African Food Traditional-NY

 

African cuisine

1

African cuisine African cuisine is a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second largest landmass on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in terms of choice of ingredients, as well as in the style of  preparation and cooking techniques. Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. In much of Tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Depending on the region, there are also sometimes quite significant differences in the eating and drinking habits and proclivities throughout the continent's many populations: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa each have their own distinctive dishes, preparation techniques, and consumption mores.

Central Africa Central Africa stretches from the Tibesti mountains in the north to vast rainforest basin of the Congo River, and has remained largely free of culinary influences of the outside world, until the late 19th century, with the exception of the widespread adaptation of cassava, peanut, and Chile pepper plants which arrived along with the slave trade during the early 16th century. These foodstuffs have had a large influence on the local cuisine, perhaps less on the preparation methods. Central African cooking has

remained mostly traditional.

Nevertheless, like other parts of Africa, Central African cuisine also presents an array of dishes. The basic ingredients are plantains and cassava.

 Fufu is a staple food of Central Africa, pictured here with some peanut soup.

Fufu-like starchy foods (usually made from fermented cassava roots) are served with grilled meat and sauces. A variety of local ingredients are used while preparing other dishes like spinach stew, cooked with tomato, peppers, chiles, onions, and peanut butter. Cassava plants are also consumed as cooked greens. Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. Another favorite is Bambara, a porridge of rice, peanut butter and sugar. Beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, monkey, antelope and warthog are also served occasionally.

 

African cuisine

2

East Africa The cuisine of East Africa varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent. Cattle, sheep and goats were regarded as a form of currency and a store of  wealth, and are not generally consumed as food. In some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who grow a variety of grains and vegetables. Maize (corn) is the basis of ugali, the East African version of West Africa's fufu. Ugali is a starch dish eaten with meats or stews. In Uganda, steamed, green bananas called matoke provide the starch filler of many meals. Ugali is pictured here with a side dish of cabbage, though it is more typically eaten with kale (Sukuma wiki).

Around 1000 years ago, the Arabs settled in the coastal areas of  East Africa, and Arabic influences are especially reflected in the Swahili cuisine of the coast  – steamed cooked rice with spices in

Persian style, use of saffron, cloves, cinnamon and several other spices, and pomegranate juice. Several centuries later, the British and the Indians came, and both brought with them their foods, like Indian spiced vegetable curries, lentil soups, chapattis and a variety of pickles. Just before the British and the Indians, the Portuguese had introduced techniques of roasting and marinating, as also use of spices turning the bland diet into aromatic stewed dishes. Portuguese also brought from their Asian colonies fruits like the orange, lemon and lime. From their colonies in the New World, Portuguese also brought exotic items like chilies, peppers, maize, tomatoes, pineapple, bananas, and the domestic pig – now, all these are common elements of East African food.

Horn of Africa The main traditional dishes in Eritrean cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries. Eritrean food habits vary regionally. In the highlands, injera is the staple diet and is eaten daily among the Tigrinya. Injera is made out of  a variation and/or blend of: teff, wheat, barley, sorghum and corn and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous injera are layered on this tray and topped with various spicy stews. Diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews. In the lowlands, the main dish is akelet , a porridge-like dish made from

 Kitcha fit-fit , a mainstay in Eritrean cuisine, is presented with a scoop of fresh yoghurt and topped with berbere (spice).

wheat flour dough. A ladle is used to scoop out the top, which is filled with berbere and butter sauce and surrounded by milk or yoghurt. A small piece of dough is broken and then used to scoop up the sauce.

 

African cuisine

3

The best known Ethiopian cuisine consists of various vegetable or meat side dishes and entrées, usually a wat , or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes. Tihlo prepared from roasted barley flour is very popular in Amhara, Agame, and Awlaelo (Tigrai). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Islamic, Jewish, and Ethiopian Orthodox Typical Ethiopian cuisine: Injera cuisine: Injera (pancake-like bread) and several kinds of wat (stew)

Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people.

Somali cuisine varies from region to region and consists of  an exotic mixture of diverse culinary influences. It is the product of Somalia's rich tradition of trade and commerce. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served halal. There are therefore no pork dishes, alcohol is not served, nothing that died on its own is eaten, and no blood is incorporated. Qaddo or lunch is often elaborate.

Varieties of bariis (rice), the most popular probably being basmati, usually serve as the main dish. Spices like cumin, cardamom, cloves, cinnamon and sage are used to aromatize these different rice dishes. Somalis serve dinner

 Xalwo,, the Somali version of halva, is a staple of Somali  Xalwo cuisine.

as late as 9 pm. During Ramadan, dinner is often served after Tarawih prayers – sometimes as late as 11 pm.  Xalwo or halva is a popular confection served during special occasions such as Eid celebrations or wedding

receptions. It is made from sugar, cornstarch, cardamom powder, nutmeg powder, and ghee. Peanuts are also sometimes added to enhance texture and flavor.

[1]

After meals, homes are traditionally perfumed using frankincense

(lubaan) or incense (cuunsi), which is prepared inside an incense burner referred to as a dabqaad .

 

African cuisine

4

North Africa North Africa lies along the Mediterranean Sea and encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Mauritania, and Egypt. This is a region marked by geographic, political, social, economic and cultural diversity, and the cuisine and the culinary style and art of North Africa are also as diverse as the land, its people and its history. The roots to North African cuisine can be traced back over 2000 years.

An array of Moroccan pastries

Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, the Carthaginians introduced wheat and its by-product, semolina. The Berbers, adapted this into couscous, one of the main staple diet. Olives and olive oils were introduced before the arrival of the Romans. From the 7th century onwards, the Arabs introduced a variety of spices, like saffron, nutmeg, cinnamon, ginger and cloves, which contributed and influenced the Fresh couscous with vegetables and chickpeas

culinary culture of North Africa. The Ottoman Turks brought sweet pastries and other bakery products, and from the New World, North

Africa got potatoes, tomatoes, zucchini and chilis. Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name (the Moroccan tangia and the Tunisian coucha are both essentially the same dish: a meat stew prepared in an urn and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a "tajine" dish is a slow-cooked stew in Morocco, whereas the Tunisian "tajine" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations – there's the sophisticated, full-bodied flavours of Moroccan palace cookery, the fiery dishes of Tunisian cuisine, and the humbler, simpler cuisines of Egypt and Algeria.

[2]

 

African cuisine

5

Southern Africa The cooking of Southern Africa is sometimes called 'rainbow cuisine', as the food in this region is a blend of  many cultures – the indigenous African tribal societies, European and Asian. To understand indigenous cuisine, it is important first to digress to understand the various native peoples of southern Africa. The indigenous people of Southern Africa were roughly divided into two groups and several sub groups. The largest group consisted of the Bantu-speakers, whose descendants today may identify themselves by various sub-group names such as Zulu, Xhosa, Swazi, Sotho, Tswana, Pedi, Shangaan and Tsonga. They arrived in the region around two thousand years

ago,

bringing crop

Traditional South African cuisine

cultivation, animal husbandry, and iron tool making with them. Hence the Bantu-speakers grew grain crops extensively and raised cattle, sheep and goats. They also grew and continue to grow pumpkins, beans and leafy greens as vegetables. A smaller group were the primeval residents of the region, the Khoisan, who some archaeologists believe, had lived in the region for at least ten thousand years. Many descendants of the Khoisan people have now been incorporated into the Coloured population of South Africa. The Khoisan originally were hunter gathers (who came to be known as "San" by the Bantu-speakers and as "bushmen" by Europeans). After the arrival of the Bantu-speakers, however, some Khoisan adopted the Bantu-speakers' cattle raising, but did not grow crops. The Khoisan who raised cattle called themselves "Khoi-Khoi" and came to be known by Europeans as "Hottentots." People were, in other words, defined to some extent, by the kinds of food they ate. The Bantu speakers ate dishes of grain, meat, milk and vegetables, as well as fermented grain and fermented milk products, while the Khoi-Khoi ate meat and milk, and the San hunted wild animals and gathered wild tubers and vegetables. In many ways, the daily food of Black South African families can be traced to the indigenous foods that their ancestors ate. The Khoisan ate roasted meat, and they also dried meat for later use. The influence of their diet is reflected in the universal (black and white) Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a "braai") and biltong (dried preserved meat). Traditional beer was ubiquitous in the southern African diet, and the fermentation added additional nutrients to the diet. It was a traditional obligation for any family to be able to offer a visitor copious amounts of beer. Beer brewing was done by women, and the status of a housewife in pre-colonial southern  Potjiekos is a traditional Afrikaner stew made with meat and vegetables and cooked over coals in cast-iron pots.

Africa depended significantly on her skill at brewing delicious beer.

 

African cuisine

6

Milk was historically one of the most important components of the southern African diet. Cattle were considered a man's most important possession, and in order to marry, a man had to compensate his prospective in-laws with a gift of cattle as a dowry for his bride. A married man was expected to provide a generous supply of milk to his wife and children, along with meat whenever he slaughtered cattle, sheep or goats. Because there was no refrigeration, most milk was soured into a kind of yogurt. The young men of the family often took care of the cattle far away from the villages at "cattle posts," and they sent a steady stream of yogurt home on behalf of their fathers. Today, many Black South Africans enjoy drinking sour milk products that are sold in the supermarket, and these products are comparable to American buttermilk, yogurt and sour cream. On weekends they, like white South Africans, will have a "braai" and the meal would usually consist of "pap and vleis," which is maize porridge and grilled meat.

A carton and glass of mageu mageu,, a traditional non-alcoholic drink made from

The basic ingredients include seafood, meat products (including wild game),

fermented mealie pap that is popular

poultry, as well as grains, fresh fruits and vegetables. Fruits include apples,

among many of the Nguni people.

grapes, mangoes, bananas and papayas, avocado, oranges, peaches and apricots. Desserts may simply be fruit, but there are some more western style puddings, such as the Angolan Cocada amarela, which was inspired by Portuguese cuisine. Meat products include lamb, and game like venison, ostrich, and impala. The seafood includes a wide variety such as crayfish, prawns, tuna, mussels, oysters, calamari, mackerel, and lobster. Last but not least, there are also several types of traditional and modern alcoholic beverages including many European-style beers.

West Africa A typical West African meal is heavy with starchy items, meat, spices and flavors. A wide array of staples are eaten across the region, including those of Fufu, Foutou, Banku, Kenkey, Couscous, Tô, and Garri which are served alongside soups and stews. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains. The staple grain or starch varies region to region and ethnic group to ethnic group, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. Banku and Kenkey are maize dough staples, and Gari is made from dried grated cassavas. Rice-dishes are also widely eaten in the region, especially in the dry Sahel belt inland. West African Maafe African Maafe or groundnut stew, stew, prepared by a Senegalese cook 

Examples of these include Benachin from the Gambia and Jollof  rice, a pan-West African rice dish similar to Arab kabsah, with its origins from Ghana.

Seeds of Guinea pepper ( Aframomum  Aframomum melegueta; also called grains of paradise or melagueta pepper) a native West African plant, were used as a spice and even reached Europe, through North African middlemen, during the Middle Ages. Centuries before the influence of Europeans, West African people were trading with the Arab world and spices like cinnamon, cloves, and mint were not unknown and became part of the local flavorings. Centuries later, the Portuguese, French and British influenced the regional cuisines, but only to a limited extent. However, as far as is

 

African cuisine

7

known, it was European explorers who introduced the American Chile, or chili (Capsicum), to Africa sometime soon after Columbus sailed to America, and both chillies and tomatoes have become ubiquitous components of West African cuisines. The local cuisine and recipes of West Africa continue to remain deeply entrenched in the local customs and traditions, with ingredients like native rice (oryza glaberrima), rice, fonio, millet, sorghum, Bambara and Hausa groundnuts, black-eyed beans, brown beans, and root vegetables such as yams, cocoyams, sweet potatoes, and cassava. Cooking is done in multiple ways: roasting, baking, boiling, frying, mashing, and spicing. A range of sweets and savories are also prepared.

 Jollof rice is a popular dish throughout West Africa.

Cooking techniques of West Africa are changing. In the past people ate much less meat and used native oils (palm oil on the coast and shea butter in sahelian regions). Baobob leaf and numerous local greens were every day staples during certain times of the year. Today diet is much heavier in meats, salt, and fats. Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made up with hot peppers, onions and tomatoes various spices (such as soumbala) and water to prepare a  Klouikloui,, rings of fried peanut butter as served in  Klouikloui Benin

highly flavored stew. In some areas, beef and mutton are preferred, and goat meat is the dominant red meat. Suya, a popular grilled spicy meat kebab flavored with peanuts and other spices, is sold

by street vendors as a tasty snack or evening meal and is typically made with beef or chicken. It is common to have a preponderance of seafood and the seafood, as earlier stated, is sometimes also mixed with other meat products. Guinea fowl eggs, eggs and chicken are also preferred. As far as beverages, water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often the first thing an African host will offer his/her guest. Palm wine is also a common beverage made from the fermented sap of various types of palm trees and is usually sold in sweet (less-fermented, retaining more of the sap's sugar) or sour (fermented longer, making it stronger and less sweet) varieties. Millet beer is another common beverage.

 

African cuisine

8

References [1] Barl Barlin in A Ali li,, Somali Cuisine, Cuisine, (AuthorHouse: 2007), p.79 [2] Wolfert, Wolfert, Paula. Paula. "The Foods Foods of North Af Africa" rica" (http:/  (http:/   / www. specialtyfood. com/ do/ news/ ViewNewsArticle?id=2402). National Association  

 

 

 

 

 

 

for the Specialty Food Trade, Inc.. .

External links • Recipe Recipess ffor or Afric African an Food Food (http: (http:/  /   / littlemissgastronome.blogspot.com/ )  

 

 

 

• Afric African an Food Foodss (htt (http: p:/  /   / meganjohnston.tripod.com/ p2africa/ Africanfoods.html/ )  

 

 

 

 

 

 

• Make your own delicious delicious West African African Suya Suya (http:/  (http:/   / www.suyamama.com/ Home.html)  

 

 

 

 

 

• Algerian Algerian Cuisin Cuisinee a Northwest Northwest Africa African n cuisine cuisine (http:/  (http:/   / www.chefzadi.com)  

 

 

 

• The Cong Congo o Cook Cookbo book ok (ht (http tp:/  :/   / www.congocookbook.com)  

 

 

 

• Be Betu tum mi (ht (http tp:/  :/   / www.betumi.com/ )  

 

 

 

 

• African African Mys Myster tery y Foo Food d (http: (http:/  /   / naady.com/ index.php/ food-and-culture/ african-food-mystery-meals/ )  

 

 

 

 

 

 

• Lost crops crops of Africa: Africa: C Corn, orn, V Vegeta egetables, bles, Fruits (http:/  (http:/   / www7.nationalacademies.org/ dsc/   

 

 

 

Lost_Crops_of_Africa.html)  

• Celtne Celtnett Af Afric rican an R Reci ecipes pes (htt (http:/  p:/   / www.celtnet.org.uk/ recipes/ african-recipes.php)  

 

 

 

 

 

 

 

 

Article Sources and Contributors

Article Sources and Contributors African cuisine  Source: http://en.wiki http://en.wikipedia.org/w/inde pedia.org/w/index.php?oldid=40300 x.php?oldid=403004374 4374 Contributors: A12n, Abdullah Geelah, Aboluay, Aiyda, Alansohn, Alejos, Animum, Arthena, Barticus88, Beginning, Belovedfreak, Bhadani, Bhadani, Big Bird, Black Falcon, Bobblehead, Bobo192, BorgQueen, Bunchofgrapes, Bunchofgrapes, C+C, Caltas, Cameron Manning, Can't sleep, clown will eat me, CanadianLinuxUser, CanadianLinuxUs er, Caniago, CanisRufus, Carl.bunderson, Colfulus, Colonies Chris, Cometstyles, Courcelles, Courcelles, DanMS, Daniel Case, Darwinek, Dawn Bard, Debresser, Dekimasu, Deville, Dionyseus, Dogaroon, Dominic, Drummerstar07084, Dyfed13, Fabio.daniel.almeida, Fabio.daniel.almeida, Falcon8765, Fastily, Fieldday-sunday, Fmwaweru, Fredrik, Gaius Cornelius, Ghakko, Golbez, Grafen, Griffinofwales, Hadiyo1997, Haleth, Henna, HexaChord, Hmains, Hmmwhatsthisdo, Hmmwhatsthisdo, Hottentot, Irishguy, Isaac, JaGa, Jeffpower, Jerem43, Jorvik29, Josh Parris, KJS77, Kanuta, Kappa, Keilana, KeithMatthew, KnowledgeOfSelf, KnowledgeOfSelf, Kwiki, Lelapindore, Liberatus, LittleOldMe, Mark.murphy, Mark83, Mbruck, Mezekwugo, Michael Devore, Michal Nebyla, Middayexpress, Natalya, NathanBeach,, NawlinWiki, Neropolis, NightFalcon90909, Nihiltres, Ohnoitsjamie, Open2universe, Oxymoron83, Oyo, Pekinensis, Pharaoh of the Wizards, PhilKnight, PrimeHunter, Pyrospirit, NathanBeach Pzrmd, Quintote, R'n'B, Reediewes, Ruby.red.roses, Rui Silva, Safari1, Sannse, Schmiteye, Siho07, Smalljim, Snowolf, Socrates2008, Softballisdumb, Spasemunki, Spongebobja Spongebobjames, mes, Sqielyr, Stephenchou0722,, SteveW, Supercoop, Synchronism, Tabletop, Tamfang, Tanner-Christo Stephenchou0722 Tanner-Christopher, pher, Terraverde, The Thing That Should Not Be, The Tom, Theelf29, Tide rolls, Tree Biting Conspiracy, Wavelength, Weetoddid, Weetoddid, WhisperToMe, White Shadows, Z10x, 230 anonymous edits

Image Sources, Licenses and Contributors File:Fufu.jpg   Source: http://en.wikip http://en.wikipedia.org/w/inde edia.org/w/index.php?title=F x.php?title=File:Fufu.jpg ile:Fufu.jpg  License: Creative Commons Attribution-Sharealike Attribution-Sharealike 3.0 Contributors: User:Londonsista File:Ugali and cabbage.jpg  Source: http://en.wikip http://en.wikipedia.org/w/index edia.org/w/index.php?title=Fi .php?title=File:Ugali_and_c le:Ugali_and_cabbage.jpg abbage.jpg  License: Creative Commons Attribution 2.0 Contributors: Mark Skipper File:kitcha fit fit.png  Source: http://en.wikipedia.org/w/index. http://en.wikipedia.org/w/index.php?title=Fil php?title=File:Kitcha_fit_fit e:Kitcha_fit_fit.png .png  License: Creative Commons Attribution-Sharealike 2.5 Contributors: Juiced lemon, Lépton, Rama, 2 anonymous edits File:Alicha 1.jpg  Source: http://en.wiki http://en.wikipedia.org/w/inde pedia.org/w/index.php?title=F x.php?title=File:Alicha_1. ile:Alicha_1.jpg jpg  License: Creative Commons Attribution-Sharealike Attribution-Sharealike 2.0 Contributors: User:Rama File:Halwo 003.jpg  Source: http://en.wikip http://en.wikipedia.org/w/index edia.org/w/index.php?title=Fi .php?title=File:Halwo_003.jpg le:Halwo_003.jpg  License: Creative Commons Attribution-Sharealike Attribution-Sharealike 3.0 Contributors: User:Middayexpre User:Middayexpress ss File:Сладкар.jpg  Source: http://en.wikipe http://en.wikipedia.org/w/index. dia.org/w/index.php?title=Fil php?title=File:Сладкар.j e:Сладкар.jpg pg  License: Public Domain Contributors: User:Hoff36 File:Couscous-1.jpg  Source: http://en.wikipedia.org/w/inde http://en.wikipedia.org/w/index.php?title=F x.php?title=File:Couscous-1. ile:Couscous-1.jpg jpg  License: Creative Commons Attribution-Sharealike Attribution-Sharealike 2.5 Contributors: Apalsola, Bohème, Juiced lemon, Octave.H, Opponent, Rainer Zenz, Smiller933, Waldir, 26 anonymous edits File:CuisineSouthAfrica.jpg  Source: http://en.wikipedia.org/w/index http://en.wikipedia.org/w/index.php?title=Fil .php?title=File:CuisineSout e:CuisineSouthAfrica.jpg hAfrica.jpg  License: Creative Commons Attribution 2.0 Contributors: Kwang Cho from Pacific Grove, California, USA File:Potjiekos2.jpg  Source: http://en.wikipe http://en.wikipedia.org/w/index. dia.org/w/index.php?title=Fil php?title=File:Potjiekos2. e:Potjiekos2.jpg jpg  License: Creative Commons Attribution-Sharealike Attribution-Sharealike 3.0 Contributors: User:Borisgorelik  File:Mageu (carton and glass).JPG  Source: http://en.wikipedia.org/w/index http://en.wikipedia.org/w/index.php?title=Fi .php?title=File:Mageu_(ca le:Mageu_(carton_and_glass).JP rton_and_glass).JPG G  License: Public Domain Contributors: Original uploader was Garble at en.wikipedia File:Mafe SN.JPG  Source: http://en.wikipe http://en.wikipedia.org/w/index. dia.org/w/index.php?title=Fil php?title=File:Mafe_SN.JP e:Mafe_SN.JPG G  License: Creative Commons Attribution-Sharealike 2.5 Contributors: Ando228, Bohème, Falia, Gveret

Tered, Ji-Elle, Roomba, Vux, WhisperToMe, Wst File:Jollof rice.jpg  Source: http://en.wikipe http://en.wikipedia.org/w/index. dia.org/w/index.php?title=Fil php?title=File:Jollof_rice.jp e:Jollof_rice.jpg g  License: Public Domain Contributors: Salamisa, en.wikipedia Image:Kwlikwli.jpg  Source: http://en.wikipe http://en.wikipedia.org/w/index. dia.org/w/index.php?title=Fil php?title=File:Kwlikwli.jpg e:Kwlikwli.jpg  License: Creative Commons Attribution-Sharealike Attribution-Sharealike 3.0 Contributors: Dominik Schwarz

License Creative Commons Attribution-Share Alike 3.0 Unported http:/   / creativecommons.org/ licenses/ by-sa/ 3.0/   

 

 

 

 

9