Easter Sunday Soul Food Sunday Dinner Ideas

Menu Southern Smothered Oxtails

This Southern classic dish pairs well with collard greens, cornbread, and dirty rice.

Baked Granny Apples

Classic Sunrise Mimosa

Photo Credits @Krysten and Marrekus Wilkes  

What's the difference between Southern oxtails and Jamaican oxtails?

Southern oxtails are smothered in gravy with bell peppers and onions, and seasoned with seasoned salt, black pepper, etc. They're usually served with rice, mashed potatoes, or cornbread. Jamaican oxtails are cooked with Caribbean flavors like allspice and scotch bonnet peppers, which make them a bit spicier. They're served gravy, carrots, rice, and peas or butter beans (lima beans).

 Cook Time: 3 – 4 hours low and slow for fall-off-the-bone tenderness

Serves: 4 (perfect for a Sunday dinner)

Difficulty: Easy to Moderate

End Result: Rich, soulful gravy with melt-in-your-mouth oxtails

It's Southern comfort food: This oxtail recipe is cooked low and slow in the oven until tender, then smothered in rich, savory gravy for that true down-home flavor.

It's fall-off-the-bone tender: The meat is so succulent, with a melt-in-your-mouth texture.

The flavor is rich and soulful: These oxtails have a delicious beefy flavor that soaks up all the seasoning from peppers, onions, and soul-food spices.

Oxtails: Look for well-trimmed oxtails with more meat and less fat. They braise down beautifully, creating a rich, flavorful dish without being overly greasy.

Beef broth: We've tested a few, and our favorite is Bonafide Provisions organic beef bone broth (found in the freezer section). You can also use regular beef broth or stock.

Bell pepper and onion: These are must-haves in our kitchen. They add savory flavor and a hint of sweetness that complements the oxtails without overpowering them.

How to Make This Southern Oxtail Recipe (Step-by-Step)

Raw Oxtails washed and dried.

Step 1: Season with oxtail seasoning. Sprinkle flour over the oxtails, making sure each piece is well coated. Shake off any excess flour.

Step 2: Sear oxtail pieces in hot oil (vegetable oil or olive oil) over medium-high heat until they're browned on all sides. Then remove from the pot and set aside.

Step 3: Reduce to medium heat, then whisk in flour

Step 4: Then add beef stock or beef broth. Stir in more seasonings and whisk until a smooth, rich, caramel-brown gravy forms.

Step 5: Add sliced onion, bell pepper, and garlic. Then, place the seared oxtails back in the pot and stir.

Step 6: Slow-cook oxtails in the oven for several hours, until fork-tender. The cooking time may vary, but it takes about hours.

Tip: When oxtails are done cooking, the meat will be tender and pull away from the bone easily. To check, poke the meat with a fork or knife. If it goes in and out easily, then you've got tender meat, and oxtails are ready! You can also check the internal temperature with a meat thermometer to make sure they are at least 190°F to 200 F

Optional: Slow Cooker Oxtail Recipe

You can also make this oxtail recipe in a crockpot! After searing the oxtails (see Step 5 in the recipe card), transfer them to your slow cooker. Add the beef stock and oxtail seasoning, then stir to combine. Mix in the onion, bell pepper, and garlic. Cover and cook on low for 6–8 hours, or until the oxtails are fork-tender. To thicken the gravy, turn the heat to high, then mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly stir in a little of the slurry at a time, letting it cook for a few minutes in between, until the gravy reaches your desired thickness.

Recipe:

Equipment

Large heavy-duty roaster or Dutch oven

Balloon whisk or sauce whisk for mixing the gravy.

Chef's knife for chopping vegetables and trimming the oxtails if needed.

Ingredients

▢4 pounds of beef oxtails

▢¾ cup all-purpose flour divided

▢4 tablespoons neutral oil, e.g., vegetable oil, olive oil

▢3 cups beef stock or beef broth

▢½ sweet onion sliced (or 1 small yellow onion)

▢1 green bell pepper sliced

▢6 cloves garlic, minced

▢Cooked rice for serving

Oxtail Seasoning

▢2 tablespoons Diamond Crystal kosher salt, start with less and adjust to taste if using any other type of salt

▢1 ½ tablespoons ground black pepper

▢1 tablespoon seasoned salt

▢1 ½ teaspoons granulated garlic

▢1 ½ teaspoons granulated onion

▢1 teaspoon lemon pepper

▢1 teaspoon white pepper

▢1 teaspoon Italian seasoning

▢1 teaspoon of Sazón

Instructions

Make Oxtail Seasoning

In a small bowl, combine kosher salt, pepper, seasoned salt, granulated garlic, granulated onion, lemon pepper, ground white pepper, Italian seasoning, and Sazón. Stir all the ingredients together until well combined. 

Prepare Oxtails

• Season oxtails with 2 tablespoons of the seasoning mixture.
• Sprinkle ¼ cup flour over oxtails; shake off any excess flour. 
• Heat 4 tablespoons of oil in a large heavy-duty roaster or Dutch oven over medium heat. Once oil is hot and shimmering, add seasoned oxtails.
• Sear the oxtails until browned on all sides. Then remove them from the pan and set aside.
• Leave the oil in the pan and whisk in ½ cup of flour.
• Pour in beef stock and add 1 tablespoon of oxtail seasoning. Keep whisking until the gravy is smooth and golden brown.
• Lower the heat to medium and add onion, bell pepper, and garlic.
• Return seared oxtails to the pot and give them a gentle stir.
• Cover the pot and place it in the preheated oven set at 325°F.
• Cook oxtail, letting them simmer and stew in the oven for 2 hours and 45 minutes up to 3 hours. Oxtails are typically done when they reach an internal temperature of 180-200°F (82-93°C).
• Remove the oxtails from the oven and spoon the gravy generously over them.
• Allow them to cool for 10 minutes, then serve over white rice. 

Notes

• Substitutions/Variations: If you don't have beef broth, use Better Than Bouillon beef base or any quality stock; any bell pepper color works, and yellow onions can be swapped with white or Spanish onions.
• Equipment: If you don't have a large, heavy-duty roaster or Dutch oven, sear the oxtails and make the gravy in a large skillet, then transfer everything to a baking dish, cover tightly with foil, and finish in the oven.
• Use quality ingredients: You want your oxtails to be a good size (think larger pieces) and to have a good amount of meat.
• Sear thoroughly: Make sure to get a good sear on all sides of the oxtails. This browning develops rich flavor through the Maillard reaction and helps retain juices, making your dish even more delicious.
• Stir the gravy: Add the flour gradually to prevent lumps. Continue whisking until the mixture is smooth and golden brown.
• Low-and-slow cooking: Cook oxtails in the oven at 325°F to tenderize the meat. This allows the collagen in the oxtails to break down, making it more flavorful.
• Storing and Reheating Leftovers
• Let your cooked oxtails cool to room temperature before storing. Transfer them, along with the gravy, to an airtight container. Refrigerate for up to 3–4 days.
• For longer storage, freeze the oxtails in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When reheating, thaw overnight in the fridge, then wrap in foil and warm in the oven until heated through.

Common Oxtail Recipe Mistakes (and Fixes)

Here are a couple of problems you might encounter when making Southern oxtails:

• Gravy is too thick: Gradually add more beef stock, stirring constantly until you reach your desired consistency.
• Oxtails are too salty: Taste and adjust before adding more seasoning or salt during cooking, and taste the gravy and adjust as needed. You can always add more salt later if needed, but it's really hard to fix a dish that's already salty.

Wash Your Hands First welcomes Krysten and Marrekus Wilkes, a husband-and-wife duo sharing our favorite comfort food recipes. Copyright © 2024 Cooks with Soul. Here you'll find our best soul food, Southern barbecue, and Creole and Cajun dishes. Browse our recipe index to get started!

Jamaican Jerk Chicken Wings

Today I'm cooking a Caribbean meal for my daughter's 40th Birthday.  

The menu includes

Jamaican Jerk Chicken Wings

Dominican Rice and Beans

African Fried Cabbage

Sweet Plantains 

Jamaican Jerk Chicken Wing

If you're looking to spice up your culinary repertoire, these Jamaican Jerk Chicken Wings are just the ticket. Packed with flavor and a hint of heat, they're perfect for a backyard barbecue or a cozy indoor feast. This recipe brings the vibrant taste of the Caribbean right to your plate.

Chicken wings are the star here, serving as the perfect canvas for the jerk marinade. The combination of spices and aromatics transforms them into something special. Olive oil helps to blend the marinade and keeps the wings moist. Soy sauce adds a salty and umami depth. Lime juice brings freshness and a zesty kick. You'll find brown sugar balances the heat and adds a subtle sweetness.

The magic of jerk seasoning lies in its spices: allspice provides a warm, fragrant foundation, while thyme adds an earthy note. Cinnamon and nutmeg contribute a hint of warmth and sweetness. Cayenne and black pepper give it a kick, perfectly balanced by a bit of salt. Garlic and scallions bring aromatic depth, and the habanero pepper adds fiery heat — adjust the amount to suit your taste.

Jamaican Jerk Chicken Wings Tips & Tricks

For a milder version, use only half the habanero pepper.

If you don't have a grill, bake the wings in the oven at 400°F for about 30-35 minutes.

For extra crispy skin, pat the wings dry before marinating.

Why These Jamaican Jerk Chicken Wings Work

During marinating, the jerk paste doesn't just sit on the chicken; it soaks in. The soy sauce and lime juice seep into the meat, loosening the muscle fibers so the wings cook up juicy rather than dry. Oil coats the outside, so the spices and garlic stick well and stay on the wings instead of falling off on the grill.

Over a few hours, the allspice, thyme, cinnamon, nutmeg, and peppers spread through the meat, not just the skin. Brown sugar melts into the paste and clings to the wings. Once the wings hit the hot grill, the sugar-and-oil mixture starts to brown and darken, giving the wings a deep color and a slight char.

As the wings cook, the fat under the skin slowly melts, basting the meat from the inside. Turning them now and then keeps one side from burning and lets all that spice paste cook onto the surface. By the time they come off the grill, the outside is a little crisp and smoky, while the inside stays moist and tender.

Ingredients

2 lbs chicken wings

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp lime juice

2 tsp brown sugar

1 tbsp ground allspice

1 tsp dried thyme

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp salt

4 cloves garlic, minced

2 scallions, chopped

1 habanero pepper, seeded and chopped

Step-by-step Instructions

1. In a blender, combine olive oil, soy sauce, lime juice, brown sugar, ground allspice, dried thyme, cinnamon, nutmeg, cayenne pepper, black pepper, salt, garlic, scallions, and habanero pepper. Blend until smooth.

2. In a large bowl, toss the chicken wings with the jerk marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Preheat your grill to medium-high heat.

4. Grill the wings for 20-25 minutes, turning occasionally, until they are cooked through and have a nice char.

5. Remove from the grill and let rest for a few minutes before serving.

Serving Ideas for Jamaican Jerk Chicken Wings

These wings pair beautifully with a crisp coleslaw or a fresh green salad. A side of coconut rice or plantains would enhance the Caribbean theme. For dipping, a cooling ranch or blue cheese sauce can balance the heat.

Dominican Rice and Beans

Ingredients

Long or extra-long grain white rice – I usually use Canilla or jasmine rice, depending on what I have in the pantry. Both cook up fluffy and separate, which is what you want for moro.

Red beans – pinto beans are most commonly used, but you can also use kidney, pink, or even cranberry beans. 

Sofrito is where the dish's flavor begins. It's a blend of green peppers, onions, garlic, and cilantro. You can make it from scratch or use a pre-made version if that's easier.

Tomato sauce – you won't really taste it once everything's cooked, but it adds a little flavor and helps give the rice its color. 

Adobo and sazón – these are dry seasoning blends that are staples in Dominican and Caribbean kitchens. Adobo is usually a mix of salt, garlic, and pepper. Sazón adds color and boosts flavor — look for one with annatto or saffron (usually in a yellow-and-orange box) if you can find it.

Other seasonings – I usually add cumin, dried oregano, and a bouillon cube. No need to add salt unless you taste the broth and feel like it needs more — the sazón, adobo, and bouillon usually cover it.

Green olives are optional, but I highly recommend adding them. Moro is usually pretty mild, and the olives add a briny, sharp flavor. You can even add a teaspoon or two of olive juice—just skip the extra salt if you do.

50MINS Total Time $2.67 Cost Per Serving 

Dominican White Rice or Long Grain White Rice 4 cups

Long Grain White Rice Water 5 cups Water

Salt 2 Tbsp

Corn Oil 1/3 cup

Dominican Black Beans 1 can (29 oz)

Corn Oil 2 Tbsp

Onion 4 Tbsp

Chopped Onions

Garlic 1 tsp

Minced Garlic

Assorted Color Bell Peppers 1/2 cup

Chopped Assorted Color Bell Peppers, Red and Green

Lime 1/2  juiced

Soy Sauce 1 Tbsp

Distilled White Vinegar 1 Tbsp

Adobo Seasoning 2 Tbsp

Ground Oregano 1 Tbsp

Sliced Spanish Olives 2 Tbsp

Tomato Sauce 1 can (8 oz)

Fresh Cilantro 4 Tbsp Chopped 

Water 29 fl oz. Fill the can that the beans came in

Cooking Instructions

In a large pot over high heat, bring Water (5 cups) to a boil after adding the Salt (2 Tbsp).

Step 2: Once boiling, add the Long Grain White Rice (4 cups) and stir well.

Step 3: Bring to a boil again while stirring frequently.

Step 4: Once water evaporates, lower the heat to low and add Corn Oil (1/3 cup). Stir well and cover.

Step 5: Cook on low for 25 minutes. Do not uncover

Step 6: After 25 minutes, uncover, stir, and fluff up the rice. Cover again and cook for another 5 minutes.

Step 7: In a large saucepan, over medium heat, add Corn Oil (2 Tbsp). Heat for about 2 minutes.

Step 8: Add Onions (4 Tbsp) and stir for about 1 minute. Then add Garlic (1 tsp) and stir for another minute.

Step 9: Add Assorted Color Bell Peppers (1/2 cup), juice from Lime (1/2), Soy Sauce (1 Tbsp), Distilled White Vinegar (1 Tbsp), Adobo Seasoning (2 Tbsp), Ground Oregano (1 Tbsp), and Olives (2 Tbsp). Stir well.

Step 10: Add the Tomato Sauce (1 can) and Fresh Cilantro (4 Tbsp). Stir well.

Step 11: Add the Black Beans (1 can) and Water (29 fl oz), and bring to a boil.

Step 12: Once boiling, reduce the heat to a simmer and cook for about 10 minutes.

Step 13: With a strainer or fork, crush some of the beans over the saucepan, then return them. This will thicken up the beans a bit. So you can do this as much as you'd like.

Step 14: Cook until beans reach the desired thickness or consistency. Serve together with white rice.

Shredded cabbage stir-fried with curry spices, tomatoes, and carrots until tender-crisp in this quick African-inspired side dish that's ready in 25 minutes.

Fried Cabbage- 

Forget boring boiled cabbage—this curried version transforms the humble vegetable into something you'll actually crave.

Onions sizzle in oil until golden, then tomatoes break down with curry powder to create a fragrant base that coats every strand of cabbage.

Carrots add sweetness and color while bell peppers contribute a fresh snap, and the whole thing cooks just until the cabbage still has a bit of bite.

Serve this alongside grilled chicken, rice and beans, or any protein that could use a vibrant, spiced companion.

Kitchen Tips

Don't overcook; the cabbage should stay slightly crunchy for the best texture

Cut vegetables uniformly so they cook at the same rate

Adjust curry powder to your heat preference (start with ¼ teaspoon if unsure)

A splash of vinegar or lemon juice at the end brightens all the flavors

Ingredients

1SMALL ONIONfinely chopped

6TABLESPOONS VEGETABLE OIL

1 LARGE TOMATO sliced

½ TEASPOON SALT

½ TEASPOON CURRY POWDER

1 MEDIUM CABBAGE shredded *

2 CARROTS sliced into rounds

1 EACH GREEN BELL PEPPER chopped

Directions

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.

Add tomatoes, salt, and curry powder, and continue to stir-fry for 3 minutes.

Add cabbage, carrots, and pepper, and mix well.

Pour in about ½ cup of water.

Cover the pot, reduce the heat, and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.

Receipe Credit Reference:

Meet Belqui

Hi, I'm Belqui, and I'm a Food Blogger and UGC Creator based in Arizona.

I create delicious dishes with a personal twist while helping brands build a growth-driving social media strategy with authentic, engaging content

I'm a marketing professional and an Autism mom, who knows what it takes to deliver quality content quickly and gracefully. Cooking brings me joy and purpose, and I love sharing it with my family, friends, and the Internet at large through my website and social media. 

Proudly of Dominican descent, I was born in New York City and raised between the Dominican Republic and NYC. Now living in sunny Arizona (sunny days are my thing, btw), you'll find my Caribbean and American upbringing influencing my clever twists on classic recipes from all over the world!

30 BANNED African American Cooking Tricks Scientists Now Say Were GENIUS!

Welcome to The Hungry Historian—where history is served hot, one bite at a time. 

You think those old kitchen habits your grandmother swore by were just superstition? Think again. 

Business & Sponsor Inquiries: thehungryhistorian.business@gmail.com

During Kwanzaa 2025, I started watching these videos with intensity. Love the way the stories are being shared and traditions saved by the Hungry Historian. They are more than just curious about old meals. They are on a mission to rediscover how food shaped empires, communities, and everyday life. It’s history you can almost taste—rich, surprising, and deliciously real.

African American cooks perfected techniques that modern scientists now call nutritional genius. These methods were dismissed and nearly erased. Here are 30 banned cooking tricks science finally validated. From forgotten mess halls to iconic cultural kitchens, we explore the flavors that fed the past.

SOUL FOOD COOKBOOK FOR BLACK WOMEN: 80 Traditional and Modern Black Recipes Inspired by African American Heritage, Soul Food Culture & the Contemporary African Kitchen (Afro Soul Food Series) Paperback – July 13, 2025

by Etta Lou James (Author)

by Etta Lou James (Author)

30 WONDERFUL Gullah Geechee Dishes Grandma Never Wrote Down

Jesse Edward Gamit, Jr. 

Reference Purdue University Library and Schools for Information Studies

Gullah Geechee Cultural Heritage Corridor Commission

"The Gullah Geechee Cultural Heritage Corridor is a National Heritage Area managed by the Gullah Geechee Cultural Heritage Corridor Commission. The National Heritage Area program is managed by the U.S. National Park Service. National Heritage Areas are designated by Congress as places where natural, cultural, and historic resources combine to form a cohesive, nationally important landscape. The purpose of the Gullah Geechee Cultural Heritage Corridor NHA is to preserve, share, and interpret the history, traditional cultural practices, heritage sites, and natural resources associated with Gullah Geechee people of coastal North Carolina, South Carolina, Georgia, and Florida."

Daufuskie Island’s Robert Kennedy Trail Teaches Gullah History

Teacher’s guide on Daufuskie Island

Cover Art: Gullah History along the Carolina Lowcountry by Thomas Pyatt

Call Number: BCC E185.93.S7 P93 2006

Publication Date: 2006

This book is a documentation and artistic preservation of the history and culture of the Gullah People along the Carolina Lowcountry. This Gullah-Geechee culture came from West Africa and was passed down by Sea Island slaves to subsequent generations. Therefore, this culture has survived despite many changes and displacements. The people of this area are aware of their culture and traditions and are still living in these isolated areas by choice. Though some communities that were isolated and tucked away for decades are now seeing their land in great demand for development, they continue to live as they have for generations. Their history comes alive within the pages of this book, which includes illustrations and pictures by the author.

Cover ArtAfrican American Life in the Georgia Lowcountry by Allison Dorsey (Contribution by); Vincent Carretta (Contribution by); Philip Morgan (Editor); Betty Wood (Contribution by); Emory Campbell (Contribution by); Erskine Clarke (Contribution by); Jacqueline Jones (Contribution by); Michael Gomez (Contribution by); Paul M. Pressly (Contribution by); Theresa Singleton (Contribution by); Timothy Powell (Contribution by)

Call Number: eBook

Publication Date: 2010

The lush landscape and subtropical climate of the Georgia coast only enhance the air of mystery surrounding some of its inhabitants — people who owe, in some ways, as much to Africa as to America. As the ten previously unpublished essays in this volume examine various aspects of Georgia lowcountry life, they often engage a central dilemma: the region's physical and cultural remoteness helps to preserve the venerable ways of its black inhabitants, but it can also marginalize the vital place of lowcountry blacks in the Atlantic World.

Cover ArtPenn Center: A History Preserved by Orville Vernon Burton; Wilbur Cross; James Clyburn (Preface by)

Call Number: eBook

Publication Date: 2014

The Gullah people of St. Helena Island still relate that their people wanted to "catch the learning" after northern abolitionists founded Penn School in 1862, less than six months after the Union army captured the South Carolina sea islands. In this broad history, Orville Vernon Burton and Wilbur Cross range across the past 150 years to reacquaint us with the far-reaching impact of a place where many daring and innovative social justice endeavors had their beginnings.

Sweet Potato Spoon Bread

 Sweet Potato Spoon Bread- I wanted to try something different with my sweet potatoes besides making a pie, so I'm trying this receipe a cross between cornbread and regular sweet potato bread. Of course, I'm substituting some ingredients and tweaking it for what I have in the cabinets and refrigerator. 

Credit: Food & Wine / Photo by Victor Protasio / 

Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version. Delicious, Quick Side Dishes

By Robert Stehling, Updated on November 21, 2019

Active Time: 30 mins

Total Time: 2 hrs 20 mins

Yield: 10 to 12

Ingredients

1 pound sweet potatoes

2 ¼ cups stone-ground yellow cornmeal

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ tablespoons unsalted butter (at room temperature)

3 cups boiling water

1 ½ cups buttermilk

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

¼ teaspoon freshly ground white pepper

⅛ teaspoon ground cloves

⅛ teaspoon cayenne pepper

5 large egg whites (at room temperature)

Directions

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves, and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen, and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Make Ahead

The spoon bread can be made early in the day, wrapped in foil, and reheated in a 350° oven.

Grandma’s Banana Walnut Nut Loaf Bread

Food History

Banana bread recipes like this one became popular in American kitchens during the 1930s, around the time baking soda and baking powder became common household staples. As bananas became more widely available, their use in baking soared, particularly in moist, sweet breads like this Banana Walnut Loaf. The addition of walnuts, a nut native to California and heavily promoted by Diamond, adds a satisfying crunch and depth of flavor. This recipe reflects the tradition of using locally-sourced, high-quality ingredients to enhance everyday baking.

Timeline

1920s: Diamond Walnuts becomes a household name, known for its high-quality California walnuts.

1930s: Banana bread recipes gain popularity during the Great Depression as a way to use overripe bananas.

1980s: Banana Walnut Loaf remains a beloved recipe, often shared on packaging by brands like Diamond to promote their products.

Today: This loaf continues to be a favorite, blending the rich flavor of bananas with the satisfying crunch of walnuts.

Recipe Discussion

Banana Walnut Nut Loaf Bread

This Banana Walnut Loaf is a straightforward recipe that yields a moist, flavorful bread perfect for any time of day. The combination of mashed bananas and chopped walnuts creates a deliciously dense texture, with the walnuts adding a crunchy contrast to the soft crumb. The recipe is easy to follow, making it a great option for both novice bakers and experienced cooks looking for a quick and reliable loaf to bake.

Preparation Tips

Banana Ripeness: Use very ripe bananas for the best flavor and texture. The riper the bananas, the sweeter and moister your loaf will be.

Mixing: Beat the sugar, shortening, and eggs until light and fluffy. This helps incorporate air, resulting in a lighter loaf.

Baking: Be sure to check the loaf with a toothpick around the 60-minute mark. If it comes out clean, the bread is ready.

Cooling: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. This helps prevent the loaf from breaking apart.

Mark your calendars for February 23rd—National Banana Bread Day is ripe and ready! Indulge in this timeless favorite that’s always a-peeling!

 https://www.browneyedbaker.com/banana-nut-bread/

https://vintagerecipeproject.com/banana-walnut-loaf-recipe/

History Mama Wovei, the “Elder Mother” and Oryza glaberrima,

How rice shaped the American South, 8 March 2021, Michael W Twitty

Just before the American Revolution, a woman whose name I may never know disembarked a ship in the harbour of Charleston, South Carolina, destined for a rice field. She was a member of the Mende people of Sierra Leone. Her back bore the letters "R.A.C.E." – Royal African Company of England – seared into her flesh with a brand. The ship on which she was brought started its journey in Liverpool or London and made its way south along the Upper Guinea Coast. It waited at Bunce Island in the Sierra Leone estuary, bobbing in the water, waiting for supplies and a cargo of "choice healthy slaves" that would be sold at auction by scramble on the deck or by the wharf when it landed at its final destination: the swampy, moss-draped Carolina Lowcountry.

The journey of rice to the US is the journey of the people whose labour and knowledge led to its successful cultivation. Between 1750 and 1775, the bulk of more than 50,000 enslaved Africans were kidnapped from the aptly named Rice Coast, the traditional rice-growing region between Guinea and Guinea-Bissau and the western Ivory Coast, where part of my African forebearers are from, and whose heart is in modern-day Sierra Leone and Liberia. Because rice was not indigenous to the Americas and plantation owners did not know how to cultivate it, enslaved Africans were brought to fuel its production, feeding the US' eastern seaboard, Britain, and provisioning many parts of the British Caribbean. 

In the antebellum South, if cotton was the king of commodities, then rice was the queen. And the queen brought incomparable economic power, transforming Charleston and later Savannah into thriving cosmopolitan ports.

 Mama Wovei, the “Elder Mother”

The women who brought this know-how were precious cargo. In their heads rested more than four millennia of experience, from the days of rice being gathered wild to its domestication around 3,000 years ago. And in their wombs lay the potential for centuries of wealth for their slaveholders at the expense of human dignity and the US' "democratic experiment" their descendants would ironically lay the economic foundations of.

US colonists purposefully kidnapped Africans from the "Rice Coast" because of their extensive knowledge of rice cultivation (Credit: Chronicle/Alamy)

Long before their arrival, there was likely Oryza glaberrima, or "African rice" – one of only two main species of cultivated rice in the world, along with Oryza sativa, or "Asian rice". Indigenous to sub-Saharan Africa and brought by enslavers on the Middle Passage, African rice was used to feed the enslaved from Senegambia in the late 1600s, as well as the famous "seed from Madagascar, an Asian variety of rice. 

By the 18th Century, at the encouragement of Europeans, Asian rice varieties had spread across West Africa on coastal plantations, allowing enslavers to provision slave ships with both types of rice to feed their colonies in the New World.

Indigenous rice from Africa was brought by enslavers to feed the New World

The difference between rice at home in West Africa and rice in the American South was more than just freedom versus enslavement. There were new dangers, from pathogens and parasites to alligators and snakes to sunrise-to-sunset labour patterns that added hours beyond the equatorial 12-hour day. Surrounding these pains were the threats of punishment, torture, sale, and separation from loved ones. It was bad enough to be in exile, but to constantly have social and spiritual ruptures impacting this new existence created an aspect of almost-constant terror.

While the labour of producing rice made others extremely wealthy, these men and women's persistence was undergirded by immense private joy. In their world, the shared tasks allowed the most experienced and quick-working enslaved labourers some time to cultivate their own rice patches and gardens, and hunt and fish on time away from their "task" or assigned acreage of rice. They used their mortars and pestles that pounded the rice in the same communicative musical ways as their African foremothers. They wove baskets; carved pestles; knitted nets to catch fish, shrimp, and crabs; and built coops from palmetto stalks to raise the chickens and guinea fowl (also arrivals from West Africa) that pecked in their yards. These animals were served with the rice – West African recipes that morphed to suit the plantation world. All of it was an unsubtle affront to exploitation and assimilation. It was a resistance that was easily ignored but pervasive.

Enslaved Africans quietly maintained their strong rice culture and morphed West African recipes to suit the plantation world (Credit: EyeEm Alamy)

Not long after the nameless woman's arrival, thousands upon thousands of enslaved African South Carolinians made their escape to the British line during the Revolutionary War (1775-1783). She was not likely one of them, probably with one or two children that would prevent her from easily escaping. Many would end up in Nova Scotia, Canada, or would end up back in her homeland of Sierra Leone. As the planters regained control after the revolution, a new variety of rice would emerge, guaranteeing enslavement would go nowhere until the Confederacy's surrender: Carolina Gold. Carolina Gold still has mysterious origins, but genetic research from 2007 suggests it may have come from a Ghanaian variety named Bankoram, one of 20 landraces with which Carolina Gold shares genes.

Genetic research suggests Carolina Gold may have come from a Ghanaian rice variety

From the kitchens of the Lowcountry, Carolina Gold would eventually entice diners with influences drawn from the indigenous peoples of the Southeast US, as well as the traditions of southern England, French Huguenots, Germans of the Palatinate, the Spanish, and Sephardic Jews, the latter two bringing in culinary influences from Moorish Spain and older contributions from the Middle East.

However, the most important cultures of the Carolina rice kitchen were the people doing most of the cooking: the Mende, Temne, Fula, Limba, Loma, Bassari, Sherbro, Kru, Balanta, and other West African peoples, as well as the Afri-Creoles of Barbados, the mother colony of Carolina. Parallel with a similar rice tradition in southern Louisiana and the Lower Mississippi Valley – also established by colonial powers; in that case, the French – it was the culinary experience of centuries in Africa that would shape a cuisine that would come to define the American South.

In the rice kitchens of the American South, Africans introduced the preference that once the rice was steamed, each grain was meant to be cooked separately from the others, each on its own. The only rice that was cooked until sticky was used to make fritters like calas, sold hot and fresh on the streets of New Orleans, or to make pudding or any number of breads or sweets. Rice for savoury purposes was nearly always paired with the Afri-Creole "trinity" of tomatoes, onions, and bell or hot peppers, or was laid out as the bed for traditional West African staples like okra, peanuts, black-eyed peas, greens, or stews made from a combination of these or starring seafood or chicken. My grandmother and my mother, my best culinary teachers, passed down to me recipes like Country Captain (a Southern response to curry-based dishes brought by British traders via India), rice steamed with the trinity, and one-pot meals of smothered chicken and rice.

To this day, when I cook my rice, every grain is separate and distinct. When I made my pilgrimage to Sierra Leone in 202,0 where my ancestors came from, I watched the painstaking process used to process rice. The people were extremely proud of their relationship with the crop. From the pounding and beating in the mortar with the tall, long pestles to the confidence they used to winnow the grain with the beautiful grass baskets that mirror the ones sold in Charleston and Savannah, I felt the deep connections with the Lowcountry. Every single time it ended up in fragrant, plump grains that were separate, soft with a body you could feel on your teeth.

You can eat and enjoy food and still comprehend the chain of human experience that led to your plate.

After 20 years steeped in this work, researching, travelling, and cooking, I have realised you can eat and enjoy food and still comprehend the chain of human experience that led to your plate. The point is not that the traumas incurred outweigh the urge to eat or the hunger for texture or flavour. Alongside survival and the desire for food that satisfies us, the next need we have is to give meaning to our material culture. One ingredient may not mean the same thing to someone else, or it may tell a very different story.

My story is told in many ingredients, not just rice. But when we invoke rice, we are talking not only of West Africa but Madagascar, where other forebearers of mine derived; over to East Asia, where they had roots; but also over to India and the Middle East, where other distant forebearers of mine dwelled; to Italy and Spain, where still others on my family tree would also appreciate the grain. To be a descendant of rice people is to be connected to huge swaths of the globe, from China to Mali to Latin America, as well as the US South.

Madagascar has long been a melting pot where both African and Asian rice is cultivated (Credit: danm/Getty Images)

I may never know that Mende woman’s name, but now I call her Mama Wovei, the “Elder Mother” in Mende, her ancestral language. Elder Mother had a daughter circa 1770-1780, whose name has been lost, and she had a daughter named Nora around 1800. Nora had a daughter born in Charleston in 1828 named Hester, sold to slaveholders in Alabama at the tender age of 12. Hester had a daughter named Josephine just after the US Civil War, and she had a daughter in 1890 named Mary, who would bring Clintonia Hazel into the world. Clintonia bore Patricia in 1948.

One year before Patricia went to join her forebearers, and I inherited the pots and skillets that made those rice dishes that blessed our tables, I had the pleasure of introducing her to the woman who disembarked from that ship so long ago. Over an atlas showing her journey, she met Mama Wovei, her great-great-great-great-great-grandmother. As we traced her path with our fingers on the page, crossing the Atlantic in seconds on what took her months, I asked Mom about the best thing she ever made. She said, “A little boy named Michael, I cooked him low and slow.”

RESEACHER

Michael W Twitty is a James Beard Award-winning food writer and historian. His latest book, Rice, is available now.

BBC Travel celebrates 50 Reasons to Love the World in 2021, through the inspiration of well-known voices as well as unsung heroes in local communities around the globe.

-

Oryza Glaberrima African Rice Cultivation

Rice Cultivation in the History of Slavery, reposted 1/16/2026 Judith Carney Published online: 30 June 2020

Summary

There are many wild rice species, but only two are domesticated. The most widely known is Asian rice, Oryza sativa. Domesticated in China approximately 10,000 years ago, it has been a primary staple in Asia for millennia, becoming by the 20th century one of the world’s most consumed cereals. Less known is Oryza glaberrima, or African rice, which was not recognized as a unique species until the mid-20th century. Glaberrima’s history begins not in Asia, but in the inland delta of West Africa’s Niger River, where it was domesticated some 3,500 years ago. Africans adapted glaberrima to a variety of landscapes and developed specialized farming practices that advanced its diffusion elsewhere in the continent, notably to wetland swamps and the tropical coastal region between Senegal and Cameroon. Cultivated there for millennia, African rice became (and still is) a principal dietary staple of West Africa. Women play a major role in rice cultivation. They plant, harvest, mill, and cook this important food crop.

Since the so-called Age of Discovery, Oryza glaberrima has been entwined with the history of transatlantic slavery, which lasted from the mid-15th century to the last quarter of the 19th century. Over 400 years, nearly 13 million Africans were kidnapped and imprisoned on European slave ships bound for the Americas. Once landed, the survivors were sold as chattel labor to work colonial mines and plantations. Many had experience growing rice.

African rice often accompanied slave voyages. As slave ships plied the West African coast, their captains purchased it in bulk to feed their captives during the weeks-long Middle Passage. Eventually, unmilled seed rice found its way from ships’ larders into the hands of New World Africans, who planted it in their provision gardens or maroon hideaways. By the end of the 17th century, plantation owners in Carolina (and later Brazil) were beginning to cultivate rice in response to rising demand from Europe. They very likely grew glaberrima at first—acquired as leftover slave ship provisions—and were almost certainly tutored by slaves already proficient at growing it. The development of rice as a lucrative export crop, cultivated on a massive scale in the tropical and semi-tropical swamps and tidewater estuaries of the Americas, is also a story of African agency and know-how. Nearly all the technologies employed on New World rice plantations bear African antecedents, from the irrigation systems that made fields productive to the milling and winnowing of grain by African female labor wielding traditional African tools.

The recovery of African rice history dispels long-held beliefs that Africans contributed little to the global table and added nothing more than muscle to the agricultural history of the Americas. It upends the myth that they only provided labor, existing as less-than-human “hands” that uncomprehendingly carried out slaveholder directives. Rice history has directed scholars to new geographical spaces, such as the provision gardens of the enslaved, while integrating contributions from archaeology, botany, geography, linguistics, and genomics. Not least, it gives slavery’s victims a voice rarely heard in traditional sources.

KeywordsAfrican riceAtlantic historytransatlantic slave tradeAfrican diasporaslaverysubsistenceColumbian Exchangemaroonsoryza sativaoryza glaberrima

SubjectsSlavery and Slave Trade

BLACK RICE - The African Origins of Rice Cultivation in the Americas

https://youtu.be/zYEhzjiAgBg?si=NfxbiLn5L_B597h-

Few Americans identify slavery with the cultivation of rice, yet rice was a major plantation crop during the first three centuries of settlement in the Americas. Rice accompanied African slaves across the Middle Passage throughout the New World to Brazil, the Caribbean, and the southern United States. By the middle of the eighteenth century, rice plantations in South Carolina and the black slaves who worked them had created one of the most profitable economies in the world.

Black Rice tells the story of the true provenance of rice in the Americas. It establishes, through agricultural and historical evidence, the vital significance of rice in West African society for a millennium before Europeans arrived and the slave trade began. The standard belief that Europeans introduced rice to West Africa and then brought the knowledge of its cultivation to the Americas is a fundamental fallacy, one which succeeds in effacing the origins of the crop and the role of Africans and African-American slaves in transferring the seed, the cultivation skills, and the cultural practices necessary for establishing it in the New World.

In this vivid interpretation of rice and slaves in the Atlantic world, Judith Carney reveals how racism has shaped our historical memory and neglected this critical African contribution to the making of the Americas. 

1950s-60s: Jamaican “Doctor Bird Cake” features bananas and pineapple.

 

https://www.oliveandmango.com/hummingbird-cake/

Food History

Hummingbird Cake originates from the Southern U.S., but its roots trace back to Jamaica. It was initially called the “Doctor Byrd Cake,” named after Jamaica’s national bird, a type of hummingbird.  Some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

The recipe was introduced to American kitchens in the late 1970s through Southern Living magazine, where it quickly became a favorite. This cake is similar to banana bread but with the added indulgence of a rich, creamy frosting, making it a staple for birthdays, holidays, and Sunday dinners.

This Hummingbird Cake follows a traditional method, combining simple ingredients to create a rich, moist cake. The dry ingredients, including flour, sugar, salt, baking soda, and cinnamon, provide structure and warm spice. The addition of eggs, oil, and vanilla ensures a tender texture, while crushed pineapple and mashed bananas add natural sweetness and moisture. The chopped pecans give a delightful crunch.

Unlike traditional cakes, this batter is mixed gently—there’s no need to beat it, which helps maintain a dense, soft crumb. Baked in three layers, this cake is stacked and frosted with a smooth, creamy icing made from cream cheese, butter, powdered sugar, and vanilla. Topped with additional pecans and shredded coconut, the finished cake is both stunning and delicious.

Use very ripe bananas for the best flavor and moisture. Do not drain the pineapple—the juice adds extra moisture to the batter.

Stir the batter gently; overmixing can make the cake dense. Grease and line the cake pans with wax or parchment paper to prevent sticking. Let the cake layers cool completely before frosting to prevent the frosting from melting. Toast the pecans before adding them for a richer, nuttier flavor.

Add a pinch of nutmeg for extra depth of spice. Store the cake in the refrigerator to keep the frosting firm.

Serve at room temperature for the best flavor.

Hummingbird cake originated in Jamaica; some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

Thanksgiving Dinner 2025 Making Family Traditions

 This Thanksgiving was a true blessing, especially in a time of turbulence. Across the United States, citizens were impacted by the government using the poor and underprivileged as pawns on a chessboard. However, the American people found ways to support the poor by donating to food lockers and other points of distribution. I'd like to thank Mather Market Basket for their generous donation of a Thanksgiving turkey and a top box of fresh produce. Now I belong to this community for older adults.

I had a pre-Thanksgiving dinner at my son's home, Herbert E. Raney Jr's, down in Mascoutah, Illinois. He made his famous soul food,  good luck greens, and a glazed ham with sweet corn bread. So delicious. I even froze my greens enough so that I can have them for Sunday Dinner during December. Oh my goodness, even the Pot Liquor (Likker) you can make into a Soup. 

"This is as Southern as it gets.  Take your time, and try not to take shortcuts; do not go for the quicker route by using canned products and prepackaged greens. You have to go through the ritual of picking and washing your greens, boiling the hamhock until it falls off the bone, and you have to seriously make the pot likker, using bacon grease, and other vegetables (onions, garlic, red bell peppers).  Serve with nice, thick slices of cornbread.

Ingredients

(16 ounce) package fresh collard greens, mustard, turnip greens chopped, lbs ham steaks, chopped, tablespoons hot sauce, tablespoons bacon grease, medium onions, chopped, garlic cloves, minced, celery, red pepper, (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like), cups water, tablespoon white vinegar, teaspoon salt. The trick is to let the greens simmer until tender but not overcooked.  For non-pork eaters, you can put your smoked turkey, olive oil, and season to taste with veggies and broth.

Brown Sugar Honey Glazed Baked Ham

Glazed ham is one of the easiest holiday main dishes to make. You’re starting with a baked or smoked ham, which is already cooked, so the hard work is done. And the ham glaze couldn’t be simpler or any more delicious. For this recipe, you’ll gently warm the ham in the oven, then crank up the heat and brush on the glaze so it turns sticky, shiny, and caramelized. It’s an easy process, and your guests will be so impressed.  Make the glaze: While the ham bakes, combine ¼ cup of apple juice with the brown sugar, honey, Dijon mustard, Worcestershire sauce, vinegar, pepper, and allspice in a small saucepan. Bring to a simmer over medium heat and cook until syrupy, 5 to 8 minutes. As it simmers, stay close and lower the heat if the mixture begins to bubble up to close to the top of the saucepan.

Glaze the ham: When the ham reaches 115°F (46°C), increase the oven temperature to 375°F (190°C). Brush the ham generously with glaze and roast, uncovered, for 40 minutes, brushing with more glaze every 10 minutes.

This year, I added pecan slices on top of this sweet potato pie. Some of the potatoes were donated, and I added another bag of sweet potatoes, so I was able to make four pies.  I use the recipe from Iron Pots, and Wooden Spoons by Jessica Harris. A tried and true recipe, more buttery than too sweet. Whether you serve this traditional sweet potato pie as part of your holiday dessert spread or as one of your side dishes at a true Southern feast, it's sure to have you and your guests coming back for more. My Southern sweet potato pie recipe features a silky-smooth and creamy texture thanks to evaporated milk, Borden's condensed sweet milk, and a stick of butter, perfectly balancing out the subtle spice of ground nutmeg and pure vanilla extract.  I bake my sweet potatoes instead of boiling them, adding eggs, brown sugar creamed, and folding them into the potato mixture.  I also bake the pie shells, and then add the filling and back in the oven at 325 degrees.  I also like to roll out and add crust decor to the edges so that the pie shell doesn't burn. 

Pg 169 for the best Sweet Potato Pie Recipe.

My appetizers were pickled deviled eggs made with fresh, farmed eggs from a small farmer in Mascuthah. I used regular mayonnaise and hot mayonnaise for color, sprinkled cayenne pepper on top, and finished with green and black olives.

Vegetable Tray with assorted green and black olives. 

Growing up, my mother always set out a tray for us to snack on while she was making the Thanksgiving dinner, of black olives, green olives, and pickles. We grew up in  West Fresno, California, on Lemon Avenue.  My parents bought the house from an Armenian family, Fresno, where early in the settlement by Armenians.  Our street was lined with olive trees, and in our yard, we also had pomegranate trees. My step-father, John C. Laney, would cure the olives in a lye bath; needless to say, we had an abundance of olives. Olives that are fresh off the tree are quite bitter, so they must be cured to remove the bitterness and make them more palatable. 

My daughter, Jazmin Bruton Davis, recently showcased her culinary talents by preparing a delightful feast for 2025 Thanksgiving. At my request, she made a pan of smothered turkey wings that were melt-in-your-mouth tender, alongside a pan of jerked turkey wings cooked by her friends, Chef Andre and Tasha. To complement the main dishes, she whipped up a creamy mashed potato salad that paired perfectly with her mac and cheese. The feast also featured a pan of savory dressing, bursting with flavors of herbs and spices, as well as sweet, syrupy candied yams, mustard greens, and an apple crumble cheese cake. 

Jazmin has always had a passion for cooking during the holidays, honing her skills in the kitchen since she was just ten years old. Growing up in the warm environment of Mother Bessie’s house, where she spent her first thirteen years, she was fortunate to have a grandmother who encouraged her culinary endeavors. Mother Bessie would let her assist in baking and glazing splendid lemon cakes, instilling in her the joy of cooking. Over the years, Jazmin has mastered various recipes and developed a deep familiarity with the kitchen, igniting her desire to take the reins and host our Thanksgiving meals in the future.

Grandma's Cornbread Dressing

1 cup self-rising cornmeal, I used  Goya Harina de Maiz, finely ground, 1/2 cup self-rising flour, I used all-purpose bleached flour, 3/4 cup evaporated milk, 2 eggs, 2 tablespoons Vegetable oil

Dressing Ingredients
8 tablespoons butter (1 stick)
3 medium onions, chopped
4 stalks of celery, chopped
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces of toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
2 tablespoons butter
Instructions
1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast-iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble it into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion, and cook until they are soft.
4. Add sage, poultry seasoning, salt, and pepper to the onion mixture.
5. In a large bowl, combine crumbled cornbread and toast.
6. Whisk together milk and eggs and add to the bowl. Could you stir in 2 cups of chicken broth?
7. Stir in the onion mixture. The mixture should be very moist. Please add more broth if needed.
8. Transfer to a greased baking dish. Cut butter into tiny slivers and scatter on top of the dressing.
9. Bake at 350 degrees for 30 minutes or until it turns light brown on top.

Recipe Notes
Note: The cornbread should be made a day or two in advance. And the veggies should be cut up in advance, so all you have to do is combine all ingredients and put them into the oven on Thanksgiving morning.

Recipe Notes for Cured Olives Lye Bath: By Tracy Ariza, DDS, November 13, 2021

Water-cured olives are generally smashed or sliced before soaking in water to reduce the cure time. (It still generally takes around a week to remove the bitterness.) Whole olives would take much, much longer. By curing the olives in lye, the cure time for whole olives is greatly reduced. Lye curing is also more effective at removing bitterness. Lye cures some of them, and water or salt cures the rest of the olives.

Ingredients

To make lye-cured olives, you’ll need a batch of green ripe olives. You’ll also need some lye (also known as caustic soda, sodium hydroxide, or NaOH). While some people successfully cure their olives with lye found in the cleaning section and sold as drain cleaner, I prefer to use food-grade lye. (If you do use lye from the cleaning section, make sure that it only includes lye and no other chemical additives.) Apart from the lye and the olives, you’ll need some filtered (unchlorinated) water. You’ll also need some salt for brining the olives after curing them in lye. This will add flavor and will help preserve the olives.

For added flavor, you can optionally add some herbs, spices, garlic, and/or vinegar. You should also have some olive oil on hand to pour over the surface of the brined olives to keep them from being exposed to air. (This will prevent mold formation.)