Tag: African staples

Over 7,000 years ago, corn was first domesticated in what is now Mexico, later becoming a foundational crop for enslaved Africans who adapted their culinary heritage with available ingredients. This ingenuity led to cornmeal replacing African staple starches, reshaping the traditional black southern diet.

Teff, the tiny ancient grain used to create Ethiopia’s most famous dish, has been cultivated in the country’s highlands for thousands of years. That dish, and the most eaten food in Ethiopia, is injera, a spongy, fermented flatbread that serves as the foundation of nearly every meal. It is both a plate and a utensil, embodying the nation's rich agricultural history and strong tradition of communal dining.