African Food History, Art, and Spirituality

Who were the Numidian Equestrians?  Numidia was a warrior north African kingdom known for horsemanship.  Horses were domesticated and ridden in northern Africa thousands of years before the birth of Christ. The Numidian Equestrians were a conquering people skilled at riding horses without saddles, and bridles. Numidians were a mix of dark skinned Africans and European people from the regions bordering the current day Algeria and Tunisia Sahara desert in Northern Africa. Numidians were famous as Equestrians ; their cavalry serving under Hannibal during many battles. The role of the horse in Numidian society were multifaceted with high prestige and importance. The horse was used for hunting, herding, warfare, transportation, food trade, and as a status symbol. Kings Jugurtha, Masinissa and Juba of Numidia were excellent horseback riders. Numidia was a warrior north African kingdom of modern Algeria known for horsemanship. The Numidians derived their name from the fact that they were brow

15 Fear of Emotional Intimacy African Proverbs. Fear of emotional intimacy African proverbs teach if the inner self is neglected the outer self creates chaos where emotional intimacy is feared. Fear of sharing a close emotional intimacy. Emotional intimacy makes us feel vulnerable and developing emotional intimacy and maintaining intimacy is uncharted territory creating great emotional distress, the exact opposite of what we truly want in our lives, to be loved deeply from the inside out. The fear of sharing a close emotional intimacy because of childhood or adulthood trauma, a painful breakup, divorce, death, abandonment or rejection may makes us afraid to fall in love, afraid of emotional intimacy. This fear is so intense that we find it difficult, sometimes impossible, to form and maintain loving relationships. 15 Fear of sharing a close emotional intimacy African Proverbs A fall does not hurt those who fly low. No flies get into a shut mouth. Whatever the tree, so is the

Egypt's Canal Sugar has the world’s largest Sugar Silo used for housing processed sugar beets and sugar cane.  Doughnuts made from sugar beets  Sugar comes from sugar beets and sugar cane plants. Egypt produces around 2.5 million tones of sugar annually with the Canal Sugar Company alone producing 900,000 tons annually with the largest sugar silo in the world with a storage capacity of about 417,000 tons. A sugar silo is a structure for housing bulk products from the manufacturing of sugar beets and sugar cane. The Canal Sugar has the world’s largest Sugar Silo with a diameter of 406 feet, a depth of 213 feet, and a height of 131 feet which is about 3/4 times as wide as The Washington Monument and ¼ feet as tall. The enormous concrete Canal Sugar Company Sugar Silo looks exactly like a dome sugar canister but much larger. Around 77 percent of sugarcane is cultivated in Upper Egypt, this crop is considered a traditional crop cultivated since 1952. Main production areas for sugarcane

Breadfruit fries are easy to make. Breadfruit taste similar to potatoes and breadfruit fries are easy to make. Just like the banana and plantain the breadfruit is eaten ripe as a fruit or green as a vegetable. Breadfruits are edible large size fruit yellow green in color, a very popular recipe ingredient. In the green stage breadfruit is hard and the interior is white, starchy, coarse and hard. When fully ripe, the fruit is somewhat soft, the interior is a creamy yellow color and smells sweet.  Cooking with breadfruit sounds exotic because breadfruit does not look like your typical supermarket fruit. Breadfruit is cooked by baking, steaming, frying, dried and ground into flour.  The steamed fruit is sometimes sliced, rolled in flour and fried in deep fat in Ghana. In Uganda, breadfruit stew is made by boiling green chunks of breadfruit in milk and water until soft, then add onions, garlic, hot peppers, and spices. Breadfruits are edible large cantaloupe size fruit yellow green in col

French is the official language of the Republic of Congo, in Kikongo the name of this African country favorite dish is named Pondu, in French it is named feuille de manioc, in English it is known as cassava leaf stew. Congolese cooks combine a mixture of mushrooms, tomatoes, onions, pumkin, palm-oil and herbs, other fresh vegetables such as cassava leaves, fish, bush-meat and goat-meat eaten with a starchy dish called fufu. Farming Cassava Leaves Fufu is rolled into golf ball-sized balls, an indentation is made with the right finger and then dipped into a soup, sauce or stew in order to soak-up the flavor . Cassava is known by many names depending on where you live on this planet; the most common names for cassava are manioc, yucca, yuca, mandioca, and tapioca. Cassava originated from tropical America and cassava was first introduced into Africa in the Congo Basin by the Portuguese around 1558. Africans eat around 176 pounds or 80 kilograms of cassava per year per person. It is e