Soul food, a culinary style originating from the deep South of the United States, emerged as an adaptation by the Black community. Shaped initially by the sociological circumstances of slavery and later influenced by the economic challenges of poverty following the Civil War, soul food embraced simplicity in its ingredients. Chitterlings, fatty pork simmered alongside collard and mustard greens, pig’s ears, ribs, and backbones, as well as staples like black-eyed peas and sweet potatoes, all found their place in this cherished cuisine. Soul food’s roots lie in the resourcefulness of enslaved individuals who sought to recreate the flavors and cooking techniques reminiscent of their African heritage.