When one thinks of “Southern Comfort/Soul Food”, we think fried chicken, collard greens, “ma-ma’s” pecan pie, fried okra, liver mush and so much more. And every little bit of that food is delicious!
As we round out the generations of people and family, I’m finding that soul food is changing, yet staying the same. Think chicken and waffles. . You’re getting the best of two platters: breakfast and dinner. Fried okra is getting a slight makeover with crushed pecans. Still every bit of deep fried, but with a slight revision in the crunch. Collard greens are also going through a small identity change in that I’m seeing them cooked in Ale.
Some things will never change about soul food and I hope it doesn’t. What I like seeing is that people are getting risky and adventurous with the food and flavoring; all while keeping the main ingredient - the main part.
It’s fun and engaging to try these different flares of styles of food because I’m able to share the experience with others. I get to meet the people behind the cooking to see what has inspired them, and why they want to share that inspiration with the customer (and the community).
What have you found or eaten that this Southern Soul Food but with a change?