1. 8
The Countries of Africa

2. 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

3. 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

4. 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.

5. 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.

6. 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.

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

8. African Countries, Ruling Countries, Dates of Independence

9. 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

10. 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

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

12. 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

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

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

15. Ingredients and Foods Commonly Used throughout the Cuisine of Africa Include

16. 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

17. Region, Area, Weather, Topography, and Foods

18. 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

19. 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

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

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

22. 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.

23. 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