I am a ceramic artist, from the American south that is interested in the relation to traditional Senegalese cuisine to the food-scape of the American south. I am working to connect Senegalese cuisine: the influence it had on utilitarian ceramics in Senegal, and the influence on ceramic vessels that effected cuisine in the American south.
Currently I am looking for sources to continue research.
Would you be willing to rephrase your question or perhaps elaborate on it? I'm not sure what you are looking for.
There have been a numerous efforts, or varying scholarly quality, to assess and describe the role of African foodways on the historical development of a distinctively Southern Cuisine. I'm not terribly familiar with this matter.
Patricia Mitchell is an amateur historians who has done an enourmous amount of work over the past 40 years to unearth 18th and 19th century primary sources regarding the cooking of slaves and southern commoners. She published several monographs back in the 1990s, including Soul on Rice: The African Influence on Southern Cuisine (1994?)
More recently, APM's Splendid Table radio show did an interview with Sean Brock on West African influences on Southern food..
I wish I could be more helpful, but let me know if any of this is in the direction of what you are looking for.
You might also consider contacting the good folks at the Southern Foodways Alliance who seem pretty knowledgeable about their areas of expertise.