Lesson # 15: Africa and American South

Semester two of Food is Elementary began with a lesson that is a personal favorite: Africa and the American South. In this lesson, students learned that the first African-Americans to come to the U.S. came against their will as slaves, they discussed the origins of African-American culture with the Food Educators, and they were able to help create and enjoy a nutritious and delicious soul food meal.

Lesson # 15 began with a review of a world map. Students were shown roughly where they live in North America, and were then shown the continent of Africa. The Food Educators explained that the first African-Americans to come to the U.S. did not come freely, but instead were forced here as slaves. Students were able to understand that for many, many, years African-Americans lived as virtual prisoners with no rights. Food Educators explained that one of the many hardships African-American slaves faced was being able to feed themselves and those they loved. Students learned that slaves were not given high quality foods, and in fact were often given the left-over scraps of their owners. By combining the cooking traditions of West Africa (where most slaves came from) with the foods given to them by whites, enslaved Africans often created amazing and healthy dishes that became the basis of what is known today as soul food.

Next, the students were shown some of the foods that were going to be part of the recipes they would soon be creating (and eating), learning that foods such as black-eyed peas, greens, and molasses that were used long ago by slaves are still used and celebrated today in many soul food dishes. Beyond this discussion of ingredients, students also determined where the foods belonged on the food pyramid.

After learning about some common soul food ingredients, students broke into groups to assist in the completion of a Soul Stew. The Food Educators reheated the pre-made stew's base, and asked the students to chop the tomatoes and collard greens that still needed to be added. The last two ingredients were added , and the stew was allowed to simmer for a few minutes. Finally, the students were able to enjoy their Soul Stew with a side of Hoe Cakes (similar to a cornmeal pancake). The lesson concluded with African drumming and dancing.

Below are the two super healthy and delicious recipes from Lesson # 15:

Soul Stew
2 cups pre-cooked or canned black-eyed peas
2 cups corn
2 cups collard greens
1 cup okra (optional)
1 cup tomatoes
1 onion chopped
1 green or red pepper
2 T. molasses
2 cloves of garlic, minced
1 T. oil
Tabasco sauce

Saute the onion, garlic, and pepper in the oil. Add the tomatoes. Simmer for one minute. Add the remaining ingredients and simmer over medium heat for about fifteen minutes. Tabasco sauce can be used as a condiment.

Hoe Cakes
2 cups buckwheat flour
1 cup cornmeal
1 T. baking powder
1 cup blueberries (omit if making savory hoe cakes)
Water as needed
1/4 cup vegetable oil
1 cup maple syrup (omit if making savory hoe cakes)

Sift the dry ingredients together. Add oil and enough water to make a thick batter. Mix well (but do not over mix). Add blueberries. Pour a ladle full of the batter onto a hot, oiled, frying pan. Flip the cake after approximately 2 minutes. If using a hoe, cook outdoors over an open fire. Place the clean, oiled blade of the hoe next to an open fire to cook the hoe cakes. For sweet cakes, top with maple syrup.