Hey everyone! Thanks for being curious about How African Food Inspired Soul Food. This is Kid Chef Ama. I have been a kid chef since I was four years old. I love cooking and experimenting with new flavors and ingredients, and I’m always learning something new in the kitchen. Today, I want to talk to you about the huge influence that African cuisine has had on the creation of soul food.
You may have heard of soul food before – it’s a cuisine that’s deeply ingrained in African American culture and history. But did you know that it has its roots in the cuisine of West and Central Africa?
When African slaves were brought to America, they brought with them their own culinary traditions, which they adapted to suit the ingredients that were available in their new home. Many of the dishes that we now consider to be absolutely “soul food” – dishes like collard greens, black-eyed peas, and okra – started in West and Central African cuisine.
One of the things that I love most about African cuisine is the way that it celebrates flavor. Spices like cumin, coriander, and ginger are used in abundance, and dishes are often slow-cooked to allow the flavors to develop over time. This focus on flavor is something that is also very present in soul food, and it’s one of the things that makes it so special.
Another aspect of African cuisine that has influenced soul food is the way that it uses every part of the animal or plant. Nose-to-tail eating, which has become popular in recent years, is something that has been practiced in Africa for centuries. Dishes like chitlins (pig intestines), for example, are a nod to this tradition. They may not be to everyone’s taste, but they show how important it is was to not waste what they thought was food. Now that Black people are evolving and have better access to resources, health, sustainability, and compassion are also considerations for what goes on our plates.
We still use every part of the plants we eat for our healthier soul food menus. We grind the seeds into spices, cook, steam, marinate, or prep leaves or fruit. The nice thing is that with most vegan and vegetarian foods, the root system and plant live on, and you only take what you need for the food.
Finally, African cuisine is often very communal, with dishes served family-style and shared among everyone at the table. This sense of community and togetherness is also present in soul food, and it’s one of the reasons why it has become such an important part of African American culture.
As a young chef, I’m inspired by the way that African cuisine has influenced soul food. It’s a reminder that food is so much more than just sustenance – it’s a way of connecting with our past, our culture, and each other. So the next time you sit down to enjoy some soul food, take a moment to appreciate the incredible journey that each dish has taken to get to your plate. And who knows – maybe you’ll be inspired to try some West or Central African dishes for yourself!
Here at Nkwa Dua, we get visits from people from the US traveling to Ghana who crave soul food and want to try Ghanaian food. We also meet Ghanaians who want both. Collectively we have influenced each other in meaningful ways and as a Kid Chef, I love being able to help people experience both.
Ghanaian vegan food the compares to United States African American soul food
Collard Greens & Nkontomirre
Collard Greens are classic soul food dish made with onions, garlic, and spices, simmered until tender and flavorful. It’s often served with cornbread and black-eyed peas. Nkonomirre is a leaf similar to a collard green. To prepare it correctly, it has to be boiled into a hearty tender consistency, too. Instead of Yam, in Ghana it’s usually eaten with yam or green (unripe) boiled plantain
Black-eyed Peas
This is a classic soul food dish made with black-eyed peas, onions, garlic, and spices. In both places, it is often flavored with cumin and bay leaves. In the United States it’s usually prepared with a vegetable oil and smoked paprika. In Ghana it’s prepared plain or with red oil and pepper.
Okra and Okoro
Okra and Okro is the same plant just called different things in different parts of the world. In the US Okra is often battered and fried, making for a crispy and flavorful side dish or snack. It’s often served with a dipping sauce, such as hot sauce. But it is also steamed and served as a cooked dish. That is similar to okro stew found in Ghana. It’s heavily boiled in a heavy stew and served after it is tender and marinated.
I love making both the soul food version and the Ghanaian version of dishes for people. It helps people see how connected we really are as Africans.
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