June is National Soul Food Month. This is the 15th annual celebration of the heritage and foodways of African Americans and peoples from the African diaspora. The yearly recognition grew out of the 2001 Chicago area conference hosted by the Culinary Historians of Chicago. In working on the conference, I realized we needed to celebrate this food, as we’ve celebrated so many of the foods we love. I shared my goal with the conference committee and National Soul Food Month became a reality. My goal is to keep soul food on the table. It is a key part of the rich culture and heritage of peoples from the African diaspora.
When I Google the term soul food, more than 15 million entries pop-up –those include food, recipes, books, blogs, music, and films. Throughout the month ChowChow & Soul™ will share good food, knowledge and more in celebration of National Soul Food Month. Let’s get started with sweet potatoes—in a salad!
Refreshing Sweet Potato Salad
If you like a sweeter flavor, use just 1 to 2 tablespoons of lime juice.
1 cup frozen orange juice concentrate, thawed
1/2 cup water
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
3 to 4 medium sweet potatoes, baked, peeled and cubed
1 cup chopped apple (about 1 med. to large apple)
1/2 cup chopped celery
1/2 cup sweetened dried cranberries or cherries
Combine orange juice concentrate, water, lime juice, mustard, and salt; mix until blended. In large bowl, combine potatoes, apples, celery, and cranberries. Add orange juice concentrate mixture to potatoes, mixing lightly. Cover and chill several hours or overnight. Serve over lettuce, if desired. Approx. 6 servings
You can personalize Refreshing Sweet Potato Salad with any of the following:
· Top with peanuts, pecans, walnuts or almonds
· Top with toasted shredded coconut before serving.
· Substitute raisins for cranberries or cherries.
· Stir in 1 tablespoon of coconut rum.