Black History Month Explores Food and Global African Influences

Soul food offers a rich way to experience African American culture and commemorate Black History Month. The development of this cuisine began in the American South, with the term “soul food” gaining prominence during the Black Power movement of the 1960s. Enslaved Africans adapted West African cooking traditions, utilizing available ingredients like ham hocks, hog jowls, and pigs’ feet, to create a cuisine now recognized globally.

Culinary Links to the African Diaspora

A common thread connects Black cuisine and its African roots, despite regional variations in specific dishes. Numerous foods and dishes serve as culinary links to the African diaspora within African American food culture.

Jollof Rice

Originating in West Africa and traced to Senegal, jollof rice is made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables or meat, cooked in a single pot. Preparation methods vary across regions, leading to a friendly competition, known as the “Jollof Wars,” between Senegal, Nigeria, and Ghana regarding the best version. Jollof has become a staple in Black cuisines.

Gumbo

One of the most popular dishes with African roots is gumbo. Scholars suggest the name is derived from the Bambara language of West Africa, where gombo means okra, or from Bantu languages. Enslaved Africans brought okra to the Caribbean and the US South, creating a dish from West African Okra Stew. Gumbo typically includes meat or shellfish, okra as a thickener, and the “holy trinity” of vegetables: onions, bell peppers, and celery.

Jambalaya

Influenced by West African traditions, including those from Senegambia and Nigeria, jambalaya is foundational to New Orleans cuisine. One theory suggests the name combines the French word ‘Jambon’ (ham) with the African word ‘Aya’ (rice). This one-pot dish features meat, seafood, vegetables, stock, rice, and seasonings, with a base of onions, bell peppers, celery, chicken, shrimp, and spices. Vegetarian and vegan versions are also available.

Hoppin’ John

Legend tells of a man named “Hoppin’ John” who sold peas and rice on the streets of Charleston. Black-eyed peas, a subspecies of the cowpea, were domesticated in Africa for thousands of years, including in northeastern Nigeria and northern Cameroon. Enslaved West Africans brought these peas to the American South, particularly the Gullah people, and the dish remains a tradition, often prepared for good luck on New Year’s Day.

Collard Greens

Originating in Africa and the Eastern Mediterranean, collard greens were adapted by enslaved Africans in the Southern colonies. The process of braising the greens to create a juice, known as “pot likker,” is of African origin. Collard greens were among the few vegetables enslaved people were allowed to grow, and they remain an essential part of Black cuisine.

Sweet Potato Pie

Enslaved Africans brought West African yam dishes to America, creating sweet potato desserts like pone. They adapted these dishes into sweet potato pies when they had access to stoves. While pumpkin pie is popular, sweet potato pie remains a favorite.

Fried Chicken

Fried chicken traces its roots to West African cooking traditions, where foods were fried and seasoned with batter and spices. The delicacy was reserved for special occasions in Africa due to the expense of ingredients. When adopted by African Americans, it became a staple and a blueprint for others to follow.

Cornbread

Africans used grains like millet and sorghum in their cooking. When introduced to corn, they created cornbread. Enslaved Africans brought their knowledge of corn cultivation and cooking techniques to the Americas, introducing cornbread to a wider audience. It represents a fusion of culinary traditions.

Okra

The okra plant originated in the region around Ethiopia, Eritrea, and eastern Sudan. Enslaved Africans brought okra to the Americas, where it became a staple in Southern cuisine due to the warm climate. It is used in soups, stews, and can be roasted, grilled, or fried.

Red Beans and Rice

Red beans and rice originates from African cooking traditions. Enslaved Africans introduced the practice of slow-cooking beans to the Americas, bringing legumes like red beans to Louisiana. Combining African cooking techniques with European ingredients, Creole cuisine was born, resulting in a dish of kidney beans cooked with onion, garlic, vegetables, sometimes sausage, and rice.