When it comes to food that is good for the soul, there is no better example than “soul food”. This cuisine is steeped in tradition and history, with deep roots in the African-American community. From fried chicken and collard greens to macaroni and cheese and cornbread, soul food is a delicious and comforting cuisine that has been enjoyed for generations. To learn more about soul food and what makes it so special, we spoke with several experts in the field and got some amazing recipes to share.
First, we spoke with Chef Edouardo Jordan, owner of Junebaby and Salare in Seattle, Washington. Chef Jordan is known for his contemporary takes on soul food classics, and his restaurants have been recognized by the James Beard Foundation. When asked about the origins of soul food, he explained that it began with enslaved Africans who were brought to the United States. “Soul food is a product of the African diaspora,” he said. “It’s a cuisine that’s been created out of necessity and ingenuity, using what was available to them.”
Next, we spoke with Dr. Jessica B. Harris, an award-winning food historian and author of several books on the subject, including “High on the Hog: A Culinary Journey from Africa to America”. Dr. Harris explained that soul food is a cuisine that has evolved over time and has been influenced by many different cultures. “It’s not just African-American cuisine, but it’s a cuisine that has been influenced by the Caribbean, by Europe, by Africa,” she said. “It’s a cuisine that’s really a melting pot of cultures.”
We also spoke with Chef Carla Hall, a celebrity chef and television personality who is known for her Southern-inspired cooking. Chef Hall explained that soul food is all about comfort and nostalgia. “It’s the food that you grew up with, the food that your grandmother cooked, the food that reminds you of home,” she said. “It’s food that’s made with love and care.”
To get a taste of soul food, we asked these experts to share some of their favorite recipes.
Chef Edouardo Jordan's Fried Chicken

Ingredients:
4 chicken thighs
4 chicken drumsticks
1 quart buttermilk
1 tablespoon hot sauce
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
3 cups all-purpose flour
1 tablespoon cornstarch
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
1 quart vegetable oil, for frying
Instructions:
In a large bowl, whisk together the buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the chicken to the bowl, making sure it’s fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
In a separate bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the marinade and shake off any excess. Dredge the chicken in the seasoned flour mixture, making sure it’s fully coated.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
Carefully add the chicken to the hot oil, working in batches if necessary. Fry the chicken until it’s golden brown and cooked through, about 10-12 minutes for the drumstick.
Chef Carla Hall's Collard Greens

Ingredients:
2 pounds collard greens, stems removed and leaves chopped
8 ounces smoked turkey necks or wings
1 large onion, chopped
2 cloves garlic, minced
2 cups chicken broth
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt and black pepper, to taste
Hot sauce, for serving
Instructions:
In a large pot or Dutch oven, sauté the smoked turkey necks or wings until they’re browned on all sides.
Add the chopped onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
Add the chopped collard greens to the pot and stir until they’re coated in the onion and garlic mixture.
Pour in the chicken broth, apple cider vinegar, and sugar. Season with salt and black pepper.
Bring the mixture to a simmer and cook, covered, for about 1 hour or until the collard greens are tender.
Remove the turkey necks or wings from the pot and shred the meat. Return the meat to the pot and stir it into the collard greens.
Serve with hot sauce, if desired.
Dr. Jessica B. Harris' Hoppin' John

Ingredients:
1 cup dried black-eyed peas
4 cups water
4 slices bacon, chopped
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
2 cups chicken broth
1 cup long-grain white rice
Salt and black pepper, to taste
Instructions:
Rinse the dried black-eyed peas and place them in a large pot with 4 cups of water. Bring the pot to a boil and then reduce the heat to a simmer. Cook the black-eyed peas for about 30 minutes, or until they’re tender.
In a separate pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon from the pot and set it aside, leaving the bacon fat in the pot.
Add the chopped onion and green bell pepper to the pot and cook until they’re softened, about 5 minutes.
Add the minced garlic, dried thyme, and bay leaf to the pot and cook for another minute.
Pour in the chicken broth and bring the mixture to a boil. Add the rice to the pot and stir to combine.
Reduce the heat to low and cover the pot. Cook the rice for about 20 minutes, or until it’s tender and the liquid has been absorbed.
Stir in the cooked black-eyed peas and the reserved bacon. Season with salt and black pepper, to taste.
These recipes are just a small taste of the delicious and comforting cuisine that is soul food. From fried chicken to collard greens to hoppin’ John, these dishes are steeped in tradition and history, and they are sure to satisfy your cravings for something warm and comforting.
As Chef Edouardo Jordan explains, “Soul food is a cuisine that has stood the test of time. It’s a cuisine that has evolved over generations and it’s still relevant today. People love it because it’s comforting and it’s a reminder of their heritage.” And with recipes like these, you can bring a little bit of that heritage and comfort into your own home.