African influence in American Cooking
Historically, the interaction between the Americans and Africans had adverse effects on both societies. Africans were majorly taken in by Americans as slaves only to have a significant influence on their culture. Massive numbers of slaves went to the American lands during the transatlantic slave trade period. Nobody would have predicted that Africans would bring some benefits to Americans other than doing odd jobs for them (Gomez-Rejón). Uncovering information on these events is a challenging task with only a little information from historical data, forcing researchers to utilize archaeological evidence. However, African slaves who later transitioned into great cooks documented these skills in cookbooks stored in historical societies (Karen). Later, the Americans came to enjoy African foods, and their cooking traditions became their new regular. Surprisingly, the African slavery became beneficial as it led to the introduction of new foods among Americans and new cooking techniques.
African influence in American Cooking
Consequently, millions of Africans were forcefully enslaved in America, but their influences on American culture still echo today. Kelly Fanto (2019) recalls stories of great African cooks who transition from an oppressive situation as farm laborers to successful cooking careers in the American food industry. Arguably, the author indicates that stories of southern cuisines cannot be separated from American racism stories, with it being a painful one but also a source of pride. In the beginning, African slaves were tasked with plantation works, while American servants were responsible for kitchen roles (Kelly). Later, the white gentry transitioned some of the black servants to cooks who were only bound to the fire throughout the day and night. Even though these new roles were rather tiresome, the Africans were delighted with their new experiences. They were tasked with preparing all meals, including bread baking, making soups, and making divine feasts. Further, the black cooks would later be trained on better cooking skills where they thrived (Kelly). They obtained skills in preparing different types of cuisines to which they would blend to produce unique flavors. These cuisines included the American, French, German, and African, among others. The Africans would later share these skills amongst themselves, thus spreading this art across the American land through the slave trade. Additionally, African cooks drafted cookbooks with guidelines on preparing specific cuisines preserved in historical societies in America (Kelly). The Americans would fear that black cooks would poison their food, thus erased hardship and brutality against Africans. This was the beginning of the African influence on American foods.
The living conditions of African slaves majorly depended on the size of the plantations they were tasked with. Slaves appointed to work in large fields would work under harsh conditions since they had to complete all duties delegated to them. They were often harassed by their owners, faced harsh weather conditions that resulted in tropical diseases. However, a selected few African slaves worked in American owners’ houses with duties such as preparing foods and other indoor tasks. Accordingly, house slaves had to adapt to new experiences whereby they would stay in the kitchen preparing meals for their masters and field slaves since only a little food was offered to them. These house slaves would, at times, risk sneaking some food to their fellow African laborers. Due to the variety of prepared meals, the house slaves would develop excellent cooking skills, thus boosting their expertise. Skilled African cooks would increase in demand across America. African cooks would later significantly influence American foods after acquiring skills on how to prepare different types of cuisines. Undoubtedly, Africans had a significant influence on American foods with their prowess in the preparation of different cuisines.
Karen (2014) states that the red pea, which originated in Africa, is one of the available evidence that reveals Africans’ influences on American cooking. The tiny legume would be seen in residents where African American citizens settled after slavery and where they would grow this crop (Karen). The red pea highlights one of the many crops that originated from the African continent, signaling the role of African slaves in shaping the food consumed by Americans. Besides, historians indicated that slave owners had sent back for these seeds from the African continent, arguing that they are the foods that the slaves were used to eating. As a result, the African slaves grew these seeds in American lands for their consumptions (Karen). Therefore, African foods would later spread across the American lands where they were increasingly loved. Further, Karen (2014) highlights some of the Africans who had risen through ranks to pinnacle positions in American houses due to their prowess in cooking. After conducting further research, the author found out that some African Americans still consume African feeds in commemoration of their ancestors (Karen). The inclusion of these meals in hotels in the American lands led to the increased spread of these diets across the country. Indeed, African heritage has played a critical role in shaping the food consumed by Americans.
According to Kojo (2015), Americans had never anticipated the impact the African diet would have on their cuisine. High numbers of slaves were taken into the American lands during the transatlantic slave trade. The author recalled events that had followed the arrival of slaves in America, whereby many seeds from the African continent had been planted to feed the growing slave population (Kojo). This resulted in the introduction of new foods in America, such as the okra seeds, rice, and watermelon. These foods would become later beloved by Americans, thus became a part of their diets. Additionally, African slaves possessed different cooking skills from the ones their owners had. These skills were taught to their owners, thus spreading across the American populations (Kojo). Finally, American owners obtained new cooking techniques from the African slaves, thus influencing their cooking.
According to Gomez- Rejon, African American women would use food to teach and heal through cookbooks that later came to define American foods. The author reviews several cookbooks that contained work schedules for servants and recipes and rules on serving various foods and drinks. These books’ writers were once slaves who transitioned into butlers and chefs working for Americans (Gomez-Rejón). These writers used their prowess in food preparation and conducting household duties to conduct campaigns against racial segregation in the country. They formed groups together with other transitioned cooks to conduct movements against slavery and harassment of their fellow Africans (Gomez-Rejón). Surprisingly, after transitioning from being slaves engaging in plantation and other laborers to servants, they led their fellow Africans to liberation. These African liberators influenced American cooking through their expertise in making exquisite foods. Additionally, some Africans were transitioned into house servants to take care of their owner’s clothes. These Africans came to acquire skills in tailoring and clothes repair while spreading these skills to their owners.
Conclusion
Conclusively, no one expected the influence African slaves had on American cooking. Africans were majorly taken in by Americans as slaves only to have a significant influence on their culture. They had been forcefully taken away from their continent to work in the American lands as laborers. Slaves appointed to work in large fields would work under harsh conditions since they had to complete all their duties. During the migration of African slaves to American lands, many seeds from the African continent were planted to feed the growing slave population. This resulted in the introduction of new foods in America, such as the okra seeds, rice, and watermelon, which were later loved by American citizens. The red pea highlights one of the many crops that originated from the African continent, signaling the role of African slaves in shaping the food consumed by Americans. However, a selected few African slaves worked in American owners’ houses with duties such as preparing foods and other indoor tasks. Accordingly, they introduced new cooking techniques to their American owners, which spread across the American lands. Indeed, African heritage has played a critical role in shaping the food consumed by Americans.
Works Cited
Gomez-Rejón, Words by Maite, and Words by. “Influential African Americans in Food History.” Life & Thyme, 19 Feb. 2019, lifeandthyme.com/commentary/influential-african-americans-in-food-history/.
Karen Pinchin, “How Slaves Shaped American Cooking.” 2014 Google, Google, www.google.com/amp/s/api.nationalgeographic.com/distribution/public/amp/news/2014/3/140301-african-american-food-history-slavery-south-cuisine-chefs.
Kelly Fanto, “How Enslaved Chefs Helped Shape American Cuisine.” Smithsonian.com, Smithsonian Institution, 20 July 2018, www.smithsonianmag.com/history/how-enslaved-chefs-helped-shape-american-cuisine-180969697/.
Kojo Emmanuel “What Africa’s Slaves Brought to American Cuisine.” (2015) Google, Google, www.google.com/amp/s/www.pulse.com.gh/ece-frontpage/what-africas-slaves-brought-to-american-cuisine/2rkxxvd.amp.
“Slavery and the Making of America. The Slave Experience: Living: PBS.” Slavery and the Making of America. The Slave Experience: Living | PBS, www.thirteen.org/wnet/slavery/experience/living/history2.html.