|
No edit summary
Tag: Reverted
|
correction
|
||
| (2 intermediate revisions by 2 users not shown) | |||
Line 7:
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As [[agriculture]] became more common in Africa, so did agriculture-based diets.<ref>{{Cite journal |last=Cusack |first=Igor |date=December 2000 |title=African cuisines: Recipes for nationbuilding? |url=http://www.tandfonline.com/doi/abs/10.1080/713674313 |journal=Journal of African Cultural Studies |language=en |volume=13 |issue=2 |pages=207–225 |doi=10.1080/713674313 |s2cid=145320645 |issn=1369-6815}}</ref>
Traditionally, the various '''[[cuisine]]s of Africa''' use a combination of plant-and seed-based ingredients,<ref name="Association 1977">{{cite book | title=School Foodservice Journal | publisher=American School Food Service Association. | issue=v. 31 | year=1977 | url=https://books.google.com/books?id=ECZJAAAAYAAJ | access-date=30 November 2017 | page=36}}</ref><ref name="Neo-Africanism 2008">{{cite book | title=Neo-Africanism: The New Ideology for a New Africa | publisher=Trafford Publishing | year=2008 | isbn=978-1-4251-7678-5 | url=https://books.google.com/books?id=2iTFsptXKrgC&pg=PA505 | access-date=30 November 2017 | page=505}}</ref> without having food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.<ref>{{Cite web|title=Food|url=https://africanfestusa.org/food/|website=African Fest USA|language=en|access-date=24 May 2020|archive-date=20 September 2020|archive-url=https://web.archive.org/web/20200920132036/https://africanfestusa.org/food/|url-status=dead}}</ref><ref>{{Cite web|title=Food Alive and Well|url=https://www.carifikacanada.org/food-alive-and-well|website=Carifika Canada|language=en-US|access-date=27 May 2020}}{{Dead link|date=April 2021 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
Line 49:
The cuisine of [[East Africa]] varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive meaning that meat products are generally absent. [[Cattle]], [[sheep]], [[pigs]] and [[goat]]s were regarded as a form of [[currency]]<ref>{{cite web | title='A cow is as good as a man - or better.' African Initiatives in Tanzania | website=The Big Issue | date=7 August 2017 | url=https://www.bigissue.com/news/cow-good-man-better-african-initiatives-tanzania/ | access-date=30 November 2017}}</ref> and a store of wealth. They are not generally consumed as food.<ref>{{Cite web |title=livestock farming {{!}} Definition, Methods, Breeds, & Facts {{!}} Britannica |url=https://www.britannica.com/topic/livestock-farming |access-date=15 May 2022 |website=www.britannica.com |language=en}}</ref>
In some areas, traditional [[East Africa]]ns consume the milk and blood of cattle, but rarely the meat. Elsewhere, other
Around 1000 years ago, [[Oman]]i and [[Yemen]]i merchants settled on the [[Swahili Coast]]. Middle Eastern influences are especially reflected in the [[Swahili culture|Swahili]] cuisine of the coast—steamed or cooked rice with spices in [[Persian people|Persian]] style; [[saffron]], [[clove]]s, [[cinnamon]] and several other spices; and [[pomegranate]] juice.<ref>{{Cite web|title=Africa|url=https://issuu.com/andoux33/docs/africa|website=Issuu|language=en|access-date=27 May 2020}}</ref>
Line 134:
A typical [[West Africa]]n meal is made with [[starch]]y items and can contain meat, fish as well as various spices and herbs. A wide array of staples are eaten across the region, including ''[[fufu]]'', ''[[Banku (dish)|banku]]'', ''[[kenkey]]'' (originating from [[Ghana]]), ''foutou'', ''[[couscous]]'', ''tô'', and ''[[garri]]'', which are served alongside soups and stews. ''Fufu'' is often made from starchy [[root vegetable]]s such as [[yam (vegetable)|yams]], [[Xanthosoma|cocoyams]], or [[cassava]], but also from cereal grains like millet, sorghum or plantains.
The staple grain or starch varies between regions and ethnic groups, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. ''Banku'' and ''kenkey'' are maize dough staples, and ''gari'' is made from dried grated cassavas. Rice dishes are also widely eaten in the region, especially in the dry [[Sahel]] belt inland. Examples of these include
Seeds of Guinea pepper (''[[Aframomum melegueta]],'' also called grains of paradise or melegueta 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 Africa]]ns were trading with the [[Arab world]] and spices like [[cinnamon]], [[clove]]s, and [[Mentha|mint]] were not unknown becoming part of the local flavorings. Centuries later, the Portuguese, French and British influenced the regional cuisines, but only to a limited extent.
| |||