From Harlem's Abyssinian Baptist Church, one of the most esteemed centers of African American spirituality in the country, comes Food for the Soul - a compilation of more than one hundred recipes, and the many stories behind them shared by its congregation. Since its founding in 1808, Abyssinian has been a major social and religious voice of black Americans.
Recipe from the kitchen of Hattie Pennington
I'm nearly ninety now, so I don't cook very often. But if I want ham hocks, I know how to make them, I always make them in my iron pot. This recipe came from my mama, Hattie, who was born and raised in rural Macon, North Carolina. She married Papa and moved up north to New York with him. Mama always served this with hot cornbread and butter. Papa loved her ham hocks, and so did the rest of our family. Papa would always say, "Make sure to drink that juice. It's good for you. That is pot lickin' juice."
Fannie Penningron.
Serves 6 to 8
4 smoked ham hocks
2 slices salt pods
1 medium onion, chopped
2 garlic cloves, minced
2 bunches kale, stalks off
1 red bell pepper, cored, seeded, and quartered
4 small white turnips, quartered
Black pepper
Place the ham hocks and salt pork in a pot with 8 quarts water and bring to a boil over high heat. Remove the salt pork when desired saltiness is reached.
Add the onion and garlic and boil for 1 1/2 hours, or until the vegetables are tender.
Add the kale, red pepper, and turnips. Season with pepper to taste, and simmer until the kale is tender. The total cooking time will be 2 to 2 1/2 hours.
