Foods of Africa and the Enslaved - A Culinary History with Michael Twitty

Explore the rich culinary heritage of Africa and its influence on enslaved populations in this 37-minute video featuring Michael Twitty, author of "The Cooking Gene" and "Koshersoul." Delve into the history and cultural significance of African foods, including fufu, mofongo, and jollof rice. Learn about the techniques and ingredients that traveled from Africa to the Americas through the slave trade, and how they shaped modern cuisine. Discover the story of the Ossabaw Hog and its connection to African food traditions. Gain insights into the Gullah Geechee culture and their unique foodways. Examine the role of yams, plantains, and other staple crops in African and African American cuisine. Understand the importance of food in preserving cultural identity and heritage among enslaved populations.