More African Food
A field of millet
(this is page 2; click here for page 1)
South of the Sahara Desert, in the Sudan, the weather also got drier, so people also needed to begin farming. But wheat and barley wouldn't grow so close to the equator.
Raw millet grains
So the people of West Africa gradually domesticated local grasses that were similar, especially millet. Millet is a lot like barley and could also be made into bread or mush (like a thick oatmeal).
Cooked millet
In the rain forests south of the Sudan, you couldn't grow any kind of grasses, because it was too wet and jungly. Here people began to farm root vegetables, especially yams, and so they lived mainly on yams and a lot of dried fish. One kind of food cooked with yams was eto.
Raw and cooked yams
and then what happened? (page 3)
Click on these books to buy them at Amazon 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
Why did people want to punch Socrates?
Where did Egyptians bury your liver?
How old are the Rocky Mountains?
What does a half-timbered house look like?
How do you spin wool?
(a project)
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