International Cooking: A Culinary Journey (2nd Edition) Chpt 8

1. International Cooking: A
Culinary Journey, 2E
Chapter 8
The Countries of Africa

2. International Cooking: A Culinary Journey:, 2E
Patricia 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

3. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 3
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 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

4. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 4
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 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

5. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 5
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 braising
 frying
 grilling
Cooking Methods

6. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 6
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 most fertile regions in Africa
 resembles Middle Eastern and
Mediterranean countries
 richer cuisine
 wheat, barley, fruits, and vegetables
 aromatic rather than hot spices
Regions
North

7. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 7
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 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

8. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 8
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 strong influence from Britain and
India
 hot chili peppers passed as a
condiment
 curry powder
 yams and cassava
Eastern Africa

9. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 9
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 influence from Britain, Malaysia,
Holland, and northern Europe
 curries
 seafood
 wine
 great diversity between diet of rich
and poor people
South Africa

10. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 10
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 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

11. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 11
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 poor soil yielding meager crops
 unpredictable weather conditions
 droughts
 floods
 insect infestations
Cuisine
Some Causes for Starvation

12. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 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