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What food did African slaves eat?
Weekly food rations — usually corn meal, lard, some meat, molasses, peas, greens, and flour — were distributed every Saturday. Vegetable patches or gardens, if permitted by the owner, supplied fresh produce to add to the rations. Morning meals were prepared and consumed at daybreak in the slaves’ cabins.
What foods did slaves bring to America?
They brought the kola nut – one of the main parts of Coca-Cola – to what is now the United States. West Africans chewed the nut for its caffeine. Enslaved Africans also brought watermelon, okra, yams, black-eyed peas and some peppers. These foods are commonly eaten in the U.S. today.
How did slaves shape American cooking?
Enslaved cooks brought this cuisine its unique flavors, adding ingredients such as hot peppers, peanuts, okra, and greens. They created favorites like gumbo, an adaptation of a traditional West African stew; and jambalaya, a cousin of Jolof rice, a spicy, heavily seasoned rice dish with vegetables and meat.
What crops did Africans bring to America?
Africans brought with them from their homeland several types of seeds for planting, including okra, watermelon, black-eyed peas, sesame (benne) seeds, and kola nuts, which were originally a main ingredient in carbonated cola soft drinks.
What did Africans bring to the Americas?
It’s likely that something you ate or drank today was first brought to North America by slaves. Indeed, many of the fruits, vegetables, and legumes we now take for granted came to the United States from Africa through the Atlantic slave trade.
What food did the slaves bring to America?
How did slavery in America influence the development of Southern food?
9. How did slavery in America influence the development of Southern food? Suggested answer: When Africans were brought to America to be sold as slaves, they brought food from their home continent with them. These foods became incorporated in what would become known as Southern food.
What did plantation owners eat?
The plantation owners provided their enslaved Africans with weekly rations of salt herrings or mackerel, sweet potatoes, and maize, and sometimes salted West Indian turtle. The enslaved Africans supplemented their diet with other kinds of wild food.