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It’s The Sauce

By Rev. Donald L. Perryman, D.Min.
The Truth Contributor

  We thank you for our mathematic, scientific, and literary genius…for jazz, gospel, and the blues…for beautiful locks of hair and beautiful shades and complexions of skin, and even for soul food.
                       - Thaddeus L. Price
 

 

Rev. Donald L. Perryman, D.Min.

On a recent warm Sunday afternoon, a woman and her traveling companion stopped by Ruby’s Kitchen on N. Reynolds Road. She was middle-aged, I assumed, with well-cropped graying naturally-blond hair. I overheard her mention to the waitress that she was traveling from Chicago to Buffalo, New York and that she always makes it a point to stop at this particular restaurant whenever she travels and is near to Toledo.

The way that black people cook food, despite the protestations of some fitness gurus, is one of the unique gifts, contributions, talents, and cultural blessings that have been poured out upon people of African heritage. But the distinctiveness of black cooking isn’t just limited to traditional African-American dishes such as greens, fried chicken, or black-eyed peas.  

Many European-associated dishes have gone through a process of what my friend and retired Wilberforce University chief of police Rev. David Fox calls “blackenization.”  While sociologists term the phenomenon “acculturation,” I refer to the process as adding “the sauce.”

It happens at the intersection of two or more cultures and is the innate ability of those with an African heritage to adapt aspects of the majority culture without losing their own African traditions and customs.

One such “sauced” European dish is the stringy, cordlike form of pasta associated with Italian cuisine better known as spaghetti. Rumor has it that spaghetti may have originated around 2,000 B.C. in northern Africa and brought to Europe in the 12th century and then to America in the 19th century. It remains, even today, a staple of Italian cuisine.

Yet, you will most likely find spaghetti on the menu of every soulfood restaurant in America.

What is the difference in majority spaghetti and “blackenized” spaghetti? Of course, it’s all about having a great sauce.

Blackenized sauce must be:

 1. Synthesized with the pasta:

Good blackenized spaghetti requires that a tomato-based sauce be mixed in with the pasta rather than separated and placed on top or on the side. Blending the sauce allows it to become absorbed by the pasta so that the flavors can build, be allowed to meld and ultimately become intensified. 

2. Smooth

A good pot of spaghetti also begins with a sauce which needs to be “smooth” rather than “sour” or too tart. Adding just a “hint” of sugar and some extra virgin olive oil will break up the acidity that often leads to indigestion. Remember, though, that spaghetti that is too sweet is anathema to many. The secret is to add only enough sugar to break up the acidity and not so much that the spaghetti actually tastes sweet.

3. Seasoned

Rather than meat balls, blackenized spaghetti utilizes generous amounts of highly seasoned chunky or coarsely-chopped meat in the sauce. For a large pot of spaghetti, start with 4 lbs. of a lean cut of ground beef, such as ground chuck and 1 ½ lbs. of Italian sausage. Then, season the meat with onion powder, celery seed, fresh onions, bell pepper, fresh garlic, kosher salt, freshly ground pepper and a very small amount of oregano, thyme or Italian seasoning. A bay leaf added to the sauce also provides an extra layer of flavor.

4. Paired with a classic Southern Sidekick

Fried chicken wings or fried fish work perfectly. My friend Councilwoman Yvonne Harper loves fried catfish. We might have agreed on this particular issue, except I prefer catfish filet rather whole fish bone-in, which suits the councilwoman’s fancy. Season the fish directly with kosher salt and lemon pepper and dredge in equal parts cornmeal and flour (egg and buttermilk wash are optional) and fry in very hot “grease” (peanut oil).

5. About Sitting Back and letting it flow

Relax with the food, grown folks’ music, Pepsi or grape soda, while talking smack with Yvonne Harper or brother Andre Washington for a good time!

Oh, and remember – “It’s all about the sauce!”

For the entire recipe, please contact me:

Contact Rev. Donald Perryman, D.Min, at drdlperryman@centerofhopebaptist.org

 

 
  

Copyright © 2019 by [The Sojourner's Truth]. All rights reserved.
Revised: 06/14/19 01:25:13 -0400.

 

 


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