SOULFOOD BLACK EYED PEAS

SOULFOOD BLACK EYED PEAS

Savory, smoky, slow-simmered black-eyed peas—the kind you find in true Southern kitchens. Tender beans, rich broth (“pot likker”), aromatics, and deep smoky flavor from ham hocks or turkey. Comforting, soulful, and absolutely essential with cornbread.

⭐ Why These Are Authentic Southern-Style

• Slow simmered in a rich, smoky stock

• Built with the Holy Trinity (onion, celery, bell pepper)

• Seasoned with soul food classics: garlic, bay leaf, paprika, cayenne

• Broth thickened naturally by long cooking

• Perfect with cornbread, rice, or collard greens

---

🥘 Ingredients (Serves 6–8)

Beans & Meat

• 1 lb dried black-eyed peas, rinsed

• 1 smoked ham hock or 2 smoked turkey wings/drumsticks

• 6 cups chicken broth (or water + bouillon)

Vegetables (Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

Seasonings

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½–1 tsp cayenne (optional)

• 1 bay leaf

• Salt to taste

Finish

• 1–2 tbsp hot sauce

• Fresh parsley or green onion (optional)

---

🔥 Instructions

1. Rinse the peas

Pick through the peas to remove damaged ones.
Soaking is optional—not required for black-eyed peas, but soaking 2–3 hours can shorten cooking time.

---

2. Build the flavor base

In a large pot:

1. Add a small splash of oil.

2. Sauté onion, celery, and bell pepper until softened.

3. Add garlic and cook 1 minute more.

This creates the deep soul-food foundation.

---

3. Add peas, meat, and liquids

Add:

• black-eyed peas

• ham hock or turkey

• broth

• paprika, garlic powder, onion powder, cayenne, pepper, bay leaf

Bring to a boil.

---

4. Slow simmer

Reduce to low heat, cover, and simmer:

⏱️ 1.5–2 hours, stirring occasionally
OR until peas are tender and broth thickens.

Add water as needed if it reduces too quickly.

---

5. Adjust the seasoning

When peas are soft:

• Remove the ham hock/turkey and shred the meat

• Return meat to the pot

• Taste and add salt

• Add a few splashes of hot sauce for depth

Broth should be savory, smoky, and slightly thick.

---

🍽️ How to Serve

Soul Food black-eyed peas belong with:

• Skillet cornbread or cornbread muffins

• Steamed white rice

• Collard greens

• Fried catfish

• Smothered pork chops

• Hot sauce on the side

---

🔥 Chef Tips for Maximum Soul

• Don’t fear smoke: smoked turkey gives a cleaner, deeper flavor than ham hock.

• Let it rest: Peas taste even better after 30 minutes off the heat.

• Use broth, not water: this makes the pot likker richer.

• Add ½ tbsp sugar (optional)—old Southern trick to round flavors.

• Mash a handful of peas at the end to thicken the pot naturally.

OTHER RECIPES

SOULFOOD INGREDIENTS:

• 1 pound black-eyed peas -- dried
• 1 piece skin from a smoked ham or
• 2 ounces slab bacon -- diced
• 1/4 cup pork rib drippings or fried chicken drippings
• or bacon drippings
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1/2 teaspoon sugar

SOULFOOD INSTRUCTIONS 

1) Pick over the peas to remove stones and dirt. Rinse the peas well and soak them in cold water for 20 minutes. Drain well.

2) Combine the peas and the remaining ingredients in a large pot. Pour in enough cold water to cover the peas by 1 inch. Heat to simmering and cook, covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas while they are cooking and add more water to keep them covered if necessary. Cool. Enjoy the SOULFOOD BLACK EYED PEAS !!!

SOULFOOD BLACK EYED PEAS VIDEO :

Crispy Catfish

Soulfood Crispy Catfish.

Classic Southern catfish that’s crispy, seasoned through-and-through, golden on the outside, tender and flaky inside. This is the real deal—perfect for fish fries, Sunday dinners, or po'boys.

⭐ What Makes It Soul Food?

• Deeply seasoned cornmeal coating

• Hot, clean oil for a shatter-crisp crust

• A buttermilk soak that keeps fish juicy

• Southern spices: paprika, cayenne, lemon pepper, and garlic

• Served with hot sauce, tartar, cornbread, or hushpuppies

---

🥣 Ingredients

Catfish

• 4–6 catfish fillets (fresh or frozen & thawed)

• 1½ cups buttermilk

• 1 tbsp hot sauce (Louisiana style)

• 1 tsp lemon juice

Seasoned Cornmeal Coating

• 1½ cups yellow cornmeal

• ½ cup flour (helps crust cling)

• 2 tsp paprika

• 1½ tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp lemon pepper

• ½ tsp cayenne (optional for heat)

For Frying

• Peanut oil or vegetable oil

• Cast iron skillet or deep fryer

---

🔥 Instructions

1. Prep the catfish (SO IMPORTANT)

Rinse lightly and pat dry.
Combine buttermilk, lemon juice, and hot sauce in a dish.
Add fish, coat well, and marinate 20–30 minutes.
This makes the fish tender and infuses flavor.

---

2. Make the seasoned coating

In a bowl, mix cornmeal, flour, paprika, garlic, onion powder, lemon pepper, cayenne, salt, and pepper.
Taste a pinch—Southern fish batter should be boldly seasoned, not bland.

---

3. Dredge the fish

Remove fillets from buttermilk (let excess drip off).
Press firmly into the cornmeal mixture until fully coated.
Shake gently to remove loose meal.

💡 Let the coated fish rest 5 minutes so the crust adheres better.

---

4. Heat the oil

Fill cast iron skillet halfway with oil.
Heat to 350°F (175°C).
If you don’t have a thermometer: a pinch of cornmeal should sizzle instantly.

---

5. Fry the catfish

Carefully lower fish into the oil.
Cook 3–4 minutes per side, depending on thickness.
Do not overcrowd the pan.
Remove when golden and crispy.

Place on a wire rack (preferred) or paper towels.

---

6. Finish with flavor

While hot, sprinkle lightly with lemon pepper or a pinch of salt.
Serve immediately for maximum crunch.

---

🍽️ Serving Suggestions

Classic Soul Food sides for catfish:

• Hushpuppies

• Collard greens

• Coleslaw

• Fried okra

• Mac and cheese

• Cornbread

• Red beans & rice

Perfect sauce pairings:

• Hot sauce

• Remoulade

• Tartar sauce

• Lemon wedges

---

🔥 Chef Tips (HIGH VALUE)

• Do not fry cold fish → let it sit at room temp 10 minutes before frying.

• Use cornmeal, not breadcrumbs for authentic Southern texture.

• Oil too hot = burnt crust; too cool = soggy fish.

• Add 1 tsp baking powder to the cornmeal mix for a lighter, puffier crust.

• For extra crunch: double dredge (dip back in buttermilk, then cornmeal again).

OTHER RECIPES

..a nice soulfood recipe to try ! 

 soul food Ingredients

• 4 catfish fillets, (about 6 to 8 ounces each)
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 cup CRISCO Oil
• tartar sauce, (optional)

soul food INSTRUCTIONS 

 Rinse fish. Pat dry. 

Combine cornmeal, flour, salt, paprika, onion powder and pepper on sheet of plastic wrap or wax paper. Combine egg and water in shallow dish or pie plate. 

Dip fish in egg mixture.

 Coat with cornmeal mixture. 

Heat Crisco Oil to 365�F in electric skillet or on medium-high heat in large heavy skillet. 

Fry fish for 5 to 7 minutes on each side or until crisp and browned. 

Drain on paper towels. 

Serve with tartar sauce, if desired...and the soulfood recipe of catfish s ready to serve...enjoy ! coleslaw

Crispy Catfish Soulfood Video :

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

Fall-off-the-bone tender short ribs simmered in a deep, soulful brown gravy, served over ultra-creamy white cheddar stone-ground grits. This is Southern comfort at its highest level—rich, slow-cooked, and absolutely unforgettable.

---

⭐ What Makes This Soul Food?

• Slow-braised, heavily seasoned beef

• A true brown gravy base made from drippings

• Aromatic “Holy Trinity” influence (onion, celery, bell pepper)

• Deep layers of flavor: Worcestershire, paprika, garlic, herbs

• Served with creamy cheddar grits = Southern perfection

---

🥩 Ingredients — Short Ribs

Beef

• 3–4 lbs bone-in beef short ribs

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional)

For the Gravy

• 2 tbsp vegetable oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 2 tbsp flour (for roux)

• 1 tbsp tomato paste

• 1½ cups beef broth

• 1 cup water

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 bay leaf

---

🔥 How to Make Soul Short Ribs

1. Season the ribs

Rub ribs thoroughly with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Let sit for 20 minutes to absorb flavor.

---

2. Sear the ribs

1. Heat oil in a Dutch oven or deep pot.

2. Brown the ribs on every side — the sear is what builds flavor.

3. Remove ribs and set aside.

---

3. Build the flavor base

In the same pot:

1. Add onion, bell pepper, and celery. Cook until softened.

2. Add garlic and cook 1 minute more.

3. Stir in flour to make a light roux.

4. Add tomato paste and cook briefly.

This creates a deep, rich gravy foundation.

---

4. Add liquids and herbs

Whisk in broth, water, Worcestershire, thyme, and bay leaf.
Bring to a simmer.

---

5. Braise until tender

Add short ribs back to pot.
Cover and cook:

• Stovetop: Low heat, 2.5–3 hours

• Oven: 300°F (150°C), 2.5–3 hours

• Slow cooker: 6–7 hours on low

Ribs should be fall-apart tender and the gravy thick and rich.

---

6. Finish the gravy

Remove ribs and skim excess fat.
Reduce gravy for 5–10 minutes until silky and spoon-coating.
Add ribs back in to keep warm.

---

---

🧀 WHITE CHEDDAR GRITS (Ultra Creamy)

Ingredients

• 1 cup stone-ground grits

• 4 cups chicken broth (or ½ broth, ½ milk)

• 1 cup heavy cream

• 1 cup shredded white cheddar cheese

• 2 tbsp butter

• ½ tsp salt

• ¼ tsp white pepper (optional)

---

How to Make

1. Simmer the grits

Bring broth + cream to a simmer.
Slowly whisk in grits.
Reduce heat to low.

2. Cook gently

Simmer 25–35 minutes, stirring often, until thick and creamy.

3. Finish

Stir in butter, cheddar, salt, and white pepper.
Adjust thickness with a splash of broth or cream.

---

🍽️ How to Serve

• Spoon a generous bed of creamy white cheddar grits.

• Top with tender short ribs.

• Ladle extra brown gravy over everything.

• Finish with sliced green onions or fresh parsley.

---

🔥 Chef Tips (High Value)

• Always sear hard — color = flavor.

• Don’t rush the braise; collagen needs time to melt.

• Use stone-ground grits only for authentic texture.

• Add a dash of hot sauce to the gravy to brighten the richness.

• Add a splash of red wine to the gravy if you want a deeper, more luxurious flavor.

OTHER RECIPES

INGREDIENTS:

●  2 tablespoons chopped fresh thyme leaves

●  4 pounds beef short-ribs, cut into individual ribs

●  4 cups beef stock

●  Salt and freshly ground black pepper

●  1 pint - pearl onions

●  1 cup - bleached all-purpose flour

●  1 cup peeled baby carrots or 1 cup sliced on the diagonal

●  ½ cup olive oil

●  1 cup baby turnips or 1 cup sliced turnips

●  ½ cup bourbon whiskey

●  1½ pounds small new potatoes

●  3 tablespoons mashed garlic

●  ¼ cup chopped flat leaf parsley

●  3 bay leaves

●  2 tablespoons horse radish

DIRECTIONS:

1.  In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2.  In a large dutch oven, add ½ cup of oil. Add ½ batch of the meat a time and brown them. Remove and add the second batch.  After 3 or 4 minutes, take the beef ribs out and set aside.
     Add ½ cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Add short ribs back to the pan with the stock and simmer for 2 hours.
3.  In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for ½ hour. Stir in ¼ cup finely chopped parsley. Then stir in the 2 tTablespoon(s) of horseradish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with the grits.


INGREDIENTS FOR THE GRITS: SERVES 6
●  2½ cups - milk
●  ½ Teaspoon(s) kosher salt

●  ½ cup - quick cooking white grits

●  2 tablespoons heavy cream

●  ½ cup grated white cheddar cheese


DIRECTIONS FOR THE GRITS:
1.  Bring the milk, seasoned with salt, to a boil in a medium size saucepan over medium heat. Add the
     remaining butter. While stirring, slowly add the grits, breaking up any lumps.
2.  Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20
     minutes.
3.  Add the heavy cream and the ½ cup of the cheese, stirring until the cheese is completely melted.
     Season with salt and pepper to taste. Enjoy !

VIDEO:

Delicious Sweet Potato Pie

Delicious Sweet Potato Pie 

A classic, velvety, Southern-style sweet potato pie—rich, warmly spiced, buttery, and deeply flavorful. Smooth custard texture, flaky crust, and that old-fashioned sweetness everyone loves.

---

🥧 THE BEST SWEET POTATO PIE

⭐ What Makes This Pie Exceptional

• Roasted sweet potatoes → deeper flavor than boiled

• Creamy custard filling with warm spices

• Balanced sweetness (not overly sugary)

• Buttery crust + silky smooth texture

• Soul food flavors: brown sugar, nutmeg, cinnamon, vanilla

---

🥘 Ingredients (1 Pie)

Sweet Potato Base

• 2 cups mashed sweet potatoes (about 2 large potatoes)

• ½ cup butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

Creamy Filling

• ½ cup evaporated milk (or half-and-half)

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger (optional)

• ⅛ tsp cloves (optional)

• ¼ tsp salt

Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

---

🔥 How to Make Sweet Potato Pie

1. Roast the sweet potatoes (Best Flavor)

• Heat oven to 400°F (200°C).

• Place whole sweet potatoes on a baking sheet.

• Roast 50–60 minutes, until soft.

• Cool slightly, peel, and mash until smooth.

💡 Roasting caramelizes sugars and makes the pie richer.

---

2. Make the filling

Using a mixer or whisk:

1. Beat mashed sweet potatoes with butter until creamy.

2. Add sugars and mix well.

3. Add eggs, one at a time.

4. Add evaporated milk, vanilla, and all spices.

5. Mix until silky smooth.

(Optional: use an immersion blender for extra-smooth custard.)

---

3. Fill the crust

Pour mixture into the unbaked pie shell, smoothing the top.

---

4. Bake

Bake at 350°F (175°C) for 50–60 minutes.

The center should be set but slightly jiggly—like pumpkin pie.

---

5. Cool completely

Let pie cool at least 2 hours before slicing.
This helps the custard fully set for clean slices.

---

🍽️ Serving Ideas

• Serve plain and warm

• Top with whipped cream

• Sprinkle cinnamon or nutmeg

• Add a drizzle of caramel for a holiday twist

---

🔥 High-Value Tips (Chef Secrets)

✔ Roast, don’t boil

Gives deeper flavor and no added water.

✔ Use both white & brown sugar

White = sweet
Brown = caramel richness

✔ Don’t overbake

Overbaking = cracks + dry texture.

✔ Add warming spices gradually

Sweet potato pie should be spiced, not overpowering.

✔ Let it rest

Flavor deepens as the pie cools. Next-day slices are heavenly.

---

🧡 Optional Flavor Upgrades

• 1 tbsp maple syrup or molasses

• ¼ tsp allspice

• Replace evaporated milk with heavy cream

• Add 2 tbsp sour cream for extra silkiness

• Toasted pecan topping for crunch

OTHER RECIPES

A nice soulfood recipe to try ! 

INGREDIENTS

• 4 large potatoes
• 2 cups sugar
• 1 stick butter
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 store-bought pie crust
• or your can just line a pan with vanilla wafers
• instead
• 1/2 cup milk

INSTRUCTIONS 

Boil the potatoes until tender. 

When you stick a fork in them it should go in easy but you don't want them to fall apart. 

Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly with a potatoe masher.

 Melt the butter and pour it and the other ingredients in the bowl of potatoes. 

Stir until well mixed. 

Whether you used a ready made pie crust or just cookies, pour the potatoes mixture into the crust. 

Put into an oven preheated to 375 degrees. Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry. 

The soulfood recipe of potato pie is ready to serve....! 

Cool. Enjoy the Delicious Sweet Potato Pie recipes !!!

coleslaw recipe

Delicious Sweet Potato Pie VIDEO :

SOULFOOD COLESLAW

SOULFOOD COLESLAW

A rich, creamy, tangy, slightly sweet Southern-style coleslaw perfect for fried chicken, BBQ ribs, pulled pork sandwiches, fish fries—all the soul food classics. This version gives you authentic depth, real Southern balance, and crunch that stays crisp.

---

🥗 THE BEST SOULFOOD COLESLAW RECIPE

⭐ Why This Coleslaw Works

• Creamy & flavorful – real buttermilk dressing + mayo gives richness.

• Balanced sweetness – not sugary, just enough to mellow the tang.

• Layers of flavor – celery seeds, Dijon, lemon, and apple cider vinegar.

• Stays crunchy – salt-drawing technique keeps shreds crisp.

• Classic Soul Food profile – made to pair with fried, grilled, and smoky foods.

---

🥬 Ingredients

For the Slaw Mix

• 4 cups green cabbage, thinly shredded

• 2 cups purple cabbage, shredded (optional but adds color)

• 1 large carrot, grated

• 1 small sweet onion, very finely minced (optional but traditional)

For the Creamy Southern Dressing

• 1 cup mayonnaise (Duke’s style preferred)

• 3 tbsp apple cider vinegar

• 2 tbsp buttermilk (or milk + squeeze of lemon)

• 2 tbsp granulated sugar (adjust to taste)

• 1 tbsp Dijon mustard

• 1½ tsp celery seed

• ½ tsp black pepper

• ½ tsp kosher salt

• 2 tbsp lemon juice (fresh)

• 1 tsp hot sauce (Louisiana style; optional but adds true soul flavor)

---

🥣 Instructions

1. Prep the vegetables (key step!)

1. Toss cabbage, carrots, and onion in a large bowl.

2. Sprinkle lightly with ½ teaspoon salt and let sit 10 minutes.

3. Press or pat dry with paper towels — this keeps the final slaw crunchy, not watery.

---

2. Make the creamy dressing

In a separate bowl, whisk together:

• mayo

• buttermilk

• sugar

• apple cider vinegar

• Dijon

• celery seed

• pepper

• lemon juice

• hot sauce

Taste and adjust:

• More sugar → sweeter

• More vinegar → sharper

• More buttermilk → thinner & tangier

---

3. Combine

Pour the dressing over the cabbage mixture.
Toss until fully coated and creamy.

---

4. Chill (VERY important)

Refrigerate at least 1 hour, or up to 24 hours.
Soul food coleslaw tastes best when the flavors marinate.

---

🎯 Tips for Authentic Soul Food Flavor

• Use celery seed — this is classic in true Southern slaw.

• Apple cider vinegar only — white vinegar makes it harsh.

• Duke’s style mayo gives the correct tangy, rich base.

• Add a splash of pickle juice (optional) for an old-school touch.

• A pinch of white pepper gives a subtle heat loved in Southern kitchens.

OTHER RECIPES

A great soulfood recipe....!

INGREDIENTS:

• 2 1/2 pounds cabbage
• 2 large carrots
• 1 cup Mayonnaise
• 1/4 cup white vinegar
• 3 tablespoons sugar
• 1 tablespoon prepared mustard
• 1 cup raisins

INSTRUCTIONS

1) Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving. The soul food recipe of coleslaw is ready to serve....nice ! Enjoy the appetizer !
crispy-catfish.

VIDEO:

SOULFOOD SOUTHERN SPAGHETTI SAUCE

Ingredients

Meat Base

• 1 lb (450 g) ground beef

• ½ lb (225 g) ground pork OR smoked sausage slices (optional but VERY Southern)

• 1 small onion, finely diced

• ½ green bell pepper, finely diced

• 2–3 cloves garlic, minced

Sauce

• 1 can (28 oz / 800 g) crushed tomatoes

• 1 can (15 oz / 425 g) tomato sauce

• 1 can (6 oz / 170 g) tomato paste

• 1 cup water OR beef broth

• 1–2 tbsp sugar (Southern spaghetti is slightly sweet)

• 1 tbsp Worcestershire sauce

• 1 tbsp Italian seasoning

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ½ tsp crushed red pepper (optional)

Optional Add-ins for Authentic Soulfood Flavor

• ½ cup diced celery

• ½–1 cup sliced smoked sausage

• A splash of hot sauce

• A pinch of cayenne

• 1 tbsp butter added at the end

---

Instructions

1. Brown the Meat

1. Heat a large pot or Dutch oven over medium heat.

2. Add ground beef (and pork, if using).

3. Cook until browned, breaking it up with a spoon.

4. Drain most of the fat but leave 1–2 tablespoons for flavor.

---

2. Sauté the Vegetables

1. Add onion, bell pepper, and garlic to the pot.

2. Cook 5–7 minutes until softened and fragrant.

3. If using smoked sausage, add it now and cook 2–3 minutes.

---

3. Build the Sauce

Stir in:

• crushed tomatoes

• tomato sauce

• tomato paste

• water or broth

Mix well to blend the tomato paste.

---

4. Add Seasonings

Add:

• sugar

• Worcestershire

• Italian seasoning

• paprika

• garlic & onion powder

• salt, pepper

• crushed red pepper

Taste and adjust now—it should be bold, savory, and slightly sweet.

---

5. Simmer Slowly

1. Bring sauce to a gentle simmer.

2. Lower heat to medium-low.

3. Cover partially and cook 45–90 minutes (the longer, the better).

4. Stir occasionally to keep from sticking.

Optional: Add 1 tablespoon butter at the end for richness.

---

6. Serve

Serve over spaghetti noodles with:

• grated cheese (many Southern kitchens use cheddar!)

• garlic bread

• coleslaw

• fried catfish or baked chicken sides

• green salad

Soulfood spaghetti is often served as a main dish, but also appears as a side at fish fries and BBQ plates.

---

Variations

Country-Style Spaghetti

Use half ground beef, half smoked sausage or hot links.

Mississippi Sweet Spaghetti

Increase sugar to 3 tbsp and add ½ tsp celery salt.

Spicy Louisiana-Style

Add:

• ½ tsp cayenne

• diced andouille sausage

• a splash of hot sauce

Southern Church Potluck Version

Add 1 cup of Velveeta cubes and melt into the sauce until smooth—creates creamy, kid-friendly spaghetti.

OTHER RECIPES

Ingredients

• 1½ pounds lean ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 clove garlic, minced
• 2 (6-ounce) cans tomato paste
• 1 (8-ounce) can tomato sauce
• 1 (14½ ounce) can stewed tomatoes
• 1 tablespoon Italian Seasoning
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon sugar (the original recipe calls for 2 tablespoons, but I just add one)
• 1 teaspoon salt
• 1 cup water

Instructions

Brown beef in a large heavy bottomed pot. Drain fat.

Add onion and green pepper and saute until onion is tender, about 5 minutes. Add garlic and saute 30 seconds.

Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water.

Simmer 3o minutes. And the sauce are ready to serve....Enjoy !

VIDEO:

SOULFOOD RECIPE: COLESLAW

SOULFOOD COLESLAW

Ingredients

For the Slaw

• 4 cups green cabbage, finely shredded

• 1 cup purple (red) cabbage, finely shredded (optional but traditional for color)

• 1 cup carrots, grated

• ¼ small onion, very finely minced (optional for bite)

For the Dressing

• ½ cup mayonnaise

• 3 tbsp white sugar (or adjust to taste)

• 1½ tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon or yellow mustard

• ½ tsp celery seed (important for classic soulfood flavor)

• ½ tsp salt

• ¼–½ tsp black pepper

• 2–3 tbsp milk (or buttermilk) to thin the dressing if desired

---

Instructions

1. Prep the Vegetables

1. Shred green and red cabbage very finely for the best texture.

2. Add grated carrots and minced onion.

3. Place all vegetables in a large bowl.

---

2. Make the Dressing

1. In a separate bowl, whisk together:

   • mayonnaise

   • sugar

   • apple cider vinegar

   • lemon juice

   • mustard

   • celery seed

   • salt and pepper

2. Add milk (or buttermilk) a tablespoon at a time until creamy and pourable.

---

3. Combine the Slaw

1. Pour dressing over the cabbage mixture.

2. Toss thoroughly until everything is coated.

3. Taste and adjust sweetness, tanginess, or salt.

---

4. Chill

• Refrigerate at least 1 hour, preferably 2–4 hours, to let flavors meld and cabbage soften slightly.

---

Serving Suggestions

• Fried chicken

• BBQ ribs or pulled pork

• Catfish or shrimp fry

• Baked beans, mac & cheese, collard greens

• Hot chicken sandwiches

• Smoked brisket or turkey

---

Variations

Sweet & Creamy Style

Add 1 extra tablespoon sugar + 2 tbsp grated sweet onion.

Vinegar-Forward Southern Style

Add 1 tbsp extra apple cider vinegar + reduce sugar by half.

Pineapple Coleslaw (Soulfood Holiday Version)

Add:

• ⅓ cup crushed pineapple, well drained

• 2 tbsp pineapple juice

Buttermilk Coleslaw

Replace milk with buttermilk for extra tang and richness.

OTHER RECIPES

Soulfood Recipe INGREDIENTS:

• 2 1/2 pounds cabbage
• 2 large carrots
• 1 cup Mayonnaise
• 1/4 cup white vinegar
• 3 tablespoons sugar
• 1 tablespoon prepared mustard
• 1 cup raisins

Soulfood Recipe INSTRUCTIONS

1) Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes.
Store, covered, in the refrigerator for at least a few hours and toss well before serving. The soulfood recipe of coleslaw is ready to serve.....great taste !
chopped-pork-barbecue.

VIDEO: