African Foods Flashcards

Flashcards reviewing key vocabulary and concepts related to African cuisine, geography, history, and cooking methods.

AFRIA

Another name for African Foods, representing the cuisine and tastes of culture.

Continent of Africa

The second largest continent, comprising 54 countries and over 1000 languages.

African Geography: Subregions

Africa has 5 subregions. The equator runs through it resulting in hot temperatures. 90% of Africa is in the tropics but with some high elevations the climate is more temperate (Tanzania, Ethiopia)

African Geography and Relation to Food

Deserts cover ⅖ of Africa, Grasslands cover ⅖, and Forests and other land types cover ⅕.

Northern Africa Food

Most fertile region, producing wheat, barley, fruits, and vegetables.

South Africa Food

Has a wide variety of climates, producing pheasants, corn, millet, & sorghum.

Central Africa Food

Characterized by poor soil & high plateaus, with corn as a major part of diets.

East Africa Food

Features a temperate climate, producing bananas, plantains, rice, cassava, and yams.

West Africa Food

Hot and humid environment, yielding bananas, plantains, rice, cassava, and yams.

African Coastline

Africa contains 20,000 miles of coastline bordering the Mediterranean Sea, Atlantic Ocean, Indian Ocean, and the Red Sea, providing fish and seafood.

Nile and Congo Rivers

Provide freshwater fish and fertile land for farmland, particularly in the Nile River deltas.

Alexander the Great's Influence

Around 330 B.C., Alexander the Great took over Egypt, making Africa a center for trade and diversity.

European Colonization

Explorers began colonizing in the late 1800s, leading to the enslavement of Africans and the spread of African culture worldwide.

European Control in Africa

Between the late 1800s and early 1900s, France, the United Kingdom, Germany, Italy, Spain, Belgium, and Portugal controlled different parts of Africa.

African Independence Movements

In the second half of the 1900s, Africans sought independence from European colonies, leading to wars and mass genocide, such as in Rwanda in the 1990s.

Traditional African Religions

A significant part of African culture, representing 12.3% of the population, coexisting with Christianity (46.4%) and Islam (40.7%).

Economic Issues Related to Food

Poor economy, poor soil, unpredictable weather (droughts and floods), and insect infestations contribute to meager crops and starvation.

African Meals

Due to limited food, breakfast is often a robust meal of beans and rice. Many south of the Sahara eat one meal a day with snacks, with afternoon and evening meals containing soups and stews with a starch.

One-Pot Dishes

Stews & soups are very popular e.g. Tagines (stew with meat and fruit, cone-shaped lid) & Wot (Ethiopian stew eaten with hands, scooped with bread).

Starches and Grains in Africa

Play a crucial role, consumed 3 times a day as a filling staple. Variety depends on geographic location (rice, corn, millet, plantains, semolina).

Tropical Fruits & Palm Trees

Abundant in Africa, including Dende (palm oil), coconuts (milk & meat), peanuts, beans, yams, greens, rice, okra, and cassava.

Fat Incorporation in African Cooking

Meats & vegetables are sautéed in fat before adding liquid. Fat is incorporated into the dish to create a sauce & increase caloric intake.

Common African Spices and Herbs

Cumin, Caraway, Garlic, Coriander, Pepper, Cinnamon, Saffron, Ginger, Hot Peppers. Fragrance is added via Orange Flower & Rose water.

Frying

Use oil as an extra source of calories in land that yields too little food for its inhabitants.

Braising

Extends the small amount of available meat and tenderizing tough meat through the slow cooking process.

Grilling

Carryover from cooking over an open fire.

Origin of African Cuisine

Originated in Africa, with ancient people inventing cooking and hunting/gathering techniques, relying on natural resources.

Diversity of African Dishes

Reflects hundreds of tribes and ethnic groups, combining local fruits, vegetables, dairy, and meats.

North African Cuisine

Influenced by its proximity to Europe and various cultures, located along the Mediterranean Sea.

Tajine

A slow-cooked stew with sliced meat, poultry or fish with vegetables. Common spices include saffron, ginger, and cumin. Originates in Morocco and Algeria.

Couscous

A main staple in North African cuisine, made of steamed balls of crushed durum wheat semolina, often served with a stew.

East African Cuisine

Relies mainly on grains and vegetables available in the region.

Ugali

A cornmeal porridge similar to polenta, eaten in many East African countries with variations in ingredients (water, salt & cornmeal).

Nyama Choma

A traditional Kenyan dish of roasted goat or beef, served with Ugali and vegetables like okra, mashed bananas, or mashed potatoes with pumpkin leaves.

Central African Cuisine

Characterized by traditional foods due to its landlocked location, including monkey, crocodile, and antelope as meat sources.

Kanda

A meatball dish from Central Africa, made with ground beef and pumpkin seeds.

Muamba Nsusu

A stew from the Congo made with peanut butter, tomatoes, chicken, turmeric, paprika, chili peppers, palm oil, onions, and cumin, served with fufu.

West African Cuisine

Features hot spices and seafood, with goat meat as another main protein source.

Thieboudienne

A Senegalese rice dish cooked in tomato and vegetable sauce, topped with marinated fish, traditionally shared by hand in a large dish.

Okra Stew

West African stew made with tiger prawns, white fish, and a tomato sauce base; some American gumbo recipes are derived from this dish. Okra is native to West Africa.

South African Cuisine

A mixture of influences from different countries and the native culture, significantly impacted by Dutch and British colonization.

Bobotie

A South African dish of curried meat and fruit topped with an egg layer, similar to meatloaf and considered the national dish.

Malva Pudding

A South African pudding baked with apricot jam, flour, milk, butter, eggs, and salt, topped with a sweet cream sauce after baking.