"While the term "soul food" was coined in the 1960s, the style of cooking is way older, passed down through generations. Originating from slave plantations, soul food recipes were developed when enslaved people applied African flavors to the dishes they served their enslavers and the scrap meat and animal feed (cornmeal) they were given to eat. After emancipation, Black people further perfected their recipes for dishes like fried chicken, oxtail soup, Hoppin' John, collard greens, candied yams, mac-'n'-cheese, cornbread and sweet potato pie,"
"Cherie Barfield always had a love for cooking. As a kid, it's how her family came together and "showed love," she recalls. But it wasn't until her son wrote her a business plan - while still a student in high school, no less - that she decided to quit her corporate job and open a fast-casual restaurant in 2023 in her hometown, Dublin."
Soul food began on slave plantations when enslaved people applied African flavors to the limited ingredients and scraps available to them. After emancipation, Black cooks refined recipes for fried chicken, oxtail soup, Hoppin' John, collard greens, candied yams, mac-'n'-cheese, cornbread and sweet potato pie and served many dishes at church gatherings. Twentieth-century migration carried these culinary traditions across the United States, leading to widespread regional variations and many dedicated restaurants. The Bay Area hosts dozens of soul food restaurants. Cherie Barfield opened Cherie's Southern Kitchen in Dublin in 2023 after leaving a corporate job.
Read at The Mercury News
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