Jambalaya served with corn brread, recipes below
Beginning with the Portuguese in the 1470s, elite European explorers and colonizers came in contact with darker skinned people from subtropical regions. The people of these regions cooked with generous amounts of peppers, chilies, and spices to color and flavor oils, sauces, starches, and vegetables, and hide the taste and smell of spoiled meats and fish. In addition to flavor, they ate spicy hot food because it served to cool them in the long run by making one sweat. As colonial societies in Asia, Africa, and America developed so did race and class identities rooted in eating and drinking habits. Historically within these societies elites held prejudicial views against traditional spicy hot flavors those poorer and most often darker colonized sectors of societies ate. Jambalaya is a good case in point. It started as a classic spicy hot dish made with rice and vegetables grown in ones garden and seasoned with poor cuts of meat purchased inexpensively or foraged in the waste of elites. It seems like every culture as a local jambalaya like dish. In the coastal U. S. south Elites held it in contempt as the food of poor whites and blacks who lived on the proverbial wrong side of town, often in the same neighborhoods. Here are traditional and vegan jambalaya recipes.
Biloxi, Mississippi jambalaya recipe: http://simplyrecipes.com/recipes/beccas_jambalaya/
Vegan jambalaya recipe: http://www.veganmeat.com/recipes2/jambalaya.html
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