Celebrate Black Culture with Delicious Soul Food

Full As A Tick, The Parlor Room

Celebrate Black Culture with Delicious Soul Food


Chef Kaala Lawla shares yummy recipes for Black History Month for the entire family:

Happy Black History Month!

What an excellent time to celebrate Black history and the ancestors. We celebrate history through our stomach, and we here
in Louisiana love to bring life to our food.

Some may call it “African -American food,” “Down South Food,” or even “Slap your mama food,” but the correct term is “Soul Food.” Soul Food is one of the most recognized meals in the United States, mostly prepared by African Americans. It has a rich history that ties Black History to its roots and reflects in its recipes.

Please don’t get me wrong now, not only African Americans enjoy Soul food. Other races have a love for food, just as African Americans do. Sources stated that “soul food” originated in the mid-1960s. The word “soul” was a common word used to describe African American culture. Many have said that just taking the first bite of any soul food cuisine gives them life. Soul food brings life to any occasion, recipes formulated and passed down in our culture.

I can say that Soul food brings life to the party and life to your stomach. There are many soul food recipes: Baked mac and cheese, southern fried chicken, fried catfish, hushpuppies, meat pies, fried okra, and of course greens, and our desserts (my personal favorites are banana pudding and bread pudding!).

Today we are going to look at a few recipes that you can try at home. Let us enjoy the Black culture and food!


Picture by Taryn Elliot on Pexels

Triple Cheddar Mac & Cheese


1 package (16oz) elbow macaroni or any desired pasta

1 ½ cup heavy cream

1 teaspoon salt

1 teaspoon pepper

1 teaspoon butter

1 ½ cup mild cheddar (yellow)

1 ½ cup sharp cheddar (yellow)

1 ½ cup sharp white cheddar.


Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat on medium, heavy cream, butter, seasoned salt, and pepper until combined. Stir in the 1 cup of each cheddar until perfectly blended.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.





Picture by Anita Schecter

Milk Chocolate Pecan Bread Pudding with a Rum Cream Sauce


10 slices of a brioche bun

2 tablespoon butter

4 eggs

¼ cup chopped pecans

¼ milk chocolate chips

1 ½ cup milk

½ cup heavy cream

¾ cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla


Break bread into small pieces into an 8-inch square or desired baking pan. Mix pecan and chocolate chips into bread Drizzle melted butter or margarine over bread.

In a medium saucepan, combine eggs, milk, sugar, cinnamon, and vanilla. Heat on medium and beat until well mixed and warm. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes at 350 degrees or until the top springs back when lightly tapped.

Rum Cream Sauce


½ cup brown sugar

½ cup butter

2 tablespoon corn syrup

2 tablespoon rum cream (any brand)


Combine all ingredients in a saucepan.

Bring to a boil or until thick and then remove. Pour over bread pudding.


Picture by Yanuar Putut Widjanarko

Southern Style Buttermilk Fried Chicken


2 cups buttermilk

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cayenne pepper

1 teaspoon cinnamon

8 pieces of chicken

2 cups flour

1 tablespoon baking powder

1 tablespoon garlic powder

1 tablespoon onion powder

5 cups vegetable oil


Whisk together buttermilk, cinnamon, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag and shake well. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.

Fry chicken until golden brown.