|The Holy Trinity of Deep South Cooking - onion, sweet bell pepper, celery and sometimes wit da Pope (garlic) - is the building block of many Deep South recipes.|
How to Make The Trinity of CookingOne thing you will see repeated over and over in Deep South cooking is the use of the The Trinity - onion, celery and bell pepper - generally used in equal amounts, but not always. My Trinity is very often 1 cup (sometimes more) of chopped onion, 1/2 cup of chopped sweet green bell pepper or sometimes red or a combination of the two and 1/4 cup of chopped celery, because that's the ratio I tend to like the most. When garlic is included, it is referred to as the Pope, or in New Orleans vernacular, wit da Pope.
Far as I know, it originated in Cajun and Creole cooking in Louisiana, but is the base of many, many dishes all over The Deep South. Hardly a southern kitchen is without these three primary ingredients pretty much all the time. Onion, bell pepper, celery and garlic - they are simply considered a kitchen staple to us.