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Post by Amadou on Jun 10, 2012 20:10:23 GMT -8
West African cuisine has a diverse range of foods that are split between the 16 countries that inhabit it, ranging from tropical to desert. In West Africa, many families grow and raise their own food, within each there is a division of labor. Rice is one of the largest grown foods in Western Africa, as well as yams. Indigenous foods concise of a number of plant species and animals that are indigenous to Africa, these are important to the farming and cultural life for the people that's life depend on farming and hunting. The history of West Africa plays a large role in their cuisine and recipes, they are largely influences by the traditions and local customs. West Africa traded with the Arab world and this introduced cinnamon and rice into their cuisine, those items have become central parts of their culinary traditions. The Europeans and slave ships brought over chili peppers and tomatoes to the new world which have also, like the items brought over by the Arabs been incorporated to be key parts of West African cuisine. The local cuisines between he 16 countries has it's obvious variations, yet there are also commonalities that are mainly made up of the ingredients used. Many of the dishes are enriched by tomatoes, onions and chili peppers, these are considered essential and "sacred" to the cooking technique of the region. Source: en.wikipedia.org/wiki/West_African_cuisine
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