Cuisine of Africa 1769393 219274549 2008-06-14T12:41:47Z Alejos 226184 /* African household, green vegetables */ The '''cuisine of Africa''' reflects [[Indigenous peoples|indigenous]] traditions, as well as influences from [[Arab]]s, Europeans, and Asians. 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|cooking techniques]]. == Traditional == Traditionally, as in almost all [[culture]]s, the food of Africa uses a combination of locally available [[fruit]]s, [[cereal|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_%28vegetable%29|yam]], [[millet]], [[bean]]s 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 varied diet, often rich in minerals and vitamins including vitamin A, iron and calcium. === Crop origins and farm biodiversity === Many of the most important crops in small hold farms of Africa originated outside of the African continent. Maize and beans, along with cassava and pumpkin, originate from America and were spontaneously adopted and spread by farmers throughout the continent of Africa after introduction by early European explorers in the 16th century. Today many African farmers are unaware that these are not indigenous 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 very widespread, no one is sure of its origin. == 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 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 (vegetable)|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. == 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 [[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 &ndash; steamed cooked rice with spices in [[Persian people|Persian]] style, use of [[saffron]], [[clove]]s, [[cinnamon]] and several other spices, and [[pomegranate]] juice. Several centuries later, the [[United Kingdom|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 [[Pickling|pickle]]s. Just before the British and the Indians, the [[Portugal|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 (fruit)|orange]], [[lemon]] and [[Lime (fruit)|lime]]. From their colonies in the [[New World]], Portuguese also brought [[exotic]] items like [[chili pepper|chilie]]s, [[capsicum|pepper]]s, [[maize]], [[tomato]]es, [[pineapple]], [[banana]]s, and the [[domestic pig]] &ndash; now, all these are common elements of East 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 [[Berber people|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 [[pastry|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 (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 &ndash; there's the sophisticated, full-bodied flavours of [[Moroccan cuisine|Moroccan palace cookery]], the fiery dishes of [[Tunisian cuisine]], and the humbler, simpler cuisines of [[Egypt]] and [[Algeria]].<ref> {{cite web|url=http://www.specialtyfood.com/do/news/ViewNewsArticle?id=2402}} </ref> == Southern Africa == [[Image:CuisineSouthAfrica.jpg|thumb|250px|Traditional South African cuisine]] 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 indigenous [[Black people]] as well as several waves of [[immigrant]]s which included [[India]]ns, [[Malays (ethnic group)|Malays]], [[Chinese people|Chinese]] as well as Europeans. Thus, the food here is a blend of many cultures – African, European and [[Asian cuisine|Asian]]. The [[Malay race|Malay]] influence has brought spicy [[curry|curries]], [[chutney]]s, and pickled fish and curry-marinated [[pork]] or [[Lamb and mutton|lamb]] [[kebab]]s, and variety of fish [[stew]]s. The Indians have introduced a different line of culinary practices, including a variety of [[sweet]]s and [[savory|savories]]. The [[Afrikaner]]s have their succulent potjies or stews of [[maize]] with [[tomato]] and [[onion]] sauce, with or without [[rice]]. There are many European contributions like [[Netherlands|Dutch]] fried crueler or koeksister and milk pies. French [[Hugenots]] brought wines as well as their traditional recipes. During the pioneering days of the 19th century, new foods such as [[biltong]], ''[[droë wors]]'' (dried sausage) and [[rusk]]s evolved locally out of necessity. The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include [[apples]], [[grape]]s, [[mango]]es, [[banana]]s and [[papaya]]s, [[avocado]], [[Orange (fruit)|oranges]], [[peach]]es and [[apricot]]s. 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]], [[prawn]]s, [[tuna]], [[mussel]]s, [[oyster]]s, calamari, [[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. == 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 [[yam (vegetable)|yams]], [[Xanthosoma|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, and [[Mentha|mint]] were not unknown and became part of the local flavorings. Centuries later, the Portuguese, [[France|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 [[Americas|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 [[rice]], [[peanut]]s (another plant from the New World, similar to the [[Bambara groundnut]] and [[Hausa groundnut]] of Africa), [[black-eyed beans]], [[brown beans]], and [[root vegetable]]s such as yams, cocoyams, [[sweet potato]]es, and cassava (yet another American plant). Cooking is done in multiple ways: [[roasting]], [[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 &ndash; like [[plantain]]s, peppers and green peas, [[citrus fruit]]s, and [[pineapple]]s, which are legacy of [[slavery|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 [[Arecaceae|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 (food)|Amala]] (a dish of processed yams) and [[Ewedu]] (a soup) are typically eaten by the [[Yoruba people]]. == See also == {{Cuisine of Africa}} {{Africa topics}} {{Cuisine}} == External links == *[http://www.chefzadi.com Algerian Cuisine a Northwest African cuisine] *[http://www.congocookbook.com The Congo Cookbook] *[http://www.betumi.com/ Betumi] *[http://naady.com/index.php/food-and-culture/african-food-mystery-meals/ African Mystery Food] *[http://www.try-african-food.com/ Try African Food] *[http://www7.nationalacademies.org/dsc/Lost_Crops_of_Africa.html Lost crops of Africa: Corn, Vegetables, Fruits] [[Category:African cuisine| ]] [[Category:African culture|Cuisine]] [[de:Afrikanische Küche]] [[es:Gastronomía de África]] [[nl:Afrikaanse keuken]] [[pt:Culinária da África]] [[fi:Afrikan ruokakulttuuri]]