This is a great recipe by Panderina D. Soumas
Author of Soumas Heritage
Creole Cookbook". ~A Taste of Creole History of Creoles of
I package of com bread mix
Prepared by directions, with less
1 bunch of chopped green onions
1 tsp. of liquid crab boil
1 diced red bell pepper
A pinch of brown sugar
1 tsp. onion powder
1 tsp. curry powder
1 tsp. garlic powder
A few sprigs fresh chopped parsley (or 2 tsp. of dried)
3/4 cups of oil for deep frying (more if desired...but be careful' shea')
Prepare corn bread to directions,
preferably from scratch; make with less moisture. Combine all
ingredients into mixture and mix well. While mixing, begin to heat oil
in large skillet/black pot for frying, when oil begins to heat (be
careful not to burn) taking a standard teaspoon, drop portions of the
cornbread mixture into the hot oil to fry. Drop in about 6-7 depending
on skillet/ black pot size, careful not to over crowd the pot.
Turn hushpuppies at intervals until
a bayou brown color. Serve as an appetizer or with your favorite
Soumas tells us....
The Hushabye lullaby was a
slavery tradition throughout many southern plantations. Sung by slave
women tending to their "massas" children in the big house.
It protests their being forcibly separated from their own children.
"Pour little lamb" of the second verse makes a strong sweet
lullaby statement against a prevailing myth slaves were content with
their slave quarters and better off than they'd been in Africa. Many
slave songs and spirituals frequently had a dual and/or coded meaning.
Heritage Creole Cookbook by Panderina D.
Soumas on Amazon.com
Creole Connection Carrots - Another fine recipe by Panderina
The "Creole-Cocoa" CookTM
Heritage Creole Creations
~A Taste of Creole History of Creoles of Color~!
Heritage Creole Cookbook,
Up Some Heritage,
website pending Dec.2003