8 The Countries of Africa

Learning Objectives By the end of this chapter, you will be able to: Identify various areas of Africa and the types of foods consumed in those areas Understand why the cuisine of northern Africa differs so greatly from that of the area lying south of the Sahara Explain why soups and stews dominate the diet in Africa

Learning Objectives By the end of this chapter, you will be able to: Understand the role of starches and fat in the African diet Explain how the weather conditions impact the cuisine of Africa Prepare a variety of dishes from different African countries

History Archeologists believe people inhabited eastern Africa two million years ago. Archeological evidence indicates that as early as 6000 B.C. people lived in communities near the Nile River.

History Trade route 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.

History Europeans 100 A.D. 700s Late 1400s and the 1500s The Romans came to northern Africa. 700s Moslems conquered Northern Africa. Late 1400s and the 1500s Europeans came to Africa in search of gold and slaves.

History Europeans 1652 Late 1800s and early 1900s Dutch arrived in Cape Town, South Africa Late 1800s and early 1900s European nations colonized Africa

African Countries, Ruling Countries, Dates of Independence

History Current situation More than 50 countries containing over 900 million people 1,000 languages are spoken in Africa. Widespread hunger and starvation Poverty and poor living conditions as a result of poor soil and unfavorable growing conditions

History Current situation Numerous natural disasters routinely plague the continent. Droughts, floods, and insect infestations Huge crop losses and the ensuing devastation of land and life

Topography 90 percent of the country lies in the tropics. Hot and humid climate Equator runs through central Africa

Topography Waterways 20,000 miles of coastline Mediterranean Sea on north Atlantic Ocean on west Indian Ocean on east Red Sea on northeastern 4,000 mile long Nile River, longest in world Large lakes

Topography Sahara Desert Largest desert in the world, lies across northern Africa

Topography South of Sahara Rainforests Lush plains and high plateaus Dry spells and tropical winter storms

Ingredients and Foods Commonly Used throughout the Cuisine of Africa Include

Cooking Methods Braising and stewing Frying Grilling Tagines Originating in Africa pots filled with palm oil to fry foods Grilling Over available fuels Sticks and wood fires

Region, Area, Weather, Topography, and Foods

Cuisines: Regions North Most fertile regions in Africa Resembles Middle Eastern and Mediterranean countries Richer cuisine, lamb and goat meat Wheat, barley, fruits, and vegetables Aromatic rather than hot spices

Cuisines: Regions Central Africa Poor soil and poor growing conditions Sparse food supplies Repetitive diet with the same foods over and over Lots of corn and barley Samp Cornmeal mush

Cuisines: Regions Eastern Africa Strong influence from Britain and India Hot chili peppers passed as a condiment Curry powder Yams and cassava

Cuisines: Regions South Africa Influence from Holland, Malaysia, Britain, and Northern Europe Curries Seafood Wine Great diversity between diet of rich and poor people

Cuisines: Regions West Hot, humid climate Lots of seafood, dried fish Poor soil, which yields meager crops Tropical fruits and chili peppers Hot, spicy foods Stews are the mainstay.

Meals Many African diets consist primarily of fruits, vegetables, legumes, and grains. Peanuts and dendê (palm oil) are staples. Starches and grains important in diet. Type of starch depends on location Many one-pot dishes