The History of African American Food

African-American food, often referred to as soul food, originated during the slave era. Slaves would often have to cook with the sparse ingredients their owners left behind. Contemporary African-American cuisine takes inspiration from many slave recipes and Southern cuisine.

Geography

African-American food originated in the southern region of the United States, according to the African American Registry. It spread to areas with large black populations, such as Chicago, New Orleans and New York City.

Vegetables

Slaves only had access to the few vegetables they could grow in the hot Southern climate: okra, collard greens, black-eyed peas and sweet potatoes.

Meats

Slaves were generally only allowed the meat portions their owners discarded: pigs feet, chicken livers, beef neck bones and chitterlings (cleaned pig intestines).

Post-Slavery

Former slaves were poor and could not afford higher quality meats like pork or beef. They relied on fish and the wild game they could caught themselves, like squirrel, opossum and rabbit.

Contemporary

During the 20th century, African-American cuisine began to incorporate more ingredients. Today, soul food largely consists of fried fish and chicken, as well as cornbread, collard greens and grits, according to the African American Registry.

References

• African American Registry
• Gutsy Gourmet