soul food recipes

This great collection of American Southern Recipes includes Soul food, Lowcountry, Cajun and Creole. For a basic start, here&#x27;s a cheese grits recipe that goes with just about everything!

The 35 BEST Southern Foods

water

chicken broth

grits (we recommend regular slow cook)

cheddar cheese

Tbsp butter

Salt and pepper

Bring water and chicken broth to a boil...

Bring water and chicken broth to a boil over high heat.

Stir in grits and cook uncovered for time...

Stir in grits and cook uncovered for time indicated on package (typically 5 minutes for quick cook and about 15-20 minutes for slow cook).

Once grits are cooked, stir in cheese, butter...

Once grits are cooked, stir in cheese, butter salt and pepper.

A rich and flavorful southern-style candied yam recipe made with chopped sweet potatoes cooked in a sweet, buttery syrup until tender and glazed. This is an authentic soul food candied sweet potato recipe that you will find yourself making for every holiday and Sunday dinner!

Southern Candied Yams (Old Fashioned Soul Food Recipe)

lbs sweet potatoes (about 5 large sweet potatoes)

butter (unsalted, one stick)

sugar

dark brown sugar (or light brown sugar)

cinnamon

ginger

salt

cloves

vanilla extract

Preheat your oven to 375°F. Butter a 9 x 13-inch baking dish and set it aside.

Wash, peel, and slice the sweet potatoes into 1/2-inch thick rounds. Place the sweet potatoes in the buttered baking dish and set them aside.

Heat the butter, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium saucepan over medium-high heat until the butter melts. Stir in the vanilla extract and remove the pan from the heat.

Pour the butter and sugar mixture over the sweet potatoes and use a wooden spoon or your hands to stir the sweet potatoes and make sure each potato slice is coated in the syrup. Cover the pan with foil and bake the yams in the preheated oven for 30 minutes.

After 30 minutes, remove the foil from the pan, carefully spoon some of the cooking syrup over the yams, and continue cooking the yams, uncovered, for an additional 20 to 25 minutes, or until the sweet potatoes can be easily pierced with a fork and the cooking liquid is syrupy.

Allow the candied yams to cool for about 10 minutes and enjoy!

Combining two classic soul food staples and a rainbow of fresh layers, this black-eyed peas salad is bursting with flavor and nutrients.

Rainbow Black-Eyed Peas Salad with Fresh Collards

black-eyed peas**

collard greens

red pepper, cored, sliced and chopped into bite-sized pieces

orange pepper, cored, sliced and chopped into bite-sized pieces

yellow pepper, cored, sliced and chopped into bite-sized pieces

cucumber

red onion,

Roma tomatoes (vine or grape tomatoes also work), seeded and chopped into bite-sized pieces

green onions (scallions)

jalapeno peppers, finely diced

oregano

paprika

onion powder

garlic powder

cayenne pepper, optional

Salt and pepper,

olive oil

balsamic vinegar

maple syrup

Dijon-style grainy mustard

basil

As per the recipe, add all the dressing ingredients to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.

If you don't have a blender or a food processor, simply add all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.

Prepare the Dressing

Thoroughly rinse the collard greens in warm water, massaging them well as you rinse. Drain the collards in a colander or use a salad spinner if you have one.

In a large bowl, coat the collards with half the dressing and a little sprinkle of sea salt, and then toss and massage them by hand until they start to break down, soften and shrink (about 2-3 minutes). You can wear disposable food prep gloves if you wish, but using your hands is much more efficient.

Cover the bowl of collards, store them in your fridge and let them marinate for 1-2 hours, you can even do this overnight.

Massaging and marinating collards this way softens the greens and reduces their volume in much the same way that cooking them would (see our recipe for more details on how to prepare raw collards for salad making).

Marinate the Greens

If you're building your bowl with dried black-eyed peas (see notes section), start by rinsing them in a colander, discarding any discolored peas or small pebbles present.

Bring a saucepan filled with 6-8 cups of water to a boil and add the black-eyed peas.

Reduce the heat to a simmer and cook the black-eyed peas to al dente. This essentially means cooking them to the point that they're slightly soft and chewy but still firm when you bite into them. Depending on the type of stove you use (gas, electric or induction), this will take about 30-40 minutes (or slightly longer). At the 30-minute mark, taste a bean or two to see if the texture is to your liking and continue to cook as needed.

Transfer the black-eyed peas to a colander to drain, run it under cold water and then transfer them to a bowl.

Season the black-eyed peas with the dried seasonings (except for salt and pepper) and let them chill in the fridge until you're ready to build your bowl.

Cook the Black-Eyed Peas

Combine the black-eyed peas and marinated collards with the chilled mix, add a drizzle of dressing to taste and then stir everything together for a nice, even distribution of colors.

If time isn't an issue, you can let the mixture chill in the fridge for 30 minutes or so before eating or serving it. This gives the flavors time to come together.

When you're ready to eat or serve the salad, stir in the tomatoes, green onions and jalapeño pepper along with more dressing if needed.

Add salt and pepper to taste.

You can enjoy this black-eyed peas salad as a main course, with a meal as a side dish or even as a hearty and savory dip.

Build the Salad

https://thatsaladlady.com/wp-content/uploads/2022/06/That_Salad_Lady_Black_Eyed_Peas_Salad_Recipe_Website.mp4

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Our 30+ BEST Authentic Soul Food Recipes (+Southern Deviled Eggs)

eggs

mustard

olive oil mayonnaise

hot sauce

pickle relish

Black pepper and sea salt

Cut the boiled eggs in half and remove the yolk.

Mash the yolk with all ingredients.

Add the yolk mixture back to the egg white halves

These Vegan Southern Bowls are hearty, comforting, and the perfect way to use up leftover black eyed peas! Try this Southern vegan recipe today!

Vegan Southern Bowls Recipe

grapeseed oil

onion

garlic (minced)

red wine vinegar

sea salt

black pepper

red pepper flakes

rice

southern-style vegan black eyed peas (warmed)

raw (or pickled red onion)

spiralized zucchini pickles

green onion

Separate the collard green stems from the leaves. Dice the stems and set aside. Roughly chop the leaves.

Heat the grapeseed oil in a large skillet set over medium heat. Once the oil is shimmering, add the collard green stems along with the sliced yellow onion; saute for 2 to 3 minutes, until the onions are lightly browned. Add the garlic to the pan and saute for an additional minute.

Add the chopped leaves to the pan along with the red wine vinegar, salt, pepper, red pepper flakes, and 2 tablespoons of water.

Toss the collard greens to coat the leaves in the pan liquid, then cover the pan and turn the heat down to medium low. Allow the greens to steam, stirring occasionally, until the leaves are bright green and tender (about 4 to 5 minutes).

Divide the rice, black eyed peas, and collard greens into four bowls. Top each with a quarter of the red onion and zucchini pickles. Garnish with sliced green onion and serve warm.

What is the secret to good fried chicken? The answer is a soul food Southern fried chicken recipe that Black folks created and perfected!One of the many soul food recipes with a rich history, distinctive flavor, and an integral taste that has shaped American food culture!

Best Soul Food Recipes | Black Folks Soul Food Southern Fried Chicken Recipe

chicken (6-8 pieces of chicken,

oz peanut oil (or vegetable oil)

all-purpose flour (divided)

½ teaspoon paprika

red pepper ((chili pepper))

poultry seasoning (or all-purpose seasoning)

buttermilk (½ cup of buttermilk = ½ cup of milk & ½ tablespoon of apple cider vinegar)

Mix the poultry seasoning, salt, and pepper in a small bowl.

Rub the seasoning mixture all over each piece of chicken.

Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.

Heat the oil over medium heat or until it reaches 350 degrees F.

While you’re waiting for the oil to heat up, place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.

Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.

Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.

In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.

The chicken will go through a 3-step process from here.

First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.

Second, shake off the excess flour and dip the chicken into the buttermilk mixture.

Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it’s very well coated.

Place the coated chicken into the pre-heated oil, skin-side down, and be careful not to overcrowd the chicken in the oil. You can fry a second batch if need be to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.

Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.

As the chicken batter turns golden brown, remove it from the hot oil, and allow it to drain in a closed container (to keep the fried chicken warm) with a paper towel under the chicken.

Serve soul food Southern fried chicken right away, and enjoy!

https://www.youtube.com/watch?v=o5M4tAsfatE

What is the secret to good fried chicken?
The answer is a soul food Southern fried chicken recipe that Black folks created and perfected!
One of the many soul food recipes with a rich history, distinctive flavor, and an integral taste that has shaped American food culture!

Print the recipe - https://thesoulfoodpot.com/soul-food-southern-fried-chicken/

Southern fried chicken recipes - https://thesoulfoodpot.com/southern-fried-chicken/

Soul food Sunday dinner ideas fried chicken - https://thesoulfoodpot.com/soul-food-sunday-dinner-ideas/

Best Black folks chicken recipes - https://thesoulfoodpot.com/soul-food-chicken-recipes/

Best soul food recipes | Black Folks Soul Food Southern Fried Chicken Recipe - https://thesoulfoodpot.com/best-soul-food-recipes/

The Soul Food Pod Episode 4: Mama's Fried Chicken 
Spotify - https://open.spotify.com/episode/5EzM2XPpeh57sceRiHHueJ
Apple Podcasts - https://podcasts.apple.com/us/podcast/mamas-fried-chicken/id1679234434?i=1000609200415

Podcast Transcript - https://thesoulfoodpot.com/thesoulfoodpod-ep-4-mamas-fried-chicken/

Course: Main Course
Cuisine: Soul Food, Southern Food
Black folks fried chicken recipe, Black folks soul food Southern fried chicken recipe, Black people food, Black people fried chicken recipe, buttermilk fried chicken recipe, soul food, soul food fried chicken, southern food, Southern fried chicken recipe, soul food recipes

#Blackfolksfriedchickenrecipe #BlackfolkssoulfoodSouthernfriedchickenrecipe #Blackpeoplefood #Blackpeoplefriedchickenrecipe #buttermilkfriedchickenrecipe #soulfood #soulfoodfriedchicken #southernfood #Southernfriedchickenrecipe #soulfoodrecipes

Black Folks Soul Food Southern Fried Chicken Recipe

These delicious soul food recipes from authors Marrekus and Krysten Wilkes of Cooks with Soul honor the roots of Black American cuisine!

10 Soul Food Recipes to Celebrate Black History

cavatappi (or elbow macaroni, shells, etc.)

eggs, room temperature

evaporated milk, room temperature

half & half, room temperature

butter

Monterey jack, shredded, room temperature

1 8-ounce block sharp cheddar, shredded, room temperature

whole milk shredded mozzarella cheese, room temperature

kosher salt (start with less and adjust

Southern Fried Fish Recipe

Canola

Make sure your fish has been descaled, gutted and cleaned

In a small dish combine the eggs and hot sauce

Whisk until well combined

In a separate dish combine the cornmeal, flour, garlic powder, onion powder, cayenne pepper, paprika, salt and pepper

Dredge the fish in the egg wash then the cornmeal mixture then place on a wire rack

Using medium high heat, deep fry the fish for 5 minutes

After 5 minutes it is ready to serve.

Top 8 soul food recipes recipes from across the web

The most viewed soul food recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The 35 BEST Southern Foods

Southern Candied Yams (Old Fashione...

Rainbow Black-Eyed Peas Salad with ...

Our 30+ BEST Authentic Soul Food Re...

Vegan Southern Bowls Recipe

Best Soul Food Recipes | Black Folk...

10 Soul Food Recipes to Celebrate B...

Southern Fried Fish Recipe

Top 8 soul food recipes recipes from across the web

The most viewed soul food recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The 35 BEST Southern Foods

Southern Candied Yams (Old Fashione...

Rainbow Black-Eyed Peas Salad with ...

Our 30+ BEST Authentic Soul Food Re...

Vegan Southern Bowls Recipe

Best Soul Food Recipes | Black Folk...

10 Soul Food Recipes to Celebrate B...

Southern Fried Fish Recipe

The most viewed soul food recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine