The specific botanical history of the Caribbean — the deliberate and accidental introduction of plant species to feed the enslaved workforce, to create plantation crops, and to sustain the colonial enterprise — is one of the most consequential botanical stories in history. Two plants in particular — ackee (Blighia sapida) and breadfruit (Artocarpus altilis) — represent the specific intersection of the African, European, and Pacific culinary traditions in the Caribbean, and both arrived through routes that are inseparable from the slave trade.
The botanical transmissions that shaped Caribbean cooking.
AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: WA3 CONTINUATION