“My” Official Goat Meat Products Cookbook: Representing African-American Slave Descendants, Africans, and Carribeans

By Sharon Hunt RD

My Official Goat Meats Products Cookbook is a combination of goat-meat recipes from Southern states, Africa, and the Caribbean with desserts, plantation-popular dessert recipes, and short important facts about the possible kinship bonds and food-selection bonds from Africa and former African slaves.

The main purpose of the cookbook is to promote the study of where Africans may have come from in Africa during the slave trade. Hopefully, the book will be an excellent African American source.

• Language: English
• Publisher: Xlibris US
• Release date: Dec 6, 2017
• ISBN: 9781543465792

Book preview

Chapter 1

Introduction

For many years, the author’s father told his family stories about slaves, seeds for certain foods slaves bought with them in their hair. In the study of foods in America, most of the American Diet was based on the slaves’ cooking, however, the foods they prepared were not traditional American foods. Native American foods were primarily, corn, green beans, game, some fish and several other foods.

Due to the fact that the southern states were not developed before slavery and the slaves, under the harshness of their masters, developed the lands, planted and cultivated the foods. The slaves cooked the foods for their masters and their fellow slaves. The slave cooks, who could not read or write, did not have formal training in cooking, had to bring food preparation techniques with them from Africa.

Oftentimes, the author’s father would point out descendants of former slaves living in the neighborhood and where likely they came from in Africa during the slave trade. Possibly these ideas were handed down from the father’s family. Common foods the father knew about Africa’s connection were okra, plantains, bananas, coffee, sweet potatoes, yams, blackeyed peas, goobers(peanuts), and hot peppers.

He told us about how the old slaves would cook and serve goat meat.

The author has thought about her father’s remembrances and decided to write about her findings.

Plantation Cooks

For many years, the author always asked the questions how did the slave cooks who mastered food preparations know so much about food preparation and food selections without the study of foods. How did they know cooking in a strange land.

The first president of the United States, George Washington had a slave chef named Hercules, who was the first of many African-American presidential chefs. President Thomas Jefferson’s main chef was a slave named James Hemmings, who learned French cooking during Jefferson’s ambassadorship to France. Jefferson took chef James Hemmings so he could learn the French cooking to be later offered in the White House.

Hemmings taught his brother Peter how to cook for President Thomas Jefferson at the White House so that James Hemmings could earn his freedom from slavery.

In this cookbook, one can gather that the African slaves possible bought a vast knowledge of food preparation techniques and foodways with them.

Even though they traveled in the bottom of slave ships, they led the way of American cuisines to impress the world with outstanding food selection.

Slave Quarters

After the slaves were purchased and brought to the plantations, they were housed in pens and later on in slave quarters. These slave quarters were built out of logs and were usually one-room for each family. The slaves lived and cooked in this type housing for more than two hundred years, even after freedom.

Slave cabins can still be seen in some of the southern states. The quarters were located in the back of the Big House on the plantation. The house where the slave owners and their families lived.

After many years of research with cooking and developing recipes, the author decided to research comparison of food preferences of American slave descendants and goat meat uses in the African and Caribbean countries.

While studying at Kansas State University, the author interviewed more than 100 African students representing 30 or more African countries.

Also, the author met and interviewed African and Caribbean professionals chefs, students, and families, living in the United States. Also, the author did research on African goat product recipes with African-born co-workers.

To gain a bit of insight in the diversity of African -American slave descendants, African and Caribbean countries, for each group, and African-American slave descendants living in the slave states before the Civil War, the following has been noted: the geography, suggested goat product recipes, types of peoples, history, agriculture, and natural resources.

Popular foods highlighted for: -Entrees, desserts, breads and cereals, meat, poultry, fish, Dairy products, fats and oils; legumes, vegetables, fruit, nuts and seeds; Seasonings, dishes, sweets, beverages. The agriculture and the natural resources are not highlighted for the African-American descendants.

Comparisons of Slave Foods

African-American history has shown that the African slaves twisted in their hair certain seeds of food products and brought these foods to America. They planted these seeds to preserve their connections to Africa. Three to four foods are known as African-okra, watermelon, sweet potatoes and goober(peanuts).

For each country, the foods that are popular among African-American descendants are listed underneath each country’s popular dishes from the food group. This is to show an African and/or Caribbean connection.

The author has developed only goat meat recipes for all groups. Additional recipes on African- American products may be obtained from the author’s other cookbooks.

Why goat meat recipes?

Goat meat and milk products are most universal products eaten in the African and Caribbean countries. Methods of preparations differ. In the U.S., the goat meat is usually barbecued or smoked. Recently goat meat products are cooked for special holidays or get togethers. For each of the slave states a time for preparing the goat meat product is suggested due to handed down traditions.

Goat Meat Products

Goat meat maybe labeled as chevre or cabrito.

Cabrito is a weaning kid goat about 3 to 4 months old. A yearling kid goat is 6 to 12 months.

Retail goat cuts are tenderloin, goat loin chops, goat whole boneless loin, bone-in goat loin, Frenched rib rack (2.5 pound each), boneless leg roast, whole bone-in goat leg (2 to 4 pounds), boneless goat chuck(bone-out) 1 to 2.5 pound, cleaned and trimmed goat stew meat ½ to 1 -inch pieces, shank lower leg shank bone in 1.5 to 2 pound can be used to stew meat.

Scriptures-Old and New Testaments

The author has a deep faith in God. She believes without the Lord, the slaves could not have made the journey through these 500 years from Africa to these times in the United States. In all her work, she has included scriptures from the Bible.

Scripture verses will be taken from the new and old testament for each state and country.

Slaves and Ex-Slaves

Slaves served from 1619 to 1776 before the birthday of America. Slavery lasted until 1865. Most African-Americans are slave descendants.

Geography. The African-Americans descendants used in this cookbook are those whose ancestors were slaves in the United States. These slaves rode over 2,000 miles in the belly of slave ships from West Africa across the Atlantic Ocean to the United States. The slave descendants used in this cookbook have kinship bonds over 300 years old in America.

Peoples:

(Note: For a long time, ex-slaves were labeled in a derogatory term as nigger which was very bitter. Therefore, after slavery, they called themselves colored, Negro or black. Even though all these people are descendants of slaves and are African-Americans, some of them classify themselves in additional groups.)

In the present day African-American history, the author listed the people as they identify themselves. (The census is based on approximately 33 million African-Americans living in the United States.)

Alleged (according to What They Said-Traditional Slaves and descendants said) Color Groups:

1. Location of Color Groups and Descendants of slaves:

2-What They Said They Were Called (African-American Definitions)

1. All African -No mixture

2. Mixed Black and white blood line

3. Quadrium-at least ¼ white blood line

4. Mulatto -at least ½ white blood

5. Octoroon-1/8 black

History: The Slave trade of the African slaves were traded from 1619 through 1850s. The first slave ship the Dutch Man -of-War bought slaves in Virginia in 1619. Even though these slaves were to be indentured slaves, those who could not work their way out of slavery served as slaves.

Slaves were transported from Africa to ports in Virginia, South Carolina and Georgia. However, slaves were traded in all southern states. The African slaves came from West, East, South, Central and North Africa. In fact, slaves came from all sections and tribes.

Georgia Slave Narratives

Grandfather from Africa:

My grandfather came directly from Africa and I never shall forget the story he told us of how he and other natives were hauled on board a ship by white slave traders using handkerchiefs as enticements. When they reached America, droves of them were put on the block and sold to people all over the United States.

Ex-Slave Mariah Calloway, born in Washington, Wilkes County, age 12 or 13 at freedom.

African-American were freed from slavery in 1865. Therefore, they are able to live all over America.

The slave descendants are categories of all mixtures due to rape by the masters and their sons, marriage with other groups and intermarriages.

African-Americans’ Food Selections from the Southern States:

Traditional Goat Meat Recipe:

Directions

1. Clean, wash and oil goat. Slit inside cavity between ribs. Set aside.

2. Mix together all spices. Generosity spread seasoning on sides of meat.

3. Wrap meat in heavy duty foil.

4. Place foil securely could meat rib side down to prepared barbecue pit and cook each half for 10 hours and one side for and 3 hours on the other side.

5. Spread barbecue sauce all over meat.

African-American Menu Traditions After the Civil War 1865

Foods.

Traditions-Three meals a day.

Traditional Dinner Choices:

Entrees: 1. Pork -fried, grilled or barbecued

2. Beef-grilled, roasts, soups

3. Fish-fried, grilled, soup

4. Goat-barbecued

Sides: Rice, macaroni and cheese,

Collard greens, squash, green beans, cowpeas, okra and tomatoes, eggplant

Breads -cornbread

Desserts: cakes, pies, cobblers, puddings

Beverages, soft sweetened drinks, sweet cold tea, colas, sweetened drinks

Food Groups:

Popular Selections

Breads and Cereals

Grains: corn, rice, wheat, oats

corn

Corn meal, grits, corn flakes

Popular dishes: cornbread, grits, hush puppies, corn meal hoecakes, corn patties

History of Hush Puppies -Slave Account during the Civil War

Hush Puppies

Confederate soldiers carried their manservants (slaves) with them to war. The slaves were ordered to feed the dogs to keep the dogs from barking. The soldiers did not want the enemies to find their hiding places. The slaves cooked a concoction of corn meal, salt, onions and water, They fried these and fed them to the dogs. Therefore, the patty was named hush puppies.

Slave narratives

Rice

Popular dishes: boiled rice-white long grained,

Wheat – flour-hard, and soft wheat

Popular dishes: biscuits, hot rolls, cake flour, pastas, pancakes, loaf bread, cookies, cakes,

Oats

Popular dishes: Oatmeal, cookies, breakfast cereal-cooked or uncooked

Meats, poultry, fish:

Popular Red Meats -beef, pork, game, goat

Beef: roasts, oxtails, steaks, liver

Pork: sausage, bacon, retail cuts

Pork dishes: Baked ham, Boiled chitterlings, barbecued pork ribs, fried or grilled pork chops, pulled pork, boiled pig feet, ears and tails

Game-rabbit, venison

Popular dishes: fried rabbit, rabbit sausages, Smoked venison, venison sausage

Goat: whole goat barbecue

Poultry: chicken, turkey, hens, eggs

Chicken dishes: fried, grilled, baked,

rotisserie, salad

Turkey: turkey baked, turkey wings, turkey loaf, turkey sausage

Hen: roasted

Eggs: Fried, boiled, scrambled

Fish: fresh and seafood

Popular dishes: fried tilapia, catfish, grouper, whiting, perch

Seafood: boiled shrimp, crabs, lobster

Dairy products: Cow’s milk-fresh, buttermilk, cream, evaporated, condensed, cream, cheeses-aged and un ripened

Dishes: Macaroni and cheese, Cheese cakes, buttermilk and corn bread snack,

Buttermilk in preparing food products;

Ice cream,

Fats and oils: peanut oil, solid fat, lard,

Butter, margarine, cured pork, ham hocks

Dishes: Peanut oil for frying fish, chicken and rabbit.

Boiling meats for vegetables cured pork.

Legumes:

Peanuts, cowpeas, red beans, white beans,

Dishes: Roasted and boiled peanuts, boiled black-eyed peas, boiled red beans and boiled white beans

Vegetables: Green leafy vegetables-collard greens, mustards, kale, turnip tops, poke sallet (wild greens), dandelions(wild greens), eggplant, summer yellow squash, okra, onions, tomatoes, sweet potatoes, white potatoes, bell peppers, hot peppers,

Green beans.

Dishes: Boiled leafy greens with country cured pork or ham hocks; squash casseroles or dressing; fried yams, candied yams, baked sweet potatoes, sweet potato pies, sweet potato soufflé,

Potato salad, baked white potato, mashed potatoes

Fruits: Apples, red and green, oranges, cherries, grapes, peaches, plums

Dishes: apple pie, cobbler, peach cobbler and pie, orange and grape juice

Nuts and seeds: roasted peanuts, almonds, cashews, pistachios

Seasonings: salt, black pepper, seasoning salt(cayenne pepper, salt, black pepper, garlic salt), cayenne pepper, sugar, dark and light brown sugar, lemon pepper, onion salt, garlic salt and granules, kosher salt, cinnamon, nutmeg, cloves, whole and ground,

Dishes: fried, grilled, roast or cooked meats; pies, cakes, breads

Old Testament

Genesis I:I In the beginning God created the heaven and the earth.

New Testament

St. John 1:1 In the beginning was the Word and the Word was with God, and the Word was God.

Chapter 2

In the following chapters, the each of the Southern State where slave trade occurred before 1865 will be highlighted:

1. Southern States in Slaves Trade from Africa and the Carri beans before 1865

2. POSSIBLE FOOD GROUPS BROUGHT TO EACH OF THE SOUTHERN STATES BY SLAVES AND POPULAR DISHES PREPARED IN THE QUARTERS BY THE SLAVES. The sources of the food groups, food prepared, methods of preparations and fire place cooking used by the slaves on the plantations in the southern states. These were taken from the slave narratives taken given by ex-slaves in 1936-38 by the Federal Writers’ Group.

Alabama

State Slave History:

Slave State from December 14, 1819 until 1865.

Slavery time after statehood-45 years.

Suggested Meat Goat Recipe:

Smothered Goat Loin-Breakfast Meat

Directions

1. Wash and pat dry goat meat pieces

2. Season meat on all sides with salt and pepper. Dust with flour.

3. Heat oil. Fry meat on both sides in oil. Cover with onions. Cook for 5 minutes. Drain. Place skillet back on range under medium heat. Gradually add in water.

4. Stir well. Cover and cook on low for 15 minutes.

5. Stir add chili pepper flakes. Stir. Cover and cook for 10 minutes. Serve over rice.

Dessert:

Alabama Peach Cobbler

Directions

1. Preheat oven to 350 degrees F. Butter a 13 x 9 x 2 -inch baking dish.

2. In a medium saucepan, stir together peaches, sugar and water. Heat until sugar is dissolved. Stir in butter, cinnamon and lemon juice. Set aside.

3. In a bowl, whisk together flour, baking powder and salt. Cut in butter until flour is beady; add milk to make a batter.

4. Pour peach mixture in baking dish and evenly spread batter over peaches.

5. Bake in oven for 1 hour until golden brown. Sprinkle sugar on top before serving.

Lemon Topping Pound Cake

Directions

1. Grease and flour a tube cake pan.

2. In a mixing bowl cream together sugar and butter.

3. Add one egg at a time. Mix well.

4. Stir flour and salt together. Add flour mixture slowly to the egg mixture. Stir well. Add vanilla.

5. Bake 1 hour at 350 degrees F. Cool and top with Lemon Topping.

Lemon Topping

Directions

1. Stir together sugar and butter in a saucepan.

2. Stir in lemon juice. Bring to a boil for 2 minutes.