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Ham hock and a pinch of sugar are all that's needed to flavor the greens in this 3-ingredient recipe.
Serve the greens with a side of hot pepper sauce for added heat. Recipe: Southern Turnip Greens and Ham Hocks Dating back to the days of slavery when food could be scarce, African-Americans worked to utilize every ingredient available to them.
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The cuisine referred to as "soul food" originated in the kitchens of African-American slaves in the late 1800s.
Recipe: Honey Peach and Blackberry Cobbler Many of the early recipes were born from necessity.
Cooks in the plantation houses would send leftover scraps to the slave quarters, where the women would fry them with flour, egg, and onion.
Even stale bread was soaked in milk or water, flavored with spices, and then baked into bread pudding for a savory dinner or a sweet dessert.
Recipe: Bourbon Bread Pudding Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples.