All About Food

I recently had the pleasure of being asked to serve as the honorary guest at the yearly Black Student Association (BSA) fund-raiser in February. I was absolutely blown away with the food! I found myself, in my head, going back to my family’s meals in Florida back in the woods, as we would call it.

As I ate I could taste home. Do you know what I mean?  There were yams, cornbread, collard greens, banana pudding, pound cake and well the best chicken I have placed between my lips and inserted into my mouth in over twenty five years, period!  As my mom would say.

As I ate this chicken, from the first bite all I could think of was, “I do not want to finish this. I want more and more.” I was trying so hard to figure out what made it so flavorful. OK, yes, it is fried, but hey this chicken was the bomb! I did not care that it was fried; in fact, it was so good I forgot that part.  I shamefully ate ... never mind, I won’t share how much I had. I’ll just say I went back a few times.

I found out that the chicken has had one person making it for the last five or six years. His name is John Charles. I must say he is a very handsome young black man from Haiti. I wanted to know more about him and this chicken, so he gave me some time, and I asked a few questions. Oh yes, he also gave the Reader the recipe for that chicken!

HPR:  Can you give the Reader some background on how and why you are here in Fargo?

JC:  My family and I moved here from Haiti in September of 1994 to seek a better life in the land of opportunity. I am the fifth child of a family of eight with four sisters and three brothers, most of whom live in the Fargo area. 
HPR:  Would you say that you have a love of cooking?

JC:  Yes, I would say that I have a love for cooking. A friend of mine often teases me about not being able to resist stirring a pot on their stove even when I am not the one cooking.

HPR:  What was it like growing up in your house around the holidays with making food?

JC:  The women in my household always took charge of the kitchen while I usually stood in the corner looking on and taking mental notes.

HPR:  What is your favorite dish to make?

JC:  I don’t particularly have one favorite dish; all the dishes that I make are my favorite.

HPR:  How did you come up with the recipe(s) for making your chicken?

JC:  I don’t have any specific recipes. I usually make do with the items that are available to me at the time.

HPR:  What about cooking makes you feel good?

JC:  I enjoy the anticipation of eating the food when all the cooking is done. I also enjoy cooking something that others will enjoy.
HPR:  What other goodies do you make?

JC:  I enjoy making beef and shrimp kabobs with red and yellow pepper

HPR:  Did you help in the kitchen growing up?

JC:  No, I mainly observed those working in the kitchen.

HPR:  Do you have any favorite place here in Fargo to eat that reminds you of home?

JC:  I haven’t found one yet. I’m reminded of home when my mom or sister cooks.

HPR:  Do you do the main cooking if there is a party?

JC:  Yes, it depends who is having the party. 
HPR:  What do you think is the most important thing to know about soul food cooking?

JC:  Soul food cooking is the special way in which African Americans seek to retain their culture and the traditions of their ancestors. Soul food cooking is a means of preserving what was passed on from generation to generation about African culture. I think it is important to know that this how African Americans have come to establish their identity through food.
 
HPR:  Can you share some history about soul food that the readers may not know?

JC:  Soul food originated during the American slavery era. A dark time in the history of the United States which resulted in less desirable food handed down to the slaves.  Foods that the slave owners found to be distasteful, such as pork feet and the juice from greens were given to the slaves who found a way to transform those portions of unwanted food into something tasty and enjoyable. Soul food is mostly known as southern or comfort food.

HPR:  How often are the BSA fund raisers?

JC:  We have about two to three events a year. In mid-December BSA has their annual Christmas candy gram, and in February there is the soul food dinner. This year BSA also sold Valentine goodies in February. One can find out about these events through the NDSU Multicultural Student Services (website: http://www.ndsu.edu/multicultural phone: 701-231-1029).
HPR:  Do you find that cooking and music go hand in hand? Or do you prefer to not have music on while cooking?

JC:  I find that music sets the mood while I am cooking. The good mood set by the music is reflected in the cooking. Some music can help create a more relaxed atmosphere or upbeat music can create a more energetic atmosphere in the kitchen.

HPR:  Is there anything I have not asked that you would like to share with the readers?

JC:  When cooking I think it is helpful to have someone else to bounce ideas off of, even though you already have a plan of what to do.

HPR:  Can you share your chicken recipe with us?

JC:  Sometimes I use a blended mixture of fresh garlic, onion, green onion, green pepper, crushed red pepper, salt and vinegar to marinate the chicken before frying. This recipe I used at last year’s soul food dinner. This year I used a mixture of Lawry’s seasoned salt, garlic powder, onion powder, black pepper, salt and vinegar, which I rubbed onto the chicken before frying. Last year the chicken was marinated overnight; however, this year I was unable to do so. I roll the chicken in flour without drying it before frying. I used vegetable frying oil.

Until next week: Stay safe and eat well.