50+ Amazing and Blazing Barbeque and Side Dishes Survival Recipes Inspired by 18Th and 19Th Century African-Americans Living in Oklahoma Quotes by Ex-Slaves!

By Sharon Kaye Hunt

Quotes by Ex-Slaves Cookbook, Ms. Hunt provides popular barbeque and side recipes cooked by Oklahomas African-Americans. The cookbook contains an overview of once all black towns and communities. Also, cities and towns with early African-American influences. The cookbook helps to show the endurance of slaves and ex-slaves. The recipes for barbeque meats and side dishes are personal recipes. The barbeque is smoked and cooked outdoors.

• Language: English
• Publisher: Xlibris US
• Release date: Sep 19, 2014
• ISBN: 9781499064629

Sharon Kaye Hunt

Sharon Hunt, born in Nobletown and is a 1965 graduate of Wewoka High School. She graduated with B.S. and M.S Degrees from Oklahoma State University. She did further study at Kansas State University. Ms. Hunt is a retired registered dietitian and worked as a dietitian at St. Luke’s and Texas Children’s Hospitals in Houston, Texas. Ms. Hunt taught food and nutrition for more than forty years at Langston University and Fort Valley State University, Fort Valley, Georgia. While at Fort Valley, Ms. Hunt wrote a cookbook Bread from Heaven and appeared on QVC Home Shopping Network three times. Ms. Hunt wrote the original recipe for the World Largest Peach Cobbler for Peach County, Georgia. Ms. Hunt co-founded the undergraduate chapter of Delta Sigma Theta at Oklahoma State University in Stillwater, Oklahoma and served as the charter president of the Warner Robins Alumnae Chapter of Delta Sigma Theta Sorority in Warner Robins, Georgia. Currently, Ms. Hunt is retired from teaching and has begun a new career in African-American History. She has self-published 35 books on different aspects of history. She mainly writes about Oklahoma and Georgia. She hopes to be on the move to write 11th grade Black history books and to include more history about the slaves in eleventh grade history in the United States. Ms. Hunt promoted a Community Pride Sign to be placed in her hometown of Wewoka, Okla. On the African leader -Lawyer James Coody Johnson who assisted slaves and Native Americans. To get an understanding of slaves’ survival food, Ms. Hunt submitted a proposal to the Oklahoma Legislature to vote in the “Cornmeal-hoecake Bread” as Oklahoma’s official bread. Ms. Hunt is writing a series of books to show how the slaves may have celebrated Thanksgiving and Christmas Dinners during their harsh times.The former slaves gave ideas about how they celebrated different holidays.

Book preview

Copyright © 2014 by Sharon Kaye Hunt.

ISBN:          Softcover          978-1-4990-6461-2

                   eBook                978-1-4990-6462-9

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Rev. date: 09/19/2014

Xlibris

1-888-795-4274

www.Xlibris.com

627078

Contents

Foreword

Acknowledgement

Chapter 1:   Introduction

About Oklahoma

Explanation of Slave Narratives

Chapter 2:   Types Of Materials

Barbeque Cooking Equipment

Types Of Seasonings

Types Of Marinades

Types Of Meats

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 3:   Beef Barbeque And Side Dishes

1. Barbeque Filet Mignon

2. Barbeque Beef Short Ribs

3. Barbeque Standing Rib Roast

4. Barbeque Beef Sausages

5. Barbeque Beef Liver

6. Barbeque Pulled Beef

7. Barbeque Hamburger Steaks

8. Barbeque Oxtails

9. Barbeque Sirloin Steaks

10. Barbeque T-Bone Steaks

11. Barbeque Beef Brisket

12. Barbeque Side Of Beef

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter - 4:   Barbeque Chicken And Side Dishes

1. Barbeque Whole Chicken

2. Barbeque Baking Hen

3. Barbeque Chicken Halves

4. Barbeque Chicken Breasts

5. Barbeque Chicken Leg Quarters

6. Barbeque Breast/Wing Quarters

7. Barbeque Jerk Chicken Drumsticks

8. Barbeque Whole Chicken Wings

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 5:   Barbeque Pork And Side Dish

1. Barbeque Whole Hog

2. Barbeque Fresh Whole Ham

3. Barbeque Boston Butt

4. Barbeque Slabs Of Ribs

5. Barbeque Pork Shoulder

6. Barbeque Pork Loin

7. Barbeque Pulled Pork

8. Barbeque Center Cut Pork Chops

9. Barbeque Whole Cured Ham

10. Barbeque Country Style Ribs

11. Barbeque Pig’s Feet

12. Barbeque Baby Back Ribs And Side Dish

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 6:   Barbeque Turkey

1. Barbeque Whole Turkey

2. Barbeque Turkey Halves

3. Barbeque Turkey Breasts

4. Barbeque Turkey Wings

5. Barbeque Turkey Legs

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 7:   Barbeque Lamb And Side Dishes

1. Barbeque Leg Of Lamb

2. Barbeque Lamb Chops

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 8:   Barbeque Goat And Side Dishes

1. Barbeque Whole Goat

2. Barbeque Goat Rib Quarter

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 9:   Wild Game And Side Dishes

1. Barbeque Armadillo And Side Dish

2. Barbeque Bison Rib Section

3. Barbeque Wild Boar And Side Dish

4. Barbeque Wild Duck And Side Dish

5. Barbeque Wild Goose And Side Dish

6. Barbeque Frog Legs

7. Barbeque Oppossum And Side Dish

8. Barbeque Quails And Side Dish

9. Barbeque Rabbits And Side Dish

10. Barbeque Raccoon And Side Dish

11. Barbeque Squirrel And Side Dish

12. Barbeque Wild Turkey And Side Dish

13. Barbeque Turtle And Side Dish

14. Barbeque Rack Of Venison

Oklahoma Slave Narratives

Quotes From Ex-Slaves

Chapter 10: Barbeque Fish And Side Dishes

1. Barbeque Bass

2. Barbeque Carp Fish

3. Barbeque Catfish

4. Barbeque Eel

References

DEDICATION

I dedicate this book to my brothers –Dewey(Jay), Wayne, Dahlton, Paul Dexter, Ray Dean, Randy, Dandy, Keith and Llewelyn. Also, I dedicated this book to Irving Rudolph Brown, my grade school enemy a Johnson Grove Grade School, who grew to be a great friend in our adulthood.

I dedicate this book to our ancestors who settled in Oklahoma. I thank the ex-slaves who took part in the interviews for the Works Progress Administration and Oklahoma Writers’ Project.

Foreword

The major reason I wanted to write this book is to show how the slaves provided delicious recipes to America and showed how they endured with nothing. The slaves were protected by the Lord all the way from Africa (1619), slavery in the southern states(1619 -1865), the Civil War(1861-1865), and to Oklahoma (1840-1930). Give God the Glory.

Acknowledgement

I commit my works to Jesus Christ, who has given me the gifts of favor and knowledge.

To my grandmother, Virginia Hill, on my mother’s side and to my grandmother, Ida Frazier Hunt, and my grandfather on my father’s side, Wil Hunt, who came to Oklahoma in the early 1900 hundreds, I owe all of my love for history and people’s eating selections.

I thank the Library of Congress for the Oklahoma Writers’ Project-Born in Slavery: Slave Narratives from the Federal Writers’ Project, 1936-1938 Oklahoma Narratives, Volume XIII.

The cookbook is also dedicated to cooking procedures of former slaves who endured the hardships of assisting in the settlement of Oklahoma Territory. At one time, the outdoor method of cooking of meals was a forerunner of present day barbequing. The barbequing or smoking methods were the most popular methods of cooking meats.

I owe a lot to my parents –Dewey and Repol B. Hunt for teaching me about the importance of knowing your history and teaching me the love of black history.

Chapter 1

INTRODUCTION

For many years, the saga of slave cooking and types of foods used have been the main story in our family. From my earliest memory, I have heard stories about the wagon trains coming to small towns and all-black towns in Oklahoma and the meals the people cooked. My grandmother Hill told us about living among the Native Americans. My father always told us about how the slaves bought with the certain foods from Africa, such as, seeds to field peas, such as black eyed peas, okra, watermelons, sweet potatoes, yams and peppers. During slavery, the slaves had to use foods that the masters did not want or eat to form meals. For example, the slaves used every portion of the pig such as the pig’s ears, feet, snout, chitterlings and shanks. The slaves would make boiled products, meat loaves, such as, hog head cheese, pickled pig’s feet and ‘chitlins’.

Meats were smoked in the smoke houses and the slaves used for seasoning vegetables such as collards, mustard, turnip greens, butter beans, blackeyed-peas, polk sallet and many more.

The meat was called country cured. The corn grown on the farms was used for corn bread, hoe cakes, ash cakes, corn pones, grits and hush puppies. The slaves that road on the cattle rides made famous barbecuing of meats in pits and special sauces. Several towns in Oklahoma are known for their former slaves’ barbeque. The slaves always used tomatoes, molasses and salt as the main ingredients in their sauces. The always used hickory wood and other wood mixtures in the "barbeque pits’ as a source of cooking the meat.

In this cookbook, the recipes are a collection of family recipes from African-Americans held over from their grandparents and further back and their memory from talking with their parents and grandparents. I have included at least one recipe for a barbequed meat and a side dish. All of the meats are cooked either on a pit or on an outdoor grill.

SLAVE NARRATIVES

The slave narratives were administrated by the Works Progress Administration from 1936 and 1938.

The interviews were taken from people who had been slaves before the Civil War. The OKLAHOMA SLAVE NARRATIVES –VOLUME XIII were prepared by the Oklahoma Writers’ Project thorough the Federal Writers’ Project of the Works Progress Administration for the State of Oklahoma.

All of the writers were trained interviewers and they were instructed to ask about their experiences and versions of Slavery and slave life. The title of project was: Born in Slavery: Slave Narratives from the Federal Writers’ Project, 1936-1938. OKLAHOMA NARRATIVES, Volume XIII. All writers were instructed to record the ex-slaves answers as close to the dialect as possible. Writers were given a set of 20 questions to interview the ex-slaves. The settings were face –to- face interviews and the ex-slaves were called informants.

In the Oklahoma Slave Narratives, all but two of the informants were former slaves, one was a white female, whose family owned slaves and the other was a granddaughter of a former slave.

Some of the ex-slaves were born in Oklahoma on Native Americans’ Plantations, but most of the Ex-slaves were born on other plantations in other states. The methods of arrival in Oklahoma other than birth, include being sold to a family in Oklahoma, escaped to Oklahoma, came looking for work or came later to live with a family already settled in Oklahoma.

In this book, I have included old and present day survival recipes that showed how meats were cooked outside in pits or on open fires. To give a small view of how ex-slaves endured, I have combined the Work Progress Administration (WPA) Oklahoma Writers’ Project as a part of a filler for each of the section of this cookbook. The interviews of the ex-slaves will be quotes in their own dialects.

Short history of black towns and other places settled by blacks in Oklahoma, several all black towns are mentioned within the cookbook. Due to migration, many of the areas no longer exist.

Some of the recipes are followed by ex-slaves quotes. In the last section, I have included the text from two ex-slaves who were slaves on Native Americans’ Plantations in Oklahoma.

DISCLAIMER: The text of the narratives will be in the words of the ex-slaves. The text will not be edited. If the wordings appear to be offensive, it is because the narratives of the ex-slaves have been kept as they were recorded. The names in the cookbook are all fictional.

TERMS TO KNOW

1. Age at Freedom- The ex-slaves were asked during the interview –at what age were you when freedom came?

2. Civil War –The War Between the States - 1861-1865.

3. Ex-slaves –The freed slaves who were formerly kept on plantations against their will. The slaves were free after the Civil War ended.

4. Freedom –The slaves were freed at the end of the Civil War and through the passing of Amendments 13 and 14.

In January 1865 congress adopted the Thirteenth Amendment abolishing slavery.

5. Indian Territory –The name given to the land before Oklahoma became a state.

6. Informants-The name given to the ex-slaves who participated in the Oklahoma Writers’ Project.

7. Masters- The slaves addressed the male owners of the plantations as masters.

8. Mistress – The female head of the household was known as the mistress.

9. Oklahoma Plantations –There were many plantations with slaves in Oklahoma, especially Five Civilized Tribes, until the end of the Civil War.

10. Oklahoma Writers’ Project – The writers who interviewed former slaves and recorded the answers to be included in the slaves narratives.

ABOUT OKLAHOMA (OK)

History: Part of the Louisiana Purchase, 1803, Oklahoma was known as Indian Territory, (but was not given territorial government) after it became the home of the Five Civilized Tribes –Cherokee, Choctaw, Chickasaw, Creek and Seminole-1829-1846. The land was also used by Comanche, Osage, and other Plain Indians.

As white settlers pressed west, land was opened for homesteading by runs and lottery, the first run taking place April 22, 1889. The most famous run was to the Cherokee Outlet in 1893.

State Data: Labor Omnia Vincit (Labor conquers all things)Flower: Mistletoe, Bird:

Scissortail flycatcher; Tree: Redbud, Song: Oklahoma, Entered Union: November 7, 1907, rank, 46th, number of counties; 77,State Fair; Oklahoma City, last week of September.

Nickname: Sooner State

Racial Make-up: 85.6 white

6.76 African-Americans

5.6 Native Americans

3.0 Others

Major Ethnic Groups: Germans, English, Mexican, Native Americans (Cherokees, Chickasaws, Choctaw, Seminoles, and Creeks).

Capital City: Oklahoma City

Total Area: 69,919 square miles

Rank: 18

GEOGRAPHY:

Land area: 68,782 square miles

Location: West Central State, bounded in the North by Colorado and Kansas, on the East by Missouri and Arkansas, on the South and West by Texas and New Mexico.

Climate: temperate southern humid belt merging with colder northern belt humid eastern and dry western zones.

Topography: High plains dominate the West hills and small mountains in the East, the east central region is dominated by the Arkansas River Basin, and the Red River Plains, in the South.

ECONOMY:

Principal industries: minerals and energy exploration and production, manufacture, agriculture

Agriculture: Chief Crops: wheat, cotton lint, sorghum grain, peanuts, hay, soybeans, cotton seeds, cotton seed, barley, oats, pecans

Livestock: hogs/pigs, sheep, poultry

Timber/lumber: pine, oak, hickory

Minerals: gypsum, sand and gravel, stone, pumice

Chief Ports: Catoosa, Muskogee,

International Airports: Oklahoma and Tulsa

Tourist