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traditional culinary practices and ingredients (foodways)

mustard greens and collards probably came from Africa
greens are a base of African cooking important to nutrition

callalou and gumbo are African heritage recipes
fritters are a traditionally African preparation

different regions of Africa used grains (sorghum or millet) or tubers as the base starch
grains were usually ground and made into a porridge (most like polenta)

symbolic meanings of foods