List of Soul food items

Soul food is an African-American cuisine that originated from the Southern United States which uses a great variety of dishes and ingredients, some unique and some shared with other cuisines.
Meats
* Chicken gizzards, batter-fried
* Chitterlings ("chitlins") (the cleaned and prepared intestines of pigs, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried)
* Country fried steak, also known as "chicken fried steak" (beef deep-fried with a crisp flour or batter coating, usually served with white gravy)
* Cracklins (commonly known as pork rinds and sometimes added to cornbread batter, also eaten by other cultures)
* Fatback (fatty, cured, salted pork; used to season meats and vegetables)
* Fried chicken (fried in grease with seasoned flour, eaten by southern Whites as well)
* Fried fish (any of several varieties of fish—especially catfish, but also whiting, porgies, bluegills—dredged in seasoned cornmeal and deep fried, eaten by southern Whites as well
* Ham hocks (smoked, used to flavor vegetables and legumes)
* Hoghead cheese (made primarily from pig snouts, lips, and ears, and frequently referred to as "souse meat" or simply "souse", derived from European cooking techniques)
* Hog maws (the muscular lining of the stomach of a pig - sliced and often cooked with chitterlings)
* Hog jowls, (the cheek of a hog, which is usually cut into squares before being cured and smoked)
* Oxtail soup (a soup or stew made from beef tails)
* Pigs feet (slow cooked like chitterlings, sometimes pickled and, like chitterlings, often eaten with vinegar and hot sauce)
Vegetables
* Black-eyed peas (cooked separately, or with rice as Hoppin' John)
* Greens (usually cooked with ham hocks; especially collard greens, mustard greens, turnip greens, or a combination thereof. A wild green known as poke salad, which requires special preparation due to its toxicity when raw.)
* Lima beans (see also butter beans)
* Butter beans (immature lima beans, usually cooked in butter or combined with multiple regional sausages)
* Field peas (seasoned with pork)
* Okra (vegetable eaten fried in cornmeal and flour or stewed, often with tomatoes, corn, onions and hot peppers)
* Succotash (originally a Native American dish of yellow corn, tomatoes, and butter beans, usually cooked in butter) Eaten by most Americans in the south
* Sweet potatoes (often parboiled, sliced and then baked, using sugar, cinnamon, nutmeg and butter, commonly called "candied yams"; also boiled, then pureed, seasoned and baked into pies—similar in taste and texture to pumpkin pie) Eaten by most Americans in the south
Breads
* Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or "sop," liquids from a dish) Eaten by most Americans in the south
* Cornbread (a shortbread often baked in a skillet, commonly seasoned with bacon fat); a Native American contribution.
* Hoecakes (a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. It became known as "hoecake" because field hands often cooked it on a shovel or hoe held to an open flame)
* Hushpuppies (balls of cornmeal deep-fried with salt and diced onions; slaves used them to "hush" their dogs yelping for food in their yards. Eaten by most Americans in the south
* Sweet bread (bread with a certain sweetness, presumably from molasses)
* Dumplings (homemade flat square noodles boiled with stewed chicken (usually a hen). Eaten by most Americans in the south

Other items
* Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, hot peppers, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish)
* Grits (or "hominy grits", made from processed, dried, ground corn kernels and usually eaten as a breakfast food the consistency of porridge; also served with fish and meat at dinnertime, similar to polenta) Eaten by most Americans in the south
* Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish including homemade or Texas Pete, Frank's, Tabasco, or Louisiana brand) A contribution from the Cajun people of Louisiana
* Rice pudding, with rice and corn-based vanilla pudding Eaten in many cultures
* Sorghum syrup (from sorghum, or "Guinea corn," a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits); frequently referred to as "sorghum molasses"
* Sweet tea, inexpensive orange pekoe (black tea, often Lipton, Tetley, or Luzianne brands) boiled, sweetened with cane sugar, and chilled, served with lemon. The tea is sometimes steeped in the sun instead of boiled; this is referred to as "sun tea" General Southern cuisine
* Red Velvet Cake - a popular cake within the African-American culture, in which some say the dark reddish color of the cake symbolizes the struggles of African-Americans during the decades. Eaten in many cultures

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