Your question: What food did the African bring to the Caribbean?

The slaves’ diet consisted of a mix of traditional African foods brought over to the Caribbean (including okra, blackeyed peas, saltfish, ackee, mangos, kidney beans and rice), vegetables and fruits native to the Caribbean (such as papaya, yams, guavas and cassava).

What food did slaves eat in the Caribbean?

The plantation owners provided their enslaved Africans with weekly rations of salt herrings or mackerel, sweet potatoes, and maize, and sometimes salted West Indian turtle. The enslaved Africans supplemented their diet with other kinds of wild food.

What did African slaves bring to the Caribbean?

At its peak production between 1740 and 1807 Jamaica received 33% of the total enslaved people who were trafficked in order to keep up its production. Other crops besides sugar were also cultivated on the plantations. Tobacco, coffee, and livestock were all produced as well using slave labor.

What food did the African bring to Jamaica?

They introduced breadfruit, otaheite apples, ackee, mangoes, rose apples, oranges, mandarin, turmeric, black pepper and coffee. They were also apart of the sugar cultivation led by the African slaves and they exported rum and molasses in exchange for pork, flour and pickled fish.

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Who brought African foods to the Caribbean?

It made its debut in Jamaica in the late 18th century during a peak period of the British slave trade, which by its official end, in 1807, had brought more than 1 million Africans to the island.

How long did slaves usually live?

As a result of this high infant and childhood death rate, the average life expectancy of a slave at birth was just 21 or 22 years, compared to 40 to 43 years for antebellum whites. Compared to whites, relatively few slaves lived into old age.

How many hours did slaves work?

On a typical plantation, slaves worked ten or more hours a day, “from day clean to first dark,” six days a week, with only the Sabbath off. At planting or harvesting time, planters required slaves to stay in the fields 15 or 16 hours a day.

What year did slavery begin in the Caribbean?

Between 1662 and 1807 Britain shipped 3.1 million Africans across the Atlantic Ocean in the Transatlantic Slave Trade. Africans were forcibly brought to British owned colonies in the Caribbean and sold as slaves to work on plantations.

Where did most Jamaican slaves come from?

Jamaican enslaved peoples came from West/Central Africa and South-East Africa. Many of their customs survived based on memory and myths.

Was there slavery in Jamaica?

The sugar industry was labour-intensive and the British brought hundreds of thousands of enslaved Africans to Jamaica. By 1832, the median-size plantation in Jamaica had about 150 slaves, and nearly one of every four bondsmen lived on units that had at least 250 slaves.

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What kind of meat do Jamaicans eat?

Jamaican cuisine and the Rastafarians

Rastafarians do not eat pork. However, pork is a very popular dish in Jamaica. Stew pork and jerk pork are some of the most popular ways to prepare it. There are even some who believe in cooking with little or no salt, which is referred to as the ‘Ital’ way.

What is the race of a Jamaican?

The vast majority of Jamaicans are of African descent, with minorities of Europeans, East Indians, Chinese, Middle Eastern and others or mixed ancestry.

Who brought breadfruit to Jamaica?

The Breadfruit is a common food tree in Jamaica . It was introduced from Tahiti in about 1792 by Captain William Bligh, and soon became an important food source for slaves.

What foods are native to the Caribbean?

Caribbean Food You Must Try: A Guide to Caribbean Cuisine

  • Flying fish & Cou Cou– The national dish of Barbados.
  • Jerk– The fiery flavour of Jamaica.
  • Pepperpot– A tempting and hearty stew.
  • Roti– A traditional snack to be packed as you please.
  • Plantain– Delicious fried snack or side.
  • Breadfruit– Rich source of Protein and a gluten-free carbohydrate.
  • Rice and Peas– Simple & delicious.

13.04.2017

What did slaves eat on plantations?

Maize, rice, peanuts, yams and dried beans were found as important staples of slaves on some plantations in West Africa before and after European contact. Keeping the traditional “stew” cooking could have been a form of subtle resistance to the owner’s control.

Did slaves eat seafood?

Initially, the fertiliser was fresh fish, but after slaves ate the fish whilst working the fields, Plantation owners added salt to deter their slaves from eating the produce. As such, initial adopters of raw Saltfish were those who were hungry; a decision which often became a cause for their death due to dehydration.

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Hai Afrika!