Foodways Memoirs


June Commencement (US)
Lamb (Morocco)
Low Country Boil [Frogmore Stew, Gullah Bowl, or Beaufod Stew] (Georgia; South Carolina)
Mine Crone (US South)
Mirliton (Louisiana)
Mruzia [tajine] (Morocco)
Mushroom or Cream of Mushroom (US)
Noodle (US)
Nsala (Nigeria; West Africa)
Ofe Owerri (Nigeria; West Africa)
Ogbono  or Gbonoa (Nigeria)
Oho (Nigeria)
Okra (West Africa; US South)
Onion (US South)
Oxtail (Jamaica; US South)
Oyster (US)
Palm Nut or Palm crème (Nigeria; Ghana; West Africa, “Abenkwan, Banga, or Banku”)
Pasta [Minestrone, Tortellini, or Frisco] (US)
Peanut or Peanut Butter (Ghana; West Africa)
Pepper (Nigeria; Ghana; West Africa; US)
Pillau (Kenya; Tanzania; Zanzibar; Carolinas)
Plantain or Banana (Jamaica; South America)
Potato (Diaspora; with Avocado and Corn, South America)
Pork (US; West Africa; Morocco; Georgia)
Pumpkin (Caribbean; South)
Quinoa with Pork (South America)
Red Bell Pepper (US)
River State Native (Nigeria)
Rutabaga (US South)
Seafood (US)
Sekheina Egg [duck or goose] (Egypt; Nubia)
Seminole Squash (Florida; Carolinas)
Seseme (Ghana; US Carolinas)
Shrimp (Caribbean; US)
Sour Soup (Ghana)
Sorrel (US South) [soup in US; drink in Jamaica]
Spinach (Ghana; West Africa)
Squash (California; US South)
Sweet Potato (Caribbean)
Mackerel with tomatoes (West Africa)
Mango (South America)
Mellon (West Africa)
Muscles (US)
Tomato (Diaspora)
Tortilla Soup (US Southwest)
Tripe (US, South America; Egypt)
Turkey (US South)
Turnip (US South)
Turtle (Louisiana; US South)
Ugba (West Africa)
Vegetable (Diaspora)
Vichyssoise (French)
Watercress Soup (US South)
Wonton soup (US South)
Yam (US)
Zobo (Nigeria)
Zucchini (US)

Afang (Nigeria)
Algonquin Wild Nut (Canada)
Andouille Sausage (US South)
Artichoke (Louisiana)
Asparagus or Cream of Asparagus with Mussels (South America)
Aspic [gelatin] (US South)
Avocado (Jamaica)
Avgolemono (Mediterranean)
Bean [black, black eyed, fava, pea, kidney, lentil, lima, navy, sprout, white] (Diaspora)
Beef (Diaspora)
Bisque (US South)
Bissara (Morocco)
Bitter leaf (Nigeria)
Black (Nigeria)
Bouillabaisse (Cailfornia)
Broccoli (US)
Brunswick Stew (US South)
Bulger (North Africa)
Burgoo (Kentucky)
Cabbage (US South)
Callaloo (West Africa; Caribbean)
Canja (Cape Verde; Brazil)
Cauliflower (Egypt)
Carrot (Morocco)
Cajun or Creole (US South)
Cheese (US South)
Chicken (Diaspora)
Chili (Mexico; Texas)
Celery or Cream of Celery (US)
Chestnut (US South)
Chowder (US)
Coconut (Caribbean; South America)
Conch (Georgia; South Carolina; Haiti; Caribbean)
Consommé [clear stock] (US South)
Corn (US South)
Corn and Berry (South America)
Crab or She-Crab (US)
Curry (Caribbean)
Dirkosh Fir Fir (Ethiopia)
Duchess (California)
Edikicong or Edikainko (Nigeria; West Africa)
Efo Riro (Nigeria)
Egusi  (Nigeria; West Africa)
Ewedu (Nigeria)
Fennel (Morocco)
Fish, Fish Ball, or Dried Fish [Catfish, Mackerel] (Diaspora)
Gaspacho (South}
Gbegiri (Nigeria)
Gbono (Nigeria)
Ginger (Caribbean)
Goat (West Africa; Caribbean)
Green Banana or Cream of Green Banana (South America)
Gumbo (Louisiana)
Kale (US)
Harira [chickpea] (Morocco)
Isam  (Nigeria)
Island Soup (US South)
Labaneya (Tunesia)

Diaspora Soup Recipes

"Diabetes is not part of African-Americans' heritage. Neither is heart disease. What is in your heritage is a healthy heart, a strong body, extraordinary energy, vibrant and delicious foods, and a long healthy life." ~ Oldways: African Heritage & Health Program

“Cooking empowers us to choose what we want for ourselves and our families.” ~ Oldways: A Taste of African Heritage

Soup is the first item on the Oldways African American Heritage menu developed by an extensive panel that traced foodways of “one pot cooking” in Africa (Peanut Soup), South America (Vegetable and Rice Soup), the Caribbean (Pumpkin Soup), and the United States South (Shrimp Gumbo). From Maya Angelou’s Refrigerator Soup to Leah Chase’s Gumbo, we have much to teach and learn. Below are over 100 soup recipes gleaned from Africana women's cookbooks from around the world. Enjoy!

Below are memoirs featured in the resource guide, OASIS: Africana Soup in Stories, A Discussion of Black Women's Foodways, (published by Oldways, African Heritage & Health).

OASIS, an open-access community-based book project features 20 cooks, chefs, researchers, storytellers, foodies, farmers, nutritionists, historians, activists, food bloggers, and wellness workers to share stories about Black women’s health. Stories and soup recipes are featured from around the African diaspora. OASIS contributes to culinary studies by focusing on Black women's narrative foodways. 

Foodways Map & Oldways Link


DR.  S.  Y.  EVANS

Africana Cookbooks  

This resource maps cookbooks authored by women of the African diaspora. Whether featuring the hometown of the author or the focus of the cuisine, this map encourages exploration of heritage and health. Utilizing the Library of Congress Viewshare service, this map makes Black women's culinary contributions more visible. 

Oldways African Heritage & Health 

The Womanist Wellness research project is teaming up with Oldways Preservation and Trust 

Database of Black Women's Autobiography