“when West Africans were forcibly positioned for labor in the american south, their diets changed to a skimpy ration of salt pork, cornmeal, rice, lard, molasses, and greens (collard, mustard). these foods, low in nutritional value and often the scraps of the plantation, were transformed by those same Africans into what is now given the misnomer “southern food.” the shining feature in this cuisine being: fat.”
