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

African Food books and toys, games and movies
North American Food
Islamic Food
Ancient Greek Food
Indian Food
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