The traditional diet of West Africans was essentially vegetarian, consisting mostly of vegetables, root vegetables, black-eyed peas, okra, bene (sesame) seeds, and grains such as millet. Enslaved West Africans brought seeds of their indigenous foods to the Americas and engaged in cultural exchanges with Native Americans; Both shared some similar agricultural practices and staple foods. For example, they were both cooked with local varieties of corn, sweet potatoes and beans. The result was a cohesive and innovative cuisine, composed of ingredients that promote longevity.
For example, the staple Hoppin’ John (according to Gullah Geechee tradition, it is believed to bring good luck if eaten on New Year’s Day) combines North American ingredients with West African ingredients, such as black-eyed peas, rice and greens. Mixes. As in thyme, celery, and cornbread.
According to the book by Herbert C. Covey What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives (What Slaves Ate: Memories of African-American Eating from Slave Stories), many of the culinary trends that traveled with slaves from Africa to America are iconic American dishes and techniques, including fritters, steamed vegetables, rice dishes and okra, nuts and use of . In the form of seed thickeners. Enslaved Africans and their descendants also had a well-deserved reputation for their hot and spicy food. His knowledge of seasonings and spices transformed plain and simple food into delicious food.
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