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Bringing History to the Table: 30 Must-Try African American Foods and Their Stories

A culinary exploration of African American food reveals a diverse array of tastes, customs, and narratives that are profoundly ingrained in the region’s past and present. Some recipes have endured the test of time in the colourful tapestry of African American cuisine, and they bring with them stories of resilience, inventiveness, and community.

These 30 must-try African American dishes give more than simply nourishment—they offer a window into the heart and soul of a people whose culinary heritage is as varied as it is delectable—from the profound depths of Southern kitchens to the busy streets of Harlem and beyond. Come along as I delve into the storied origins of these beloved recipes, many of which bear witness to the resilient nature of African American culinary customs.

1 Collard Greens

Collard Greens. Photo by on  

African American food has a rich and lengthy history with collard greens. Collards are an African crop that was introduced to the Americas on slave ships by Africans who were abducted and whose agricultural knowledge and skills were extremely important. Despite being cruelly enslaved, these African men and women continued to follow their cultural cooking customs, preparing traditional greens that fared well in the warm southern climate.

Collard greens, which grow easily and don’t require much attention, became a staple crop. Following emancipation, African Americans who were sharecroppers depended on collards and other greens as cheap, wholesome food during times when other vegetables were in short supply. Collards, which were typically cooked for hours with smoked pork to add flavour, represented improvising with whatever was on hand.

2 Fried Chicken

Fried Chicken. Image by  from 

African American culinary heritage places a specific emphasis on fried chicken since it symbolises celebration and cosiness. Its origins are in the Deep South when Africans who were held as slaves modified traditional West African frying methods to suit Southern ingredients. Fried chicken was a staple of Southern cuisine by the early 20th century and was eaten on special occasions, at church picnics, and family get-togethers.

African Americans carried this recipe to metropolitan areas during the Great Migration, and it quickly became well-liked in eateries and homes across the country. Fried chicken’s delicious meat and crispy outside make it a timeless food that brings back memories of family, community, and cultural history.

3 Cornbread

A picture of cornbread. Photo by on  

African American cuisine has a unique place for cornbread because of its roots in West Africa when maize and other grains were widely consumed. Cornbread’s price and adaptability made it a staple in the Southern United States. Traditionally, it was prepared in cast-iron skillets over an open flame with cornmeal, buttermilk, and occasionally bacon drippings. Cornbread is a food item that also has symbolic meaning, signifying community and ingenuity. It pairs well with substantial dishes like black-eyed peas and collard greens because of its golden crust and filling texture. Its continued importance in African American culture is demonstrated by its continued appearance on tables in the South.

4 Gumbo

Gumbo. Image by  from 

Gumbo is a flavorful stew that comes from Louisiana and represents the blending of many ethnic influences. This filling cuisine, with roots in West Africa, France, and Native American, captures the rich history of the area. A range of ingredients, including okra, bell peppers, celery, chicken, sausage, and seafood, are often combined to create a complex flavour profile for gumbo. The roux, a carefully cooked blend of flour and fat to a rich, dark brown, is the secret to its depth of flavour. Gumbo, when served over rice, epitomises the cultural mosaic that characterises African American cooking in the South.

5 Jambalaya

Chicken Jambalaya. , , via Wikimedia Commons

Louisiana is home to the iconic dish jambalaya, which represents the rich culinary legacy of the city. Blends of French, Spanish, West African, and Native American influences can be seen in its roots. To create a potpourri of flavours and textures, this one-pot wonder usually consists of rice, sausage, chicken, prawns and a variety of spices like paprika, thyme and cayenne. Often served during parties and festivities, jambalaya embodies the welcoming community spirit of the South and represents the region’s rich cultural diversity. Loved as a mainstay in both Cajun and Creole cooking, it has a deep history and robust flavour.

6 Black-eyed peas

A common ingredient in African American cuisine for a long time is black-eyed peas. Said to be among the many cherished African ingredients taken by abducted Africans, these little legumes were transported to the Americas on slave ships. They planted these resilient beans that could withstand the hot southern temperatures despite being mistreated and held as slaves, managing to preserve traces of food culture. When other crops failed, black-eyed peas flourished and became a source of salvation.

On New Year’s Day, consuming black-eyed peas was said to bring good fortune and wealth for the upcoming year. This custom originated in African culture, travelled via communities of enslaved people, and eventually reached freed African Americans. The peas symbolised abundance and good fortune in a time when so little could be trusted.

7 Sweet potato pie

Sweet potato pie. , , via Wikimedia Commons

African American chefs were the first to inventively transform English-style custard pies into a completely new dish: sweet potato pie. Sweet potatoes were a plentiful crop that slave chefs turned from a simple component to a mouthwatering treat. The tubers were transformed into a delightful dessert for special occasions by adding sugar, vanilla, and spices. The pie was particularly comfortable because of its flaky pastry shell and egg-enriched custard. Sweet potato pie cemented its position in soul food history as a mainstay on Southern tables. It is more than just a recipe; it is a testament to the creativity and talent of African American cooks who, in the face of discrimination, developed a vital component of American cooking.

8 Red Beans and rice

Red beans and rice.

A staple of African American culture, especially in Louisiana, red beans and rice are a dish that is intrinsic to Creole cuisine. Served over a bed of white or brown rice, this filling and savoury dish usually comprises red beans cooked with spices, veggies and frequently leftover ham or sausage. Red beans and rice, often made on Mondays, originated from the “wash day” custom in which households would gently boil the dish while doing laundry. It is a cherished comfort food that, in African American and Creole culinary traditions, symbolises community, tradition, and resourcefulness because of its rich flavours and simplicity.

9 BBQ ribs

BBQ ribs. Photo by on  

African cooks in slavery were skilled and inventive, as evidenced by the culinary applications of barbecue ribs. They were forced to cook unappealing meat parts, such as beef ribs. Their sophisticated methods of slow-roasting, smoking, and seasoning with spicy spices came from African cuisine, and they made the tough ribs very soft and tasty. These African barbecue customs gave rise to this particular barbecue style in the South. Ribs became a soul food icon, but they were labour-intensive and reserved for exceptional occasions. Succulent ribs coated in a rich barbecue sauce today are a tribute to the skill of anonymous African American chefs who made barbecue a crucial component of American cuisine.

10 Hoppin’ John

Hoppin john plate.  , , via Wikimedia Commons

“Hoppin’ John” is a classic Southern meal rich in meaning. It comes from African American tradition and is usually eaten on New Year’s Day to signify luck and wealth for the upcoming year. It usually consists of rice, seasoned pork, and black-eyed peas. While the rice represents prosperity and abundance, the black-eyed peas stand-in for cash. The name of the meal might have originated from the African dish “akara,” which is cooked with black-eyed peas. Hoppin’ John is a Southern comfort dish that has gained popularity over time due to its rich flavours, cultural importance, and ability to foster a sense of community at festive gatherings and festivities.

11 Fried Catfish

Southern cuisine, especially African American culinary traditions, has a special place for fried catfish. Typically covered in a seasoned cornmeal or flour mixture, catfish fillets are fried till golden brown and crispy. The abundant freshwater catfish in Southern rivers gave rise to the dish, which quickly gained popularity among African American communities, especially those in the Mississippi Delta. Hush Puppies, coleslaw, and tartar sauce are frequently served with it, capturing the essence of Southern cuisine. In addition to being a delectable dish, fried catfish symbolises a link to the land and rivers that have supported African American communities for many years.

12 Hoecakes

A picture of Johnny cakes. , , via Wikimedia Commons

Hoecakes are a symbol of African Americans’ inventiveness and resourcefulness during slavery. They made do with whatever they had for cooking utensils, including preparing cornbread patties over an open flame with the wide, flat blade of a hoe, as they lacked adequate kitchen equipment and facilities. These straightforward maize cakes, cooked on a repurposed hoe, symbolised overcoming adversity and obtaining nourishment despite limited resources.

The history of hoecakes demonstrates the inventiveness of African American chefs who came up with creative ways to cook with very few resources. The enduring appeal of cornbread and cornmeal in contemporary soul food is proof of their history. The origins of the simple hoecake highlight the creativity that, in the face of hardship, defined African American food.

13 Pig ears

A prime example of how African cooks in captivity turned unwanted or underutilised meat parts into wholesome, delectable dishes is pigs’ ears cooked in a boil. Because they needed a lot of preparation and were therefore unappealing to slave owners, parts like ears, legs, and neckbones were given to slaves. However, with skill and imagination, African American cooks transformed these slices into intricate stews that left them soft and full-flavoured. The final products frequently adorned tables during important occasions. Foodways serve as a window onto larger societal realities. For example, pigs’ ears show how to make food out of leftovers, symbolising the harrowing resourcefulness and pride that are ingrained in African American cuisine. Over the years, they transformed adversity into delectable culinary gems.

14 Deviled eggs

Deviled eggs. Photo by on  

Deviled eggs, which are hard-boiled eggs cut in half lengthwise and filled with a creamy, seasoned yolk mixture, are popular appetisers in African American cooking. Usually, mayonnaise, mustard, vinegar, and spices like cayenne or paprika are crushed into the yolks. This meal is a traditional addition to get-togethers, potlucks, and holiday feasts, providing a flavorful and filling small snack. In addition to being tasty, deviled eggs are adaptable, allowing for different seasoning and presentation options to accommodate different preferences and events. They serve as a straightforward yet wonderful illustration of the inventiveness and originality inherent in African American culinary traditions.

15 Fried okra

A classic Southern delicacy, fried okra consists of sliced okra pods that are fried till golden and crispy after being coated in flour or seasoned cornmeal. A mainstay of Southern gardens, okra is highly appreciated for its distinct texture and delicate flavour. Okra retains its sensitive interior when fried, gaining a pleasing crunch. Okra was frequently used in stews and fried dishes in African American culinary traditions, which is where this dish got its start. You can eat fried okra as an appetiser, side dish, or even as a salad topping. Its appeal stems from its ease of use, adaptability, and the pleasing texture contrast it provides.

16 Mac and Cheese

A picture of Mac and Cheese. , , via Wikimedia Commons

Not only is mac & cheese a comfort food, but it’s also a culinary travel through time. Pasta and dairy products were imported by European enslaved Africans, who also brought cheese-making technology. However, the magic took place in African American kitchens as chefs interwoven their unique culinary styles. The classic “baked and bubbly” style appeared rich cheddar took the place of bland cheeses, and spices provided complexity. A lasting history of African American culinary tradition, inventiveness, and resiliency are all hinted at in every creamy taste.

17 Ham hocks

Ham Hocks. Image by  from 

A staple of African American cuisine, ham hocks are cured or smoked pork knuckles that have a deep, flavorful flavour. They are highly valued, especially in Southern cooking, for their capacity to add richness and depth to food. Ham hocks are frequently used to tenderise tough cuts of meat and provide a smoky taste to soups, stews and collard greens. The secret to their adaptability is their capacity to infuse depth and taste into a wide range of meals, from robust soups to simple rice and beans. Ham hocks, a mainstay in soul food kitchens, are a symbol of ingenuity and the capacity to elevate simple materials into mouthwatering, heartfelt dishes.

18 Banana Pudding

The popular soul food dish banana pudding has its roots in African American originality. Eggs, milk, bananas, and vanilla wafers were among the staple materials used by enslaved cooks to produce a creative and cosy meal. The tropics of Africa brought bananas with them, making them widely available. Culinary creativity took ordinary food and turned it into a delicious, creamy custard. Because banana custard gained popularity across the country, it also serves as a testament to the gradual influence that African Americans had on mainstream cuisine. Many people still make this traditional dessert for potlucks and family dinners. Its widespread appeal is evidence of the delectable culinary traditions that African Americans have established despite extreme adversity.

19 Blackened fish

A picture of a blackened fish. , , via Wikimedia Commons

In this Cajun-inspired recipe, fish fillets are drenched in a mixture of spices, including paprika, cayenne pepper, thyme, and garlic powder, to create a blackened look. After that, the fish is seared in a hot skillet, resulting in a tasty crust that contrasts with the flaky, soft meat within. Chef Paul Prudhomme popularised this Louisiana-born cooking technique in the 1980s. It is typically eaten with rice, veggies, and a splash of lemon. It epitomises the complex, spicy flavours of Cajun cooking. Blackened fish is a great way to highlight Southern cooking’s vibrant flavour and rich culinary legacy.

20 Dirty rice

Dirty Rice is a classic Cajun dish deeply rooted in Louisiana culinary tradition. It is made up of boiled white rice mixed with a savoury mixture of sautéed onions, bell peppers, celery, and garlic. Ground meat such as sausage, pig, or chicken livers is frequently included. The addition of spices such as paprika, cayenne pepper, and black pepper gives the dish a “dirty” look while infusing the rice with savoury, rich flavours. Dirty rice was once a cheap method to use up leftover ingredients, but it has since developed into a popular comfort food that is a mainstay on many Southern dinner tables because of its robust flavour and hearty texture.

21 Eggnog

Egg nog. Image by  from 

The thick, creamy seasonal beverage known as eggnog has its roots in African American culinary traditions. Dairy and eggs were frequently provided to enslaved chefs as leftovers. They used their creativity to turn these components into a punch that had a custard-like consistency and was flavoured with brandy or rum. Around Christmas and New Year’s, infrequent times of celebration and relaxation, the treat was served.

Eggnog is a symbol of the talent and inventiveness that African Americans, despite their persecution, contributed to the kitchen. They created popular cocktails that are now holiday favourites while serving plain food. Food is intimacy; despite everything, African Americans fostered camaraderie and enjoyed life’s little pleasures, as demonstrated by eggnog.

22 Fried Green Beans

A picture of green beans. , , via Wikimedia Commons

A wonderful Southern take on a traditional vegetable meal is Fried Green Beans. Fresh green beans are fried till crispy while holding onto their original flavour and bright colour. The batter is usually made of flour or cornmeal that has been seasoned with salt and pepper. Fried green beans, which are frequently served as an appetiser or side dish, provide a crisp and flavorful twist on more conventional recipes. They enhance any dish with a wonderful crunch and demonstrate the creativity and adaptability of Southern cooking. They go well with a variety of dipping sauces, such as ranch dressing or aioli.

23 Rum cake

Every mouthful of rum cake is a celebration, not just a dessert. This moist, flavorful cake, soaked in warm rum and spices, hails from the Caribbean islands, where sunshine, sugar cane, and cultural fusion weave their magic. Thought to have originated in the British Virgin Islands, it carries tales of inventive chefs who turned basic foodstuffs into a sumptuous treat by utilising regional rum and spices like cloves, cinnamon, and nutmeg. Every piece is bursting with intricate flavours, the spices dancing on your tongue and the sweetness counterbalanced by the warmth of the rum. More than just a dessert, rum cake is a pleasant way to cap off a dinner, a taste of Caribbean heritage, and a sign of community.

24 Po’boys

Po’boys, which first appeared on New Orleans’ streets, are more than just sandwiches. They are vibrant, historically rich working-class heroes. Crusty and chewy French bread supports heaps of fried prawns, roast meat or catfish covered in a sauce that can be savoury, spicy or herbaceous, depending on the seller. According to legend, they were initially made as a “poor boy’s” lunch for striking streetcar workers. Po’boys, cheap, hearty, and incredibly tasty, became a mainstay of New Orleans cuisine, loved by everyone from presidents to dockworkers. These days, they stand for tenacity, camaraderie, and the distinct culinary culture of New Orleans.

25 Fried Oysters

Fried oysters. Image by  from 

Fried oysters are a delicious treat from the South that is made by gently breading or battering plump oysters and then frying them until they are perfectly crispy and golden. This recipe, which combines the brininess of the sea with the pleasant crunch of the coating, highlights the distinct flavour and texture of fresh oysters. Fried oysters provide a pleasant mix of textures and flavours, and are typically served as an appetiser or as part of a seafood platter. Serve them with lemon wedges, tartar sauce, or a hot remoulade for dipping to complete the pleasure of enjoying these delicious shellfish.

26 Pulled Pork

A classic Southern meal, pulled pork is known for its smokey flavour and supple, juicy texture. Traditionally, the meat—which is slow-cooked for hours until it becomes fork-tender and easily “pulled” apart with little effort—is pig shoulder or butt. Although there is a wide range of flavours and marinades, frequent components include brown sugar, paprika, garlic powder, and sauces with vinegar as an ingredient. Pulled pork is frequently served with traditional Southern sides like baked beans and cornbread, or it can be heaped high on sandwiches with coleslaw and pickles. It best captures the warmth and friendliness of Southern cooking and is a favourite at backyard barbecues, get-togethers, and Southern-style dining establishments.

27 Shrimps and grits

A plate of Shrimp and Grits. , , via Wikimedia Commons

A Lowcountry gem, prawns and grits combine elements from Europe and Africa. Africans held as slaves cooked prawns with leftover grits, which is maize, perhaps using their rice-cooking expertise. Complexity was imparted by the onions, peppers, and spices. Plantation labourers were sustained by this robust cuisine, which later became a popular comfort food that can be found in both sophisticated restaurants and casual cafes. It’s rich flavour and velvety texture.

28 Shrimp Etouffee

Rich flavours and spices are blended to create a classic Louisiana meal known as shrimp étouffée, which has French-Creole roots. The word “étouffée” means “smothered,” which describes the culinary technique in which shrimp are covered in a flavorful sauce made of roux. Usually made with a combination of celery, onions, bell peppers, and garlic, this sauce has a strong flavour. Traditionally served over steaming rice, the recipe gains depth and fire from the addition of tomatoes, stock, and Cajun seasoning. The dish prawn étouffée, which represents the region’s cultural richness and culinary legacy, is a perfect example of the blending of French cooking techniques with the colourful ingredients and spices of Louisiana.

29 Peach and blackberry crisp

A crumbly oat topping encases the sweet and sour taste of blackberries and luscious peaches in a delectable delicacy known as peach and blackberry crisp. Sliced peaches and blackberries are combined with sugar and a small amount of lemon juice to bring out their inherent flavours and create a crisp. A delectable contrast to the fruit filling, the topping, which is made of oats, flour, butter, and brown sugar, bakes to a golden brown. This dessert is a pleasant and cosy treat that may be served warm and topped with whipped cream or a scoop of vanilla ice cream. It’s ideal for any occasion.

30 Southern Buttermilk Biscuits

Southern Buttermilk biscuits. Image by  from 

Loved for their fluffy texture and buttery flavour, Southern Buttermilk Biscuits are an integral component of Southern cuisine. Simple ingredients like flour, baking powder, butter, and buttermilk are used to make them. The secret to their fluffy texture is the way the flour mixture is mixed with cold butter, which creates flaky layers that bake up beautifully. In addition to adding tang, buttermilk aids in triggering the leavening agents for a rise. Served as a side dish to heavy Southern meals or as a morning staple, these biscuits go well with gravy, honey, or jam. Generation after generation adores them because of their comforting taste and adaptability.

A rich tapestry of culinary legacy and cultural significance is revealed by bringing history to the table through 30 African American dishes you must try and their stories. Every food, from decadent sweets like peach cobbler and sweet potato pie to soul-satisfying favourites like fried chicken and collard greens, embodies the qualities of fortitude, inventiveness, and community. African American cuisine has flourished through centuries of hardship and victory, fusing Native American, African, and European elements into a colourful culinary mosaic. Not only can these dishes entice the palate, but they also bear witness to the resilience and inventiveness of a people whose tales are intertwined with each mouthful.