Sweet Mother’s Kitchen is a site about soul food in all it’s glory! What is soul food? Well to me it’s food that transports you back to your roots, back home – wherever that may be, with one bite! Soul food crosses all ethnic groups, races, tribes and lineages. Every ethnic group has dishes that would be considered soul food. It doesn’t matter if you are African, Greek, Chinese or Polish. Indian, German or Italian – there is soul food in your roots. It’s the stuff of life. The dish that everyone remembers, craves and is comforted by when it’s eaten.
SMK’s primary focus will be on soul food on a global level. Soul food puts lots of emphasis on vegetables, casseroles and side dishes. Greens, beans, onions, tomatoes, yams, okra, soups and stews – fresh from the garden produce. Soul food is traditionally cooked with very little meat. Meat is used for seasoning the dish – not as the star of the dish. Meat was scarce and hard to come by during slavery when American soul food was born, so it was used sparingly if at all!
Soul food was farm to table eating before there was such a thing as the farm to table movement. The slaves planted, tended and harvested food for the family they belonged to. The scraps and food that didn’t go to the animals, was what was eaten by the slaves. That means they would fix the food and eat it as they didn’t have any way to keep it – no refrigeration. They saved scraps of the leftovers from the smoke house which they used to season their dishes. This was probably the only food item they could hold onto longer than a day or two because smoke house meat was preserved (in salt) to last.
They saved the scraps from the butchering of a hog, cow, goat or sheep or wild game, which they turned into the meat for their meals. This is why pigs feet, tails, ears, chitterlings, chicken feet, ham hocks and parts of the animal considered as “no good/throw away/discards” are prevalent in soul food cooking. Coincidentally, I have found these same animal parts starring in cooking from other cultures from Mexico to Madagascar. Soul food is global cuisine, the stuff of common folk, peasant food, the food that was eaten and loved by every culture on earth!
Truth is, meat is meat so what the slaves and cultures of the world know is that the animal is good for more than just steaks, chops and roasts. To honor the animal you had to kill for food, you use as much of it as possible. Consider the American Indians and the buffalo as an example. They ate the meat, rendered the fat for cooking, making soap etc and used the hide for their tee-pees, clothing, etc.
My mother was an awesome cook and she taught her daughters well! I know that I am not alone but am instead a member of a very exclusive club of people who are forever grateful for the time and effort someone took to give them the cooking skills that they have today! Honor your greatest cooking influence and submit your favorite recipes and share them with the world! It doesn’t matter where in the world you’re from – submit your favorite soul food dish, whether it’s a dish of Haluski cabbage and noodles (Poland), palm butter and fufu (Liberia, West Africa) or Chinese chicken feet soup (China). Let’s get back in the kitchen, Sweet Mother’s Kitchen… it’s one of my favorite places to be! So pull up a chair and grab a cup of coffee – there’s cooking to do so let’s get busy! Sweet Mother’s Kitchen… Cook. Share. Remember.
About My Logo:
My logo depicts a Sankofa bird. Sankofa is a word in the Twi language of Ghana that translates as “Go back and get it” (san – to return; ko – to go; fa – to fetch, to seek and take) and also refers to the Asante Adinkra symbol represented either with a stylized heart shape or by a bird with its head turned backwards taking an egg off its back. Sankofa is often associated with the proverb, “Se wo were fi na wosankofa a yenkyi,” which translates as: “It is not wrong to go back for that which you have forgotten.”
Sankofa is an Akan term that literally means, “to go back and get it.” One of the Adinkra symbols for Sankofa (seen on the left) depicts a mythical bird flying forward with its head turned backward. The egg in its mouth represents the “gems” or knowledge of the past upon which wisdom is based; it also signifies the generation to come that would benefit from that wisdom. This symbol often is associated with the proverb, “Se wo were fi na wosankofa a yenkyi,” which translates to, “It is not wrong to go back for that which you have forgotten.” The Akan believe that the past illuminates the present and that the search for knowledge is a life-long process. (san = “to return”) + (ko = “to go”) + (fa = “to look, to seek and take”) 
My logo depicts a Sankofa bird with a heart (love) in it’s mouth in place of the egg. The meaning intended is the same, paying homage to my past, my heritage, my ancestors and from whence I came. Never forgetting the importance of the people or the food of my past, bringing it into the present in the hopes of making positive progress through the sharing and learning of where it came from and why. Sometimes there may be a healthier way to fix a dish that tastes just as delicious as the original – share it here! Sometimes you might want to fix a “just like your moms” dish of mac & cheese or whatever your “special memory” foods are! Even if it’s once in a while or only on special occasions, don’t forget to cook, share and remember your roots. No judgement, just delicious food and precious memories. Pass it on, “go back and get it” and share the love that it represents.
- The Spirituals Project at the University of Denver. “African Tradition, Proverbs, and Sankofa”
- African Tradition, Proverbs, and Sankofa. A multidisciplinary online curriculum by The Spirituals Project at the University of Denver
©2004 Center for Teaching & Learning https://web.archive.org/web/20110420131901/http://ctl.du.edu/spirituals/literature/sankofa.cfm
Confirmation Code: GHVMNSD10487352