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African cuisine

  
 
 
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Introduction. Ingredients. Terms. Recipes. South African cuisine. From Bobotie to Biryani. The great mielie. The meat of the matter. The Afrikaner kitchen. And the others? South African wine. Chronicle of Cape culture. Wine regions of origin. Top producers, classy winemakers. SA cuisine: glossary of terms. Classics from the West African Cuisine. Vegetables, herbs & spices. The Food of North Africa. About African Cooking. Food preparation. When are this food eaten? What utensils are used while eating, cooking & serving. Where are they found/bought. Importance of food then it comes to cultural activities. What is locally found in most South African cultures/areas.

Ištrauka

African cuisine combines traditional fruits and vegetables, exotic game and fish from the oceans that surrounds her, and a marinade of cultures, colonies, trade routes, and history. Africa is a whole continent, from arid desert, to sub tropical wetlands, plains, and the oft- featured movie "jungle." Films have given Westerners an exotic view of Africa, from the big game hunter movies of the 1950's to recent movies showing colonization such as "Out of Africa." Woven within these movies are scenes of colonial food traditions, from the British to the Dutch, glimpses of native cuisine. Western views of Africa then, even if we have not traveled there, comprise a combination of the exotic, environmental preservation, hunting, and local cultivation.

African cuisine, formerly not well known in the West, is growing in popularity as immigrants bring the dishes of their country to small family restaurants in the West. To a traveler, it would be impossible to categorize "African food" just as it would be impossible to state the cuisine of any continent by one name. If you are intrepid, and take a safari tour from Kenya, your culinary experience will be much different from eating at the French and British influenced restaurants of Johannesburg, tasting Doro Wat of Ethiopia, Portuguese inspired spices of Angola and Mozambique, or the coconut and fish stews of Nairobi. Yet, all are part of African cuisine.

Northern Muslim Africa, along the Mediterranean from Morocco to Egypt is part of the Mediterranean culinary rim. Saharan Africa is for the most part subsistence. This article will cover sub Saharan Africa. Certain regions are distinctive for the development of indigenous cuisine, or incorporation of outside influences. These were distinctive by trade, colonization, or adaptation of imported foods, such as the New World peppers, peanuts, and corn. They are: Ethiopia, Nigeria, East and West Africa, the former Portuguese colonies of Angola and Mozambique, and South Africa. You, the adventurous traveler, are encouraged to seek out local restaurants, outside of the large tourist hotels, to savor African cuisine.

1. Ingredients

What are ingredients for the traveler? African American cooking, with ingredients carried from the New World to Africa and back, gives us some clues. Mealie, the African name for corn, is used to make the soft cornmeal mush and batters that are a characteristic of African and American southern foods today. Fufu, brought to America by Nigerian slaves, is a stiff cornmeal or yam mush, directly related to southern spoonbreads and cornmeal. Porridges and ground millet, sorghum, teff, barley, and cassava flour make up the fritters, batters, flatbreads, griddle cakes, and grits known not only in the American South, but is part of the homemaker's repertoire in Africa.

The prime characteristic of native African meals is the use of starch as a focus; accompanied by a stew containing meat or vegetables, or both. Starch filler foods, similar to the rice cuisines of Asia, are a hallmark. Cassava and yams are main root vegetables. Steamed greens, mixtures of hot spices with root vegetables, stew with and without meat, particularly chicken, all are African inspired. Peanuts, called groundnuts in Africa, feature heavily in many dishes from a garnish to peanut soups. Melons, particularly watermelon, are popular.

Nigeria and the coastal parts of West Africa are fond of chilies in food. Coastal recipes include fish marinated in ginger, tomatoes, and cayenne, cooked in peanut oil. French cooking influence in Senegal uses touches of lime juice, chopped vegetables including scallions, garlic, and marinades. Peanut oil, palm oil, and often coconut oils are common. The black eyed pea is a staple of West Africa. Okra, known also in the American South, is native to Africa; used in many dishes to thicken soups and stews. Tropical fruits, particularly the banana and coconut are important ingredients.

Outside of Muslim Africa, alcoholic beverages are part of the diet. South Africa is known for the production of good quality white and red wines. South Africa also produces a tangerine based liqueur called Van Der Hum. Tusker, the famous Kenyan beer, is exported for those who want to recreate a meal. Beer goes well with most African cuisine. ...

Rašto darbo duomenys
Tinklalapyje paskelbta2006-04-04
DalykasKulinarijos referatas
KategorijaKita >  Kulinarija
TipasReferatai
Apimtis47 puslapiai 
Literatūros šaltiniai0
KalbaAnglų kalba
Dydis54.37 KB
Autoriusjaroslav
Viso autoriaus darbų17 darbų
Metai2005 m
Klasė/kursas2
Mokytojas/DėstytojasLina Gaigalaitė
Švietimo institucijaVilniaus kolegija
Failo pavadinimasMicrosoft Word african cuisine [speros.lt].doc
 

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  • Referatai
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