African wedding traditions and cookery in the Americas

Jamaican run down a one pot meal reminiscent of African cuisine, recipes below

The survival of African wedding traditions and cookery depended on the region of the Americas to which enslaved Africans disembarked. Those who lived and worked in the Caribbean or the Carolinas did so as a black majority with greater opportunities to continue African traditions and foodways. In Virginia, Africans lived in a more restricted cultural environment than the Caribbean and the Carolinas because they were in the minority, making up only 30 to 40 percent of the population. Most slaves conducted their weddings and receptions in and around their slave quarters with and without the consent of their masters. British and later US laws did not recognize slave marriages but Spanish and Portuguese laws did; but in either case enslaved Africans held weddings followed by and receptions full of good music and food. I imagine the food would have been similar to that served at enslaved held balls. A travel account from 1790 informs us that the cooks for a black ball in the British West Indies prepared “a number of pots, some of which are good and savory; chiefly their swine, poultry, salt beef, pork, herrings, and vegetables with roasted, barbecued, and fricasseed” meats. Here are two perfect West Indian wedding recipes:

Fish ceviche recipe: http://www.easyliving.co.uk/recipes/fish/caribbean-ceviche

Vegan Jamaican run down recipe: http://www.vegan-food.net/recipe/774/Jamaican-Yam-Run-Down-Casserole/