In the spirit of the European cannibalistic holiday, Thanksgiving, I urge the Afrakan community to not only boycott thanksgiving for economic reasons but nutritional values as well.
Many of the stable Thanksgiving meals stem from the European involvement of the Maafa. Due to the wicked restriction by the beast that enslaved them, our Ancestors had limited food supply. As the Creators we are, our Ancestors were forced to use their creativity to make a meal out of what they had.
History of Soul Food:
Things such as biscuits, black-eyed peas with rice known as hoppin’ john, butter beans, catfish (dredged and fried in seasoned cornbread), fried chicken, chitterlings, chow-chow, collard greens are all foods that are considered “soul food”. Soul food is a term used to describe cuisine traditionally prepared by Afrakans in the Southern regions of America, after the enslavement of Afrakans. Because of severe poverty, newly “freed” enslaved Afrakans were forced to eat scraps of meat and offal, which is a variety of internal organs and entrails of animals.
The usual diet for the enslaved Afrakan for Breakfast consisted of cornbread and pork. Boiled corn was shared with the enslaved as well as the pigs they fed in the farm. The excess corn would be dried and ground, fried with flour to create corn cakes, or as we now know it, cornbread. Booker T. Washington stated, “If I was not there at the exact moment of feeding, I could still find enough corn scattered around the fence or the trough to satisfy me.” Plantation owners “provided” enslaved Afrakans with salt herrings, cornmeal, lard, molasses, flour, pea, sweet potatoes, and maize, where we can still find in “soul food” meals today. Because of the scarcity of food, “one pot” meals were created, where they will bring all the food they were allowed to eat into one cooking pot to serve as a soup or stew, keeping the traditional West Afrakan feel to dinner. Gumbo, a very popular stew, made with okra, and other vegetables, thicker with sassafras leaves combined Creole and Afrakan cooking.