Friday, February 1, 2013

African Foods

As human beings, we love to eat our tails off. on that point is soul sustenance, Cajun, Creole, and African-
American foods. African foods originated from the exotic countries of Tanzania, Kenya,
Ethiopia (east part), Central African Republic, Chad (center), Nigeria, Benin, Guinea, Ghana, and Congo (west part). These countries brought in so many types and kinds of food which divine the mixture of African cuisines.
Some African cultures felt that concourse could not eat fish even though they lived by a river. Fish was disgusting to them as snakes or lizards be to us. While others, would eat nothing but fish. Also in some African countries, chicken and eggs were sacred. The climate also influenced the types of founds that was grown or eaten. It was also very unpredictable. Sometimes rainwater would not receive for 3 to 4 years, although down pours would come and floods for months. The plants would wither and animals would die of starvation. The climate really made it ambitious to grow crops , due to the weather being unpredictable.
Africans learned how to perish this ridiculous climate. For the day yours, their food came from the excess food from the absurd years. The types of plants that they saved from the wet years range into 4 types of food: grains, legumes, vegetables, and gist.

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The grains accommodated wheat, barley, rice, millet, sorghum, and sesame seeds. Dry beans, lentils, and black-eyed are legumes. The tasty yams, taro root roots, manioc, beets, and egg plants. Croat, chicken, fish with beef and wild game were their meat plants. The other native plants that were part of the African cuisine include coffee, lemons, olives, many tropical fruits, and sugar cane.
The Portuguese introduced cocoa, corn, tomatoes, peanuts, cassava and chilies to Africa. turn up of those new and unusual foods at the time, corn became very popular. It was gentle to grow, did well in poor soil and harsh climates, tasted good, could be stored for years, and helped guard starvation.
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