Soul food is a cornerstone of Black cuisine, but many of its flavors, ingredients, and cooking techniques trace back to Africa. From okra to black-eyed peas, the legacy of African culinary traditions lives on in every bite.

African Staples in Soul Food

• Okra: Originally from West Africa, okra is a key ingredient in gumbo and stews.
• Black-eyed peas: A symbol of prosperity, these legumes were brought to the Americas by enslaved Africans.
• Rice: Carolina Gold rice, cultivated by African farmers, played a major role in Southern cuisine.

Cooking Techniques Passed Down

Many soul food dishes—like slow-cooked greens and smoked meats—stem from African preservation and cooking methods. Today, these flavors continue to define Black cuisine while evolving with modern twists.