By. Tonya and Kristen
Origin of early settlers
- Africa - brought into the U.S. to work as slaves on plantations and serve in mansions
Economically Important Crops Produced
- black-eyed peas
Farmers also grow these on a smaller scale:
- sweet potatoes
- variety of greens
They get important sources of food from water.
They get important sources of food from forest.
Important livestock in the South:
They get spareribs, cured ham, fat back, chitterlings, and pigs' feet from these two animals.
It combines African, Native American, and European Sharecroppers' food customs.
Uses many vegetables in soul food, such as:
- Black-eyed peas
- and many others
- dark orange tubers have moist flesh
- made into a pudding called Pone
- also made into sweet potato pie
New Orleans is home to the Creole Cuisine.Foods in the Creole Cuisine are:
- Flavoring and thickening agent from sassafras leaves.
- Soup that contains meats, poultry, seafood, okra, and other vegetables.
- From various cultures of Southern Louisiana.
- Traditional Creole rice dish.
- Contains rice, seasonings, seafood, and different meats.
- Sweet, rich candy
- Deep-fried squares of bread dough. Served with powder sugar.
- Café au lait
- Beverage made with chicory-flavored coffee and hot milk.
- Café brulot
- Strong coffee flavored with spices, sugar, citrus peels and brandy.
- A highly seasoned fish stew.
- smoked sausage
Traditional Cajun dishes
- braised pig stomach stuffed with vegetables.
- Rice dressing
- Tartes douces
- pies with soft, sweet crust
Common foods, spices, herbs
- Brunswick stew
- Spoon bread
- Fried Chicken
- Pecan Pie
- Dandelion Greens
- Sassafras leaves
- Hot peppers
- Hoppin' John