Search results
Results from the WOW.Com Content Network
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
Namibia and South Africa: Literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the potjie, brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [26] Pumpkin soup
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
The cuisine is characterized by the use of game meat, maize, and beans, as well as European influences introduced during colonial times. Traditionally, the various cuisines of Africa use a combination of plant-and seed-based ingredients, [5] [6] without having food imported. In some parts of the continent, the traditional diet features an ...
It resembles mashed potatoes served in American homes. In Kenya, a smidgen of thick ugali is grasped in hand and the thumb is depressed in the center to form a spoon for scooping—a form of edible silverware. While the thumb and fingers may get a bit messy with this method, the way of eating food is culturally significant in the region.
According to food historian Michael Twitty, the reason African Americans eat red food on Juneteenth is that it reminds them of the blood of their ancestors that was shed during slavery, and the cultural colors of the Yoruba and Bakongo people, who were enslaved in the Southern United States and brought to North America under the slave trade ...
According to a 2014 study, 35% of Romanians eat cooked dishes such as omelet or fried eggs and 15% eat sandwiches. Most people drink coffee and 67% serve Turkish coffee (made in an ibrik), though more and more people are starting to use drip or filter coffee. [81]
In large Ghanaian cities, working-class people would often take fruit, tea, chocolate drinks, oats, rice porridge or cereal (locally called rice water) or kooko (fermented maize porridge), and koose/akara or maasa (beans, ripe plantain and maize meal fritters). [14]