the Southern Hemisphere Australia, Latin & South American, Caribbean Islands & Africa

1. the Southern HemisphereAustralia, Latin & South American, Caribbean Islands & Africa

2. Lesson Objectives Identify and analyze important culinary characteristics of Australia, Caribbean, Latin/South American and African cuisine (Quiz) Create recipes representative of these regions (Food labs) Write with a sharp, distinct focus (reflections)

3. Latin/South America, Africa, Australia

4. Aboriginal Food Sources • Prior to European settlement Australian food sources relied on native plants, animals, and insects. • Kangaroo, wallaby, and emus were hunted and cooked over fires. • Grubs, lizards, snakes, and moths were gathered and eaten. • Berries, roots, and nectars were gathered and often processed to eliminate poisions. • Along the coast shellfish and fish were caught using spears, nets, and hooks.

5. Other influences on Australian Cuisine • Early European settlers brought wheat, cattle, sheep, tea, salt and rum. • Later European immigrants brought coffee, pasta, Indian influenced curries, and Mediterranean ingredients like zucchini, couscous, olives, and tomatoes. • Seaweed, rice, soy sauce, and other Asian and South East Asian ingredients now flavor many dishes consumed in Australia. • Today American style chain restaurants are common and popular.

6. Australian Recipes • Cuisine is an amalgam of foods from England, India, South East Asia and native Australian foods. • Vegemite: byproduct of beer making. Thick dark brown spread with a salty slightly bitter flavor. It is used in sandwiches or spread on toast. • Chiko roll: mutton, vegetables, rice and barley are wrapped like an egg roll and then deep-fried. • ANZAC Biscuits: Cookie made with oatmeal, coconut and corn syrup. Reportedly first made by wives of soldiers during WWI because they could keep for a long time.

7. More Australian Recipes • Pavlova: a meringue dessert named after the ballet dancer Anna Pavlova. It is crispy on the outside but light and fluffy inside. Traditionally decorated with whipped cream, strawberries and peaches. • Barbie: Barbecue is one of Australia's favorite ways to cook seafood and meats. Common as a family get together. • Dampers: baking soda bread made with native nuts and seeds cooked in a cast iron skillet.

8. Latin & South American Ingredients • Diet consists of many fruits, vegetables and beans. • Primary cooking fat is lard. • Chili peppers, tomatoes, squash, avocado, plantains (starchy banana), and sweet potatoes. • Lime, lemons, melons, papaya, pineapple, tamarind, cactus fruit, guava, and star fruit. • Beef, pork, chicken and seafood. • Rice, corn, potatoes and wheat. • Coffee, chocolate - not always sweet and often spicy.

9. Latin & South American Recipes • Tamales: corn meal, beef and beans are wrapped in corn husk and roasted. • Empanadas: turnovers filled with meat, olives, raisins and spices. • Tortillas: thin corn or flour flat breads used to make tacos, enchiladas.

10. Latin & South American Recipes Arroz con Pollo: Simmered chicken, rice, vegetables and spices. Fried Plantains: Sliced plantains fried and sprinkled with sugar. Pumpkin soup, refried beans, black beans and rice.

11. Caribbean Cuisine Guava • Blend of African, Spanish, British, French, Dutch, Portuguese, Indian, Chinese and native cuisines. • Fresh fish, dried salted fish, tropical fruits and vegetables. • Pineapple, coconut, plantains, key limes, callaloo and kale (spinach like greens), chili peppers, guava, ginger root, lime, garlic, bananas, oranges. Pineapple Bush Key Limes Kale

12. Caribbean Recipes • Conch Soup: Cream based soup using the conch mollusk. • Jerk: blend of spices similar to Cajun spices that is used on grilled meats, particularly fish, goat and chicken. • Rice and Beans: rice and black, black-eyed, or other beans are cooked in various spices. • Banana Fritters: bananas in a pancake like batter are fried and served with powdered sugar.

13. African Cuisine • Cuisine varies by location and climate. • Lack of refrigeration and modern kitchens limits cooking options. • Meat is used sparingly and animals are kept primarily for milk and currency but may include cattle sheep and goats. • Fresh foods are gathered, prepared, and eaten daily. • Fruits include papaya and watermelon. • Vegetables include yams, cassava (similar to sweet potato), okra, beans, lentils, plantain, spinach and other wild greens. • Many people only eat two meals a day consisting of a soup and a starch (rice, bread, millet, fufu, couscous).

14. Regional Cuisine of Africa Fufu porridge CousCous • North Africa: many similar ingredients and recipes to Mediterranean and Middle Eastern countries. • West Africa: meals heavy on starch (Fufu porridge, yams, corn, plantains) and fat but light on meats. • South Africa: strong Dutch, Indian and Asian influence. Curries, chutneys, kebabs, milk pies, and crueler (doughnut like pastry). • Central Africa: spinach, cassava, fufu, peanut, stews with chicken, alligator or other forest game. Least influenced by outside cultures. Crueler Peanut Soup Milk Tart

15. African Recipes • Peanut Soup: Ground peanuts, chicken stock and various vegetables. • Injera: large sourdough like flat bread make from teff flour. Has a nutty flavor. • Spinach Stew: thick stew of spinach, tomatoes, meat, rice, and spices. • Milk Tart: sweet custard pie seasoned with cinnamon and other spices.

16. ANZAC Biscuits-Reflection In complete sentences answer the following: --What countries have influenced the cuisine of Australia? --Explain/describe Pavlova and Vegemite