[Music] the transatlantic slave trade forceably uprooted millions of Africans condemning them to a life of brutal exploitation on American plantations enslave people endured unimaginable cruelty at the hands of both male and female slave owners who wielded absolute power over their bodies minds and lives the cruel institution of slavery not only shattered families and identities but also controlled the most basic aspect of human existence food Frederick Douglas a former slave and prominent abolitionist recalled the dire conditions of life in the plantation hunger was the young Fred’s faithful Boyhood companion I have often been so pinched with Hunger that I have fought with the dog old NEP for the smallest crumbs that fell from the kitchen table and have been glad when I won a single crumb in combat he wrote in his book my bondage and my freedom many times I have followed with eager steps The Waiting girl when she went out to shake the tablecloth to get the crumbs and small bones flung out for the cats malnutrition and starvation were deliberate tools of Oppression plantation owners provided scant spoiled or rotten food intentionally keeping enslaved people on the brink of starvation this systematic deprivation aimed to break Spirits diminish resistance and maintain control meager rations left enslaved people weakened vulnerable to illness and struggling to survive this keeps them a great deal susceptible to their Master’s whims today we embark on a poignant journey through America’s complex and troubled past where the legacy of slavery and racism has left an indelible Mark we’ll be diving into The heart-wrenching Narrative of the black experience scarred by centuries of systemic oppression brutality and Injustice but before we go in fully consider supporting our efforts by subscribing to our Channel like and help us share this video all across the globe now let’s get down the road the slave diet a meager and monotonous regimen was designed to sustain life just enough for enslaved people to toil on plantations fatty pork corn and rice form the backbone of the slave diet however enslaved Africans upon seeing the meager rations provided took initiative to create their own food by planting hunting and improvising meals from available ingredients thereby giving birth to dishes like tripe neckbone stew oxtail soup and ultimately soul food soul food was a Cuisine deeply rooted in African-American culture and history it originated from the traditional cooking styles of enslaved West Africans and African-Americans in the Southern United States characterized by hearty comforting dishes made from Humble ingredients soul food typically features rich flavors bold spices and slow cooked meats classic soul food Staples include Fried Chicken collared greens blackeyed peas cornbread macaroni and cheese candied yams and gumbo in the face of Oppression and scarcity enslaved Africans demonstrated remarkable resourcefulness by crafting soul food from scraps and leftovers they transform pig feet neck bones and other discarded parts into flavorful stews and soups vegetable peels scraps of bread and leftover grains became nourishing soups stews and breads this culinary Ingenuity not only sustained bodies but also fostered resilience and Community former slaves such as Frederick Douglas and Harriet Jacobs wrote about the creative ways enslaved people repurpose food Douglas recalled how enslaved people made Ash cake from cornmeal and water cooked in the ashes of fires Harriet Jacobs in her book incidents of life described how enslaved women used okra to thicken soups and stews soul food played a vital role in African-American family gatherings celebrations and cultural identity it brought people together providing comfort and Solace during times of hardship after emancipation soul food continued to evolve incorporating new ingredients and cooking techniques occasionally enslave people also received cornmeal salted fish or meat and some vegetables from their enslavers however these rations were frequently spoiled rotten or infested with insects cornbread a staple in many enslave communities was made from cornmeal water and sometimes salt these people were compelled to sustain their souls and Body by having to feed through very austere ways provided it would keep them living for as long as it would take this all became something techniques for preparing corn breads were passed along made from batters that could be as straightforward as cornmeal mixed mely with salt and water these were fairly similar to Kush Kush a spiced and baked cornmeal dish that Mr Richards would say is the most closely tied to Africa it’s descended from Kusha which was brought to West Africa by North African Muslims and a contemporary cousin is Kush Kush a cage and fried cornmeal slurry Mr Twitty said an American culinary historian author and Chef specializing in African-American and Southern Cuisine historian rri bonell Phillips an American historian on slavery of the South found that slaves receive the following standard with little or no deviation a quart liter of cornmeal and half pound of salt pork per day for each adult and proportionally for children commuted or supplemented with sweet potatoes field peas syrup rice Fruit and Garden sass which is also referred to as vegetables for the most part slaves diet consisted of a form of fatty pork and corn or rice cornbread was commonly eaten by slaves and sometimes produced from a vegetable patch or garden could also be added to the rations Frederick Douglas a former slave an author and abolitionist recalls The Experience on plantations we were rarely permitted to cook our food our cornmeal mush was cooked in a large Iron Kettle the mush was poured into a trough and we were allowed half a pint per man cornmeal was essential for survival among the enslaved whom Frederick Douglas refer to as hunger smitten multitudes they took the meager rations that were granted to them and developed methods to stretch the ingredients from mixing up a cornmeal mush for children to eat from a trough on mass to baked or fried varieties that could supplement and sop up watery stews made with vegetables and or a bit of meat prepared by African-Americans to feed themselves and those they labored for these recipes spread from the enslaved person’s quarters outward to the big house and the kitchens of whites high and low writes Mr Twitty such that cornbread is now generally considered to be a southern culinary tradition having lost some of its original identity over time and through appropriation in light of zoo archaeology there are some reports that suggest that slaves were generally wellfed to ensure high levels of productivity on plantations other reports suggest there were differences in the nutrition of slaves based on their status slaves who worked in the fields or otherwise had a heavy workload were fed a little more while slaves who did not have the heaviest workload like women and children were not as well fed as a result malnutrition was the leading cause of death for babies and children of slaves since most part of the land was reserved for agriculture meat was an expensive Rarity on Colonial plantations children were considered important assets but not as valuable as adult males consequently meat was often not included in the diets of enslaved children until age 10 at which time they were allotted to ser of pork on most days this included leftover Parts the slave owners did not consume like the feet tail tongue or intestine the rations of pork a generally parasitic meat often consumed by European slave owners and corn provided to adult slaves were sufficient to prevent death from malnutrition but failed to provide all the necessary calories and nutrients for the labor intensive work of a field slave although the quantity of food given to Slaves remains a subject of debate what seems to be agreed upon is that its quality was poor very poor the inadequate diet forcefully imposed upon enslaved Africans was the precursor for the poor eating habits that have been traditionally found in the African-American Community putting them at higher risk for chronic illnesses the pre-colonial West African diet consisted primarily of vegetables as many people were farmers and ate the produce generated from their Farms enslaved Africans also brought about the plantation of watermelon okra yams blackeyed peas and and some peppers in the US during the antibellum era and today these foods are commonly eaten in the US they show how Africans who were forced into slavery beginning in the 1500s influenced the American diet in 2008 Frederick Opie a history teacher at Babson College in Massachusetts would publish a book about some of the foods that connect Africa and America the book titled hog and homon is about the sole food from Africa to America if you know what people eat you can find out where they’re from Frederick Opie the author confirms Opie explains that people who were bringing enslaved Africans to North America wanted to keep them alive and earn a profit as a result Africans on the slave ships were fed the kind of foods they knew and liked those Foods landed along with the people Opie explains that fruits and vegetables brought from Africa grew well in America one reason is because enslaved Africans planted their own Gardens to help feed themselves in time the plants from Africa slowly moved from The Gardens of the enslaved to those of the wealthy and Powerful whites for example the homes of the US presidents George Washington and Thomas Jefferson had Gardens planted with seeds from Africa these fruits and vegetables changed the way Cooks made pies in America in England pies were made with meat but African-Americans took the English meat pie and made it with fruit or vegetables such as sweet potatoes Kelly DEET a contemporary historian and researcher who studies and writes about the culinary history of enslaved people in the United States analyzes historical documents and records to understand the lives and experiences of enslaved people with her frequent conducts on oral histories and interviews with descendants of enslaved people and other experts she interprets archaeological evidence from Plantation sites and other historical locations through her research Kelly Deets aims to reconstruct and honor The Culinary experiences traditions and contributions of enslaved people shedding light on their lives and cultural heritage on this particular occasion Kelly Deets was at the Stratford Hall in the US state of Virginia and the writer of a book about the influence of Virginia’s enslaved Cooks named bound to the fire according to him Virginia’s enslaved Cooks included Hercules a man who worked in the home of George Washington Washington’s family loved Hercules cooking so much that Washington’s stepgrandson described Hercules as one of the best chefs in America Washington praised Hercules cooking so much the president was reportedly angered and surprised when Hercules escaped and sought his own Freedom yet for the most part the author Kelly Deets says that the skilled black Chef has been written out of American history in fact both their work and their skill shaped American food for example enslaved Cooks developed gumbo jambalaya pepper pot and a mix of green leafy vegetables and pork called hop and John says Deets and she adds some ways of cooking that are well known in the US today were reported in West Africa before 1500 they include include deep frying fish and barbecuing Meats de says these kinds of foods were critical to the creation of Southern and in time American food many of these foods with roots in African-American culture came to be known as soul food history professor and author Frederick Opie says the name was created during the Black Power movement of the mid to late 1960s it was a way to identify food that showed the history of African-Americans he adds that soul food is also food that African-Americans began to create a long time ago to eat with dignity as enslaved people in the diaspora as enslaved Africans adapted to the limited food options in America they creatively combined traditional African ingredients they had brought with them with available American resources resulting in the improvisation of new dishes and ultimately the birth of distinctive African-American Cuisine vegetable patches and Gardens provided a vital supplement to the monotonous diet of enslaved people they cultivated essential produce like sor cow peas eggplant and collard greens which added vital nutrients and flavor to their meals other notable crops and recipes from The Gardens of enslaved individuals include one rice on plantations across the Americas enslaved Africans struggled to survive on meager rations provided by their masters to supplement their inadequate diet many slaves turned to cultivating their own crops including rice originating from West Africa rice was a familiar staple for many enslaved Africans however on plantations rice was often withheld or rationed forcing slaves to improvise in response they planted rice in Hidden patches or provision grounds small areas allocated for personal cultivation cultivating rice allowed enslaved Africans to maintain a connection to their cultural heritage and traditional farming practices using techniques passed down from their ancestors they planted harvested and processed rice by hand rice became a vital component of the enslaved people’s diet providing essential carbohydrates fiber and nutrients it was often prepared with other available ingredients such as beans vegetables and scraps of meat they also used rice to sustain themselves by incorporating it into meals like pilafs soups and desserts jof rice a classic Staple in Nigeria and Ghana morphed into jambalaya West African rice and beans dishes called Waki in Ghana and thube in Sagal became the South’s hop and John the cultivation of rice by enslaved Africans underscores their resourcefulness determination and resilience in the face of Oppression and scarcity number two okra okra was a vital crop grown by enslaved Africans on plantations introduced from West Africa okra provided essential nutrients and versatility in cooking okra is found in many African dishes especially in the stews they serve out of big cauldrons in the American South okra is probably most well known as the ingredient found in gumbo in fact okra is what helps thicken gumbo yet this technique draws directly from Africa the word gumbo comes from the banto word for okra key and gumbo during the slave trade they brought with them their appreciation for okra including it in stews that are signature to Soul Food number three sweet potatoes and the potato hole sweet potatoes introduced from Africa’s Congo region were life-saving crop for enslaved people on plantations rich in vitamins and minerals sweet potatoes helped combat malnutrition and related diseases enslave people baked boiled mashed fried or roasted sweet potatoes making them a staple in their diets sweet potatoes closely resembled the yams harvested in West Africa the crop can easily grow even in less than ideal soil slaves could cook them over fire or wrap in leaves and Ash roast sweet potatoes were also grown in Hidden Gardens providing enslaved people with a sense of autonomy and self-sufficiency this crop symbolized nourishment and comfort reminding enslaved people of their African Heritage storing the potatoes and other root vegetables over the winter may have been a subtle Act of rebellion on plantations African-American slaves constructed potato holes often near the fire where they would bury their sweet potatoes this secret hole was hidden from plantation owners it became a small way for slaves to create create their own personal space as small as they were these potato holes allowed a tiny sense of privacy and self-control in a life that rarely had boundaries number four corn corn was one of the most versatile crops eaten by American slaves as Booker T Washington recounts in his slave diet bulletin a common breakfast was cornbread and pork on days when that wasn’t available he’d head to the animal shed there he’d steal some of the boiled Indian corn Colonels used to feed the cows and pigs Frederick Douglas also describes a similar use of corn our food was coarse cornmeal boiled this was called mush it was put into a large wooden tray or trough and set down upon the ground the children were then called like so many pigs and like so many pigs they would come and devour the mush some with oyster shells others with pieces of shingle some with naked hands and none with spoons number five greens stewed flavor collared greens originated from Africa’s Mediterranean region specifically the Ethiopian Highlands they were introduced to the Americas through European colonization and African slavery collared greens were a vital component of enslaved people’s diets providing essential nutrients like vitamins a c and k calcium iron and fiber enslaved people cook collard greens in various ways including stewing with pork or bacon onions garlic and spices boiling with salt and pepper sautéing with garlic onions and sometimes meat and brazing with liquid collared green symbolize resilience as enslaved people adapted this crop to harsh conditions they also represent Community as shared meals fostered unity and strength furthermore collared greens connected enslaved people to their African Roots demonstrating resourcefulness as they used every part of the plant in traditional recipes collared greens are stewed with pork onions garlic and spices in southern style Cuisine while African style collared greens are sauteed with peppers onions and peanut sauce in slave culture these big pots of Stew greens drew a direct resemblance to the stews of Western Africa Ethiopia’s Gman Watt and Ghana’s conam stews both resemble the stewed collared greens of the American South as described by Carol Graham a former slave from Alabama greens were cooked in a big black wash pot just like you boil clothes now number six yams yams introduced from West Africa were a familiar crop for enslaved people on plantations rich in complex carbohydrates fiber and minerals yams provided essential nutrients on antibellum plantations enslaved Africans face chronic food insecurity due to their Master’s inadequate Provisions in response many slaves turn to cultivating yams a staple crop from their West African Homeland yams provided a reliable source of nutrition rich rich in complex carbohydrates fiber and essential vitamins enslaved Africans planted yams and hidden patches or provision grounds small areas allocated for personal cultivation these Hidden Gardens allowed slaves to supplement their meager rations yams held cultural significance connecting enslaved Africans to their ancestral heritage traditional farming techniques passed down through generations were used to cultivate and harvest yams the crops familiarity brought comfort and a sense of autonomy slaves prepared yams in various ways boiling roasting or mashing them to make nourishing meals yams were often paired with other available ingredients such as beans vegetables and scraps of meat yams became a vital component of the insave people’s diet providing sustenance and hope amidst the harsh realities of Plantation life enslaved people also use cooking techniques like frying stewing and roasting to create flavorful meals for example enslaving people in the Low Country region of South Carolina developed a distinct Cuisine known as Gula this Cuisine combined African European and Native American influences featuring dishes like hop and John a rice and bean dish fried fish and okra soup andab Bellum plantations had a larger population of hogs than cows therefore producing more pork than beef there are a few reasons behind having more pigs than cows a stereotype that slaves preferred pork over beef pigs were easier to feed beef was harder to preserve so it was typically only served fresh which happened more often in the winter because the cold slowed spoiling a fear of fresh meat because it was believed that it caused disease among blacks which it was probably not that fresh and the Planter’s conviction that hog was the only proper meat for Laborers archaeological excavations have found evidence that the primary component of slaves diet was meat from livestock such as pigs and cows and when these rations or their personal crops were scarce and Slave people resorted to foraging for Wild game fish and edible plants this desperate measure helped supplement their meager diet as they were able to catch wild species such as a possum raccoon snapping turtle deer squirrel duck and rabbit due to the shortage of cows slave diets lacked milk there was often a stereotype in the antibellum South that slaves were lactose intolerant however many slaves had trouble digesting lactose in dairy products because it was not a staple in African diets due to the summer heat and the poor quality of the animals themselves milk became a scarce product only available seasonally when it did become available it was first given to whites and if any remained then to slave children Scholars came to realize that the slaves diets were quantitatively satisfactory but not qualitatively sufficient the poor quality of food led to slaves that were either physically impaired or chronically ill due to Slaves diets lacking quality there were many vitamin and nutrient insufficiencies that lead to illnesses at the time they didn’t recognize that these illnesses were caused by poor diet the legacy of slavery’s austere conditions continues to impact African-American communities today food insecurity Health disparities and systemic racism persist as ongoing challenges however the resilience and strength of individuals like Frederick Douglas Harriet Jacobs Sojourner Truth and Charles ball serve as powerful reminders of the human spirit’s capacity to endure and overcome even the most inhumane circumstances their stories and those of countless others underscore the importance of acknowledging and learning from this painful history striving for empathy understanding and positive change in this unforgiving environment named America food became a Battleground enslave people fought for sustenance dignity and cultural preservation despite the scarcity and poor quality of food they found ways to resist adapt and hold on to their Heritage their story of resilience and resourcefulness in the face of unimaginable hardship is one of Humanity’s most profound Testaments through food enslaved people asserted their autonomy preserve cultural traditions and sustain their communities this brings us to the end of yet another timely video segment did you happen to learn a thing or two kindly reach out to us in the comment section below to share thoughts and we would be delighted to to 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The Truth Shall Set You FREE!
