The specifically American culture of hot sauce — the table condiment applied liberally to everything from eggs to pizza to fried chicken — is a direct descendant of the West African pepper tradition transplanted through the slave trade. The specific American hot sauce industry (Tabasco 1868, Crystal 1923, Frank's Red Hot 1920, Louisiana Hot Sauce 1928) developed primarily in the South and primarily from ingredients and techniques associated with African American cooking.
The hot sauce tradition from Africa to America.
AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: WA3 CONTINUATION