African Cuisine

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African Cuisine Remi Joffray Chef Richard Worthen World Cuisine Win.Qtr.2008 Traditionally, as in almost all cultures, the food of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, the traditional African diet has a predominance of milk, curd, and whey. In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes s
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  African Cuisine Remi JoffrayChef Richard WorthenWorld Cuisine Win.Qtr.2008   Traditionally, as in almost all cultures, the food of Africa uses acombination of locally available fruits, grains, and vegetables,milk and meat products. In some parts of Africa, the traditionalAfrican diet has a predominance of milk, curd, and whey. In muchof tropical Africa however, cow's milk is rare and cannot beproduced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in theeating and drinking habits across the continent of Africa - Africanfood differs in different parts of Africa, and East Africa, NorthAfrica, West Africa, Southern Africa and Central Africa each havetheir own distinctive foods. They are very well known for theirdistinctive cooking styles.A typical West African meal is heavy with starchy items,light on meat and generous on fat. Fufu, a semi-solid starchymass similar to mashed potatoes or polenta, is served with soupsand stews, such as egusi. Fufu is often made from starchy rootvegetables such as yams, cocoyams, or cassava, but also fromcereal grains or plantains.   The cuisine of East Africa varies from area to area. In theinland savannah, the traditional cuisine of cattle-keeping peoplesis distinctive in that meat products are generally absent. Cattle,sheep and goats were regarded as a form of currency and a storeof wealth, and are not generally consumed as food. In someareas, traditional peoples consume the milk and blood of cattle,but rarely the meat. The cuisine and the culinary style and art of North Africa arealso as diverse as the land, its people and its history. Over severalcenturies traders, travelers, invaders, migrants and immigrantsall have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, the Carthaginians introducedwheat and its byproduct, semolina. The Berbers, adapted this intocouscous, one of the main staple diet. Olives and olive oils wereintroduced before the arrival of the Romans.Cuisine of South Africa and the neighboring countries issometimes called 'rainbow cuisine', Over time waves of immigrants which included Indians, Malays, Chinese as well as  Europeans would settle. Thus, the food here is a blend of manycultures – African, European and Asian. Bibliography Harris, Jessica B The Welcome Table: African American Heritage Cooking.New York: Simon & Schuster, 1995. Thurman, Sue Bailey The Historical Cookbook of the American Negro.Washington, D.C.: National Council of Negro Women, 1958.White, JoyceSoul Food: Recipes & Reflections from A.A. Churches. New York: HarperCollins, 1998
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