The journey across the Atlantic Ocean played a significant role in the transfer of African food and culinary traditions to the Americas. The forced migration of millions of Africans during the transatlantic slave trade brought not only people but also their cultural practices, including food, to the New World.

One of the most notable examples of African food making its way to the Americas is the introduction of staple crops such as okra, yams, black-eyed peas, and sorghum. These crops were essential to the diet of enslaved Africans and quickly became integral to the cuisine of the Americas.

For instance, okra, a versatile vegetable used in stews, soups, and sauces, originated in West Africa and was brought to the Americas by enslaved Africans. It is a key ingredient in dishes like gumbo, a popular Creole and African American dish found in the southern United States.

Another example is yams, which have their roots in West Africa. Enslaved Africans brought their knowledge of cultivating and cooking yams to the Americas, where they became a vital part of African American and Afro-Caribbean cuisines. In the southern United States, sweet potato pie, a dessert made from yams, is a classic dish with African influences.

Black-eyed peas, also known as cowpeas, have a long history in Africa and were transported to the Americas during the slave trade. They became a staple in the diets of enslaved Africans and later influenced dishes like Hoppin' John, a traditional Southern dish made with black-eyed peas, rice, and pork.

Sorghum, a grain native to Africa, was another crop brought by enslaved Africans to the Americas. It is used to make flour, syrup, and porridge and has influenced dishes like sorghum molasses, a sweet syrup used in cooking and baking in the southern United States.

References:

1. NPR: How Okra Came to the Americas
2. Smithsonian Magazine: Foods of the Enslaved
3. Eater: How African Foodways Became American Foodways