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Australia, Africa, South America and the Caribbean

Australia, Africa, South America and the Caribbean. Aboriginal Food Sources. Prior to European settlement Australian food sources relied on native plants, animals, and insects. Kangaroo, wallaby, and emus were hunted and cooked over fires.

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Australia, Africa, South America and the Caribbean

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  1. Australia, Africa, South America and the Caribbean

  2. Aboriginal Food Sources • 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.

  3. Other influences on Australian Cuisine • 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.

  4. Australian Recipes • 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.

  5. More Australian Recipes • 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.

  6. African Cuisine • 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).

  7. Regional Cuisine of Africa Fufu porridge 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. Crueler Peanut Soup Milk Tart

  8. African Recipes • 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.

  9. South American Ingredients • 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.

  10. South American Recipes • 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.

  11. More South American Recipes 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.

  12. Caribbean Cuisine Guava • 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. Pineapple Bush Key Limes Kale

  13. Caribbean Recipes • 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.

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