Louisiana’s culture is rooted in African, Native, French, and Spanish traditions, all of which intertwine within today’s Creole and Cajun culinary staples. The most famous stews, fried dishes, and seafood creations often emerged from the customs and innovations of marginalized communities; a sentiment that should be at the forefront as Mardi Gras season closes in.
Victims and survivors of chattel slavery, enslaved West Africans, were purposefully given the most undesirable parts of animals to eat. Despite the systemic malnourishment, this community created some of the most essential elements of Louisianan food culture from their lack. The similarities between jambalaya and jollof rice are too stark to disregard, especially as we celebrate what it means to live deliciously in Louisiana.
The word “gumbo” itself originated from the word for “okra” in many West African languages; it also refers to the state’s cuisine, as perfected by Louisiana’s early chefs.