Transcript Australia South America Africa

Australia,
Africa, South
America and
the Caribbean
Aboriginal Food Sources
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Prior to European settlement Australian
food sources relied on native plants,
animals, and insects.
Kangaroo, wallaby, and emus were hunted
and cooked over fires.
Grubs, lizards, snakes, and moths were
gathered and eaten.
Berries, roots, and nectars were gathered
and often processed to eliminate poisions.
Along the coast shellfish and fish were
caught using spears, nets, and hooks.
Other influences on Australian
Cuisine
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Early European settlers brought wheat,
cattle, sheep, tea, salt and rum.
Later European immigrants brought
coffee, pasta, Indian influenced curries,
and Mediterranean ingredients like
zucchini, couscous, olives, and tomatoes.
Seaweed, rice, soy sauce, and other Asian
and South East Asian ingredients now
flavor many dishes consumed in Australia.
Today American style chain restaurants
are common and popular.
Australian Recipes
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Cuisine is an amalgam of foods from
England, India, South East Asia and
native Australian foods.
Vegemite: byproduct of beer
making. Thick dark brown spread
with a salty slightly bitter flavor. It is
used in sandwiches or spread on
toast.
Chiko roll: mutton, vegetables, rice
and barley are wrapped like an egg
roll and then deep-fried.
ANZAC Biscuits: Cookie made with
oatmeal, coconut and corn syrup.
Reportedly first made by wives of
soldiers during WWI because they
could keep for a long time.
More Australian Recipes
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Pavlova: a meringue dessert
named after the ballet dancer
Anna Pavlova. It is crispy on the
outside but light and fluffy inside.
Traditionally decorated with
whipped cream, strawberries and
peaches.
Barbie: Barbecue is one of
Australia's favorite ways to cook
seafood and meats. Common as
a family get together.
Dampers: baking soda bread
made with native nuts and seeds
cooked in a cast iron skillet.
African Cuisine
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Cuisine varies by location and climate.
Lack of refrigeration and modern kitchens limits cooking
options.
Meat is used sparingly and animals are kept primarily for milk
and currency but may include cattle sheep and goats.
Fresh foods are gathered, prepared, and eaten daily.
Fruits include papaya and watermelon.
Vegetables include yams, cassava (similar to sweet potato),
okra, beans, lentils, plantain, spinach and other wild greens.
Many people only eat two meals a day consisting of a soup
and a starch (rice, bread, millet, fufu, couscous).
Regional Cuisine of Africa
Fufu porridge
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Crueler
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CousCous
North Africa: many similar ingredients
and recipes to Mediterranean and
Middle Eastern countries.
West Africa: meals heavy on starch (Fufu
porridge, yams, corn, plantains) and fat
but light on meats.
South Africa: strong Dutch, Indian and
Asian influence. Curries, chutneys,
kebabs, milk pies, and crueler (doughnut
like pastry).
Central Africa: spinach, cassava, fufu,
peanut, stews with chicken, alligator or
other forest game. Least
influenced by outside cultures.
Peanut Soup
Milk Tart
African Recipes
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Peanut Soup: Ground
peanuts, chicken stock and
various vegetables.
Injera: large sourdough like
flat bread make from teff
flour. Has a nutty flavor.
Spinach Stew: thick stew of
spinach, tomatoes, meat,
rice, and spices.
Milk Tart: sweet custard pie
seasoned with cinnamon
and other spices.
South American Ingredients
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Diet consists of many fruits,
vegetables and beans.
Primary cooking fat is lard.
Chili peppers, tomatoes, squash,
avocado, plantains (starchy
banana), and sweet potatoes.
Lime, lemons, melons, papaya,
pineapple, tamarind, cactus fruit,
guava, and star fruit.
Beef, pork, chicken and seafood.
Rice, corn, potatoes and wheat.
Coffee, chocolate - not always
sweet and often spicy.
South American
Recipes
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Tamales: corn meal, beef
and beans are wrapped in
corn husk and roasted.
Empanadas: turnovers
filled with meat, olives,
raisins and spices.
Tortillas: thin corn or flour
flat breads used to make
tacos, enchiladas.
More South American
Recipes
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Arroz con Pollo:
Simmered chicken, rice,
vegetables and spices.
Fried Plantains: Sliced
plantains fried and
sprinkled with sugar.
Pumpkin soup, refried
beans, black beans
and rice.
Caribbean Cuisine
Guava
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Pineapple Bush
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Key Limes
Kale
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Blend of African, Spanish, British,
French, Dutch, Portuguese,
Indian, Chinese and native
cuisines.
Fresh fish, dried salted fish,
tropical fruits and vegetables.
Pineapple, coconut, plantains,
key limes, callaloo and kale
(spinach like greens), chili
peppers, guava, ginger root,
lime, garlic, bananas, oranges.
Caribbean Recipes
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Conch Soup: Cream based soup
using the conch mollusk.
Jerk: blend of spices similar to
Cajun spices that is used on grilled
meats, particularly fish, goat and
chicken.
Rice and Beans: rice and black,
black-eyed, or other beans are
cooked in various spices.
Banana Fritters: bananas in a
pancake like batter are fried and
served with powdered sugar.