One of the best ways to experience African American culture and to commemorate Black History Month is to enjoy some soul food.  The development of soul food began in the American South, and the phrase “soul food” gained prominence during the Black Power movement of the 1960s, which is a testament to the genius of the Black Diaspora. Enslaved Africans adapted their West African cooking traditions to the ingredients they had available from discarded food such as ham hocks, hog jowls, pigs' feet, and other leftovers to create what is considered today one of the world’s most renowned cuisines. 

Although particular dishes vary depending on what region you’re in, there is a commonality that connects the culinary genius of Black cuisine and its African roots. There are numerous foods and dishes that are culinary links to the African diaspora within African American food culture.

In celebration of those culinary delights, here is Black Food, Global Flavors: 10 Iconic Dishes With African Roots.

Jollof Rice

Originating in West Africa and traced to Senegal, jollof is made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables and/or meat in a single pot. Across different regions, ingredients and preparation methods will vary across different regions. In culinary circles, there is a large debate between Senegal, Nigeria, and Ghana about whose version is the gold standard. In 2012, “Jollof Wars” was created as a friendly competition between the countries. Over the years, jollof has become a staple in Black cuisines.

Gumbo

One of the most popular dishes with African roots in Black cuisines is gumbo. Some scholars suggest that the name “gumbo” is derived from the Bambara language of West Africa in which gombo means okra. The other origin is the system of Bantu languages spoken by many enslaved people from Central Africa. The dish was created when enslaved Africans brought okra, or gombo, to the Caribbean and the US South and comes from West African Okra Stew. Made up of meat or shellfish, okara as a thickener, and the "holy trinity" of vegetables: onions, bell peppers, and celery, gumbo is a beloved dish that captures the essence of its African roots.

Jambalaya

Originating with West African influences, including from Senegambia and Nigeria, jambalya is foundational to New Orleans cuisine. One common theory is that the word jambalaya comes from the French word ‘Jambon’, meaning ham, combined with the African word ‘Aya’ meaning rice. It is a one-pot dish, filled with meat, seafood, vegetables, stock, rice, and seasonings. The base of jambalaya is a mixture of onions, bell peppers, celery, chicken, shrimp, and various seasonings. Today, there are vegetarian and vegan versions of the dish.

Hoppin’ John

According to legend, a hobbled man called “Hoppin' John” was known for selling peas and rice on the streets of Charleston. Legend aside, the dish has deep African roots. Black-eyed peas are a subspecies of the cowpea that was domesticated in Africa for thousands of years including northeastern Nigeria and northern Cameroon, Egypt, Niger, and Tanzania. Enslaved West Africans brought to the American South, particularly the Gullah people of the Low-country region. Even today, many Black people make sure to cook a pot of black-eyed peas on New Year's to bring in some good luck.

Collard Greens

A member of the cabbage family, collard greens originated in Africa and the Eastern Mediterranean. The Southern style of cooking greens as we know it today was the invention of enslaved Africans throughout the southern colonies. The process of braising the greens down into a low gravy to create a juice from the greens, what is called  “pot likker”, is of African origin. Interestingly, collard greens were one of the only vegetables that African Americans were allowed to grow during enslavement and it remains one of the essential foods of Black cuisine. 

Sweet Potato Pie

Many of us were today years old when we discovered that there was a difference between yams and sweet potatoes. Enslaved Africans brought West African yam dishes to America and made sweet potato desserts such as pone, using molasses and spices. Eventually, they adapted them into sweet potato pies when they had access to stoves. While there has been an increase in pumpkin pies by Black people, sweet potato pie still occupies the number one spot.

Fried Chicken

Popularized in the American South, fried chicken traces its roots to the cooking traditions in West Africa which pioneered frying foods. The natives seasoned the chicken with battering and cooked it in palm oil. Using a variety of spices, they made the fried chicken distinct. Because the ingredients were expensive, the delicacy was reserved in Africa for special occasions. When the practice of frying chicken was adopted by African Americans, it became a staple for the Black community. Today, it has to be one of the most well-known foods across the globe. Fried chicken a Black created food blueprint for others to follow.

Cornbread

Africans had a long history of using grains such as millet and sorghum in their cooking. When they were introduced to corn, they created cornbread. During the transatlantic slave trade, enslaved Africans brought their knowledge of corn cultivation and cooking techniques to the Americas which introduced cornbread to the masses, Today, cornbread is a fusion of culinary traditions and techniques from various cultures but traces its roots back to Africa.

Okra

The okra plant (Abelmoschus esculentus) is native to East Africa and originated in the region around Ethiopia, Eritrea, and eastern Sudan. Okra was brought to the Americas by enslaved Africans and it became a staple in Southern cuisine due to the warm climate. Prepared by roasting, grilling, or frying, okra is used in soups, and stews. Okra is one of the most African of all foods in Black cuisine.

Red Beans and Rice

While the dish is a signature of Louisiana cuisine, red beans and rice originate from African cooking traditions. The concept of slow-cooking beans was introduced in the Americas by enslaved Africans who brought legumes like red beans to Louisiana. Combining African cooking techniques with European ingredients, Creole cuisine was born. The hugely popular dish involves kidney beans cooked low and slow with onion, garlic, vegetables, sometimes sausage, and of course, rice.