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Fox Is Cooking Up a ‘Soul Food’ Sequel with the Original Cast

Fox Is Cooking Up a ‘Soul Food’ Sequel with the Original Cast


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Vanessa Williams, Vivica A. Fox, Nia Long, and Mekhi Phifer are all expected to return for the sequel, “More Soul Food”

The film will follow the next generation of the Joseph family as they struggle to stay close in an increasingly technology-dependent world.

Nearly two decades after its release, director George Tillman Jr. has confirmed that he is working on a Soul Foodsequel.

The original 1997 comedy and drama follows a tightknit African American family whose ties, and longstanding tradition of big Sunday dinners, unravel after the death of their beloved matriarch Mother Joe (played by Irma P. Hall).

The original ensemble cast, featuring Vanessa Williams, Vivica A. Fox, Nia Long, and Mekhi Phifer, is expected to return for the sequel, More Soul Food.

According to The Hollywood Reporter, the film will follow the next generation of the Joseph family in the age of social media and abundant communication technology as, “without the guidance of the elders who have always held things together, they struggle to rediscover the importance of tradition and family.” A release date has yet to be announced.

The film will be released by Fox 2000 Pictures and produced by Tillman's State Street Pictures alongside Tracey and Kenneth “Babyface” Edmonds, who worked on the original film. Babyface also produced and created music for Soul Food’s soundtrack, including the Grammy-nominated “A Song for Mama.”


Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Easy Beef Stew

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Ingredients (15)

  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (3-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, large dice
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups (1 quart) low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 3 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 cup frozen peas

Watch the video: Soul Food 55 Movie CLIP - What Soul Food is All About 1997 HD


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