their way to the
southern United States, they started being enjoyed
as snacks any time of day. These soft cookies (not
cakes) have a particular cultural connection to
African American women who were the primary cooks
during slavery. They put their own spin on the recipe
by improving its richness and taste. People all over
the South, of various cultures, can relate the
goodness of soft, warm, sweet and buttery tea cakes
to special occasions and the love of their mother and
or grandmother.
blessed. She’s known at her church, Savannah’s St.
Luke Missionary Baptist, for her supreme talents with
flour, eggs and butter. As a 25-year member, she
serves on the Sheppard’s Staff (Pastor’s Aid) and
Nurse’s Ministry. The pastor is Rev. Dr. Lexcie Aiken,
and his flock is quite proud of Mrs. West’s decadent,
moist cakes and pies. Betty Crocker ain’t got nothin’
on her! Even her co-workers at Candler Hospital in
central scheduling would agree.
The special treat she has chosen to disclose to us is
her recipe for tea cakes. They were passed down
from her dearly departed mother, Ophelia Walker,
who was born in Clayton, Alabama and later moved
to Miami, Florida with her husband where she lived
for the rest of her life. “Everyday my mother would
make her tea cakes, apple fritters, or some other
fresh baked, delicious treat for my father when he got
home from work. Mama only bought ingredients from
the store. She made everything from scratch for
daddy and us thirteen kids,” Pat said, remembering
what a privilege it was to grow up with a stay-at-
home mother.
Tea cakes are a traditional English recipe known as
tea biscuits. They were served only during tea time in
the 1700s, but as they made their way to the
southern United States, they started being enjoyed
as snacks any time of day. These soft cookies (not
cakes) have a particular cultural connection to
African American women who were the primary cooks
during slavery. They put their own spin on the recipe
by improving its richness and taste. People all over
the South, of various cultures, can relate the
goodness of soft, warm, sweet and buttery tea cakes
to special occasions and the love of their mother and
or grandmother.
Ingredients:
5 eggs
2-1/2 cups plain flour
3-1/2 cups sugar
1 table spoon baking
powder
½ tea spoon baking soda
3 sticks butter (room
temperature)
½ cup milk
1 table spoon vanilla
flavor
½ table spoon ground
nutmeg
5 eggs
2-1/2 cups plain flour
3-1/2 cups sugar
1 table spoon baking
powder
½ tea spoon baking soda
3 sticks butter (room
temperature)
½ cup milk
1 table spoon vanilla
flavor
½ table spoon ground
nutmeg
Directions:
Sift flour 3 times and then
add baking powder and
soda. Mix butter and eggs
separately, adding sugar.
The mixture should be soft
and creamy. Add flavor and
nutmeg to mixture. Add
flour a little at a time. Then
milk a little at a time. Roll
dough on a floured surface
then cut out tea cakes.
Bake for about 10 minutes
at 300 or 325 degrees.
Sift flour 3 times and then
add baking powder and
soda. Mix butter and eggs
separately, adding sugar.
The mixture should be soft
and creamy. Add flavor and
nutmeg to mixture. Add
flour a little at a time. Then
milk a little at a time. Roll
dough on a floured surface
then cut out tea cakes.
Bake for about 10 minutes
at 300 or 325 degrees.
Instructions
Add seasonings to chicken. Lightly
batter chicken with flour and water.
Deep fry in large pan on high for
10-12 minutes.
Add seasonings to chicken. Lightly
batter chicken with flour and water.
Deep fry in large pan on high for
10-12 minutes.
2 Tbs black
pepper
1 Tbs lemon
pepper
1 Tbs parsley
flakes
4 cups
vegetable oil
pepper
1 Tbs lemon
pepper
1 Tbs parsley
flakes
4 cups
vegetable oil
The “soul food” of black Americans has suffered
negative stereotypes (often called slave foods),
which today are being enjoyed by all. In the coastal
south, the most successful restaurants specialize in
down home country viddles and seafood. Fried
chicken is the main staple. Africans and the Scottish
have a significant, ancient history of deep frying
chicken. By the time it reached America the slave
cooks had improved the flavor considerably with
their additional spices. Chicken was almost
exclusively eaten by blacks during slavery because
it was basically the only farm animal they were
allowed to raise for themselves. During segregation
and before an African American had invented
refrigeration, fried chicken could last longer than
most meats, especially through long periods of
travel since blacks couldn’t eat at white restaurants.
Many traveled across the country carrying shoe
boxes of fried chicken and biscuits.
negative stereotypes (often called slave foods),
which today are being enjoyed by all. In the coastal
south, the most successful restaurants specialize in
down home country viddles and seafood. Fried
chicken is the main staple. Africans and the Scottish
have a significant, ancient history of deep frying
chicken. By the time it reached America the slave
cooks had improved the flavor considerably with
their additional spices. Chicken was almost
exclusively eaten by blacks during slavery because
it was basically the only farm animal they were
allowed to raise for themselves. During segregation
and before an African American had invented
refrigeration, fried chicken could last longer than
most meats, especially through long periods of
travel since blacks couldn’t eat at white restaurants.
Many traveled across the country carrying shoe
boxes of fried chicken and biscuits.
| Fried Chicken |
Ingredients
1 Whole Chicken
(cut in 8 parts)
¾ cups flour
¾ cups water
2 Tbs salt
1 Whole Chicken
(cut in 8 parts)
¾ cups flour
¾ cups water
2 Tbs salt
| Here we have a marvelous recipe from Geneva's Homeplate at 2812 Bee Road in Savannah, GA: |
| Winter 2009 Issue |
| Fall 2009 Issue |
Chittlins
A Traditional European Dish
There was an old colonial saying that went, “All of
the hog is used except the squeal.” A more recent
African American saying is, “Everything from the rooter
to the tooter” is used from the hog. This was a dish
enjoyed by the poor in merry old England and
throughout Europe. When they came to the new world
they brought their hogs with them, and not one part of
these animals was spared. The blood was caught and
used in blood pudding, the intestines for sausage skins
and chitterlings (chittlins), and the fat portions for lard.
The shoulders, hams, and bacon flanks were salted
and cured to eat in the future. Africans and Native
Americans were basically vegetarians. Europeans felt
that vegetables were best consumed by animals.
Chittlins (pork intestines) are a staple of the South,
usually prepared for special occasions like during the
holidays. Take notes. This is not a recipe for kitchen
punks!!! You must be a fortified cook in order to get
down with this dish:
the hog is used except the squeal.” A more recent
African American saying is, “Everything from the rooter
to the tooter” is used from the hog. This was a dish
enjoyed by the poor in merry old England and
throughout Europe. When they came to the new world
they brought their hogs with them, and not one part of
these animals was spared. The blood was caught and
used in blood pudding, the intestines for sausage skins
and chitterlings (chittlins), and the fat portions for lard.
The shoulders, hams, and bacon flanks were salted
and cured to eat in the future. Africans and Native
Americans were basically vegetarians. Europeans felt
that vegetables were best consumed by animals.
Chittlins (pork intestines) are a staple of the South,
usually prepared for special occasions like during the
holidays. Take notes. This is not a recipe for kitchen
punks!!! You must be a fortified cook in order to get
down with this dish:
INGREDIENTS:
10 pounds frozen chittlins thawed
1 or 2 onions chopped, 2 teaspoons salt
1 tablespoon red pepper, 1 tablespoon minced garlic
10 pounds frozen chittlins thawed
1 or 2 onions chopped, 2 teaspoons salt
1 tablespoon red pepper, 1 tablespoon minced garlic
PREPARATIONS:
1. Soak chittlins in cold water thoughout the cleaning
process. Each chittlin should be closely examined
and run under cold water to make sure it is
thoroughly clean. After they’ve been cleaned, soak
twice in cold water for about 5 or 10 minutes.
2. Place the chittlins in a 6 quart pot filled with cold
water, and bring to a boil. Then add the onions and
the rest of the ingredients. Make sure the water is
boiling first. Simmer for 3 to 4 hours. Don’t forget the
hot sauce!
1. Soak chittlins in cold water thoughout the cleaning
process. Each chittlin should be closely examined
and run under cold water to make sure it is
thoroughly clean. After they’ve been cleaned, soak
twice in cold water for about 5 or 10 minutes.
2. Place the chittlins in a 6 quart pot filled with cold
water, and bring to a boil. Then add the onions and
the rest of the ingredients. Make sure the water is
boiling first. Simmer for 3 to 4 hours. Don’t forget the
hot sauce!
| Provided by MaRandy's Restaurant at 7010 Skidaway Rd. - Savannah, GA |