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