When Bonnie Walker and I were driving across the state to research our new book, “Barbecue Lover’s Texas” (Globe Pequot Press, $21.95), we learned about Texas culinary treats that went far beyond brisket and the pit. One was a dish that bore the odd name of slang jang.
Slang Jang made with fresh ingredients.
I never encountered it at a barbecue joint. I came across it, instead, in the “Eats: A Folk History of Texas Foods,” by Ernestine Sewell Linck and Joyce Gibson Roach. It was in a chapter on Central Texas foods, and the authors included a recipe but little context, except to say it was part of a proper Sunday dinner and was served over peas. Not green peas, mind you, but cream peas or black-eyed peas.
The recipe looked good, really good. It was a mix of items fresh from the garden, including tomato, green pepper, celery and onion dressed in vinegar and a little hot pepper.
I wanted to learn more, so I turned to the Internet. That’s when things started to get weird.
Mary Anne Thurman, in a post on the northeastern town of Honey Grove, Texas, said the dish originated with a bunch of men in a grocery store who just started mixing things together. Their recipe didn’t include too many fresh ingredients, as her recipe illustrates:
Mix undrained canned tomatoes with chopped dill pickles and chopped onion to taste. Add a can of oysters, chopped. Add Tabasco, salt and pepper to taste. Add ice cubes to chill. Serve with saltine crackers.
Many people vary this recipe. Some add canned salmon or Vienna sausage in place of the oysters, or in addition to the oysters.
Thurman goes on to offer a vegetarian version that included crumbled saltines to thicken the mix.
Really? No, really?
No answers were forthcoming in September 2006 article in the Dallas Morning News, in which Angie Rhodes of another northeastern town, Malakoff, talks about the dish. But she did add a hyphen to the name:
“My dad grew up in a small town in northeast Texas in the ‘30s. During warm months, families in the community would come together on Saturday nights to visit and play dominoes. Each would bring an ingredient that would be mixed in a giant washtub for dinner. It was a sort of cold stew called ‘slang-jang.’ The ingredients were canned salmon, oysters, green onions, dill pickles, Vienna sausages and canned tomatoes.”
The recipes began to vary wildly, too, such as the Oxmoor House version, which calls for three tins of oysters mixed with three heads of cabbage, apples and hard-boiled eggs. Recipe Binder‘s version calls for tequila, Dijon mustard and barbecue sauce in addition to the tomatoes, onions and peppers, and you can use it on “burgers, dogs and sausages.”
The articles on slang jang go back to the Lawrence Journal-World of 1922, which describes the dish as “neither liquid salad nor chop suey, but a combination with a Mexican piquancy and a sufficient relish to satisfy a healthy appetite.” It goes on to quote a newspaper publisher’s wife, Mrs. J.R. Ransone Jr. of the Dallas area town of Cleburne, as being “a square meal, which will put so much pep in a person that he will feel he has supped from the fountain of youth, for what one ingredient fails to give, another furnishes fully.”
Ransone’s recipe includes a host of canned and preserved items, including oysters, tomatoes, sweet pickle and Tabasco as well as saltines.
The article does make a veiled reference to another legend about the recipe’s origin, which is that those men in that grocery store Thurman referred to were actually a bunch of guys who tied one on and wanted something to ease their hangover. That would explain the mix of ready-to-eat foods easily grabbed off shelves, from oysters to tomatoes, and the welcome touch of something spicy, which can help take the edge off.
So, is slang jang something made with canned goods or fresh foods? Of course, it’s made however you want to make it. No two recipes are alike. It is what you want to make it.
But that didn’t stop my research. In fact, it made me want to find other variations. So, I turned to my collection of community cookbooks from across Texas. No mentions of slang jang were found in any of cookbooks from towns west of the Piney Woods, but it was fairly common in those from East Texas. That sent me to the Deep South to see what I could find. Sure enough, there’s a version in the hefty “The Cotton Country Collection” from the Junior Charity League of Monroe, Louisiana.
Not all of these community cookbooks were easy to search. Not all have an index at the back, so I found myself leafing leaf through volume after volume to see if a slang jang recipe might be tucked in among appetizers (usually the version with smoked oysters) or grouped with relishes, pickles, condiments or accompaniments, which means it you might find it categorized with recipes for spicy broiled grapefruit, cherry sauce for ham, mustard pickled relish and even barbecue sauce.
But several of these recipes did feature another odd ingredient, Accent, otherwise known as monosodium glutamate, or MSG. Do you really want that in your food? That’s up to you.
Part of the fun of such research is experimentation, so I tried several of the recipes, including the oyster combination. It may sound bad and it lacked visual appeal, but it worked as a snack and the flavors blended together surprisingly well. I wouldn’t eat a lot of it, but I also wouldn’t try it with salmon and most definitely not Vienna sausages. I preferred the fresh version, such as the one in the recipe below. It is great by itself on a saltine or over black-eyed peas. That’s slang jang to me.
Mama Perkin’s Slang Jang
If you have a dish that needs a little zip, slang jang will do it. It’s traditionally served over freshly cooked purple-hull or black-eyed peas or butter beans.
2 fresh tomatoes, finely chopped
1/2 medium bell pepper, finely chopped
1/2 medium onion, finely chopped
2-3 hot peppers, seeded and finely chopped
1 to 1 1/2 cups cider vinegar
Salt, to taste
Pepper, to taste
Combine vegetables in a medium bowl. Add vinegar, salt and pepper, and mix well. Refrigerate.
Makes about 3 cups.
From “More Tastes & Tales From Texas With Love” by Peg Hein