Everyone familiar with the Pennsylvania Dutch and their delectable baked goods can swear by Amish cuisine. Despite forgoing modern technology, the Amish are known to have a nearly 95 percent success rate in their businesses, writes Ryan Cashman for Tasting Table.  

A distinct strain of Amish food has emerged, thanks to the Black Americans who settled in Chester County. It’s called Amish soul food, a term coined by Coatesville chef Chris Scott. Scott is a restauranteur and Top Chef finalist and has also recently released a recipe book as an homage to the unique fusion.  

During Reconstruction, Black Americans from southern communities moved north, some specifically in the Philadelphia suburbs like Chester County where they commingled with the Amish. The cultural crossover made sense; the two communities employed the tactics of resourcefulness through gardening. The Amish also experienced oppression, having fled religious persecution in Europe.  

A key was the shared staple ingredients, like corn meal and chow-chow. Cobblers, pies, stews and dumplings are common examples of Amish soul food fare. 

Read more about Amish soul food on Tasting Table.  

Top Chef finalist and Restauranteur Chris Scott makes fried chicken brined in Lemonade.