What Did Slaves Eat on Slaving Ships?

The diet of slaves on slaving ships varied depending on the region, the type of ship, and the intentions of the slave traders. While the conditions were often inhumane, the nutritional needs of the captains and their crews required that some level of sustenance be provided to the captives.

Conditions and Incentives

During the 18th and 19th centuries, the primary motive for maintaining the slaves' minimal sustenance was financial. Captains and their officers were paid extra if they successfully transported a higher number of slaves to the colonies or the Americas. Preservation of life and health were secondary to profit margins.

British Slaving Ships

On British slaving ships, slaves were often provided with a diet consisting of beans, boiled rice, yams, millet, and cornmeal, along with water. Olaudah Equiano, in his memoirs, recounts the harsh conditions, mentioning that the traders would catch fish, fill themselves, and discard much of the leftover catch into the ocean.

Reference: Olaudah Equiano, “The Interesting Narrative of the Life of Olaudah Equiano, or Gustavus Vassa, the African”

Adequate but Unappetizing

The diet was designed to be just enough to keep the slaves alive and potentially healthy. The quality of the food was described as "cheap food but adequate." Little Abner's famous quip captures this sentiment aptly: "You won’t starve but you’d rather." The objective was to retain the health of slaves who were planned for sale, not for enjoyment or even voluntary consumption.

Varying Emphases in Different Regions and Types of Slavery

Slavery was practiced in various forms around the world, including Viking and corsair raids, Ottoman galley slavery, and European corsairs raiding other regions. Depending on the operation, the focus on nutrition could vary. In general, the best slave ships, which aimed to feed the slaves sufficiently, provided a diet that included beans, corn, yams, rice, and palm oil.

However, allotment of food was not always consistent. If resources were scarce, the sailors would prioritize their own nourishment, often leaving the slaves without any food at all.

Conclusion

The diet and treatment of slaves on slaving ships reflect the economic motives and the harsh realities of the transatlantic slave trade. Understanding these historical conditions is crucial for acknowledging the inhumane practices of the past and striving for a more equitable future.