South African Culture
African Cuisine
With
a range of climates and growing conditions such as scorching heats and
geographical conditions like mountains and deserts, the ingredients for African
cuisine are diverse. However, certain foods are common to many regions.
Presently in Africa, the main religions include Christianity, Islam, Animism,
Rastafarianism, Hinduism and African traditional religions. Africa as a
continent has welcomed many religions from all around the world. This affects
the food choices in Africa due to certain foods being forbidden to consume for
example, with Hinduism meat, fish, fowl, certain vegetables such as onion and
garlic and eggs. They cannot consume cows because they are considered as their
caretakers and maternal givers.
traditional foods
"Pap en vleis" (literally,
"maize porridge and meat") is a colourful umbrella of a term that
encompasses virtually any combination of starch and brayed or stewed meat, with
an obligatory side-serving of spicy gravy, relish or chakalaka. Piri, Piri
chicken Mozambique’s cuisine is a heady blend of African, Portuguese, oriental
and Arab flavours with fragrant spices, hot Piri, Piri and creamy coconut
sauces, with hints of cashews and peanuts. Jollof rice and egusi soup, Nigeria
is a great favourite all over West Africa, and one that is thought may be the
origin of the Cajun dish jambalaya. A simple, spicy one-pot dish comprising, at
its most basic, rice, tomatoes, onions and pepper. Bunny Chow is a very popular
meal for South Africa. The meat and vegetable curries that fill bunny chows
were bought to South Africa by Indian indentured labourers who came to South
Africa in the 19th century to work on the sugar-cane fields. Kapenta, comprising
two species of small freshwater fish native to Lake Tanganyika, were introduced
to Lake Kariba and now are a much-loved source of protein for lakeside
populations of Zambia and Zimbabwe.
Traditional customs
Eating with one’s
hand is an extremely important custom in South Africa, India and the Middle
East. Much like in India, eating with the left-hand is considered
disrespectful, and one should use their thumb and first two fingers to pick up
and push food into your mouth. Before sitting down to eat, two water bowls will
be placed in front of you for washing your hands before and after the meal and
you never lick your fingers, that’s saved for after the meal when everyone is
finished.
the difference in food culture to Australia
Cattle are regarded as a
symbol of wealth across much of Africa. So while farmers may use them for dairy
products, often the animals are not used for their meat. Many people in the
South and East rely mainly on grains, beans and vegetables, with fish providing
protein in coastal, lake or river regions.
Australian food is quite different, being very tropical with and
abundance of fruit, proteins and vegetables, there are no signs of our food
culture showing any spicy foods that are traditional. Dishes that Australians
commonly eat are steak or fish with a side of many different fruits and
vegetables.
The impact on Australian cuisine
There has been an abundant amount of countries such as the U.K, China and Germany to influence Australia's cuisine through many restaurants. When you enter any kind of 'Modern Australian' restaurant it is highly likely that you will find a certain foreign dish and or recipe on the menu. For Countries like South Africa, Russia and Poland when it comes to food their presence in Australia has never translated into an influence beyond their own communities.
reference list
- http://travel.cnn.com/15-favourite-dishes-africa-897571
- http://www.uncoveraussie.com/
-http://www.youtube.com/watch?v=-F2yb3oeZ-8
- http://www.uncoveraussie.com/
-http://www.youtube.com/watch?v=-F2yb3oeZ-8