The food that Africans brought to the Americas
We’re difficult to plant in the new climate A)
Brought unfamiliar bugs that damaged crops B)
We’re usually confiscated by the slave owners C)
Contributed to popular dishes in the America’s D)

D

Explanation:

Enslaved Africans brought watermelon, okra, yams, black-eyed peas and some peppers. These foods are commonly eaten in the U.S. today. They show how Africans forced into slavery, beginning in the 1500's influenced the American diet.

the answer as multiple choice is c

africa, the second-largest continent, is bounded by the mediterranean sea, the red sea, the indian ocean, and the atlantic ocean. it is divided in half almost equally by the equator. the continent includes the islands of cape verde, madagascar, mauritius, seychelles, and comoros.

africa’s physical geography, environment and resources, and human geography can be considered separately.

the origin of the name “africa” is greatly disputed by scholars. most believe it stems from words used by the phoenicians, greeks, and romans. important words include the egyptian word afru-ika, meaning “motherland”; the greek word aphrike, meaning “without cold”; and the latin word aprica, meaning “sunny.”

today, africa is home to more countries than any other continent in the world. these countries are: morocco, western sahara (morocco), algeria, tunisia, libya, egypt, sudan, chad, niger, mali, mauritania, senegal, the gambia, guinea-bissau, guinea, sierra leone, liberia, côte d’ivoire, ghana, burkina faso, togo, benin, nigeria, cameroon, central africa republic, equatorial guinea, gabon, congo, democratic republic of the congo, angola, namibia, botswana, south africa, lesotho, swaziland, mozambique, zimbabwe, zambia, malawi, tanzania, rwanda, burundi, uganda, kenya, somalia, ethiopia, djibouti, eritrea and the island countries of cape verde, madagascar, mauritius, seychelles, and comoros.

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answer: (fluidity)is the correct answer.

explanation: because of this characteristic, success on the battlefield depends in large part on the ability to adapt to proactively change events to our advantage as well as to react quickly to constantly changing conditions