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With over 300 years of history, the legacy and importance of Africans in America to the growth of the South, the United States and the world is evident through the collection and exhibits of rare artifacts found at the museum.
We invite you to view a glimpse of the exhibits we offer at the River Road African American Museum here on our website. History awaits you.
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Why do we eat red beans and rice on Monday? Why is rice a main staple in the diet of Louisianans . Explore this exhibit
to find out.
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Like the gumbo for which it is famous, South Louisiana cuisine has been influenced by the African presence of spices, vegetables, and grains. Sometimes called Creole or Cajun; the food is a rich blend of African, French and Spanish cultures. Preparation methods and traditions have been greatly influenced by the Africans and it was sometimes the black hand in the pot which made the food interesting and unique to Louisiana culture.
 Can You Pronounce These Louisiana Words?
-Choupique
-Mirliton
-Sangaree
-Gaspagoo
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In this exhibit we explore the origin of various foods, which have become a part of American cuisine. Many of the foods referred to as soul food are influenced by the crops and preparation methods carried over to the new territory in Louisiana by the enslaved Africans.
This exhibit includes photographs, recipes, sculptures and artifacts from rural families in “plantation country”. Unlike any other exhibit on Louisiana cuisine, this kitchen exhibit is actually in a kitchen with curtains made of antique rice and sugar sacks and hand-stitched aprons, made of old chicken feed sacks. The exhibit pays tribute to the "mawmaws and pawpaws" who cooked in southern kitchens professionally and domestically across the South using recipes handed down from one generation to the next.
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