1. Yam and Cocoyam: These root vegetables were staples in the diets of many West African cultures and were sometimes preserved and carried onto slave ships.
2. Cornmeal/Maize: Cornmeal porridge or mush was also a common food item, especially for enslaved Africans from regions where corn was cultivated.
3. Cassava: Cassava, another root vegetable native to Africa, could be processed into flour and used to make bread or porridge.
4. Dried Beans and Lentils: Dried legumes provided protein and were sometimes included in the slave rations.
5. Fruits: Depending on availability, some slave traders might provide fruits like oranges, bananas, or coconuts.
6. Palm Oil: Palm oil, a staple in many African cuisines, was sometimes used to enhance the taste of the food or as a source of fat.
7. Water: Access to clean drinking water was often scarce, and slaves were often forced to consume contaminated water.
8. Hard Biscuits/Bread: Basic biscuits made from wheat flour were sometimes given as provisions.
9. Salt Meat/Fish: Occasionally, slaves might be provided with salted or dried meat or fish, but these were often of poor quality.
10. Sugar: Sugar, a luxury item in those times, was sometimes added to the rations to improve taste.
It's important to note that the quality and quantity of food provided varied greatly, and many enslaved Africans suffered from malnutrition, dehydration, and other health problems due to the harsh conditions of the Middle Passage. The diet was often insufficient to sustain the rigors of the journey, and many enslaved individuals perished during the voyage due to disease and starvation.