Our Food Our Heritage Our Future : Traditional African Cooking

The book is an in-depth look at traditional African cooking with reference to the Ndebele (Zimbabwe) way of cooking. The book looks at traditional/indigenous foods from a Ndebele cultural perspective. In doing this, there is a need to learn the primary production systems, fruit & vegetable processing methods, milk processing and other typologies of foods consumed by these people. This journey goes back into time highlighting the quest to develop new food culinary trends. A lot of food stories have still not been fully exploited and told in Africa, as most are still hidden as oral stories in the minds of our grandmothers. The future of African food will embrace all these elements and create a new food industry which embraces the spirit of UBUNTU, sustainable harvesting and basic food processing techniques. Our African villages remain the main source of food information in Africa and still, this rich source of food literature remains underutilized. This book brings science, human determinism, intuition, food artistry, history and technology into one pot to develop future food production systems using locally based resources and techniques. The book is structured in the following manner: Preface by Njathi Wa Kabui Introduction-Our Food, Our Heritage, Our Future by Delta Mbonisi Sivalo and Makhosi Mahlangu Chapter 1-A brief history of the people of Zimbabwe by Pathisa Nyathi Chapter 2-Culinary traditions of the people of Zimbabwe by Pathisa Nyathi Chapter 3-Inyama/Meat by Makhosi Mahlangu Chapter 4-Amabele/Sorghum bicolor by Makhosi Mahlangu Chapter 5-Utshwala lokunye okunathwayo/Traditional African Beer and other beverages by Makhosi Mahlangu Chapter 6-Umumbu/Maize/Zea Mays by Makhosi Mahlangu Chapter 7-Uchago/Milk and milk products by Makhosi Mahlangu Chapter 8-Izitshebo/Relishes for the maize or sorghum products by Makhosi Mahlangu Chapter 9-Okunye okudliwayo/Other grown crops and vegetables by Makhosi Mahlangu Chapter 10-Izadenda/Underground tubers by Makhosi Mahlangu Chapter 11-Imiselo/Fruits by Makhosi Mahlangu Chapter 12-Basic food processing techniques by Makhosi Mahlangu Chapter 13-A comparison between Italian food systems and African food systems by Roger Coianiz Chapter 14-Conclusion and the future of African Food Systems by Sarah Savory

 

  

 

 

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