Let Us Feast

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November 16, 2011 AFAM 2A Dr. Milner & Dr. Wilson Hebu Sikukuu (Let Us Feast) Outline Introduction Many of the meals we eat today originated in parts of Africa as well as on slave plantations in the South. These meals have been passed down from generation to generation each having a symbolic meaning to the African American culture. During the days of slavery, slaves did not have a stable nor sufficient diet. They were fed scraps, mush and other discarded parts of their master’s meal, or sometimes created an entirely new meal out of their given portions. From crafting a baby broth to innovative cooking techniques; hoecakes, chitterlings (chittlins) and pot likker all had an influence on how we African Americans eat and prepare our food today. I. During the colonial period, slaveholders who could afford, had a vast amount of slaves; some working on the field and others working in the Big House. Those working in the Big House held chores like tending after the children and preparing the family meals. These tasks had transpired to their own families where which they didn’t have much variety in ingredients. In exchange for their malnourishment, slaves created a dish known as pot likker. With only being offered miniscule pieces of food, pot likker was the perfect additive to sprucing up bland meals. a. Ingredients of pot likker b. Other uses for pot likker c. Foods that pot likker is used in today (Thanksgiving) II. In addition to their lack of food, slaves also had a lack of preparation tools for their food. Here is where things began to get creative. Slaves assigned to kitchen duties found interesting ways to execute the meals they were preparing. For example hoecakes. d. Ingredients of hoecakes e. How hoecakes are made f. Other types of hoecakes made today i. Tie in pot likker here III. In

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