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Pentecost, Pinkster, and Piece of Culinary History Part 2

Tom Tom, a one pot dish, recipes below
By the eighteenth century northern colonies in first Dutch and then British North America had become increasingly dependent on enslaved African laborers. For example, between 1700 and 1774 there were about 6,800 slaves in New York; 2,800 directly from Africa and 4,000 from the Americas. With them came African retentions in music, dance, dress, and foodways. Tom Tom, described as, “a very good Pudding Composed with the Flour of Indian Corn, and boild [sic] with Flesh, fish Cayenne pepper,” and okra (an African plant), is example of a dish that one might find a vender selling at a Pinkster celebration in colonial New York City and the surrounding area. Here is an interesting East Asian recipe for Tom Tom Gai (also called Tom Yum) which seems very similar to the one pot dish described above. We do know that Asians foodways began to circulate in Madagascar in the ninth century as Indonesian migrants settled there to facilitate trade between Asia and Africa. We also know that the Dutch imported slaves from Madagascar into their American colonies in the Caribbean and New York.

Pinkster Stories and Recipes: http://www.foodasalens.com/search?q=Pinkster

San Francisco's Mission District Eateries Part 1

Pentecost, Pinkster, and Piece of Culinary History Part 1