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The Hand That Stirred The Pot: African Foods In America

24 minutes 9 seconds

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Over 10 million slaves were transported from Africa to the Americas, bringing with them their knowledge of how to grow and cook their traditional foods. The slaves came from many different tribes with many different diets. This program shows the major influence these diverse cultures had on western cooking and culture. Africans played a significant role in the creation of American Cuisine, particularly in the Caribbean territories and the southern states. Peanuts, bananas, watermelon, rice, yams and okra are all part of our African culinary heritage.

Media Details

Runtime: 24 minutes 9 seconds

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Viewer Comments

  • Tiny default profile photo
    Norma Jean A. (Eastham, MA)
    February 26th, 2020 at 11:22 AM

    This program is an eye-opening experience for most students. It is very well done, engaging and a wonderful learning tool.