Diet of the North American Negro

In some countries the negro is eaten as a tasty snack

The north American negro's diet consists of:

Meats

Negroes enjoy eating comically oversized burgers

• Catfish
• Chicken gizzards, batter-fried
• Chicken livers, batter-fried
• Chitterlings ("chitlins") (the cleaned and prepared intestines of hogs, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried)
• Country fried steak, also known as "chicken fried steak", (beef deep fried in flour or batter, usually served with white gravy)
• Cracklins (commonly known as pork rinds and sometimes added to cornbread batter)
• Fatback (fatty, cured, salted pork; used to season meats and vegetables)
• Fried chicken (often fried with cornmeal breading or seasoned flour)
• Fried fish (any of several varieties of fish—especially catfish but also whiting, porgies, bluegills—dredged in seasoned cornmeal and deep fried)
• Ham hocks (smoked, used to flavor vegetables and legumes)
• Hoghead cheese (made primarily from pig snouts, lips, and ears and frequently also referred to as "souse meat" or simply "souse")
• Hog maws (hog jowls, sliced and usually cooked with chitterlings)
• Meatloaf (typically with a brown gravy)
• Neckbones (beef neck bones seasoned and slow cooked)
• Oxtail soup (a soup or stew with beef tails as a meat)
• Pigs' feet (slow cooked like chitterlings, sometimes pickled and, like chitterlings, often eaten with vinegar and hot sauce)
• Ribs (usually pork, but can also be beef ribs)
• Shrimp

Vegetables

Negroes sho love watermelon

• Black-eyed peas (cooked separately, or with rice as hoppin' john)
• Cabbage, usually boiled down and seasoned with vinegar, salt and hamhocks or fatback. More recently, smoked poultry (turkey or chicken) is also used as a seasoning.
• Greens (usually cooked with ham hocks; especially collard greens, Mustard greens, turnip greens, or a combination thereof)
• Lima beans (see butter beans)
• Butter beans (immature lima beans, usually cooked in butter)
• Green beans
• Mashed potatoes (usually with butter and condensed milk)
• Okra (African vegetable eaten fried in cornmeal or stewed, often with tomatoes, corn, onions and hot peppers; Bantu for okra is ngombo, from which the Creole/soul food dish gumbo derives its name)
• Red beans
• Succotash (originally, a Native American dish of yellow corn, tomatoes, and butter beans, usually cooked in butter)
• Sweet potatoes (often parboiled, sliced and then baked, using sugar, cinnamon, nutmeg and butter or margarine, commonly called "candied yams"; also boiled, then pureed and baked into pies)

Breads

• Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or "sop," liquids from a dish)
• Cornbread (a shortbread often baked in a skillet, commonly seasoned with bacon fat)
• Hoecakes a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. It became known as "hoecake" because field hands often cooked it on a shovel or hoe held to an open flame.
• "Hot water (wata)" cornbread- Cornmeal mixed with hot water and fried.
• Hushpuppies, cornmeal balls deep-fried with salt and diced onions
• Johnny cakes, fried cornmeal pancakes, usually salted and buttered
• Milk and bread (a "po' folks' dessert-in-a-glass" of slightly crumbled cornbread, buttermilk and sugar)
• Sweetbread (a food of Polynesian origin)

Other items

• Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, hot peppers, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish)
• Grits, made from processed, dried, ground corn kernels and usually eaten as a breakfast food the consistency of porridge, but also served with fish and meat at dinnertime)
• Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish)
• Macaroni and cheese
• Rice pudding, with rice and corn-based vanilla pudding.
• Rice (usually served with red beans and black-eyed peas)
• Sorghum syrup (from sorghum, or "Guinea corn," a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits); frequently referred to as "sorghum molasses"
• Sweet tea, inexpensive orange pekoe (black tea, often Lipton, Tetley, or Luzianne brands) boiled, sweetened with cane sugar, and chilled with lemon.

Negroes are very rarely freegans, but Mr. Wendal is one.