Integrating African cuisines

Lyons, Diane

doi:10.1177/1469605307081393

“…8-9) [72] (p. 267) [73] (pp. [89][90], as well as the choices made with regard to food ways and meal preparation e.g., [74] (p. 350) as being potentially diagnostic of group differences. It is also important to recognize that some variation does not result from conscious choices or cultural transmission, but other factors such as the competence, experience, skill or knowledge of the producer/actor e.g., [75] (p. 905) [76] (p. 219).…”

Section: Methodsmentioning

confidence: 99%

Considering Imperial Complexity in Prehistory: A Polyethnic Wari Enclave in Moquegua, Peru

Nash

¹

2022

Humans

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Wari is thought by many to be the first Andean Empire (ca. 600–1000 AD); however, the means of expansion, the areas controlled, the strength of the polity, and the nature of Wari institutions remain largely contested. In general, models describing the Wari polity are simplistic and do not exploit sophisticated approaches developed by historical archaeologists. Wari expansion into the Moquegua Valley, Peru, was originally interpreted as an intrusive colony or distant outpost, perhaps to engage its southern neighbor, Tiwanaku. It was presumed that migrants from the polity’s core established settlements and imperial infrastructure in an unoccupied ecozone. Recent research of households in the colony reveals diverse domestic material culture, diets, and use of living space. Those who lived in Wari-affiliated settlements were probably drawn from other imperial provinces and communities from other areas of the drainage. Forced relocations are common among historically documented empires, but willing pioneers may have selected for this tenuous frontier. Regional-scale data show that Wari had the strength to change the local economy and control this distant frontier province; household-scale data reveal the polyethnic nature of the colonial enclave and provide clues to understand early imperial institutions.

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“…The use of fermented food products predates the Biblical era, and it has since remained a tradition in many indigenous communities in Africa, Asia, Europe, and the Americas [ 1 – 3 ]. Thus, numerous fermented foods, for centuries and, perhaps, for millennia, have remained a central part of most cuisines in sub-Saharan Africa [ 4 , 5 ]. The popularity of fermented foods in Africa is exemplified by the following foods and their countries of origin: dawadawa (Burkina Faso, Ghana, Nigeria, and Togo), dégué , (Burkina Faso), ergo (Ethiopia), jben , (Morocco), kivunde (Tanzania), kule naoto (Kenya), poto poto (Republic of Congo), rigouta (Tunisia), and ugba and okpehe (Nigeria) [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)

Yafetto

¹

,

Nsiah‐Asamoah

²

,

Birikorang

³

et al. 2022

International Journal of Food Science

4

0

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This study evaluated changes in protein contents of malted and unmalted sorghum, and their formulated blends, after fermentation for 10 days at 25°C with mono and cocultures of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus. Fermentation of unmalted and malted sorghum and their formulated blends of 1 : 1 ( w / w ), 3 : 1 ( w / w ), and 1 : 3 ( w / w ) by S. cerevisiae and L. bulgaricus could increase their protein contents. Thus, there was an increase in protein content of fermented, malted sorghum by 68.40% for S. cerevisiae, 34.98% for L. bulgaricus, and 76.59% for cocultures of S. cerevisiae and L. bulgaricus; protein contents of fermented, unmalted sorghum also increased by 58.20, 39.36, and 55.00% for monoculture of S. cerevisiae, monoculture of L. bulgaricus, and coculture of S. cerevisiae and L. bulgaricus, respectively. S. cerevisiae was more effective in enriching protein content of the 1 : 3 ( w / w ) formulated blend of unmalted-malted sorghum by 77.59%; L. bulgaricus was more effective in enriching protein content of the 3 : 1 ( w / w ) unmalted-malted sorghum blend by 60.00%; coculture of S. cerevisiae and L. bulgaricus enriched the protein content of 3 : 1 ( w / w ) unmalted-malted sorghum substrate by 44.54%. Significant ( p ≤ 0.05 ) increases in fat with corresponding decreases in carbohydrate and fibre contents were consistently recorded in malted and unmalted sorghum. In the formulated blends of sorghum, fat, carbohydrate, and fibre contents either increased or decreased erratically after fermentation. There were significantly ( p ≤ 0.05 ) higher protein contents in malted sorghum, compared to unmalted sorghum. These findings show that solid-state microbial fermentation technology, using S. cerevisiae and L. bulgaricus, either as mono- or coculture, could effectively enrich the protein contents of unmalted and malted sorghum and their formulated blends. The implications of the findings for infant and adult nutrition are discussed, and future work to augment findings is suggested.

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“…Genfo (porridge), which is prepared from oat (Avena sativa), is a diet of women during postpartum and individuals recuperating from all kinds of illnesses [6,7]. In north and central high lands of Ethiopia, Tej, Tela, Ambasha, Tihelo, Injera, and other unique foods/beverages are still predominantly in use, and the culinary art has been inherited for centuries, although the effort to document and advance is very rare [8,9].…”

Section: Introductionmentioning

confidence: 99%

Traditional foods and beverages in Eastern Tigray of Ethiopia

Tadesse

¹

,

Beyene

²

,

Hordofa

³

et al. 2020

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Ethiopia is a multiethnic country with diverse cultural practices to prepare foods and beverages having significant contributions in socioeconomic development. Contrary, comprehensive documentation of the products, associated knowledge, and their sociocultural roles is incomplete. In this survey, thirteen typical traditional foods (two fermented and eleven non-fermented) and five traditional beverages (four fermented and one non-fermented) were listed referring the local community of East Tigray. The noted traditional foods/beverages are known for their social and cultural values in the local community, and they are exercised following celebrity events. They are prepared often from barley (Hordeum vulgare), peas (Pisum sativum), wheat (Triticum aestivum), buckthorn (Rhamnus prinoides), maize (Zea mays), sorghum (Sorghum bicolor), and teff (Eragrostis tef). Some of the dishes/drinks such as Ambasha, Ebist, Gaa’t, Tihelo, Beso, Zikizuko, Abaekah, Duqua, Suwa, Mes, and Tahetah are well-acknowledged for their health and economic benefits. Others, like Birkuta and sola, are used to survive a long journey and looming drought. To conclude, this article presents a list of traditional foods and beverages which are potentially applicable in modern food or beverage industries and can contribute for global healthy diet.

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Integrating African cuisines

Cited by 53 publications

References 40 publications

Considering Imperial Complexity in Prehistory: A Polyethnic Wari Enclave in Moquegua, Peru

Considering Imperial Complexity in Prehistory: A Polyethnic Wari Enclave in Moquegua, Peru

Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)

Traditional foods and beverages in Eastern Tigray of Ethiopia

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