international cooking: a culinary journey, 2e chapter 8 the countries of africa

International Cooking: A Culinary Journey, 2E

Chapter 8The Countries of Africa

International Cooking: A Culinary Journey:, 2EPatricia Heyman

2© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

About one thousand years ago, Africa was situated on the trade route between the Spice Islands and Europe. This brought significant Middle Eastern influence to northern Africa.

Cuisine




late 1400’s and the 1500’s - Europeans came to Africa in search of gold and slaves

1652 - Dutch arrived in Cape Town, South Africa

late 1800’s and early 1900’s - European nations colonized Africa




tropical, hot and humid climate - equator runs through central Africa

20,000 miles of coastline - Mediterranean Sea on north, Atlantic Ocean on west, Indian Ocean on east, and Red Sea on northeastern

Sahara - largest desert in the world, lies across northern Africa

Topography




braising frying grilling

Cooking Methods




most fertile regions in Africa resembles Middle Eastern and Mediterranean countries

richer cuisine wheat, barley, fruits, and vegetables

aromatic rather than hot spices

RegionsNorth




poor soil and poor growing conditions

sparse food supplies repetitive diet with the same foods over and over

lots of corn samp - cornmeal mush

Central Africa




strong influence from Britain and India

hot chili peppers passed as a condiment

curry powder yams and cassava

Eastern Africa




influence from Britain, Malaysia, Holland, and northern Europe

curries seafood wine great diversity between diet of rich and poor people

South Africa




hot, humid climate lots of seafood poor soil, which yields meager crops

tropical fruits and chili peppers

hot, spicy foods stews are the mainstay

West




poor soil yielding meager crops unpredictable weather

conditions droughts floods

insect infestations

CuisineSome Causes for Starvation




many African diets consist primarily of fruits, vegetables, legumes, and grains

corn, beans, okra, cassava, plantains, yams, greens, and dendê (palm oil) are staples

starches and grains important in diet type of starch depends on location

many one-pot dishes

international cooking: a culinary journey, 2e chapter 8 the countries of africa

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