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description of dinner in pre-colonial Nigeria
Olaudah Equiano, was born in 1745 in what is now Nigeria. He was captured by slave traders and taken to America and the Caribbean. He eventually bought his freedom and became an author and early anti-slavery activist. In his book The Interesting Narrative of The Life of Olaudah_Equiano, or Gustavus Vassa, The African (originally published by the author in London, 1789), he described cooking and eating in Western Africa:
Our manner of living is entirely plain; for as yet the natives are unacquainted with those refinements in cookery which debauch the taste: bullocks, goats, and poultry, supply the greatest part of their food. These constitute likewise the principal wealth of the country, and the chief articles of its commerce. The flesh is usually stewed in a pan; to make it savoury we sometimes use also pepper, and other spices, and we have salt made of wood ashes. Our vegetables are mostly plantains, eadas [eddoes], yams, beans, and Indian corn. The head of the family usually eats alone; his wives and slaves have also their separate tables. Before we taste food we always wash our hands: indeed our cleanliness on all occasions is extreme; but on this it is an indispensable ceremony. After washing, libation is made, by pouring out a small portion of the food, in a certain place, for the spirits of departed relations, which the natives suppose to preside over their conduct, and guard them from evil. They are totally unacquainted with strong or spirituous liquours; and their principal beverage is palm wine. This is gotten from a tree of that name by tapping it at the top, and fastening a large gourd to it; and sometimes one tree will yield three or four gallons in a night. When just drawn it is of a most delicious sweetness; but in a few days it acquires a tartish and more spirituous flavour though I never saw anyone intoxicated by it. The same tree also produces nuts and oil. Our principal luxury is in perfumes; one sort of these is an odoriferous wood of delicious fragrance: the other a kind of earth; a small portion of which thrown into the fire diffuses a most powerful odour. We beat this wood into powder, and mix it with palm oil; with which both men and women perfume themselves.
We also have markets, at which I have been frequently with my mother. These are sometimes visited by stout mahogony-colored men from the south west of us: we call them Oye-Eboe, which term signifies red men living at a distance. They generally bring us firearms, gunpowder, hats, beads, and dried fish. The last we esteemed a great rarity, as our waters were only brooks and springs. These articles they barter with us for odoriferous woods and earth, and our salt of wood ashes.
(Vol. 1, Chapter 1, The authors account of his country, and their manners and customs)
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Congo Cookbook recipes using Plantain