African cuisine

(signature)
(2006-04-03)
Vilnius, 2005/2006
Content
Introduction 3
1. Ingredients 4
2. Terms 7
3. Recipes 10
4. South African cuisine 14
5. From Bobotie to Biryani 17
6. The great mielie 18
7. The meat of the matter 19
8. The Afrikaner kitchen 20
9. And the others? 21
10. South African wine 22
11. Chronicle of Cape culture 24
12. Wine regions of origin 26
13. Top producers, classy winemakers 29
14. SA cuisine: glossary of terms 31
15. Classics from the West African Cuisine 34
16. Vegetables, herbs & spices 36
17. The Food of North Africa 43
18. About African Cooking 44
19. Food preparation 44
20. When are this food eaten ? 46
21. What utensils are used while eating, cooking & serving 46
22. Where are they found/bought 47
23. Importance of food then it comes to cultural activities 48
24. What is locally found in most South African cultures/areas 49
Introduction
African cuisine combines traditional fruits and vegetables, exotic game and fish from the oceans that surrounds her, and a marinade of cultures, colonies, trade routes, and history. Africa is a whole continent, from arid desert, to sub tropical wetlands, plains, and the oft- featured movie "jungle." Films have given Westerners an exotic view of Africa, from the big game hunter movies of the 1950's to recent movies showing colonization such as "Out of Africa." Woven within these movies are scenes of colonial food traditions, from the British to the Dutch, glimpses of native cuisine. Western views of Africa then, even if we have not traveled there, comprise a combination of the exotic, environmental preservation, hunting, and local cultivation.
African cuisine, formerly not well known in the West, is growing in popularity as immigrants bring the dishes of their country to small family restaurants in the West. To a traveler, it would be impossible to categorize "African food" just as it would be impossible to state the cuisine of any continent by one name. If...

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