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African Food a litle bit of history...

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.

The cuisine of East Africa varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent.
Cattle, sheep and goats were regarded as a form of currency and a store of wealth, and are not generally consumed as food. In some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who grow a variety of grains and vegetables. Maize (corn) is the basis of ugali, the East African version of West Africa's fufu. Ugali is a starch dish eaten with meats or stews. In Uganda, steamed, green bananas called matoke provide the starch filler of many meals.

Stew

African FoodThe 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. In addition to its culture and history, Africa is also home to a variety of distinctive local cuisines. Although traditional foods vary from region to region, certain staples can be found throughout most of Africa. Common African foods tend to be organically grown and without artificial additives.
The staple foods work can together in different variations to create traditional African meals, or be eaten alone.

Caribbean Food a litle bit of history..

The Spanish and the Europeans that arrived in the Caribbean brought their own cuisine with them as well as vegetables, fruits and meats that were previously unheard of by the natives. These people were the ones that started using coffee, sugar cane, breadfruit and the various fruits of the island to add taste and flavor to the food.

The arrival of the Europeans was synonymous with the arrival of slaves, who also had their traditional foods. Thus, the use of okra, ackee and callaloo became part of Caribbean cuisine and it still exists today. There is also an Oriental influence in the development of Caribbean cuisine. The use of rice in the main dishes can be attributed to the Chinese and Japanese workers brought in as the labor force on the plantations.

The Caribbean is a mixture of many cultures and with mixture comes diversity. The Islands are made up of many different racial and ethnically different groups including African, Spanish, Dutch, Indian, Chinese, English and Amerindian. However, in the English speaking Caribbean the majority population on many islands are of African descent, with significant over-lays of Indian and Chinese cultures merging and blending to produce the uniqueness of Caribbean cuisine.

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