What did the slaves eat on the American plantations of the South?

There are two sources from which historians gain information about the diet of the slaves on plantations. First-hand accounts by slaves themselves, through diaries or other journals, is an important source. Another source of our information is from archaeologists excavating former slave quarters to examine remains. What is certain from both sources is that the diets of slaves were extremely inadequate in terms of nutritional value. Slaves were especially deficient in iron, calcium, vitamin A...

There are two sources from which historians gain information about the diet of the slaves on plantations. First-hand accounts by slaves themselves, through diaries or other journals, is an important source. Another source of our information is from archaeologists excavating former slave quarters to examine remains. What is certain from both sources is that the diets of slaves were extremely inadequate in terms of nutritional value. Slaves were especially deficient in iron, calcium, vitamin A and Vitamin D. Each of these deficiencies causes its own set of health risks.

The slave diet was very simple. They were given a ration of food every week, generally foods that were not desired by the plantation owners family. The two greatest sources of food were pork and corn meal from Indian corn. Slaves were assigned a small plot of land to grow vegetables, so their diets could be supplemented with their harvests at different points of the year. There is also evidence that slaves hunted small game such as squirrels, opossum, ducks, and even deer. Catfish and sturgeon were also in the slave diet. These meats could also supplement the rations given to slaves by their owners. There are accounts of slaves having to eat the feed of pigs during lean times. Many of the foods eaten by African-Americans during slavery have become cultural or "soul" foods to this day.