 |
|
Family of
Slaves in a Georgia cotton field, circa 1850
|
Until emancipation, African-American
food choices were restricted by the dictates of their slave owners. In colonial
times, hogs were slaughtered in December. In order to maximize profits, slave
owners commonly fed their slaves in the cheapest manner possible. At hog
butchering time, the preferred cuts of meat were reserved for the master's use.
The remains, such as fatback, snouts, ears, neck bones, feet, and intestines
were given to the slaves for their consumption. Contrary to stereotypes, Slaves actually were fed more beef than pork because beef was cheaper.
The ChitterlingSite.com Retrieved: 18,
June, 2014
Inspired by the Moore/Chism Family of Scotland Neck, North Carolina
2 pounds pre-cooked chitterlings
½ teaspoon red pepper flakes
2 large eggs, lightly beaten
1 Tablespoon water
Handful of Glutino Gluten Free Crackers (crumbed)
Vegetable Oil
Apple Cider Vinegar
Hot Sauce
Mix 1 Tablespoon of water and red pepper flakes with egg. Beat well.
Dip each piece of chitterling into the egg mixture then roll in crumbs.
Add enough vegetable oil in skillet for deep frying.
When the oil reaches 370°F, dip chitlins’ in until golden brown.
Serve with apple cider vinegar and Louisiana Hot Sauce next to some potato salad and a “mess” of collard greens. Don’t forget the cornbread.
Sometimes spelled as pronounced, (chitlins or chittlins) are the intestines of a pig that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious festivities.
Sometimes spelled as pronounced, (chitlins or chittlins) are the intestines of a pig that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious festivities.
Note: Serve
on Whole Foods Gluten Free Hamburger Buns.
