BY COLEMAN EAKES
Kamela Hunter is the owner and operator of Pam Bam’s Famous Soul Food, a food truck known and loved across Philadelphia.
Hunter started in the food truck business at the age of 51 after her husband, Tommy Hunter, passed away in 2019.
She said they always planned to have a food truck one day and after he died she decided it was time to finally take that step and she started her dream job of running her own business.
Not only does Hunter cook for many people in Philadelphia, she is often called out to other cities, including Brandon and Jackson.
Hunter said she will also cook for college and church events if prompted.
In addition to cooking for most of her life, Hunter has also done missionary work, including traveling to Honduras to help people in need by providing them with resources.
Cooking has always been a passion of Hunter and she attributes that to her grandmother and great aunt, who nurtured her love of cooking.
“My great-aunt called me ‘Pam Bam’,” she said.
Hunter said her great aunt told her that if she ever opened a restaurant she would have to name it Pam Bam, and her food truck Pam Bam was Famous Soul Food in memory of her great aunt and late husband.
Hunter said she loves her job and she loves meeting, interacting and learning about new people everywhere.
“Never give up your dreams, no matter how old you are, because what God has for you will always be for you and nobody else,” said Hunter, mother of three and grandmother of 13 grandchildren.
SALMON
1 large cedar board
4 (6oz) skinless salmon fillets
1 cup of finely diced mango
½ cup of finely diced kiwi
2 teaspoons of chopped coriander
1 teaspoon fresh lime juice
1 serrano chilli, finely chopped
½ teaspoon salt
½ teaspoon black pepper
Soak the plank in water for 30 minutes
Preheat the grill
Combine all ingredients and set aside. Sprinkle the salmon with ¼ teaspoon salt and ¼ teaspoon pepper. Place the board on the grill grate for 3 minutes. Turn the board over, place the fish on the charred side. Cover and grill for 8 minutes or until the desired degree of cooking. Arrange on plates, serve with your mango salsa on the fillet.
MEATLOAF
2 pounds of ground beef
1 diced onion
1 diced paprika
1 teaspoon of garlic
1 teaspoon Italian seasoning
½ teaspoon thyme
½ teaspoon salt
½ teaspoon black pepper
Fry the onions and peppers in a saucepan. Add garlic, thyme, Italian spices. Let stand for 5 minutes. Then mix all of this with your ground beef. Cover with foil. Set up a loaf pan. Bake for 1 hour and 15 minutes at 350 degrees
Meatloaf Sauce:
16 ounces ketchup
8 oz Baby Ray BBQ
1 teaspoon of garlic
1 teaspoon Italian seasoning
½ teaspoon black pepper
HASHBROWN
CASSEROLE
1 (2-lb) hash browns
1/3 chopped onions
½ stick margarine (melted)
10 ounces of grated cheese
1 cup of sour cream
2 cans – chicken cream
salt
pepper
½ stick of butter on top
Preheat an oven to 375 ° F. Grease a 9 x 13 baking dish. Put the ingredients in a large bowl and mix well. Pour into the baking dish and bake for 30 to 45 minutes, or until the top is browned. Let it cool a few minutes before you eat it.
