Origins of West African dishes with leafy vegetables date back to 3,500 years
Reviewed by Emily Henderson, B.Sc.Jan 28 2022
Over 450 prehistoric pots were examined, 66 of them contained traces of lipids, that is, substances insoluble in water. On behalf of the Nok research team at Goethe University, chemists from the University of Bristol extracted lipid profiles, with the aim of revealing which plants had been used. The results have now been published in "Archaeological and Anthropological Sciences": over a third of the 66 lipid profiles displayed very distinctive and complex distributions - indicating that different plant species and parts had been processed.
Today, leafy vegetables, for example the cooked leaves of trees such as the baobab (Adansonia digitata) or of the shrubby - nomen est omen - bitter leaf (Vernonia amygdalina), accompany many West African dishes. These leafy sauces are enhanced with spices and vegetables as well as fish or meat, and complement the starchy staples of the main dish, such as pounded yam in the southern part of West Africa or thick porridge made from pearl millet in the drier savannahs in the north. By combining their expertise, archaeology and archaeobotany researchers at Goethe University and chemical scientists from the University of Bristol have corroborated that the origins of such West African dishes date back 3,500 years.
The studies are part of a project funded by the German Research Foundation, which was headed by Professor Peter Breunig and Professor Katharina Neumann and ended in December 2021. For over twelve years, archaeologists and archaeobotanists from Goethe University studied the Nok culture of Central Nigeria, which is known for its large terracotta figures and early iron production in West Africa in the first millennium BC - although the roots of the Nok culture in fact stretch back to the middle of the second millennium. Research focused above all on the social context in which the sculptures were created, that is, including eating habits and economy. Using carbonised plant remains from Central Nigeria, it was possible to prove that the Nok people grew pearl millet. But whether they also used starchy plants, such as yam, and which dishes they prepared from the pearl millet had so far been a mystery.
"Carbonized plant remains such as seeds and nutshells preserved in archaeological sediments reflect only part of what people ate back then," explains Professor Katharina Neumann. They hoped, she says, that the chemical analyses would deliver additional insights into food preparation. And indeed, with the help of lipid biomarkers and analyses of stable isotopes, the researchers from Bristol were able to show, by examining over 450 prehistoric pots, that the Nok people included different plant species in their diet.
Dr Julie Dunne from the University of Bristol's Organic Geochemistry Unit says: "These unusual and highly complex plant lipid profiles are the most varied seen (globally) in archaeological pottery to date." There appear to be at least seven different lipid profiles in the vessels, which clearly indicates the processing of various plant species and plant organs in these vessels, possibly including underground storage organs (tubers) such as yam.
More:
https://www.news-medical.net/news/20220128/Origins-of-West-African-dishes-with-leafy-vegetables-date-back-to-3500-years.aspx
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