Black History Month, also known as African American History Month, is an annual celebration of the achievements and contributions of African Americans to the history, culture, and society of the United States. The month of February was chosen for this observance because it coincides with the birthdays of two prominent figures in black history: Abraham Lincoln and Frederick Douglass.
Origins
The origins of Black History Month can be traced back to the early 20th century, when Carter G. Woodson, a noted historian and journalist, founded the Association for the Study of Negro Life and History. In 1926, he initiated the first Negro History Week, which was intended to raise awareness of African American history and to promote the achievements of black Americans that had been largely ignored by mainstream history books.
Over time, Negro History Week evolved into Black History Month, and in 1976, President Gerald Ford officially recognized February as the national observance of Black History Month. Since then, the month has served as an opportunity to honor the rich and diverse heritage of African Americans and to educate people about the struggles and triumphs of black individuals throughout history.
Black Cuisine in America
In the spirit of celebrating Black History Month, we would like to highlight 10 distinct Black American cuisines and their origins. These cuisines have been shaped by the diverse cultural influences and culinary traditions brought to the United States by African slaves, as well as by the unique and popular regional flavors and ingredients found throughout the country today:
- Soul Food – Soul food is a quintessential African American cuisine that has its roots in the rural South, where enslaved Africans and their descendants developed a rich culinary tradition based on the foods available to them. Staples of soul food include dishes such as fried chicken, collard greens, cornbread, and sweet potato pie. These foods reflect the resourcefulness of African American cooks who transformed humble ingredients into delicious and comforting meals.
- Creole Cuisine – Creole cuisine originated in Louisiana and is a fusion of African, French, Spanish, and Native American culinary traditions. Influenced by the Creole people of mixed African and European descent, this cuisine is known for its bold flavors and complex spice blends. Creole dishes like gumbo, jambalaya, and étouffée showcase the diverse cultural heritage of Louisiana and the innovative cooking techniques developed by African American chefs.
- Gullah Cuisine – The Gullah people are descendants of enslaved Africans who settled in the coastal regions of South Carolina, Georgia, and Florida. Their cuisine is characterized by its use of fresh seafood, rice, and vegetables, as well as traditional African cooking methods such as stewing and frying. Gullah dishes like shrimp and grits, okra soup, and Hoppin’ John reflect the unique culinary heritage of this isolated community.
- Lowcountry Cuisine – Similar to Gullah cuisine, Lowcountry cuisine developed in the coastal regions of South Carolina and Georgia and is influenced by African, Caribbean, and European culinary traditions. This cuisine emphasizes fresh seafood, rice, and a variety of spices and herbs. Dishes like she-crab soup, red rice, and shrimp pilau are beloved examples of Lowcountry cooking.
- Southern Barbecue – African Americans have played a significant role in shaping the tradition of Southern barbecue, which is characterized by slow-cooking meat over a wood fire. Influenced by West African cooking techniques, Southern barbecue has become a beloved culinary art form with regional variations in sauces, rubs, and cooking methods. Whether it’s Memphis-style ribs, Texas brisket, or North Carolina pulled pork, African American pitmasters have made an indelible mark on the world of barbecue.
- Afro-Caribbean Cuisine – The cuisine of the Caribbean islands reflects the diverse cultural influences brought by African slaves, European colonizers, and indigenous peoples. Afro-Caribbean dishes such as jerk chicken, rice and peas, and callaloo are a testament to the resilience and creativity of African descendants who adapted their traditional foods to new environments.
- Ethiopian Cuisine – Ethiopian cuisine is a flavorful and aromatic culinary tradition that has gained popularity in the United States, especially D.C. With its emphasis on spices, stews, and injera (a sourdough flatbread), Ethiopian cuisine reflects the ancient culinary heritage of East Africa and the enduring influence of African flavors on global gastronomy.
- Southern Comfort Foods – In addition to soul food and southern barbecue, Southern cuisine encompasses a wide range of comfort foods that have become iconic in American culinary culture. From buttermilk biscuits to fried green tomatoes to pecan pie, these dishes showcase the diverse flavors and ingredients found throughout the American South.
- New Orleans Cuisine – New Orleans is renowned for its vibrant food scene, which blends French, Spanish, African, and Caribbean culinary traditions into a melting pot of flavors. We previously discussed creole cuisine in Louisiana, but New Orleans needs its own section as it has become a mecca for fantastic African American cuisine. Dishes like beignets, po’boys, and crawfish étouffée exemplify the multicultural influences that have shaped the city’s unique cuisine.
- Vegan Soul Food – In recent years, there has been a growing interest in vegan soul food, which offers plant-based versions of classic African American dishes. By reimagining traditional recipes with ingredients like jackfruit, black-eyed peas, mushrooms and collard greens, chefs are preserving the essence of soul food while making it more accessible to people with dietary restrictions.
Always Remember The History
As we celebrate Black History Month, it’s important to recognize the enduring legacy of African American cuisine and the profound impact it has had on American food culture as a whole. These 10 distinct culinary traditions are a testament to the resilience, creativity, and ingenuity of African American cooks and chefs who have preserved and elevated their heritage through the art of cooking. From slaves in a New World to Master Chefs, African American cuisine continues to change, while keeping the fundamental task of being darn good!
For an ol’ school African American recipe, we think trying something sweet will brighten your spirit: Ol’ School Chocolate-Beet Cake. This recipe displays the genius of African Americans using the natural sweetness in beets for a delicious, and inventive cake.
For an in-depth history of African American cuisine we recommend:
- High On The Hog on Netflix, or the book: “High on the Hog: How African American Cuisine Transformed America” by Jessica B. Harris.
- “The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia’s Best Bakery” by Norrinda Brown Hayat
