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This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
Cornbread, a traditional Native American food, became a staple in African-American cooking Southeastern Native American culture is an important element of Southern cuisine . From their cultures came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy , in a Native ...
African American food is a rich culinary tradition fraught with questions of race and the complex legacy of slavery. Many dishes pay homage to the West and Central African roots of the people who ...
As the National Museum of African American History and Culture explained that African Americans in the American South spread the recipe of collard greens to other parts of the United States when they left the South during the Great Migration. [61] Turkeys are indigenous to North America and were hunted by Native Americans for food.
Kwanzaa is a non-religious holiday that celebrates African American heritage and culture across the diaspora. It was initiated in 1966 by Dr. Maulana Karenga, a professor and activist. Dr. Karenga ...
Foods that are now important parts of African cuisine such as maize and potatoes were not common until the 19th century. [12] The influence of African food on Caribbean, Brazilian, American Lowcountry cuisine, and Cajun cuisine from Louisiana is seen in rice dishes and green stews like the Afro-Caribbean efo, duckanoo and callaloo.
A major New Year’s food tradition in the American South, Hoppin’ John is a dish of pork-flavored field peas or black-eyed peas (symbolizing coins) and rice, frequently served with collards or ...
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.