Crockpot Red Potatoes, recipe below
As slaves, African Americans only gorged on large amounts of meat and splurged on rich desserts on a few holidays and religious days during the year. Thus, for African Americans, good eating became associated with harvest feasts holidays like Easter and Sundays (their only day off during the week). On these special days, slaves received time to cook and garden, extra rations, and access to sweets. Most enslaved African Americans ate much smaller portions, ate very little meat, and did hard physical labor from dawn until dusk six days a week in extremely hot weather. Therefore, obesity was not the problem it is among African Americans today. The correlation between food traditions and religious events dating back to the antebellum period explains why spirituality is also associated with making soul food. Like their West African ancestors, enslaved African Americans made special foods a part of their religious activities. The function of food at religious assemblies represents an important continuity between West African and African-American religions. In the Americas, enslaved Africans continued to use sacred foods such as chicken, and pork on Easter, as they adapted to the rudiments of New World Christianity in the South. Here is an Easter side dish that’s easy to make and feeds allot of hungry mouths.
Crockpot Red Potatoes
Ingredients
25 small red potatoes
1 can vegetable broth (chicken broth for you carnivores)
3 tablespoons butter substitute
garlic powder
season salt
lemon pepper
dry parsley
Method
Put potatoes in crockpot and throw in broth and seasonings to taste. Cook on low for 7-8 hrs.
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