Soul food cuisine consists of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when soul was a common definer used to describe African-American culture (for example, soul music). The term soul food became popular in the 1960s. The origins of soul food, however, are much older and can be traced back to Africa_and to a lesser extent, to Europe, as well. Foods such as rice, sorghum (known by Europeans as "guinea corn"), and okra _ all common elements of West African cuisine _ were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south, in general.
Contributions by Deeceevoice, Esprit15d, and Oobopshark.