Archive Issue - Monthly Tidbits Article
January 2008

Black History Month
by Jill Jackson

I hope everyone has had a great January, filled with kept resolutions and promises of a prosperous and healthy year ahead. February marks the beginning of Black History Month, so I thought it only appropriate to highlight the contributions made to American Cuisine that grace our palates, adorn our tables and satisfy our appetites. Each week I will highlight a specific recipe that originated in Africa and has been assimilated by America, whereby merging two cultures and celebrating the love of food and the tastes that bring us together at mealtime.

We’ve all heard of sweet potato pie, and many of us have had the pleasure of eating it. What may not have been heard however is the story of how it has become such a staple of mealtime, especially around the holidays. Because of it’s strong historical influence, it would be neglectful of me not to mention the relevance of this vegetable and its journey to America.

The yam originated in Africa, a major source of imports for textiles, spices, tobacco and more. Its immigration to America was not a glamorous one, nor was the reason for it. When slaves were brought over to America, yams were given to the slaves for meals, and very sparingly, providing some with just enough sustenance to keep them alive. Many people died during that voyage and those who survived believed that this source of nutrition was their saving grace.

This African yam is similar to the American sweet potato and was introduced to the south by cooks residing in the slave quarters on plantations. The method of sugaring and roasting yams was developed in the Southern states and now is what we know as “Sweet Potato Pie”. Many now put their own twist on this historical favorite, adding anything from cinnamon to marshmallows, raisins and butter, making this a popular dish.