Ham hock – The hock is the joint that connects pigs' feet to their legs. It’s naturally tough, so most preparations see the hock stewed or braised for hours to ensure tenderness. It’s often cooked with collard greens or cabbage to add a distinctive flavor.
Fried chicken – We all know this one. Chicken is coated in seasoned flour and then deep fried. Check out our recommendations for the best fried chicken dishes in Philly on page 12.
Pigs' feet – Yes, these are exactly what they sound like. The feet are usually salted, smoked and preserved in a vinegar brine to be eaten later as a snack.
Okra – Okra is actually a flowering plant related to hibiscus, but its seedpods are popular as additions to stews and gumbos or fried and served solo.
Sweet potato pie – Similar to pumpkin pie in many ways, sweet potato pie is typically served around the holidays. The flavor of the filling comes primarily from the mashed sweet potatoes and nutmeg or cinnamon, and a slice of pie is often topped off with a dollop of whipped cream.
Cornbread – There are so many iterations of cornbread these days that it’s easy to forget that the traditional variety is made with buttermilk and bacon fat and cooked in a skillet.
Hushpuppies – Think of them as cornbread’s fried, bite–sized cousins. Hushpuppies are balls of cornmeal, which are deep–fried and served hot.
Black–eyed peas – We’re not talking about you, Fergie. These distinctive beans are usually cooked with a pork product (bacon or ham bones) and onion and served with hot sauce.
Grits – Try finding these on a breakfast menu north of the Mason–Dixon. Coarsely–ground corn is cooked with water to form a sort of porridge, which is often served with cheese, butter or gravy.
