On Fri, 26 Jun 2009 12:07:30 +0200, "Giusi" >
wrote:

>
>"brooklyn1"
>>
>> Migration... are you looney... except for the peanut each and every of
>> those > ingredients is native to the Americas... get it?
>
>Wrong. Name them, every single one. OTH, you don't mind calling Italian
>things with tomatoes, peppers and beans in them, do you? Or polenta made
>with corn....
>
>>I don't care what the > Author's academic credentials, >she knows nothing
>>about cookery of any > kind... even >if she didn't call those African
>>dishes they're still shit > >dishes.
>
>Like you would know? According to your standard every recipe starts, "First
>stalk your mammoth and kill him with seven swift blows of the lance."
>Africa, like every place, has had 200 years or so to incorporate NA foods
>into their national dishes, but they actually didn't use many in these. It
>was pointed out that the Indian population had brought curried dishes to
>South Africa. Boers brought German tastes and the Brits brought ... oh,
>surely something. Europeans romped over the map of Africa for a very long
>time.

Boer were German? Who'da thunk it. I always thought they were Dutch!!!

Oh, and you neglected to include, or maybe forgot, the Arabs. Arab
slavers seem to be historically invisible these days. Isn't Swahili
loaded with Arabic terms? Meso-American Indians adopted the language
and many of the values of their conquerors, A whole lot of Africans
consider Swahili (the pidgin language of Arab slavers) as their
pan-national language. And we laugh at old man Kruger with his
religious rationalization of apartheid.

I would not discount the diffusion of Arab cookery into Africa
at all, especially down the east coast. A Wikipedia search for
Tippu Tip would be a good starting point, I think.

HTH

Alex, who prefers northern African cooking to sub-Saharan.
>