Connecting cuisines

Interlinking African and African American foods and their impact on American's tables

Key ingredients: Cassava and plantain

Even though fufu originated in Ghana, it's now popular across West Africa. Versions of the recipe are popular in the Caribbean because enslaved people brought their traditions with them across the Atlantic Ocean.

Kuku Paka

East Africa

Key ingredients: Chicken, coconut milk, lemon and tomato

Spices: Garlic, red pepper fakes, onion and paprika

History: Pork was an essential protein in Southerners' diets, however, enslaved people were rarely given enough to live off of. So, when working in kitchens, women would take scrap meat and grease. They combined the meat and fats with the collard greens and other leafy greens they grew to feed themselves and family.

MAC & CHEESE

Origin: Southern U.S.

Key ingredients: Cheese, cream and noodles

Spices: Garlic, onion and paprika

History: Mac & cheese was popularized in the U.S. by James Hemings, the frst American chef trained in France and enslaved by Thomas Jefferson. Hemings was brought to France by Jefferson on a diplomatic trip where he learned about the recipe. Back in the U.S. Hemings put his twist on the recipe, and it quickly became popular. While his recipe fourished and was shared across the dinner table, Hemmings committed suicide at 36 to escape enslavement.

Spices: Bird's eye chili, coriander, cumin, kashmiri chili and turmeric

History: Nearly every African culture has some form of curry. While they have

Shiro

Origin: Ethiopia and Eritrea

Key ingredients: Chickpeas, tomatoes and onion

Spices: Berbere and garlic

History: Shiro is often served during Abiy Tsom (Lent), Ramadan and other fasting holidays. However, it's a staple dish year-round because of its low cost.

Berbere

Origin: Ethiopia and Eritrea

Candied Yams

Origin: Southern U.S.

Key ingredients: Butter, brown sugar and sweet potatoes

Spices: Cinnamon, cloves, ginger and nutmeg

History: After being ripped away from their homeland, Africans had to adapt to American culture and agriculture. Yams are a staple root in various African dishes, but they couldn't be grown in the U.S. due to the environment, so displaced Africans adapted. They substituted sweet potatoes for the yams because they were similar in taste and texture and grew in the environment.

Spices: Cardamom, cinnamon, cumin, fenugreek, garlic, ginger, paprika, tulsi and white pepper

Use: Berbere is a light, yet powerful spice mix. It's commonly crushed into powder for wat, a thick stew, or sprinkled on grilled meat.

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