Afro Carribean Meals: Black History Month
To Celebrate Black History Month in the UK for the month of October, below is a guest article about African Cuisines:
Africa is a continent of diverse cultures and cuisines. A quick search on YouTube will show you how many different kinds of food are made across the continent, each unique and special.
Afro-Portuguese cuisine is a traditional Middle Eastern cuisine.
Afro-Portuguese cuisine is a traditional Middle Eastern cuisine. The cuisine of the African diaspora includes foods, cooking methods, and ingredients adapted to the needs of the African diaspora in the New World.
It was introduced by Africans who were enslaved and brought to Brazil when they were sold by Portuguese slave traders and other European powers such as Spain, France, and England.
The cuisine of the African diaspora is traditional. "African-American" refers to Black Americans or Americans with recent ancestry from Sub-Saharan Africa.
Algeria was conquered by many people, from the Berbers to the French. All of these conquests have added to the diversity of Algerian cuisine and culture. The Arab conquest of Algeria brought Islam, which remains an integral part of life in Algeria today. The French imported their cuisine when they colonized Algeria from 1830 until 1962, when the Algerian people won independence.
The Berbers were already present in what is now known as Algeria before any other group came into power; they were originally nomads who eventually settled down and began farming crops instead of raising livestock as their ancestors had done. These people are known for being excellent warriors with skills that helped them use knives and swords when fighting off invaders during their history, as well as while defending themselves against wild animals or even dangerous weather conditions (since they often lived in areas where it could get very cold).
Botswana cuisine is mainly meat dishes.
Botswana cuisine is mainly meat dishes. Meat is usually roasted or stewed with vegetables. Some meat dishes are grilled or fried. For example, the Botswana national dish, "mopane worm," is a caterpillar that feeds on mopane trees and, when cooked, has a sweet taste similar to chocolate.
Botswana cuisine also features a wide variety of fruits and vegetables. In addition to the mopane worm, other popular dishes include:
· "Mokapu," is made from sago palm starch and beef fat.
· "Boggle," a typical Botswana meal made from cornmeal or sorghum flour baked in an iron pot.
· "Matemba," which is usually eaten with meat stew.
Cape Verdean Cuisine reflects its mixed origin.
Cape Verdean cuisine reflects its mixed origin. It was influenced by the Portuguese and African settlers who came to the islands and immigrants from other countries. Traditional Cape Verdean cuisine is based on seafood, meat, and vegetables.
It was traditionally a subsistence diet, with most ingredients produced locally or by small-scale fishermen. Traditional Cape Verdean cuisine is based on seafood, meat, and vegetables. It was influenced by the Portuguese and African settlers who came to the islands and immigrants from other countries.
Comorian Cuisine is the cooking style of the Comores Islands.
Comorian Cuisine is the cooking style of the Comores Islands. Comorian cuisine mixes African, Arab, Indian, and French influences.
The main food crops in this region are corn, cassava (manioc), and rice. Fish is also a very important part of their diet; they use it in many different ways in their dishes, like soups, stews, and curries. Some popular dishes include:
-Roast Lamb with Saffron Rice and Eggplant Stew -Chicken Tagine with Couscous -Mahi Mahi in Curry Sauce
Eritrean Cuisine is one of Ethiopia's cuisines.
Eritrean cuisine combines European, Ethiopian, and Middle Eastern influences. Like Ethiopian food, Eritrean cuisine uses spices such as hot chili pepper, cardamom, and cumin. Vegetables are also used in Eritrean recipes. Meat, poultry, or seafood is often added to the dish to make it more filling.
The bread eaten at most meals is called injera (similar to Ethiopian bread). It's made from fermented teff flour mixed with water or milk and salt, then allowed to rise overnight before being baked in an oven into large round loaves about an inch thick.
Injera is used as a utensil to scoop up food. The bread is torn and used to pick up and eat the stew or other entrée. The bread has a sour taste that compliments spicy dishes such as Shiro wat, made from chickpeas cooked with onion, garlic, and ginger.
Shiro wat is usually served with chicken, lamb, or beef. The meat is cooked in a sauce made from onions and garlic cooked together in oil until soft. This mixture is pureed until smooth (using a blender or food processor). Once the onions are soft and have turned golden brown, they are added to the chickpeas along with salt and pepper.
Ethiopian Cuisine uses many spices.
Ethiopian cuisine is a fusion of different cultures. The Ethiopian people, who have been cooking with spices since ancient Egyptians, have influenced their cuisine to include Indian and Arab food. And as for Europeans? It was the Italians who taught them how to make pasta. So there you go, a mixture of African, Arab, and European cuisines!
Gambian Cuisine is based on rice, millet, and maize.
Gambian cuisine is a blend of the cuisines of the ethnic groups that inhabit the country, with each group contributing its recipes and techniques. Rice, millet, and maize are the main food crops. The influence of Islam means that meat is usually not eaten, except when Muslims celebrate Eid-ul-Fitr or Eid al-Adha.
The Portuguese introduced chilies to West Africa around 1500, and migrants introduced rice cultivation from Asia in the 19th century. British influence led to a preference for boiled foods as opposed to baked goods such as bread or pastries that are popular in other parts of Africa.
There are also strong influences from French, British, and Portuguese cooking. The Western Region is known for its palm oil and groundnut dishes, notably 'Moi more which is made of maize flour, onions, eggs, and spices wrapped in a plantain leaf.
The southeastern part of Nigeria is known as the Yoruba region. The region's cuisine is dominated by yams, cassava, cocoyam, and plantain. Egusi soup (made from melon seeds) is a popular dish in this area.
Ghanaian Cuisine has many variations.
Ghanaian cuisine has many variations from different tribes in Ghana, with distinct tastes, flavors, and cooking techniques.
Ghanian dishes are usually prepared with groundnut or palm oil as the main cooking fat. Groundnuts are roasted until golden brown and then pounded into paste, used to thicken soups and stews (including fufu). Curry powder is also a popular ingredient used in Ghanaian cuisine.
The cuisine of Ghana has been influenced by many cultures, including the Akan, Islamic, and European. The variety of food is a reflection of the diverse culture of Ghana. The staple diet in Ghana includes yam, plantain, cassava, and rice or cornmeal. These are often served with a sauce made from vegetables such as tomatoes or bell peppers and spices like curry powder or chili peppers.
Ivory Coast Cuisine is very similar to the rest of West Africa.
Ivory Coast cuisine is very similar to West Africa's, and the cooking methods are slow-cooking stews or boiling raw ingredients for flavorless dishes. They also use a lot of spices, including a spice called djenkoumé which is made from tree bark and leaves. The common staples include yams, cassava, corn, and rice.
This type of food can be very spicy.
The cuisine of the east coast is very similar to that of the west coast, but Indian and Arab traders also influence it. The food can also be quite spicy, but it usually contains more meat than seafood.
The common staples include yams, cassava, and corn. The Southern cuisine is very similar to the east coast, but Indian traders also influence it.
Kenyan Cuisine is a mixture of African, British, Indian, and Arab origins blended in traditional and modern styles. Some dishes are acquired tastes for non-locals!
Kenyan food is famous for its spiciness. You will notice that the spices used in Kenyan cuisine are hot and spicy. The reason is that some foods can be bland without them. Cinnamon sticks or whole cardamom pods add warmth to food, while chili powder gives it heat.
Some of the more popular Kenyan foods include: -Nyama Choma (roasted meat) -Shukuru Paka (vegetable stew with coconut milk) -Doro Wat (chicken stewed in tomato sauce)
Lesotho cuisine is a mix of South African cuisine, Sotho culture, English traditions, and British activities like brewing beer at home. You will find a wide range of meats– primarily beef, goat, or mutton – usually roasted or made into stews with vegetables such as potatoes or beans.
The staple food in Lesotho is maize meal which is used to make umphokoqo (pudding), papa le motsoaloe (stew), Khao (porridge), and nyama Naranja (roasted meat). Lesotho's climate is dry, so it's not uncommon for people to drink beer with their meals.
While African cuisine is one of the most diverse and interesting cuisines in the world, most people are unaware of its complexity. We hope you enjoyed this post on African cuisines and that it has inspired you to try new things in your kitchens.