User:Tallahatchie/Mississippi Delta

Food

"Hot Tamales" are a Delta-endemic and unique derivation of the tamale. It is up for debate as to their origins, but it is strongly suggested they arrived in the Delta with migrant Mexican laborers in the early twentieth century and are attested to around that time period in blues music centering around the dish. While their most common filling is pork they differ from the traditional tamale in that they are made from corn meal rather than masa and boiled rather than steamed. Today the dish is associated mainly with African American chefs despite originating from different cultural foodways.

Fried Catfish is a staple of the Mississippi Delta. There exist a number of catfish farms throughout the region which supply fresh and local fish to kitchens across the Delta. The meal consists of catfish filets which are breaded and fried. Many sides exist for the dish and are nonessential. One such side, hushpuppies, is common to fried catfish plates in the Delta.

Chow Mein arrived to the Delta as it did in many different parts of the United States, with Chinese immigrants arriving around the turn of the century. Most of the Delta Chinese are also associated with owning and operating the grocery and general stores in the area, primarily catering to African American clientele.

Hoover Sauce is a twist on traditional Cantonese duck sauce introduced by the Hoover family in the mid-20th century. The sauce is usually served with meat such as locally hunted duck or steak. It is unique to the Delta.

Soul Food broadly is found sold and cooked throughout the Delta. The region's large African American population and historical roots make this cuisine of the Delta's truly endemic food traditions. Many dishes such as fried okra, mashed potatoes, black-eyed peas, fried chicken, cornbread, and others are associated with soul food in the Delta.