Native to West Africa, okra was brought to the Americas by enslaved Africans, who cultivated it in the South for its edible pods. In traditional African societies, okra was used in soups, stews, and medicinal preparations to treat digestive issues. Its mucilaginous properties were prized in Africa for their thickening and soothing qualities. In African American culture, okra is an iconic crop, central to Southern soul food, especially in dishes like gumbo, where it symbolizes the resilience of African agricultural knowledge and culinary traditions.

Native to West Africa, black-eyed peas were introduced to the Americas by enslaved Africans, where they became a staple crop in the Southern United States. In Africa, black-eyed peas were cultivated for their high nutritional value, providing protein and vitamins. They were commonly used in stews and soups. In African American culture, black-eyed peas symbolize prosperity and survival, particularly associated with the tradition of eating them on New Year's Day to ensure good luck and fortune for the coming year.

Native to sub-Saharan Africa, sesame (or benne) was used for both its seeds and its oil in traditional African societies. It was cultivated for its versatility in cooking, skin care, and ceremonial purposes. Enslaved Africans brought sesame seeds to the Americas, where they flourished in the Southern U.S. In African American culture, sesame seeds became a key ingredient in sweet treats like benne wafers, a nostalgic and beloved cookie. The crop remains a symbol of cultural continuity, linking African agricultural practices to African American food traditions.

Native to Central and South America, sweet potatoes were introduced to Africa through trade routes. They quickly became a staple crop in both Africa and the Americas due to their nutritional value and adaptability to various climates. In African American culture, sweet potatoes became a key ingredient in Southern dishes, including sweet potato pie and candied yams. The crop represents resilience, sustenance, and survival, deeply connected to the African American experience of endurance through hardship.

While collard greens are native to the Mediterranean region, they were brought to Africa through trade and became integrated into many African food traditions. During the transatlantic slave trade, collard greens were carried to the Americas, where they were adopted into African American cuisine. In Southern cooking, collard greens symbolize endurance, providing nourishment during times of scarcity and hardship. They are often cooked with smoked meat or ham hocks, representing the fusion of African agricultural traditions with Southern foodways.

Native to Southeast Asia, taro was cultivated in Africa, particularly in the humid regions of West and Central Africa. It was introduced to the Americas by enslaved Africans and other groups as a root crop with high nutritional value. Taro was used in both Africa and the Americas in soups, stews, and boiled dishes. In African American culture, taro represents a connection to ancestral lands and agricultural practices, maintaining its cultural significance as a hearty and important crop in both African and African American food traditions.

Native to the Americas, amaranth has deep historical roots in African agriculture, where it was cultivated as both a grain and a leafy green vegetable. The crop was valued for its resilience, adaptability to drought, and high nutritional content. In the Americas, amaranth became an important crop for enslaved Africans, who adopted it as a staple in their gardens. In African American culture, amaranth is making a comeback due to its nutritional benefits and connection to both African and African American food sovereignty. It is used in a variety of dishes, from soups to salads, symbolizing strength and endurance.

Native to West Africa, sorrel is a plant with tangy, flavorful leaves that have been used for culinary and medicinal purposes for centuries. In Africa, sorrel was used to make refreshing drinks and to treat a variety of ailments. The plant was brought to the Americas through the transatlantic slave trade, where it became a popular ingredient in Southern cooking, particularly in the preparation of sorrel beverages, especially during holidays like Christmas. Sorrel represents healing, both physical and cultural, connecting African American communities to their African roots.

Native to the Americas, cucumbers were introduced to enslaved Africans in the Americas as a valuable crop for its refreshing and hydrating properties. It quickly became a popular vegetable, used in Southern salads, pickles, and sandwiches. In African American culture, cucumbers represent the adaptability and resilience of African Americans, linking the traditions of African food practices to the agricultural work in the Americas.

Native to South America, peanuts were introduced to Africa by European traders, where they quickly adapted to African climates and became an important crop. In the Americas, particularly in the South, enslaved Africans grew peanuts extensively, which became a source of economic resilience. Today, peanuts are used in a wide range of Southern dishes, including peanut butter, peanut soup, and boiled peanuts, embodying the resourcefulness and entrepreneurial spirit of African American farmers.

Native to the Americas, chili peppers were introduced to enslaved Africans in the Americas, who incorporated them into their culinary traditions. Peppers became an essential part of the Southern diet, adding flavor and spice to a variety of dishes. In African American culture, chili peppers represent cultural adaptation and defiance, adding both heat and depth to Southern cuisine, from hot sauce to spicy stews.

Indigenous to Asia, rice was introduced to Africa through trade routes, and was carried to the Americas by enslaved Africans, particularly the Gullah/Geechee people, who used their extensive knowledge of wetland farming to develop rice-growing techniques. Rice became a cornerstone of African American cuisine, with dishes like Hoppin' John, jambalaya, and dirty rice representing the intersection of African culinary traditions and Southern foodways. Rice is a symbol of agricultural expertise passed down through generations and remains a cultural marker for African American communities.