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Thread: Real Cultures Real Food page

  1. #1
    MalPaz's Avatar
    MalPaz is offline Senior Member
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    Real Cultures Real Food

    Primal Fuel
    I got bored and started skimming random food staples of a large variety of cultures, theres a million, but it is interesting to see what they eat. Intruigued by Whole Health Sources recent series on bland food/dopamin/obesity, this pretty much fits the bill. The foods of these cultures are just simple, plain and repetitive...something to think about... all very starch heavy as well...


    Dinka have traditionally produced all the material resources needed to sustain their livelihood via a combination of horticulture (gardening) with pastoralism (nomadic herding), fishing and occasional hunting. Millet is the mainstay of the Dinka diet. Depending on the season, it is supplemented with cow milk, fish, meat, beans, tomatoes, or rice.

    The two most common foods are beans and plantains. (Plantains are similar to bananas.) Often they are boiled together. Another food staple is sorghum grain. It is used as a beverage, a porridge, and a type of flour. Rwandan beer is brewed from sorghum and plantains. Other common foods are white potatoes, sweet potatoes, manioc (cassava), and maize (corn).

    Only wealthy Rwandans eat meat often. The most common meat is goat. It is usually barbecued over a charcoal burner. Beef is the most valued meat. In most cases it is only eaten if a bull or cow is sacrificed for a ritual. In the past, Rwandans hardly ate any fish. Today, fish farming provides tilapia and catfish.

    Only urban Rwandans eat three times a day. Except for a beverage, Rwandan farmers don't eat until about midday. Often they cook food right in the field. They eat again after returning home at night.
    The staple foods of the Hutu include beans, corn, millet, sorghum, sweet potatoes, and cassava. Milk and beef are important foods. Goat meat and goat milk are eaten by people of low social status. Meals are often planned around a family's work schedule.
    An alcoholic drink made from bananas and sorghum grain is saved for special occasions.

    KITTITIANS/Nevisians
    Breadd
    Ingredients
    • ˝ pound cassava, finely grated (sweet potato may be substituted)
    • 3 to 4 ounces grated coconut
    • ˝ cup brown sugar
    • 1 teaspoon salt
    Directions
    Preheat oven to 350° F .
    1. Sprinkle the grated cassava with salt. Wrap it in a clean dish towel or piece of cheesecloth. Twist to wring out liquid.
    2. In a 8×8 inch baking pan, spread out half the cassava. Top with brown sugar and grated coconut. Cover with the remaining cassava.
    3. Press down firmly on the mixture. Bake 20 minutes.
    Cut into squares and serve.

    Creoles typically eat three meals a day, the largest in the morning or near midday. The staple noonday meal is foo-foo, a dough-like paste made of cassava pounded into flour. Foo-foo is always eaten with a "palaver sauce" or "plassas." This is a spicy dish consisting of leafy greens with tripe (sheep or goat stomach), fish, beef, salt pork, and chicken. A west African one-pot meal, jollof rice, is also popular. Other favorites include rice with various sauces, rice bread, and salad. Creoles enjoy alcoholic drinks such as beer, gin, and palm wine.

    The Slovak national dish is bryndzové halusky , dumplings made with potatoes, flour, water, eggs, and salt, and served with processed sheep's cheese. However, this dish is not often eaten at home. A recipe for kolác follows.

    Another favorite is Kapustnics , or cabbage soup. Rezen (breaded steak) and potatoes is common. A variety of meat served with dumplings, rice, potatoes, or pasta and sauce are also regulars. Fresh fish and wild game are often served in Slovak homes. Fresh-baked bread and soup are dinnertime staples.
    Favorite desserts include tortes (frosted, multilayered cakes) and kolác (rolls with nut or poppy seed filling). Dry, white wine is a popular drink, especially wine from the Male Karpaty region near Hungary. As in the Czech Republic, slivovice (plum brandy) is also popular.

    1 Ghanaian cuisine is very savory, or strong-flavored. Cayenne, allspice, curry, ginger, garlic, and onions are used in most dishes. The national dish is groundnut (peanut) stew, which may include chicken or beef. Another common dish is plava sauce, a spinach stew which may be eaten with fish or chicken. Jollof rice , a spicy dish that includes tomato sauce and meat, is enjoyed by many Ghanaians. The main staple foods served with Ghanaian meals are rice, millet, corn, cassava, yams, and plantains. The recipe for fufu , served all over west Africa, that follows has been adapted for Western cooks. It is not authentic, but it approximates the finished product one would enjoy in Ghana. In Africa, fufu is made by boiling plantain, cassava, or rice, and then pounding it with a large wooden mortar and pestle.

    Czechs enjoy eating hearty dishes such as roasted meats, wild game, vegetables, dumplings, and pastries. One of the most popular Czech dishes— vepro-knedlo-zelo— includes roast pork, sauerkraut, and the popular knedliky (dumplings), made by boiling or steaming a mixture of flour, eggs, milk, and dried bread crumbs.
    The main staples of the traditional Fijian diet are taro root and cassava. Although sago palms are found on some of the Fijian Islands, this plant was never a staple as it was in other nearby islands of the Pacific. Fish and shellfish are still important foods in the current diet, as they were in the past.

    The staple of most Gabonese people is manioc root. When ground, soaked, and fermented, it is sold in a form that resembles a block of cheese, wrapped in a banana leaf. Another common source of starches and sugars that the body uses for energy is the large, hard banana known in the Americas as a plantain.
    Favorite meats include wild monkey, bushpig, pangolin (a small armored mammal resembling an armadillo), and gazelle. Shrimp, crab, and a variety of fish are harvested from the ocean. Most rural households keep chickens.

    Adjarian cuisine is mainly the same as that of the Georgians. To this, the Adjarians add fish from the Black Sea: mackerel, flounder, and anchovies.
    In recent years, Adjarians began drinking wines and beer which are prohibited by Islamic law. Tea is the customary local drink.



    Countries and Their Cultures

  2. #2
    geejiki's Avatar
    geejiki is offline Junior Member
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    The information is very interesting. It is new knowledge for me.

  3. #3
    Lewis's Avatar
    Lewis is offline Senior Member
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    Quote Originally Posted by MalPaz View Post
    ... simple, plain and repetitive... very starch heavy [foods]...
    Stephan's welcome to them. Count me out though. LOL.

    Please excuse my joke. Yes, it's interesting to look at what people eat.

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