Presentation on theme: "Swahili and Eastern Africa"— Presentation transcript:
1 Swahili and Eastern Africa Andrea WysongColleen LoweryEmily WilsonSho Arguez
2 Swahili People Language: Ki-Swahili African and Arab culture Islamic Arab word meaning “coast”Arabic alphabetAfrican and Arab cultureIslamicFoodClothingLifestyleThe Swahili is the name given to the coastal people who historically could be found as far North as Mogadishu (Somalia)and as far south as the Rovuma River (Mozambique).They share a common language called Ki-Swahili (spoken by others as well)fusion of African and Arab culture.Islam first came to africa with muslim refugess freeing persecution on the arab peninsula Islamic traditions govern nearly every aspect of the Swahili tribe's culture, including food, clothing and lifestyle.Swahili children, for example, must attend Madrassa - religious classes in which they study the Koran and learn the Arabic language - from an early age.Unlike other Kenyan tribes, there are no specific rites of passage for young Swahili men and women.
3 The Lion King and Ki-Swahili Hakuna Matata: no worriesPumbaa: carelessSimba: lionRafiki: friendNala: giftSafari -- journey
4 Dining Etiquette Eldest male eats first Beverages are not served with mealsFinish everything on plateDo not begin eating until the eldest male has been served and started eating.Beverages are not generally served with meals since Kenyans think it is impolite to eat and drink at the same time. They are generally served at the completion of the meal. • It is considered polite to finish everything on your plate, although it is not mandatory.
5 Swahili cuisine includes: potatoes, beans, kale, bananas, coconut, tomatoes, peas, mangoes, okra and seafood including fish, shrimp, squid, octopus and cuttlefish.
6 Influences African Arabic(Middle Eastern) Indian -Though African food in general has been influenced by colonization(Portuguese with Asian colonies, British, New World), Swahili culture/food is a little more unique.-Considered the only ‘distinct’ cuisine within Africa.-Swahilis have been the contact group, trading the foods of inland Africa and the rest of the world for many centuries.
7 Indian -Curry spice is their ‘default’ seasoning. -Lentil dishes -Some snacks: samosas, Bhajia(deep fried onion fritter)-Chapati (bread)
8 African (local)-Use foods that other African cultural groups use: plantains, bananas, peanuts, maize, eggplant, mangoes, coconuts, pineapples, chickens, goats, cattle.-African food in general has been influenced by Portuguese with Asian/New World colonies, British, through colonization. Chilies, peppers, maize, tomatoes, pineapple, bananas, oranges, lemons and limes.
9 ArabicRice dishes with spices like saffron, cinnamon, cloves, pomegranate juice.
11 Popular foods: PilauPilau - rice cooked as rice pilaf, vegetables, and meat flavored with Indian spices.It has been spread across Africa by the Arabs, and was brought by enslaved Africans to the Americas.
12 Wali Wali - rice boiled in coconut milk. Along the Kenyan coast, wali is a popular meal in the Swahili culture.Palm trees are grown all across Kenya's coastline and fresh coconut is always readily available.
13 KASHATAKashata can be seen to include both peanuts and coconut both “flavor principals” of this culture.Since both coconut and peanuts grow natively to the region it can be seen that the combination of these two foods with sugar create a satisfying sweet treat.
14 Peanuts (nguba) Originated in South America, probably Brazil or Peru, but no fossil evidence, (pottery shaped like peanuts)but were grown as far north as Mexico by the time the Spanish began their explorationin the late 14th and 15th centuries(Christopher Columbus, Cortes, other Spanish conquistadors)Traders spread peanuts to western africa(as well as Asia)Peanuts came to america (even though they were already in mexico) by way of the slave trade from africaPeople in the south sometimes called them goobers, which comes from the swahili name
15 Coconuts Kenneth Olsen, a plant evolutionary biologist found two clearly differentiated origins of coconuts,a finding that strongly suggests the coconut was brought under cultivation in two separate locations,Pacific basin, Indian Ocean basinWent from india to east africa via persians and arabs
16 When, Where, Why and by Who? When: snack, dessertWhere: Eastern AfricaSomalia, Tanzania, Kenya, Uganda, Rwanda, Burundi, Ethiopia, Eritrea, Djibouti, Mozambique, MadagascarWhy: dessert food of RamadanBy who: prepared for children, occasionally for adults
17 Flavor Principle“Another aspect to take into account when discussing flavor principles is the culture itself.” (monkeydish.com)Kashata is a simple recipeSnack foods and desserts don’t incorporate the kind of base that is found in regular mealsCoconut milk is widely used in East Africa; specific to coastal regionCow milk is rare
18 Why is Kashata a “Slow Food”? Slow Food USA: Good, Clean and Fair (slowfoodusa.org)“Slow food aims to be everything fast food is not” –USA TodayNaturalRecipe consists of natural and plant-based ingredientsSugarCoconutPeanutsOilCinnamonSalt (optional)