The African diaspora may be a new term for many people. We don’t hear it used very often in conversation or in writing. The African diaspora is a term commonly used to describe the mass settlement of peoples from Africa during the transatlantic slave trade, from the 1500s to the 1800s. This diaspora brought millions of people from West and Central Africa to various regions of the Americas and the Caribbean.

These African ancestors landed in regions that were distinguished by local food and cuisine, as well as other cultural influences that shaped their unique cooking styles. The general pattern of a plant-based, colorful diet based on vegetables, fruits, tubers and grains, nuts, healthy oils, and seafood (where available) was common to these four regions, but their cultural differences are worth celebrating. Their flavors can be shared and tasted by people everywhere.

African
Africa is home to leafy greens, root crops, mashed tubers and beans, and many different plant crops on its lands. In Central and West Africa, traditional meals often consisted of hearty vegetable soups and stews full of spices and flavors, topped with cooked and pounded tubers or grains. In East Africa, whole grains and vegetables are the main features of traditional dishes, especially cabbage, kale, and maize (corn flour).

African American
African American cuisine has been called “food to fall in love with.” Much of the early African American cuisine was influenced by both French and Spanish cuisines, and intertwined with Southern cooking to create a common brand of some of its staples. Most traditional African American dishes came straight from the garden. Cabbage, okra, tomatoes, peppers, and herbs were plentiful, including dandelion, mustard, leaves, and turnips.

Afro-Caribbean.
The West Indies and the Caribbean Islands bring tropical accents and a variety of seafood to the African heritage dietary pyramid. The Caribbean is home to approximately 23 million people of African descent. Here we see French, African and Spanish culinary influences.

Afro-South American
There are an estimated 100 million people of African descent in South America, with the vast majority in Brazil. The same basic dishes of African heritage can be found here: soups and stews are very popular, as well as rice and beans, and tubers such as yucca and cassava. Okra, peanuts, zucchini, and plantains appear on many plates, as do fruits and fruit juices such as mango and guava. A few favorite ingredients are red Lucian, avocado, cilantro, and tapioca. American Indian roots can be seen in their use of corn and maize and their tamales, which combine peas, carrots, potatoes, rice, and various spices as fillings. Moqueca Baiana is a popular traditional dish in Brazil.