Oppressed Africans likewise brought watermelon, okra, sweet potatoes, dark-looked peas, and a few peppers. These food varieties are ordinarily eaten in the U.S. today. African impacts on American cooking, both in self-evident "Southern fare" and to a great extent unacknowledged "unpretentious Soul." Early West African food customs are studied, alongside how they were adjusted to conditions in North America.
A brief and complete outline of African-American food history, this book contains citations from essential sources, depictions of food sources used in Africa, records of slave life and diet, and recipes illustrative of food eaten by early Black Americans and their relatives