From the very beginning, I knew this would be more than just a cooking session — it would be a heartfelt journey. I had the honor of teaching Nicole how to prepare traditional soul food dishes, recipes I’ve refined through years of love, learning, and lived experience. It wasn’t just about showing her how to fry chicken or season greens — it was about passing down a piece of who I am, and the culture I’m proud to come from.
Starting with Heart and Intention
We set out to cook a full soul food meal — crispy fried chicken, golden pan-fried pork chops, and slow-cooked cabbage, dishes that have graced my family’s table for decades. These aren’t just recipes; they’re memories, carried from one generation to the next.
Before we even touched a pot or pan, I told Nicole straight up, “The cabbage is going to be the hardest part.” I wasn’t trying to scare her, but I needed her to understand that soul food isn’t just about following steps. It’s about feeling every moment of the process, learning by doing, and remembering how each ingredient is supposed to taste, smell, and even sound when it's cooking.
What made this day even more exciting was our plan to film a follow-up video where Nicole would recreate the entire meal on her own — no help from me. That’s going to be her real test. That’s when we’ll see if she truly embraced the heart and soul of what soul food represents.
order:
- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6
Seasoning Is Sacred
Let me tell you something — seasoning is everything in soul food. It’s the soul in the “soul.” I’ve got my own secrets, flavor blends I’ve developed and protected like a family heirloom. When we started with the chicken, I pulled out those pre-marinated drumsticks from Costco, but I didn’t stop there — oh no. That’s not how Mama B rolls.
Being a mom taught me that flavor starts in the seasoning. I added my own touches: lemon pepper for brightness and a sprinkle of Accent South, which yes, is MSG. And let me be real with you — I know MSG gets a bad rap, but it’s part of what gives some dishes that “wow” flavor. It’s a choice, not a rule. I always tell folks: “If you don’t like MSG, that’s fine — don’t use it. But don’t come complaining in my comments either!” This is how I cook. This is Mama B’s kitchen, and I stand by it with pride.
Old-School Wisdom on Washing Chicken
One of the most lively moments in our kitchen conversation was about washing chicken. Nicole asked me whether or not we should rinse it first, and I loved that question because it opened the door to something bigger: tradition versus modern advice.
Experts today say washing chicken can spread Salmonella bacteria. But I was raised by women who taught me otherwise. In our house, we soak chicken in water and vinegar. That’s how Mama did it. That’s how I still do it. And you know what? “We’ve never had a Salmonella issue in this house!” I told Nicole with a smile.
It’s not just about food safety; it’s about tradition, intuition, and respecting the ways of those who came before us. There’s wisdom in generational cooking that no textbook can replace.
The Art of Flourless Fried Chicken
Now here’s where things get special. One of the things I take the most pride in is my technique for frying chicken without any flour. I’ve refined this method over the years, especially as I started focusing more on healthier eating for my family. People often ask me, “How can fried chicken be crispy without flour?” But trust me — it can, and it is.
The key lies in the oil and the timing. I use peanut oil because it has a high smoke point, which is perfect for frying. Through experience, I’ve learned how to test the oil by dropping in a small piece — if it bubbles vigorously, it’s ready. It’s all about that perfect balance of crunch on the outside and juicy tenderness on the inside. No shortcuts. Just skill.
Cabbage: A Lesson in Patience and Detail
I knew from the start that cabbage would be Nicole’s biggest challenge. It’s a humble vegetable, but when cooked right, it sings. And it takes real patience to bring out its best.
I walked her through every step — peeling off the tough outer leaves, washing each head carefully, and chopping them just right. “Not too small like lettuce, but not too big either,” I told her. “About an inch in size — that’s the sweet spot.”
We added in colorful bell peppers, onions, and mushrooms for extra depth and nutrients. I also shared a mama’s hack for when you’re in a rush: pre-cut fajita mix. It saves time and still gets the job done without sacrificing flavor. As a mom, you learn to be both efficient and intentional in the kitchen.
The Secret of Browned Butter
When it came time to cook the cabbage, I melted butter in the pan and let it go past the point most people would stop. Nicole looked a little nervous and asked if it was burning. That’s when I smiled and said, “No, baby — this is what we want.”
Browned butter isn’t just melted butter. It has a deeper, nuttier flavor that adds a richness to the dish that regular butter can’t touch. That’s the kind of trick you only learn after years of cooking, of burning a few pans, and realizing that sometimes, going a little further makes all the difference.
The Heart of Flavor: Balance
One of the biggest lessons I wanted Nicole to take away from this experience was about balance. Cooking soul food isn’t about exact measurements — it’s about tasting, adjusting, and tuning in to your senses.
I added vinegar for a gentle tang, then balanced it out with a bit of sugar. “Cooking is just like life,” I told her. “You have to find your balance. You can’t have all sour or all sweet. You’ve got to feel it out and adjust as you go.”
As we stirred, I explained, “When you taste your food, your taste buds wake up. It’s like a wine tasting — every flavor has a story, and when you slow down and pay attention, you learn to appreciate each one.”
Pan-Fried Pork: Simple, Yet So Satisfying
For the pork chops, I kept it simple. Sometimes less is more. The meat was already seasoned, so I just added a bit of extra spice to elevate it. I reminded Nicole, “Pork already has a natural saltiness, so don’t overdo it.”
The goal was to get a crispy, golden crust without drying out the meat inside. It’s a skill that comes from years of cooking for a big family — knowing how to stretch a meal, preserve leftovers, and keep everyone full and happy.
I even shared tips on batch cooking and freezing meals for later. “When you have kids, you’ll see the beauty of cooking big and freezing portions. It saves time, money, and your sanity.”
The Final Feast
After nearly an hour, our soul food feast came together: crispy flourless fried chicken, golden pork chops, tender cabbage full of layers and love, warm spaghetti, and buttery biscuits straight from the oven.
When I asked Nicole how she felt, her face lit up. “I’m so excited!” she said. “Everything smells amazing, and I can’t wait to try making it all on my own.”
That moment — her excitement, her confidence — was worth everything.
Soul Food Is Love
Soul food is more than just food. It’s tradition, connection, and pride. It’s the spirit of generations, passed down from one kitchen to the next. As Mama B, I want every meal to reflect love, care, and cultural pride. Cooking isn’t just about feeding people — it’s about nourishing their souls.
I hope that Nicole — and everyone watching — walks away with more than just a recipe. I hope they feel the heart behind it. Because when you cook with love, you feed more than stomachs. You feed memories, relationships, and legacy.
