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African Origins of Soul Food: Cuisines and Food Preparation

What is now widely known as “soul food” originated in the days when plantation owners gave enslaved people discarded animal parts to consume, which were supplemented with food produced by the “slaves.” Traditional African food culture has been preserved to the present day in many areas of American cuisine, as in the technique of deep fat frying and the ingredients and methods of cooking southern stews (gumbos), corn-based cakes, seasoned rice dishes, greens, and stews.

African Crops and Culinary Styles in North America

Many African foods found their way to the New World via the transatlantic slave trade. As suggested by a June 1796 entry from the log of the ship Mary that refers to women cleaning rice and grinding corn for corn ...

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