Part 4/8:
Twitty then addresses the misconception surrounding the transfer of African crops and seeds during the transatlantic slave trade. He clarifies that enslaved individuals largely lacked the freedom to carry physical seeds and plants. Rather, their culinary knowledge was the primary "cargo" they brought with them. He acknowledges that while some foodstuffs, such as rice and yams, were prevalent in African diets and made their way to the Americas, the journey of these foods was laden with complexity and varied greatly based on local resources and circumstances.