One would say that “Soul Food” is a popular cuisine enjoyed in the black culture and is closely related to the cuisine that is enjoyed by Southerners. In fact, “Soul Food” is the spirit in which the food is prepared. The food is prepared with both emotion and physical traits to feed your family and a feast that is definitely to be enjoyed by all. It’s homage to one’s heritage and the cooking of their family but particularly black Americans. It’s an attempt to change the mindset of people about “Soul Food.” Fried chicken, collard greens with ham hock, macaroni and cheese, sweet potatoes and hot water cornbread is what comes to mind when most people think “Soul Food.” In the 1960’s the origins of the term soul food became popular and can be tracked to African roots. Okra and rice are common elements of West Africa but was introduced to Americans during the slave trade. For enslaved Africans it became a dietary supplement and was comprised as part of the Southern cuisine. Portugal is known for the introduction of corn, turnip greens and cabbage but it became a part of the black American history. The diet of newly enslaved Africans changed during the 15th century. Enslaved Africans often ate leftovers and were forced to make their meals from waste plantation meals and using whatever ingredients they found. Africans got creative and started using turnip, beets and dandelions. Soon their vegetables consisted of collards, kale and mustard greens. Their recipes developed even more with the use of lard, cornmeal and discarded meats such as oxtail, ham hocks and several parts of the pig such as feet, ears and skin. Pork skins became a treat adding onions, garlic and several different herbs and spices. What we consider to be good eating today, slave owners offered their slaves the insignificant part of the pig such as the small intestine known today as chitterlings. Their food grew with the donations from leftover