Introduction
The history of African culinary can be traced back to 6000 BC. Prior to this period, most of the tribes that resided in Africa mainly relied on gathering and hunting for their daily food. During that time, the entire land was predominantly lush and all types of wildlife roamed free. The farming idea was not on the minds of the Africans at that time. This is because they did not really have any need for that kind of activity. The role of hunting was given to men while the women’s role was to look for fruits and vegetables that generally grew in the forests and other wild areas.
However, after 6000 BC, THE Sahara desert had began spreading and encroaching some huge parts of Africa. The expansion of the desert had enormous effects on the predominantly grassy and fertile land. It completely destroyed all the areas that were grassy and everything that essentially every life that was dependent on grass for its survival. This included both animals and plants. This was a major turning point for the Africa’s culinary history. The African people had to re adjust their culinary tactics and skills so as to survive. The Africans particularly looked up to the Egyptians to learn the art of farming. Barley, chicken peas and lentils wheat were some of the major crops that did well in many regions. This led to the emergence of foods such as pita bread, barley soups and porridge (Luchetti 2000).
There are a variety of historical influences that played a significant part on the African diet. One of this was geographical differences. Various geographical areas had different culinary elements. Additionally, many people and tribes traded and migrated and in the process bringing foods and spices to and from their different cultures. However, different African regions had their own distinct cuisines.
The main meal in Africa was comprised of a vegetables mixtures, legumes and occasionally meat or fish that is in those areas that were located close to water bodies. This various foods combination was and is still called stew. The stew was served together with mash or porridge that was made from root vegetables like cassava or grains like teff or millet. Great ingredients variety was however found in the coastal regions, for example the coast of East Africa and also in fertile geographical areas (McCann 2009). In most African diets fish and meat were not meal’s focus. They were only used as an enhancement to stew that was eaten together with the porridge or mash.
The African traditional cooking techniques and methods were very simplistic in nature. It was a relatively easy technique that did not incorporate any complex elements. The main method of cooking included steaming the food in wrappers made of leaves from bananas, oil frying, boiling, and fire grilling, baking and roasting. The Africans mainly cooked in the outdoors or in buildings that were separated from the main living quarters.
The common African kitchen comprised three stones that were arranged around a burning fire. The stew pot was placed on top of the three stones that were arranged in a triangular manner. However, this cooking method is slowly diminishing as Africans become more advanced and adopt western and modern methods. The meals in Africa were mainly eaten with the bare hands. This is also another trend that is slowly diminishing.
The culinary history of Africa is indeed immensely rich. It has witnessed massive revolutions in recent times. In Northern Africa, most of the people there are Muslims so the diet of the region is a reflection of the Muslim culture, for example eating pork is not allowed (Luchetti 2000). However, grains form the basis of the diet like other African regions. There is however more prevalent use onions, garlic and olive oil in this region. One of the common staples here is the flat bread. A particular meal referred to as Couscous is also very popular. This meal is made of millet and hard wheat. Vegetable salads usually accompany this meal. Common fruits in this region include pears, lemons, mandrakes and oranges.
In West Africa, the main diet is composed of grains such as rice and root crops like cassavas and yams. The root crops like cassava and yams are usually boiled and subsequently pounded into a fine starch meal that is very popular with the local people. In fact, the yam is the most popular dish in West Africa and is found in almost all meals including local delicacies called egwansi and amala (Luchetti 2000).
In East Africa, interactions with Arabs and other people from South Asia had a significant impact on the food culture in that region especially along the East African coastline. The major staple foods in this region include rice, potatoes, mashed plantains known as matoke and maize meal. The maize meal is normally cooked up to form thick porridge known locally as ugali. The main accompaniment to this porridge is beans or sometimes stew that is made of vegetables and meat. The coastal regions particularly had coconut stews that were very spicy (McCann 2009).
The culinary of South Africa is very similar to that of Eastern Africa. Once again, the main staple has been based on grains and vegetables. There has been a particular type of food that has been very popular with the local. This cuisine made from corn meal is known as mealie meal and is normally accompanied by stew made of vegetables.
Although most people associate Africa with famine, it is very clear that the culinary history of Africa is indeed very rich and a great variety of foods are consumed there. The practises, tastes and ingredients of the African cuisine encompass a gendered historical knowledge that has been practised and efficiently perfected in the African households across the diverse ecological and human landscape of the continent.
References
McCann, J. (2009). Stirring the pot: A history of African cuisine. Athens, Ohio: Ohio University Press
Luchetti, C. (2000). Home on the range: A culinary history of Africa. New York: Villard Books.
