Vietnamese Pho is a complex noodle soup, and yet fairly easy to make. It is a remarkably rich, filling and satisfying dish. Asian countries are famous for their noodle soups, of course, and this spicy delight is yet another example of why.
Some people mistakenly equate “soul food” with the “Southern” foods of America. But that is not correct. Deep South Soul Food cooking is a major segment of the broader category of Southern cooking, yes. But not all Southern American cooking is “soul”. Bob Jeffries, author of the 1969 publication, Soul Food Cookbook, said it simply like this:
“While all soul food is southern food, not all southern food is ‘soul.’ Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them.”
The amazing, simple and basic, humble and yet exquisite recipes that comprise Deep South Soul Food are the creative products of African Americans. To put it accurately and bluntly:
Deep South Soul Food has its roots embedded deeply in the American 18th and 19th century institution of slavery.
Enslaved Africans, living in squalid conditions provided them by their plantation owners, were fed with what the white people considered “scraps” and all the “undesirable” offcuts of meats. What vegetables they had, they had to grow for themselves, and grow them they did, in abundance. Black-eyed peas, garbanzo beans, collard greens, mustard greens, kale, spinach, peppers and tomatoes, eggplants, potatoes, corn, and okra … Deep South Soul Food, while having to rely on meager amounts and poor cuts of meats, was (and still is) rich in varieties of vegetables.
Today’s post is a marvelous African (Moroccan) recipe – Moroccan Lamb Kebabs, served with golden couscous. You can find this and lots of other Moroccan dishes on our Moroccan Cuisine page.
Lamb Kebabs with Golden Couscous is a classic Moroccan dish, and a national favorite. The rich, tender, spicy flavorful lamb meat, with onions and apricots to compliment the meat is a remarkable and wonderful treat. Try grilling up some Moroccan Lamb Kebabs with Golden Couscous for your next backyard cookout – you and your guests will love it!
Moroccan Lamb Kebabs with Golden Couscous Recipe-
Red Snapper Creole is a uniquely Haitian way of preparing fish. The blend of spices, ingredients and textures are absolutely marvelous.
Red Snapper Creole Haitian Style Recipe-
This is one of my own creations. There are many stuffed bell pepper recipes in American cuisine, of course. Usually the peppers are baked. I find, however, that steaming the bell peppers produces a texture in the bell peppers’ flesh that is more desirable – still a little firm and chewy, and sweeter than when baked.
Preparing this Great Stuffed Bell Peppers recipe can make for a whole, balanced meal, as you will see in the ingredients. Still, they can just as well be served as one course in a multi-course meal. They go great with chicken dishes, fried rice, salads and soups or stews as well.