Normally black's Soul food uses a great variety of dishes and ingredients, Such as;
Chicken gizzards, batter-fried
Chicken livers, batter-fried
Chitterlings ("chitlins") (the cleaned and prepared intestines of pigs, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried)
Country fried steak, also known as "chicken fried steak" (beef deep-fried with a crisp flour or batter coating, usually served with white gravy)
Cracklins (commonly known as pork rinds and sometimes added to cornbread batter)
Fatback (fatty, cured, salted pork; used to season meats and vegetables)
Fried chicken (fried in grease with seasoned flour)
Fried fish (any of several varieties of fish—especially catfish, but also whiting, porgies, bluegills—dredged in seasoned cornmeal and deep fried
Ham hocks (smoked, used to flavor vegetables and legumes)
Hoghead cheese (made primarily from pig snouts, lips, and ears, and frequently referred to as "souse meat" or simply "souse")
Hog maws (hog jowls, sliced and usually cooked with chitterlings)
Neckbones (beef neck bones seasoned and slow cooked)
Oxtail soup (a soup or stew made from beef tails)
Pigs feet (slow cooked like chitterlings, sometimes pickled and, like chitterlings, often eaten with vinegar and hot sauce)
Ribs (usually pork, but can also be beef ribs)
Vegetables
Black-eyed peas (cooked separately, or with rice as Hoppin' John)
Cabbage, usually boiled and seasoned with vinegar, salt and ham hocks or fatback. More recently, smoked poultry (turkey or chicken) is also used as a seasoning.
Greens (usually cooked with ham hocks; especially collard greens, mustard greens, turnip greens, or a combination thereof. A wild green known as poke salad, which requires special preparation due to its toxicity when raw.)
Lima beans (see also butter beans)
Butter beans (immature lima beans, usually cooked in butter or combined with multiple regional sausages)
Field peas (seasoned with pork)
Okra (African vegetable eaten fried in cornmeal and flour or stewed, often with tomatoes, corn, onions and hot peppers; the Bantu word for okra is ngombo, from which the Creole/soul food dish gumbo derives its name)
Red beans served with rice or in chili
Succotash (originally a Native American dish of yellow corn, tomatoes, and butter beans, usually cooked in butter)
Sweet potatoes (often parboiled, sliced and then baked, using sugar, lard, cinnamon, nutmeg and butter, commonly called "candied yams"; also boiled, then pureed, seasoned and baked into pies—similar in taste and texture to pumpkin pie)
Fried Corn, sweet yellow corn, off the cob, sauteed in bacon fat, with other flavorings, similar to Maque choux.
Breads
Biscuits with honeyBiscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or "sop," liquids from a dish)
Cornbread (a shortbread often baked in a skillet, commonly seasoned with bacon fat); a Native American contribution.
Hoecakes (a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. It became known as "hoecake" because field hands often cooked it on a shovel or hoe held to an open flame)
Hot water cornbread (cornmeal mixed with hot water and fried)
Hushpuppies (balls of cornmeal deep-fried with salt and diced onions; slaves used them to "hush" their dogs yelping for food in their yards.
Johnny cakes (fried cornmeal pancakes, usually salted and buttered)
Milk and bread (a "po' folks' dessert-in-a-glass" of slightly crumbled cornbread, buttermilk and sugar)
Sweet bread (bread with a certain sweetness, presumably from molasses)
Other items
Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, hot peppers, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish)
Grits (or "hominy grits", made from processed, dried, ground corn kernels and usually eaten as a breakfast food the consistency of porridge; also served with fish and meat at dinnertime, similar to polenta)
Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish including homemade or Texas Pete, Tabasco, or Louisiana brand)
Macaroni and cheese (never from a box, only cooked from scratch with cheddar cheese, milk, flour, seasonings including dry mustard, etc.)It becomes a casserole when meats, such as bacon or ham, are added.
Rice pudding, with rice and corn-based vanilla pudding
Rice (served with red beans, black beans and/or black-eyed peas, as "rice and gravy" with fried chicken, fried pork chops, etc., or cooked into purloo (pilaf) or "bog" with chicken, pork, tomatoes, okra, onions, sausage, etc.)
Sorghum syrup (from sorghum, or "Guinea corn," a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits); frequently referred to as "sorghum molasses"
Sweet tea, inexpensive orange pekoe (black tea, often Lipton, Tetley, or Luzianne brands) boiled, sweetened with cane sugar, and chilled, served with lemon. The tea is sometimes steeped in the sun instead of boiled; this is referred to as "sun tea"
Salmon Patties- A mixture of skinned & de-boned salmon, mixed with cornmeal, eggs, milk and onions fried in a skillet to make small, round patties.