The influence of Africa on the culinary traditions of the Americas is undeniable. From Brazil to the Caribbean, the United States to Colombia, the flavors, techniques, and ingredients brought by enslaved Africans during the transatlantic slave trade continue to shape the food we eat today. These dishes not only tell stories of survival and adaptation but also celebrate the resilience and cultural contributions of African-descended communities across the Americas.
1. Okra
Originally from West Africa, okra traveled across the Atlantic and found a home in the Southern U.S., the Caribbean, and Brazil. This versatile, and often polarizing, vegetable is a key ingredient in dishes like gumbo (Louisiana), calaloo (Trinidad & Tobago, Jamaica), and caruru (Brazil). Its ability to thicken stews is a technique passed down from African cooking traditions.
Did you know the word “gumbo” is believed to have come from either the Bambara language where the word “gumbo” means “okra”. or from the Bantu language family with the word “ki ngombo” or ”quingombo” (from Kimbundu). Taking it a step further, in Puerto Rico & Cuba, okra is called “quimbombó”
And if you don’t like it in a stew, I definitely recommend trying them fried. You’ll forget they were ever slimy in the first place!
Try This Recipe for Fried Okra Here:
2. Rice & Beans
Rice and beans is a staple with many variations, existing throughout the African Diaspora, with direct links to West African cooking. In the U.S., Hoppin’ John, a dish made with black-eyed peas and rice, is a direct descendant of African rice dishes. In the Caribbean, Moro de Gandules (Dominican Republic), Peas & Rice (Bahamas), and Congrí (Cuba) all showcase the legacy of African cooking techniques and flavors.
The first time I made jollof rice I was shocked to encounter a technique so similar to the way that I’ve learned to make Bahamian peas & rice. It was a moment that made me more curious about the origins of our beloved diasporic dishes.
Try This Moro de Gandules Recipe Here:
3. Fufu (& Its Variants)
Fufu, a starchy dough-like side dish made from pounded yam, cassava, or plantain, is a staple in many West African cuisines. Its influence is evident in mofongo (Puerto Rico), mangú (Dominican Republic), and bammy (Jamaica), all of which involve mashing or pounding starchy vegetables into a smooth consistency.
Try This Bammy Recipe Here:
4. Plantains
Plantains are sweet, savory, and all over cuisine of the Americas. A staple crop in many African nations, plantains have become essential in Caribbean and Latin American cooking. Fried plantains, known as tostones in Puerto Rico and the Dominican Republic or patacones in Colombia and Panama, closely resemble fried plantains prepared in Ghana and Nigeria. In Cuba, maduros (sweet fried plantains) remain a beloved side dish.
When you head to the store, you’ll notice that there are yellow plantains and green plantains. My tip for you is that if you’re making tostones, patacones, chifles, or jibaritos, you’ll need to buy the green ones. For sweet plantains, you’ll need to buy the yellow ones.
Try This Recipe for Maduros Here:
5. Peanuts & Groundnuts
Peanuts, or groundnuts, have deep roots in African cuisine and have inspired many dishes across the Americas. In the Southern U.S., peanuts became a key ingredient in snacks like boiled peanuts, a practice that mirrors traditions in West Africa. Meanwhile, in Brazil, vatapá, a dish made with ground peanuts, coconut milk, and shrimp, showcases how African culinary traditions blended with local ingredients.
I’ve got no commentary to add here as I’m allergic to peanuts and groundnuts but here is a recipe for vatapá that you may enjoy.
6. Ginger Beer & Sorrel
Traditional drinks like ginger beer and sorrel (hibiscus tea) are enjoyed throughout the Caribbean and Latin America. These beverages have clear ties to African culinary practices, where ginger and hibiscus have long been used to make refreshing and medicinal drinks.
FYI, in Mexico and some other Spanish-speaking countries, the name of hibiscus juice is Jamaica, or Agua de Jamaica, pronounced with a soft J. So don’t get confused with the country name Jamaica because once you’re in Kingston or Montego Bay, they’ll call it sorrel.
Try this recipe for Agua de Jamaica Here
7. Black-eyed Peas
Black-eyed peas, originally from West Africa, are a central ingredient in many African American and Caribbean dishes. They are the base of the iconic New Year’s dish Hoppin’ John, as well as Akara (black-eyed pea fritters), which have a direct connection to Brazil’s Acarajé, a beloved Afro-Brazilian street food.
Try this recipe for Acarajé Here:
Celebrating African Culinary Legacies
These foods and cooking techniques are just a few examples of the vast and lasting impact of African cuisine in the Americas. Each dish carries history, migration stories, and cultural significance, reminding us of the resilience and ingenuity of our African-descended communities.
