There are utensils in food preparation and in cooking that are unique to Africa. Here are a few!
1. Cooking Pot
In advanced Africa, many families have switched to using cooking utensils made of metallic, ceramic and adding together materials, especially behind using objector cooking fires such as electric or gas fires. However, the traditional earthenware cooking pot yet remains a favourite for many.
The usual cooking pot is made of clay, and subsequently passionate in a kiln. The processes effective in producing a cooking pot and a water pot are alternating, at the forefront a water pot without help needs to save water remote and not withstand the blaze.
The stated cooking pot is often used greater than an right of right of entry flare, such as a wood flare, or at a hearth, or on peak of a charcoal burner. The earthy smell of the cooking pot lends a unique flavour to the food. Fresh beans or meat simmered in a pot have quite a swing flavour to when cooked in a metallic saucepan.
The insulatory qualities of the clay pot in addition to slow the length of the cooking process, which added enhances the flavour of the food.
2. Mortar and Pestle
A mortar and pestle used to be beatific equipment in many African households, and often yet are. A mortar and pestle were used behind pounding grain such as millet or sorghum to surgically remove the chaff from the grain.
In western Africa, cooked yam or cocoyam is with pounded into foo-foo. In Uganda, roasted groundnuts are pounded into odii attach, though raw groundnuts are pounded into ebinyewa groundnut powder.
The Africa mortar and pestle are large for unventilated adherence pounding, differing from their counterpart common in western cooking, which is a little utensil for gently rubbing spices.
3. Mingling Stick
Most African kitchens have a mingling presenter, or indeed a collective growth of them. They are made of wood, and arrive in all sizes and many exchange shapes. The most common is the wooden mingling attach taking into consideration a flat head, used to disturb up opinion food, but more often to merge posho, ugali or kuon – maize meal or millet meal bread.
Every woman has a favourite mingling fix, which she claims produces the best results!
4. Gourd
In many communities, a gourd is a special and totally available utensil. A gourd is a climbing forest, which produces a long or round fruit. When this fruit matures and dries, it makes a enormously useful container. A ripe gourd is often brown or golden in colour. The woody inside is subsequently hollowed out and cleaned.
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The Kalenjin of western Kenya use their gourds to ferment milk in. And of course, the complete portion of woman has her own favourite gourd.
When a gourd is scratch lengthwise into two, one plus has two calabashes, which are utterly useful for serving drinks. The tidy, woody smell of drinking water in a calabash is quite unique. In northern Uganda,visitors were often served homemade beer in calabashes.
Several ethnic communities in Africa plus use calabashes as musical instruments, including the Acoli of northern Uganda and communities in western Africa, such as in Mali.
6. Winnowing Tray
A winnowing tray – or several – is still a treasured utensil in many African homes. A winnowing tray is woven out of reeds, and is useful for sorting grain. After pounding or threshing, maize, millet, sorghum, rice, simsim and groundnuts are with winnowed in a tray to surgically remove the grain from the chaff.
In some communities, special reed trays are with used to facilitate food for festive occasions.
7. Grinding Stone
In many communities, a grinding stone was the center fragment in the kitchen. Some homesteads had a grinding hut or domicile, where various grinding stones of various sizes were housed, for grinding millet, sorghum, or odii. Grinding stones have gradually been replaced by mills.
8. Knives
Like in any subsidiary cuisine, knives are important in African food preparation too. However, avowed knives differed from protester ones. In Uganda for example, a sudden, double-edged knife was popular for peeling matoke – cooking banana – and for scaling fish or skinning slaughtered animals.
9. Sieve
Every cuisine in the world uses sieves. Sieves in Africa are now mostly made of metal or plastic. Traditionally, they were woven out of soft reeds. They were used to sieve flour, or beer, in the back serving it.
10. Shards
In many homes, shards from blinking pots and blinking calabashes were valued utensils. In the Acoli culture for example, calabash shards were treasured for smoothing out millet bread back serving. Apparently, nothing did quite as quickly as a piece of out of the unidentified calabash. And of course, the complete woman had her favourite shards!