The term soul food became popular in the 1960s. The origins of soul food, however, are much older and can be traced back to Africa—and to a lesser extent, to Europe, as well. Foods such as rice, sorghum, and okra — all common elements of West African cuisine--were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south, in general. Many culinary historians believe that in the beginning of the 14th century, around the time of early Euro-African exploration, European explorers brought their own food supplies and introduced them into local African diets. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal would play an important part in the history of African-American cooking.
On one of the City of Angels first truly-like Spring days, Shanae Jackson is hunkered over some soul food at Roscos on the corner of Pico Boulevard and La Brea Avenue in West Los Angeles. I had been stuck in Downtown Los Angeles while she'd already through with her sessions at the multiplex So Westbred Studios in Los Angeles. Shanae takes soul food seriously and at the same time her intense gigs all around Los Angeles. She had waited at Roscos for part of this conversation over some soul food and had waited for about half an hour before I popped up from the hectic Los Angeles area traffic, especially taking Pico Blvd. at rush hour. Shanae also talked about her music, the future and all that, but food was first. When I checked in at Roscos, Shanae was on the phone for a local newspaper interview on a series of her related projects. The subject: Her intention to put more time in the recording studio and her desire for more gigs in the Los Angeles area. Shanae's parents migrated from the South West 34-years ago settling on the West-side in Inglewood.
But when it comes to everything that matters in this world of ours that has so dramatically changed we now live in a synthetic world; just like it use to be that if you loved cooking, you become a chef and spend the rest of your working days slaving away in a kitchen, largely unseen. But these days, you can sit on your porch and write a cookbook and if you are lucky it becomes a best seller. A whole lot has changed and when I engaged Shanae starting from her love of food and the recipes, she did not think about her destination, telling of writing a cookbook on soul food and vice versa.
Ambrose Ehirim: How did LA rocks girl like you from the hood out here in my neck of the woods got so interested in South Western meals and soul food?
Shanae Jackson: What do you mean? I'm a Southern girl though I was born and raised in LA. My parents moved from the South to LA before I was born. I learned from my mother and all the dishes she prepared for us while we were growing up. And through my mother and her cooking, I fell in love with all the southwestern ingredients: all the fresh and dried chili peppers, the corn, okra, rice, all the different dried and fresh beans, and all the varieties of seafood -- crab, lobsters, shrimps, including baby shrimps, and all different types of fish.
What's your impression of how LA fits into the world stage of food?
I think Los Angeles is very important in terms of what's going on in this country in general. Lots of exciting restaurants. More than ever, restaurants in LA have become more important. Years ago people would say 'if you don't have Eddie Murphy coming in, you can't be busy.' I think that's not so true anymore. I think it's LA and there's people from all around the world cooking their own recipe and people would like to go and try it and it's kind of fun. But when you see some of the restaurants that are going up and setting some food trends, I think the food is really becoming the star. Like you guys have your own kind of food, the fufu, that's the star and African restaurants are all over LA now which is good for the growing diverse community.
I have joined you in many barbecue picnics and still have no clue how it's prepared even though I love the stuff and you know it. What's the most crucial thing a first-time barbecuer should know?
[Laughs...] How to light the charcoal. [Laughs.] A lot of people use gas grills, but if you are going to use a charcoal grill, the thing that you want to buy for about fifteen bucks is a chimney. It takes the lighter fluid out of the game, and that's what you need to know right away.
On a cookbook.
I'm putting it together and it's going to be all around southwestern recipe.
Now let's get into what I would call the real deal. What's up with music and all that studio time at So Westbred Studios?
Well it all started from going to the studio supposed to try my demonstration I did elsewhere and I was required to drop it for the studio engineers to work on and give me feedback if my work was worth their time. I ended up spending more hours watching the sound engineer make bits and editing sort of. It was also nice to go back to the same studio and learn more about making beats.
Music seems to be baked in your genes. Why?
Music is in all cultures and it sends a very powerful message. One of the many things music magically conveys is great emotions. No matter what you are going through, there are thousands of songs that address that particular human experience. Music doesn't always need a lyric to convey feelings of great attraction. 'Some of the most get down with it' music is instrumental. Lust can be found in the tone of a player's instrument, be it piano, guitar or voice.It doesn't necessarily matter what is being played or said -- they bring it with them. For example, how about these two words: Jimi Hendrix. Hardly any of his songs don't have that thang thang. The sound of his guitar spoke volumes of raw, reproductive poetics.
Your favorite hangout these days?
I really don't hangout like I use to. Shoo, I like the Sunday Brunch with Doug MacDonald's live Jazz Trio at the Hilton Hotels and Resorts, by LAX. Live band, good music and good food. I like Shamshiriri Gril on Westwood Blvd. at UCLA. It's always fun and their food is good.
When do you think you album will be coming out?
Later this year why I keep up with the gigs.
Good luck!
Thanks!
