South Africa The Rainbow Nation

Why is it called the Rainbow Nation? “South Africa is a cultural and ethnically diverse country. The population of South Africa is one of the most complex and diverse in the world. Of the 51.7 million South Africans, over 41 million are black, 4.5 million are white, 4.6 million are coloured and about 1.3 million Indian or Asian. About 51.3% are female, and 48.7% male” (South America, 2015). “In addition to the indigenous black peoples of South Africa colonialism and immigration have brought in white Europeans, Indians, Indo-Malays, Chinese and many more” (Kwintessential,2015).

Language – Official Languages English, Afrikaans, Ndebele, Northern Sotho, Southern Sotho, Swazi, Tsongo, Tswana, Venda, Xhosa and Zulu.

Greetings – Saying Hello https://www.youtube.com/watch?v=OfnFd9JhAM0 http://www.mzansigirl.com/10-south-african-ways-to- say-hell/

African Dress

Traditional Dancing https://www.youtube.com/watch?v=Np4Ti27g0NQ “African dance has traditionally played an essential role in the culture of the tribes. Much more than entertainment, dances communicate emotions, celebrate rites of passage, and help strengthen the bonds between members of the tribe as a whole” (Miller, N.D).

African Spices/Mixes Switching Things Up Step 1: Get into groups Step 2: Make your spice mix. You will be using this in your African Cooking Project. Step 3: Put your spice mix in a ziploc baggy in a safe place.

Dukkah 1/8 cup almonds (or other nuts) 1 1/4 tbsp cumin seeds 1 1/4 tbsp coriander seeds 1 ¼ tbsp sesame seeds 1/2 tsp coarse sea salt – not regular salt Preheat oven to 320 degrees. Toast almonds in oven till golden. Remove and allow to cool. Crush the almonds until they are in small fine pieces. Toast all seeds in the oven until golden. Allow to cool and combine with nuts. Grind mixture until slightly coarse and crumbly. Delicious used as a seasoning for salads, a dip with pita bread, and sprinkled on fish.

La Kama Blend of five to six spices. With warm notes and a golden brown color, this "curry" blend is popular in Tangiers. It is used for Tagine entrees, especially chicken or lamb. It is also used to flavor soups and stews. 1 small cinnamon stick 1 teaspoon black peppercorns 1 teaspoon ground ginger 1 teaspoon ground turmeric 1/2 teaspoon ground Cumin 1/8 teaspoon ground nutmeg Dry-fry the cinnamon and peppercorns in a heavy skillet over medium heat. Grind the roasted spices to a powder and mix with the remaining spices. Store, for up to three months, in an airtight container in a cool dark place.

Ras-el-hanout 1/2 teaspoon ground nutmeg 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon sugar 1/2 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 1/4 teaspoon cardamom powder 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves Mix all spices together thoroughly "Head of the shop" Moroccan/North African blend of spices. Complex varieties can include about 50 ingredients. Mixed to favor couscous, tajines (slow-cooked stews) and rice