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Cuisine of Africa reflects Indigenous traditions, as well as influences from Arab s, European s, and Asia ns. The Continent of Africa is the second largest Landmass on the Earth and is home to hundreds of Tribe s, Ethnic and Social Group s. This diversity is also reflected in African Cuisine , in the use of basic ingredients as well as in the style of preparation and Cooking Techniques . TRADITIONAL Traditionally, as in almost all Culture s, the food of Africa uses a combination of locally available Fruit s, Grain s, and Vegetable s, 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 significant, are noticeable in the eating and drinking habits across the continent of Africa - African food differs in different parts of Africa, and East Africa , North Africa , West Africa , Southern Africa and Central Africa each have their own distinctive foods. They are very well known for their distinctive cooking styles. African household, green vegetables Traditional green vegetables occupy an important role in household nutrition throughout Africa as these are the main source of vitamins and provide variety to meals otherwise consisting of maize, cassava, yam, millet, beans and occasionally, meat stews. These green African vegetables also provide a secondary source of proteins. In general, green leaves and young stems are collected, washed, chopped and either steamed or boiled in combination with spices and other vegetables such as onions and tomatoes .The green vegetables have occupied an important role in traditional kitchen gardens in the rural areas throughout East Africa. Furthermore, these vegetables are now being grown and marketed, both in rural areas and urban consumption. These vegetables are likely to become more important within urban gardens as well. Most African traditional greens are drought tolerant. Traditional foods provide a variety diet, often rich in minerals and vitamins including vitamins including vitamin A, iron and calcium. Many people in the World consider kale (Sukuma wiki) and swiss chard (mistakenly referred to as spinach) to be preferred green vegetables, and it is hoped that this article will provide greater recognition to the less widespread crops. Hence, dedicated to the importance of traditional green vegetables in modern African society, to formalize many of these household recipes and to introduce these plants and preparations to a wider audience of cooks and consumers. Crop Origins and Farm Biodiversity Many communities – based workers and development specialists mistakenly popularize the use of “indigenous spinach” while referring to some plants that are not actually native Africa.” Indigenous” plants are those that evolve within and spread throughout an area unassisted by humans. Some of the plants used as green vegetables are in fact indigenous, such as cowpea (Vigna unguiculata, Kunde in Swahili), spider plant (Cleome gynandra) and crotolaria (Crotolaria ochreleuca). Other popular plants are “naturalized exotics”, which have originated elsewhere, but arrived in Africa many years ago and are now widespread throughout Africa. Many of the most important crops in small hold farms of Africa belong to this category. Maize and beans, along with cassava and pumpkin originate from Tropical American and were spontaneously adopted and spread by farmers throughout the continent of Africa after introduction by early European explorers in the 15th and 16th Centuries. Today many African farmers are unaware that these are not “African” crops. Kale (Brassica oleracea ssp accephala, sukuma wiki) and swiss chard (Beta vulgaris ssp. Cicla) are two important leafy vegetables originating from Europeans that are widely grown by East African highland farmers. Yet another category of plants are those that are “pan – tropical” and cosmopolitan. For Example, the green vegetable solanum (Solanum nigrum) is so widespread, no one is sure of its origin. The point here is less concern with crop origin and more with current use and potential importance. To use “indigenous” and “traditional” as synonymous is a mistake, because it does not account for the spontaneous movement of useful plants, but from a practical perspective does not really affect how crop may be prepared. Farm biodiversity is emerging as an important issue, and special consideration should be given to indigenous crop plants in this regard because it is within a “Centre of Origin” that greatest genetic diversity occurs. For this reason, we refer to the various green vegetables as indigenous, naturalized or exotic in the following section, and leave it to readers to determine whether or not they wish to attach special importance to crops that are truly indigenous to Africa. EAST AFRICA The cuisine of East African 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 Goat s 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 Banana s called Matoke provide the starch filler of many meals. Around 1000 years ago, the Arab s 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 , Clove s, 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 Soup s, chapattis and a variety of Pickle s. 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 Colonie s fruits like the Orange , Lemon and Lime . From their colonies in the New World , Portuguese also brought Exotic items like Chile s, Pepper s, Maize , Tomato es, Pineapple , Banana s, and the Domestic Pig – now, all these are part of East African and the African food. NORTH AFRICA North Africa lies along the Mediterranean Sea and encompasses within its fold several nations, including Morocco , Tunisia , Algeria 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. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicia ns of the 1st Century brought Sausage s, the Carthaginian s introduced Wheat and its byproduct, Semolina . The Berbers , adapted this into Couscous , one of the main Staple Diet . Olive s and Olive Oil s were introduced before the arrival of the Romans. From the 7th Century onwards, the Arab s introduced a variety of Spice s, like Saffron , Nutmeg , Cinnamon , Ginger and Clove s, which contributed and influenced the culinary culture of North Africa. The Ottoman Turk s brought sweet Pastries and other Bakery products, and from the New World , North Africa got Potato es, Tomato es, Zucchini and chiles. Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name, with a slight change in ingredients and cooking style. Sometimes, differences are noticeable – Moroccan s relish full-bodied flavors, whereas Tunisian s savor fiery dishes and Algerian cuisine is the most varied of North African cuisines. WEST AFRICA A typical West African meal is heavy with Starch y items, light on meat and generous on Fat . Fufu , a semi-solid starchy mass similar to Mashed Potato es or Polenta , is served with Soup s and stews, such as Egusi . Fufu is often made from starchy Root Vegetable s such as Yams , Cocoyams , or Cassava , but also from cereal grains or plantains. Another characteristic is the hot spices, including peppers and chiles. Seeds of Guinea pepper ('' 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 , Clove s, 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 known, it was European explorers who introduced the American Chile, or chili(''Capsicum'') to Africa sometime soon after Columbus sailed to America. Thus, in essence, the local cuisine and recipes of West Africa continue to remain deeply entrenched in the local customs and traditions, with ingredients like , Baking , Boiling , Frying , mashing, and spicing. A range of sweets and savories are also prepared. Use of items introduced by colonizers are also not uncommon – like Plantain s, peppers and green peas, Citrus Fruit s, and Pineapple s, which are legacy of Slave ship traffic between Africa and the New World. Cooking techniques of West Africa often combine fish and meat, including dried 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 and water to prepare a highly flavored stew. In some areas, beef and mutton are preferred, and chevon (goat meat) is the dominant red meat. It is common to have a preponderance of seafood and the seafood, as earlier stated, is sometimes also mixed with other meat products. Eggs and chickens 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. Amala (a dish of processed yams) and Ewedu (a soup) are typically eaten by the Yoruba People . SOUTHERN AFRICA Cuisine of South Africa and the neighboring countries is sometimes called rainbow cuisine and rightly so as the cuisine of South Africa and the countries around them have largely become Polyglot cuisines, having influences of several Immigrant s which include India ns and Malaya , as well as Europeans. Thus, the food here is a blend of many cultures – European , Asian and African . The Malay influence has brought spicy Curries , Chutney s, and pickled fish and curry-marinated Pork or Lamb Kebab s, and variety of fish Stew s. The India ns have introduced a different line of culinary practices, including a variety of Sweet s and Savories . The Afrikaner s have their succulent potjies or stews of maize with Tomato and Onion sauce, with or without Rice . There are several European contributions like Dutch fried crueler or koeksister and milk pies. The basic ingredients include seafood, meat products and wild game, and fresh fruits and vegetables. Fruits include Grape s, Mango es, Banana s and Papaya s, Avocado . Most desserts are simply 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 , Prawn s, Tuna , Mussel s, Oyster s, Mackerel , and Lobster . Last but not least, there are also several types of traditional and modern Alcoholic Beverage s including many European-style Beer s. 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 1500s. These foodstuffs have had a large influence on the local cuisine, perhaps less on the preparation methods. Central African cooking has remained mostly Tradition al. Nevertheless, like other parts of Africa, Central African Cuisine also presents an array of exotic dishes. The basic ingredients are plantains and cassava. Fufu-like starchy foods (usually made from fermented cassava roots) are served with grilled meat and sauces. The most traditional meats are those that are hunted in the forests. 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. SEE ALSO EXTERNAL LINKS |
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