African American | Italian cuisine | African | Chinese cuisine | African National Congress | French cuisine | African Development Bank | Central African Republic | Organisation of African Unity | Indian cuisine | South African Air Force | African Union | Economic Community of West African States | South African Republic | North African Campaign | German cuisine | West African Development Bank | Japanese cuisine | North West (South African province) | Free State (South African province) | African trypanosomiasis | Thai cuisine | British cuisine | King's African Rifles | Greek cuisine | Confederation of African Football | African diaspora | Zimbabwe African National Union | South African general election, 1994 | Mexican cuisine |
West Indian food is itself a mixture of African, British, Indian, Spanish, French and Indigenous cooking styles.
Thus it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.
With its rich diversity of seafood from the coastal estuaries, its concentration of wealth in Charleston and Savannah, and a vibrant Caribbean cuisine and African cuisine influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisine.