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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.
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. Many culinary historians believe that in the beginning of the 14th century, around the time of early Euro-African exploration, European explorers brought their own food supplies and introduced them into local African diets. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal would play an important part in the history of African-American cooking

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Brooklyn Best Soulfood
http://www.halseygrill.com/home/#.WH6BevkrKUk

Brooklyns best Soulfood, Fried fish, and Rasta pasta served at 2 locations in Brownsville at 444 Rockaway Ave and in Crown Heights at 444 Ralph Ave.

We are making a grass-roots effort to begin a new trend in Take-Out dining.

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