Juneteenth and the Food We’re Supposed to Eat: Honoring Freedmen Culture Through the Plate
- Freedmen Nation
- Jun 15
- 2 min read
Every year, Juneteenth gives us a chance to honor the end of slavery in the United States. But it’s more than just fireworks and festivals — it’s a moment of cultural affirmation. And one of the clearest ways we affirm who we are is through the food we serve.
Juneteenth cuisine is not a random menu. It’s not commercialized brunch dishes. It’s not African stews or trendy vegan soul mashups. It is Freedmen food — developed in hardship, refined in resistance, and perfected by those who endured bondage and built a legacy.
The Real Juneteenth Menu: Rooted in Freedmen Culture
Our cuisine originated in slave quarters and plantation kitchens, where survival demanded ingenuity. Over time, these traditions evolved into a celebrated food culture that reflects our story of triumph.
Meats and Proteins
Smoked ribs, hot links, fried chicken
Catfish, fried pork chops
Barbecue prepared over open pits
These represent celebration and community. They symbolize self-determination through food.
Breads and Grains
Cornbread, hot water cornbread, biscuits
Dirty rice, red rice, jambalaya
These dishes reflect both creativity and sustenance developed under duress.
Vegetables
Collard greens, turnip greens, mustard greens
Black-eyed peas, field peas
Okra, stewed tomatoes
Greens symbolize prosperity. Black-eyed peas are linked to hope and survival. Okra reflects culinary adaptation from the land.
Roots and Sides
Candied yams
Potato salad
Macaroni and cheese
These dishes are beloved staples refined across generations.
Desserts and Drinks
Red velvet cake, pound cake, peach cobbler, tea cakes
Red drinks made with hibiscus, strawberry soda, or sweetened fruit punch
Red symbolizes the blood shed during slavery and Emancipation. These items are cultural anchors, not commercial trends.
What Juneteenth Food Is Not
It is not Jollof rice, Fufu, or Egusi soup. These are African continental dishes with no roots in Freedmen kitchens.
It is not tofu platters, Buddha bowls, or fusion menus. Juneteenth is not an international food festival.
It is not Pan-African, Caribbean, or veganized tributes without historical grounding.
Juneteenth should never be used to erase or blend Freedmen culture into a generic idea of “Blackness.” This holiday has roots in Texas, in rural Southern kitchens, and in the hands of Freedmen families who made something from nothing.
Why It Matters
As detailed in the Recognition and Preservation of American Freedmen Cultural Heritage proposal, food is a vital expression of identity. Freedmen created cuisine from limited resources, transforming it into a cultural legacy. Early cookbooks by Tunis Campbell, Malinda Russell, and Abby Fisher document these traditions long before the term “soul food” was coined.
The foods of Juneteenth are not just about taste — they are about history. They reflect survival, joy, remembrance, and cultural sovereignty.
What You Should Do
Serve the foods that actually come from the Freedmen kitchen tradition.
Reject any menu that generalizes or imports non-Freedmen cultures onto our sacred holiday.
Use Juneteenth as an educational moment to distinguish Freedmen from flat racial labels.
Encourage others to get verified at www.freedmennation.org/status-check to preserve authenticity.
Final Thought
Juneteenth is not just a celebration. It is a declaration of identity. Our food tells the truth of our journey. Respect the recipes, remember the cooks, and keep the legacy on the table.
Eat like a Freedman. Cook with intention. Preserve the culture.
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