With Easter approaching I am going to do a series of post on food and African and African American religion. Let’s start out talking about food and religion in sixteenth through nineteenth century West and Central Africa. The Guinea hen was perhaps the most important foreign animal introduced to Africa during the Columbian exchange and the Atlantic slave trade. The lean and dry meat of this game bird was considered superior to chicken and pheasant. Arab traders introduced it principally to cattle-raising societies like the Fulani of northern Nigeria. The Fulani mastered the art of raising large flocks of Guinea hens in the grasslands where they flourished. West Africans also incorporated the Guinea hens into many of their religious celebrations. We know for example that among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies. Most important here is the fact that Africans were familiar with frying, baking, and making soups and stews with poultry before they arrived in colonial America because they traditional made such dishes as part of religious holidays and ceremonies. Here are some fried chicken recipes (traditional and vegan) that seem most appropriate for this piece.
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