The origins of African American food, which is also called soul food right now, can be traced back to Africa. In the 1470s, Portuguese explorers reached the African continent and began developing trade relationships in the central and western regions. Since then, the culture of African started being discovered by those foreigners. In the early 15th century, approximately 12 million men, women, and children were taken off from the African continent during the Trans-Atlantic slave trade. “Foods they were fed during the journey were moved from Africa to the New World in a transfer called the ‘Columbian Exchange’” (Mirchell, page 18.) All common elements of West African food such as rice, sorghum, and okra were introduced to the Americas during
