Early African Food
Before people began farming, African hunters
and gatherers ate mainly meat
and wild vegetables.
Around 6000 BC, as the climate
changed and the Sahara
Desert gradually took over the grasslands, it got harder to get
food and so some African people began to farm
some of their food. In North Africa
and Egypt, people farmed
the wheat and barley
that had already been domesticated in West
Asia. So these people began to eat mainly pita bread and porridge
and barley soups, like the people of West Asia. The Egyptians also made
their barley into beer. About the
same time, these people also began herding sheep
and goats and cattle, also imported
from West Asia. North Africans also fished,
especially for tuna.
Wheat field
Wheat bread
and then what happened? (page 2)
Click on these books to buy them at Amazon.com and learn more:
Food and Recipes of Africa (Kids in the Kitchen.) by Theresa M. Beatty
The
People of Africa and Their Food (Multicultural Cookbooks)
by Ann Burckhardt
A
Taste of West Africa (Food Around the World) by Colin Harris
