Seasoning was also learned from oral tradition as one tasted other people’s food and inquired what ingredients and cooking techniques they used. It was during informal “kitchen conversations” that women exchanged family secrets for cooking one dish or another. Some of the secrets were as simple as the use of a seemingly unlikely seasoning or marinade. Various amounts of spices and herbs, particularly salt and pepper, crushed red pepper, bay leaf, sage, and sugar, are partly responsible for the “down-home” flavor associated with southern African-American cuisine. African-American seasoning also makes use of several fresh vegetables, including chopped scallions and/or onions and garlic. Apple cider vinegar and Worcestershire and Tabasco sauces are three liquids that are also staples in seasoning southern dishes. As mentioned earlier, the final component that makes southern African-American food unique is the addition of pork flavor in dishes like collards, kale, and turnip greens and the pork flavored cooking oil used in deep frying. Thus, what’s most southern about southern food is the inclusion of pork flavor in some shape or fashion in just about every dish. You can make great tasting southern food with pork flavored alternatives. I would suggest using smoked paprika, which is expensive, liquid smoke, and or vegan pork flavored products. Here are some useful websites:smoked paprika: http://www.thespicehouse.com/spices/spanish-smoked-sweet-paprika-pimenton-de-la-vera-dulce
liquid smoke: http://en.wikipedia.org/wiki/Liquid_smoke
vegan pork flavored products: http://www.sustainablog.org/choices/match-vegan-meats
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