- The World in a Skillet
- Paul & Angela Knipple
- University of North Carolina Press
I mostly thought the rest of the South was full of white and black people eating the same foods, many of which had their roots in the black community.
Yams? Okra? Eggplant? Peanuts?
These are all foods brought here by the slaves that became part of Southern food.
In a new book, the Knipples tell the stories and share the recipes of 40 immigrants residing in the South today.
Sit back and read about Father Vien’s Vietnamese-style pickled mustard greens or Ugandian plantains in peanut sauce.
The World in a Skillet is a wonderful trip. My only complaint is the murky black and white photos.
Here is one dish I tried and loved:
Viet-style pickled Mustard greens
3 pounds mustard greens
9 1/2 Tbs. salt
1 TBS sugar
2 Tbs fish sauce
8 cups water
1 Tbs. grated ginger
2 bunches green onions, chopped
4 cloves of garlic, minced
Cut the greens in 2-inch squares. Place in a 200-degree oven and dry for 45 minutes.
Add all the ingredients to a large bowl, making sure the sugar and salt are dissolved.
Nest a second bowl in the greens to keep them submerged. Completely cover with plastic wrap and leave in a warm place for three days.
Transfer greens and liquid to jars and refrigerate up to four months.
I serve this like you would serve kim chi or a yummy relish.