Soul food

species of plant

Catfish are a diverse group of ray-finned fish of the order Siluriformes (historically Nematognathi). Catfish are named for their prominent barbels, which resemble a cat's whiskers, though not all catfish have prominent barbels. All Siluriformes lack scales, instead possessing either smooth skin or armour-plated bodies. This order of fish are defined by features of the skull (such as maxillae modified into the barbels' bases) and swimbladder. Catfish range in size and behavior from the three largest species alive, the Mekong giant catfish from Southeast Asia, the wels catfish of Eurasia, and t

dish made from boiled potatoes

species of plant

thumb|250x250px|Gizzard of a chicken

dish consisting of chicken pieces which have been coated in a seasoned batter and pan-fried, deep fried, or pressure fried

Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-p

Gumbo () is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

Cornbread is a quick bread made with cornmeal, popular in the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi, while the Choctaw people of the Southeast call it bvnaha. The Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are

delicacies of French and Cantonese cuisine

the ethnic cuisine of African Americans originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade

subspecies of cowpea plant

dish containing cooked beans in sauce, usually tomato-flavoured

joint on the hog's leg

po' boy almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center

Culinary term for pig's feet

thumb|Grits with cheese, bacon, green onion and a basted egg

Kool-Aid is an American brand of flavored drink mix owned by Kraft Heinz based in Chicago, Illinois. The powder form was created by Edwin Perkins in 1927 based upon a liquid concentrate named Fruit Smack.

thumb|Raw oxtail thumb|Southern oxtail soup

pieces of meat from the ribcage of a pig

baked dish resembling a pie

pudding made with bananas

traditional side dish in the southern United States

A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter.

racist stereotype of African American people

U.S. dish combining fried chicken with waffles

cooked ear of pig for human food consumption

right|thumb|upright=1.3|Chitterlings in broth Chitterlings ( ), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, though beef, lamb, goose and goat are also used, especially by Black Americans.

rice and beans dish from the Southern United States

chicken-based soup

Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early North American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Nicaragua, Bermuda, Canada, Colombia, Aruba, Curaçao, Bonaire, Dominican Republic, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States.

dish characteristic of Louisiana Creole cuisine

sweet custard and bean pie; associated with African-American Muslim culture

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

Creole rice dish

cut of pork from a pig's cheek

stomach of a pig as food

any of the varieties of the sorghum plant with a high sugar content