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Why Southern food owes its soul to Africa


Slave traders dealt in more than just slaves, and Richards-Greaves said the traders would bring over seeds along with slaves from Africa.

“Some of the seeds were brought with them, but more importantly, the ways of preparing those foods were brought with them,” she said.

For example, collard greens can be found in both soul food restaurants and African restaurants. At Myrtle Beach’s Redi-Et Ethiopian Cuisine, a dish known as Gomen consists of collards cooked down with onion, garlic, and ginger and served on a flat bread called Injera.

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