History of African Food
African food refers to any local cuisine crafted in parts of Africa. There's a thought that this refers to food created by African-Americans, but it actually means food originating from mainland Africa. Throughout history, this food has changed dramatically as weather conditions changed on the continent, limiting the type of food the people had available to them. Does this Spark an idea?
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Hunting
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Prior to 6000 B.C., the tribes living in Africa relied on hunting and gathering for their food. The land was lush and wild animals roamed free. The idea of farming didn't occur to these people because they had no need for it. The men hunted the wild game that roamed the plains, while the women went to look for vegetables and fruits that grew in the wild.
The Sahara
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Beginning in 6000 B.C., the Sahara Desert began spreading through parts of Africa. As the desert expanded, it destroyed the grassy areas and everything that depended on the grass for survival, including the plants and animals. The African people looked to the Egyptians for ways to cope with the loss of their food and began growing their own food. Wheat and barley were two crops that thrived in many of the regions, which led to porridge, barley-based soups and pita bread.
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Meat
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While crops were popular with the Africans, so too were different types of meat. Tribes living in Africa imported sheep, cattle and goats from Asia to replace the wild meat that was no longer available in their diet. These tribes used the meats in their soups but also ate it raw. In Northern Africa, the tribes also fished and used their catches as a major source of food. Like the meat, fish was incorporated into dishes as a replacement for wild meat.
Economics
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The economics of the country plays a major role in the food used by locals. Certain types of food are now considered rare because it's not readily available and that makes it more expensive, which means it's only used for special occasions. These foods include mutton, goat and beef. In addition, families tend to eat their largest meal of the day at lunch, which is primarily composed of legumes and vegetables mixed with a small amount of meat if it's available.
Stew
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The traditional food served in African cuisine is a type of stew that uses local ingredients. The rice is cooked with root vegetables such as yucca or potatoes and then mixed with a grain like millet, rice or corn. The recipe itself varies depending on the region or area. Along the coastline, people mix fish into the stew, while in the middle of the continent, they use meat. These stews are also flavored with different spices that are regional in nature. The people living along the old trade routes from Asia typically use Asian spices, while others use no spices at all.
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