Africa to America: Connecting the Dots to Where it All Began!

Happy Black History Month! Every February and all year round is a constant reminder of the resilience and rich history of the Black community. Today we are connecting the dots to where it all began on the continent of Africa. We are taking a deeper look into how foods from Africa contributed to the diverse American cuisine. Foods we eat daily without a second thought have more of a cultural significance than most of us realize. Many of the foods we are about to discuss are a direct result of the Transatlantic Slave Trade during the 16th through 19th centuries. 

Vegetables are ingrained in the Black community. Growing up everyone knew that plate was not complete unless some form of greens were present. Veggies that are a permanent fixture in the community are collard, kale and mustard greens, peas, tomatoes, green beans, onions, white and sweet potatoes, spinach, okra, and cabbage. These items were seasoned and flavored like no tomorrow with everything, but the kitchen sink. This includes, but not limited to using seasonings and powders, broths, meats, peppers, and tons of love so we can savor the flavors with each bite. Yams, which are not the same as the American sweet potatoes, are native to West Africa especially Benin, Ghana, Togo, Nigeria, Cameroon, and the Ivory Coast. Okra roots are traced to Ethiopia in East Africa. 

Fruits have always held a special role in the Black community. They serve as perfect palate cleansers, snacks, and are used to elevate many desserts, beverages and some cuisines. Fruits that are fan favorites in many Black households are watermelons, apples, grapes, raisins, bananas, berries, plums, oranges, and pears just to list a few. Black people collectively have the memory of homemade banana pudding that made their taste buds dance. Plantains are a member of the banana family and are a core ingredient in many traditional African, Caribbean, and Latin dishes. Watermelons were historically grown in Northeastern and Southern Africa including Egypt, Libya, and Sudan. African countries that are known for cultivating bananas are Ghana, Uganda, Rwanda, and Cameroon. 

Nuts and Beans are how we shake things up with our dishes by adding flavor, texture, and nutrients. Some foods in this category that are common in the Black community are black-eye peas, walnuts, and pistachios. For example, kola nuts which are used to make some chocolates were traditionally found in West Africa particularly in Nigeria, Gabon, Sierra Leone, Cameroon, and Liberia. Black-eye peas are also known as “cowpeas” and are a legume that is native to West Africa and commonly cultivated throughout the continent. They are known as one of the oldest crops grown.

Coffee and Related Beverages are non-negotiables for so many. If you are going to have a good meal you have to have the perfect beverage to wash it all down. Drinks that often pair perfectly with soul food are coffee, teas, and juices like orange, apple, grape, and cranberry. Ethiopia is known for its rich history with coffee and many consider this country the “birthplace of coffee”. Other countries that are significant coffee growers are Kenya, Uganda, Zambia, Sudan, Rwanda, Malawi, Democratic Republic of Congo, Tanzania, and Burundi. Coffee is a globally accepted drink for all hours of the day and in many forms whether cold or hot. 

Traditional Black Foundational American meals are too many to count but have spread nationally and globally in popularity. A few examples include mac and cheese, fried chicken, jambalaya, cornbread, grits (aka sugar belongs on grits), seafood boils, gumbo (originated from West Africa), potato salad, deviled eggs, barbeque, fried and grilled fish, and meatloaf. 

In summary, these foods are crafted into beautiful dishes every day from people of all backgrounds and cultures without recognizing they are deeply rooted and native to the African continent. Depending on who you ask this information may vary based on historical timeline, but just know the culinary contributions are endless and undeniable from Africa to the United States and onward to the global platform.

Fun Fact: Did you know Princess Tiana was based on a real life hero? The character was inspired by Mrs. Leah Chase who was known for her renowned culinary talents and civil rights activism! Remember, we are all our ancestors’ wildest dreams!

If you are looking for more quick reads click here. 

To learn more check out the following resources (not sponsored): 

Websites:

• https://nmaahc.si.edu/
• https://nmaahc.si.edu/explore/stories/black-foodways-and-cuisine
• https://www.nationalgeographic.com 

Documentaries:

• High on the Hog: How African Cuisine Transformed America Season 1 – 2

Books:

• The Africa Cookbook: Tastes of a Continent
• The Welcome Table: African-American Heritage Cooking
• The Cooking Gene: A Journey Through African American Culinary History in the Old South
• Sallie Ann Robinson’s Kitchen: Food and Family Lore from the Lowcountry

*Not sponsored