Empanadas figure prominently in several Spanish speaking countries throughout the New World. No wonder considering they originated on the Iberian Peninsula (primarily in Portugal and Galicia, Spain) having first appeared in Medieval Iberia during the time of the Moorish invasions — after which time the African-heritage (and yes, Black) Moors* would rule that part of Europe for nearly eight hundred years. According to a Catalan cookbook published in 1520 , early empanadas were most often filled with seafood…
In present day Brooklyn, as a gluten challenged person i so appreciate that my fave place to order empanadas (among their other awesome dishes) is Colombia in Park Slope that makes these oh so satisfying Empanadas De Maiz (corn masa empanadas) — regular size or minis! — filled with deliciousness like well seasoned beef, potato or cheese…
Did you know that the country of Colombia has the second largest African descendant population in all of Spanish-speaking Latin America? Accordingly, African-heritage people have had a profound impact on the cuisine and culinary culture there historically and still in present day.
“Enslaved Africans were first brought by Spanish colonists to Cartagena, Colombia in the sixteenth century, to replace the lost labour on the plantations and mines which occurred as a result of the decimation of the indigenous population due partly to the harsh working conditions” ~ Minority Rights Group Int’l
A little more about the Moors: I first learned of and saw images of the Moors who ruled Iberia when I studied abroad in Salamanca Spain one summer during college. Portraits of them in Spain’s National Portrait Gallery reveal that they were obviously Black African heritage people. (see also opener note above re ruling the Iberian Peninsula for nearly 8 centuries). You think maybe they might’ve greatly influenced Spain’s EVERYTHING (including their food? yup….). Including Spain’s most famous dish, paella. More on this in due time down the line….