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African and African American Cuisine - The Tie that Binds By O Quinn
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| Sunday, January 4, 2009 |
In May your life you have benefited from these prices as Jollof rice, greens very experienced and around Thanksgiving a delicious succulent piece of sweet potato cake. But do you know the origin of these dishes? Do you know where the inspiration of flavors such as these comes from?
The African cuisine is tailored to African American cuisine. Passed from one generation to the next African American cuisine tends to keep its history the flavors of foods from Africa.
Many people in West Africa are farmers and have been for hundreds of years. Consequently much of the cuisine of West Africa is based on African food products such as yams, corn, peanuts and other vegetables and cereals.
Meats that are not always available in large quantities turns into delicious soups and stews seasoned with hot peppers and fragrant spices.
Cereals and tubers are often beaten down starches used to scoop flavorsome dishes or turned into porridges eaten at breakfast time.
There are many foods that we eat in America that are native to Africa. Think black-eyed peas, beans, chickpeas, dark leaf spinach to name a few. Okra and eggplant and the list could continue.
So the next time you play or cornbread, okra think of the history that brought this food for you. The heart of African American cuisine is in African cooking. The food is hearty and tasty and the possibilities are endless.
To explore more of West African cooking visit http://www.ethnic-cuisine.com/yoruba-cooking.html
O Quinn, who has traveled in its previous life, is now a stay at home mother who loves cooking ethnic cuisine for her extended family. To visit his http://www.ethnic-cuisine.com/yoruba-cooking.html |
posted by neptunus @ 5:58 PM
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