AFRICAN CUISINE

Question 1

Diversity

Answer 1

• astonishing diversity
• hundreds of ethnic groups and languages

Question 2

Egypt (what appeared there first)

Answer 2

leavened bread, they also ran beer

Question 3

Slavery

Answer 3

slave trade spread African cuisine all over the world
saves were working in the kitchens

Question 4

Weather

Answer 4

• tough weather
  -whet and dry, cold and warm
  -with seasons the diet changes as well
  -rainfall

Question 5

Rice - how is it

Answer 5

In asia is more sticky
in Europe is “swimming and fat”
in africa is more separated

Question 6

Staple food

Answer 6

yams, rice, cassava, corn, okra, plantings
-90% of calorie intake

Question 7

Cassava

Answer 7

it can grow in tough conditions
it has to be treated on order to get rid of poison
FU FU - made out of cassava, yams or plantains - dough-like consistency

Question 8

Colonization

Answer 8

Europeans wanted diamonds, tropical wood an oils
West- UK and French
South - UK and Dutch
East- UK and Germans

Question 9

What country wasn’t colonized?

Answer 9

Ethiopia

Question 10

Why ripens were only on the coast?

Answer 10

they weren’t resistant on various diseases and conditions in the middle of the Africa

Question 11

New World to Arica

Answer 11

• corn
  cassava
  peppers
  cocoa
  peanuts

Question 12

Africa to New World

Answer 12

yams
okra
coffee
sugarcane
watermelons

Question 13

WEST AFRICA

Answer 13

UK AND FRENCH
“green stew”
Joloff rice

Question 14

South Africa

Answer 14

Uk and Dutch
Suez Canal - before that it was stop for refueling ships
bunny chow - national dish

Question 15

East Africa

Answer 15

British and Germans
lot of plantations
coffee

Question 16

Ethiopia

Answer 16

-wasn’t colonized
-it’s cuisine widely known
- Tej - honey wine
a lot of stew , smoked meet and greens
Sharing a meal

Question 17

Connection with Caribbean

Answer 17

a lot of Caribbean food is influenced by African cuisine
ACKEE FRUIT - National Jamaican dish - with salt fish
Savannah red rice