The Mississippi Delta is rich in fish, crab and shrimp. It’s also ‘soul food’ central: The huge population of African Americans in this region has resulted in culinary delights like jambalaya, gumbo, , collard greens, black-eyed peas and grits. African slaves were resourceful when it came to cooking; chickens were easy to keep, catching a fish was free, and collard greens grew like weeds. The South is also famed for its delicious meringue-based key lime pie.
Further north, New England is renowned for its pure maple syrup, baked beans, brown bread, clam chowder and clambakes. In Buffalo – Buffalo wings (fried chicken wings) are served with blue cheese and celery. In other parts of the mid-Atlantic, Dutch influences are prominent – particularly among the Amish community of Pennsylvania who are famed for their “Shoofly pie” (a fluffy molasses pie).
Naturally, local produce plays a role when it comes to regional favourites – from Alaska where moose-burgers are popular to where Polynesian pit bakes and pineapples reign supreme.
Corn dogs.
A key holiday commemorated with food is Thanksgiving, which is a reminder of the first harvest feast that the new settlers celebrated with the local Indians. Native produce like , pecan nuts and turkey are all on the menu. Other more inventive Thanksgiving dishes include the turducken: originating in Louisiana, it’s an elaborate heart-stopping dish consisting of a turkey stuffed with a duck stuffed with a chicken. The not-so-healthy but oh-so-delicious deep-fried turkey is also becoming a popular alternative to the traditional Thanksgiving turkey roast.
The all-American “Cook Out” is a proud tradition during the summer months. For centuries, North Americans have perfected the art of barbecuing, using many different types of wood to achieve a wonderful smoky flavour and combining dry spices to make rubs for meats as well as marinating. Barbecue techniques and special sauces reach art form in the southeastern region, where national competitions are common.
When it comes to dessert, are still all-American, as are the cherry, pumpkin, key lime and pies that can be found in generous slabs in diners across the nation.
Fried green tomatoes.
Source: Petrina Tinslay
American Food Safari recipes
Southern greens
