Early African Food
(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. 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).
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 (sweet potatoes). One kind of food cooked with yams was eto.
Yams
and then what happened? (page 3)
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
