Betty@Gastronomy



ContentsWhat is GastronomyGhana food and HistoryMain Dish Jollof RiceHistory of Boiling RiceIngredientsDirection of cooking Origin of ingredientWhat is Gastronomy?According to Klosse (2010) Gastronomy is the antonym of food and culture with a particular focus on gastronome cuisine and nutritionism. Gastronomy without a doubt informs the culinary world about the combinations and foods made in unusual ways which is design to defy convention, expectation and the human that eat it. Also gastronomy focuses on why people like what they eat or drink. The chosen menu for this assignment is West African cuisine; Jollof Rice.Food is the amazing thing that we eat and there are so many aspects to it that we often don’t realise or take into account. Therefore we cook, eat, grow but it’s so routine that we often don’t give it another thought. Ghana History and FoodGhana’s original citizens existed as long as 600 B.C. Ancient Stone tools and other artefacts suggested that early hunter gatherer communities most of which were living by the ocean, travelling one place to other searching for wild seeds and followed herds of animal meat. The ancient trade routes existed long before European first arrival in 1471. By 1600, Dutch and English began exploring Ghana and in return they brought the explorers brought rum, cotton, cloth and weapon to the tribesmen in Ghana then eventually captured them as slaves. By 1920, the British driven out all the European powers and named their new British colony the Gold Coast, later it was change the name to Ghana by 1957 where they fought for their freedom. At the beginning of 21th century, Ghana’s economic continue to be principally dependent on the export of gold, cocoa, rice, bananas, cola nuts, coconuts, palm fruit and various citrus fruit.JOLLOF RICE Jollof rice is West African cuisine, also called 'Benachin' meaning?one pot?in the Wolof Language. It is the most popular dish in many parts of?West Africa. It is thought to have originated amongst members of the Wolof ethnic group?in the Senegambia?region?but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana,?Sierra Leone?and Liberia. This food can be served with fried plantain, meat, fish and a crisp green salad. As with every culture food in central to Ghanaian regardless where ever they are in the world. Ghanaians enjoy a rather simple but flavourable cuisine such as Jollof rice. The majority of their meals consist of well seasoned stew and well cooked foods. Rice is one of the staple foods in Ghana fellow by yam, maize and cassava. In Ghana, this dish is normally eaten with the family around the table especially on weekend. As today’s’ society, eating around table is dying out because many people prefer to eat in front of TV. But in Ghana rich people will still sit around the table to eat. As adult and children are trained when it comes to sitting around table for example no talking or passing things with left hand. This dish is the first food you will see in every occasion, restaurants and homes in Ghana. Every restaurant or party you attend in Ghanaian community jollof rice is the first food to see on the menu. Personally, on the 04/01/2014 witness jollof rice and plantain was served in British airways from Accra Ghana to London Heathrow.Social SignificanceDining is communal in Ghana and dinners would use their finger to eat this allows many people to share their food with others. By using your fingers means using right hand as left hand are classified as unclean. Also eating with folks and knifes shows wealth and high level of your education in Ghana. High class people in Ghana eat this dish with fine wine or champagne, their children will eat it with minerals such as coke, Fanta, malt or spirit and others will have it with beer or Guinness whereas poor people will eat it with water. Also jollof rice accompanied with meat shows the sign of wealth and luxury in Ghana. In some of the villages they eat this dish only in Christmas as it is special food to celebrate the occasion. PresentationThis dish is served in mainly flat plate of any shape such as square, oval, circle, star and heart. Presentation is important as it gives appetite, Denbury and Hobday (2010) suggested that presentation invites the dinner to leave their baggage of daytime hassles behind, to forget their trouble and lift their spirits to taste, relax and enjoy. The garnish of the dish in addition to the coriander and ring onions toasted to add a flavour. When this food is served in restaurants gives customers the real of hospitable place. Ingredients2 cup(s)?Dragon fragrance Rice6 tablespoon(s)?Olive Oil2 medium Onion sliced? chilli powder2 garlic clovesThumb-size piece fresh root ginger2 medium?Plum Tomatoes1 small can Tomato PureePinch of nutmegCurry powderPinch of thymes1 stock cube1 pinch(es)?Salt1 pinch(es)?Black PepperBunch of coriander, roughly chopped, to serveDirectionsIn a food processor, blend chillies, ginger, garlic, tomatoes and 2 onions until smoother. Store for later.In a non-stick pan heat 6 tablespoons of olive oil and fry the sliced onions until soft but not golden then add the tomato puree. Fry for further 2-3 minutes.Add blended tomato chillies and onion mix to pot. Crumble in the 1 cubes stock and stir well. Cover and let it cook through, on medium heat till oil floats on the top add pinch of nutmeg, `curry powder and black pepper.Put 2 cups of Dragon fragrance rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, stir it to make sure nothing is sticking to the bottom then turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 minutes. The rice takes on a characteristic orange colour from the mixture2 yellow plan cut into slices and deep fried Serve with Crisp green salad, Grilled/Baked Chicken, Beef, Shrimp, plantain and scatter over coriander. Methods Used for cooking Jollof RiceTraditionally, cooking jollof rice required attention to ensure rice was cooked properly and was cooked in a iron pot over an open wood which is still exist in Ghana. Now jollof rice can be cook using different equipments and methods such as cooking in a deep base pot over an electric or gas stove and rice cooker. Rice cookers automate the process by mechanically controlling heat and timing. Although rice cooker does not necessarily speed up the cooking but it give a pace of not burning. The taste of cooking jollof rice on fire, electric or gas cooker differ compare with the modern intervention (rice cooker). The recipe of jollof rice has generally been the same throughout the years in both homemade and restaurants. Origin of IngredientsChilli The?chilli pepper is the fruit of plants from the?genus?Capsicum, members of the nightshade family, solanaceae. The word "pepper" has its roots in the Dravidian?word for?long pepper,?pippali.? Ancient Greek and Latin?turned?pippali?into the Latin piper, which was used by the?Romans?to refer both to black pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant.?Today's "pepper" derives from the?Old English?pipor. The Latin word is also the source of?Romanian?piper, Italian pepe,?Dutch?peper,?German?Pfeffer,?French?poivre, and other similar forms. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to?pep. In Hindi, it is called "kaali mirch” and "nalla mulagu" (good chilli/pepper). The term in British English and in Australia, New Zealand, India,?Malaysia and other Asian countries is just?chilli?without "pepper".Chilli peppers originated in the America after the?Columbian exchange, many?cultivars?of chilli pepper spread across the world, used in both food and medicine. These chilli peppers arrived in Asia by the hand of the?Portuguese navigators?during the 16th century.Salt Salt is essential to the health of people and is used universally as a seasoning. Too much of salt can increase high blood pressure.Salt is One of the most travelled led from Morocco south across the Sahara to Timbuktu. Ships bearing salt from Egypt to Greece traversed the Mediterranean and the Aegean. Salt has long held an important place in religion and culture. Greek worshippers consecrated salt in their rituals. Jewish Temple offerings included salt; on the Sabbath, Jews still dip their bread in salt as a remembrance of those sacrifices. In the Old Testament, Lot's wife was turned into a pillar of salt. Covenants in both the Old and New Testaments were often sealed with salt. The word salt is thought to come from Latin ‘Sal’ meaning salt. In the Catholic Church, salt has been used in a variety of purifying rituals. Small taste of salt placed on a baby's lip at his or her baptism. Also Jesus called his disciples "the Salt of the Earth". In Leonardo DaVinci's famous painting, "The Last Supper," Judas Escariot spilled a bowl of salt - a portent of evil and bad luck. To this day, the tradition endures that someone who spills salt should throw a pinch over his left shoulder to ward off any devils.In Buddhist tradition, salt repels evil spirits. That is why it is customary to throw salt over your shoulder before entering your house after a funeral; it scares off any evil spirits that may be clinging to your back. In 1933, the Dalai Lama was buried sitting up in a bed of salt.In Roman times, soldiers were paid with salt because it was rare and difficult to obtain. In times of war, victors would burn the fields of the people they had been defeated and seed them with salt.Today, a gift of salt endures in India as a potent symbol of good luck and a reference to Mahatma Gandhi's liberation of India, which included a symbolic walk to the sea to gather tax-free salt.ThymesBoth common and lemon thyme are very useful since they keep their flavour when dried or after cooking. Lemon thyme suit chicken and fish better, common thyme is good for meat.Thyme’s has a reputation as a healer and protector back thousands of years ago. In the Roman period it was widely eating either before or during a meal and it will protect you from poison. It was even said that a bath in warm water substantially dose with thyme could stop the effects of poison after it has been inadvertently consumed. Thymes also associated with courage, bravery and strength in ancient times.Roman soldiers exchanged sprigs of thyme as a sign of respect. Greeks and Romans burned bundles of thyme to purify their temples and homes, and to evoke a spirit of courage in those who inhaled it. It was a traditional gift offered to men going into battle. Most soldiers would just stuff these fragrant charms into their pockets or purses, but some were known to attach thyme to their clothing or as a visible badge of honour.All along, thyme remained one of Europe’s favourite cooking herbs for cooking, breads, soups and roastingOnion The exact origin of the onion is not known. Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan. It is likely that onion was cultivated in Asia in 3000 BCE. The onion was taken from Asia to Greece and Egypt. The onion is often featured in hieroglyphs and designs on the Pyramids. It was believed that onions could ward off illness and would promote greater strength. Onions would also be laid inside mausolea as food and medicine for those journeying to the hereafter. The onion skin was seen as a symbol of eternity and onion itself as an offering to the gods of the River Nile.The Greeks believed that onions kept them healthy, virile and fertile. Soldiers would be given a diet of onions: that was supposed to stimulate their desire for battle.The Romans brought the onion to Europe, and here this pungent vegetable rapidly won favour .The Romans had a less lofty view of the onion. For them bread and onions was the food for the poor. In those days the wealthy looked down on eating onions. They would ridicule the Egyptians for ascribing a spiritual or symbolic meaning to the onion. Yet even the Romans believed that the pungent smell of onion could keep evil spirits away. In America the onion grew steadily more popular, under the influence of immigrants from Spain, Greece and Italy. The English and the French would use onions to ward off the plague. Indians in America would roast onions, smear them with honey and use them to treat snake bites. Even today people feeling a cold coming on are advised to place a chopped onion next to their bed. Its pungent aromas tickle the air passages and thus ease congestion. People with sore throats are often told to apply a compress of chopped onions. Tomatoes Tomatoes are said to be one of the most healthy and beneficial foods in our daily diets. Extremely low in calories, they are rich in vitamins A and C, beta-carotene and potassium, as well as a great source of fundamental antioxidants, such as lycopeneThe English word?tomato?comes from the Spanish word,?tomate, derived Nahuatl (Aztec language) word,?tomatl.?It first appeared in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous although the leaves?are poisonous by Europeans who were suspicious of their bright, shiny fruit. Native versions were small like cherry tomatoes and most likely yellow rather than red.?The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten.?Most likely the first variety to reach Europe was yellow in colour, since in Spain and Italy they were known as?pomi d'oro,?meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America.?The French referred to the tomato as?pommes d'amour,?or love apples, as they thought them to have stimulating aphrodisiacal properties.?The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century.?Rice Rice has been cultivated in China since ancient times and was introduced to India before the time of the Greeks. Chinese records of rice cultivation go back 4,000 years. In classical Chinese the words for agriculture and for rice culture are synonymous; indicating that rice was already the staple crop at the time the language was taking form. In several Asian languages the words for rice and food are identical. Many ceremonies have arisen in connection with planting and harvesting rice, and the grain and the plant are traditional motifs in Oriental art. Thousands of rice strains are now known, both cultivated and escaped, and the original form is unknown.In the latest research, an international team re-examined this evolutionary history, by using genetic data. Using computer algorithms, the researchers came to the conclusion that japonica?and?India?had a single origin because they had a closer genetic relationship to one other than to any wild rice species found in China or India. The study indicates that the?japonica?and?indica?sub-species split apart from each other about 3,900 years ago.The team says this is consistent with archaeological evidence for rice domestication in China's Yangtze Valley about 8,000 to 9,000 years ago and the domestication of rice in India's Ganges region about 4,000 years ago.Nutmeg Nutmeg has sweetish taste which grates directly over the jollof stew to add flavour. The Roman philosopher Pliny wrote about Nutmeg and mace in the first century. Indian Vedic literature recommended Nutmeg for bad breath, headaches, and fever. Arabian writing mentions its uses as an aphrodisiac and stomach medicine. Middle Eastern traders brought Nutmeg and mace to Southern Europe in the sixth century, and they were well-known by the twelfth century from Italy to Denmark.The Portuguese found Nutmeg trees in the Molucca Islands, and dominated the Nutmeg and mace trade until the Dutch overcame it in 1602. Nutmeg production spread to the West Indies, Trinidad, and Grenada under the British in the 1800s. The sweet but slightly bitter flavour of Nutmeg adds character to vegetables. A little goes a long way so try 1/8 teaspoon per 4 servings to start. Just sprinkle it lightly over veal, fish, or chicken for a surprising snap. Use as a topping for whipped cream, custard, and eggnog. Ground Nutmeg is an ideal baking spice and is especially complimentary in sweet breads, cakes, muffins, cookies, and fruit pies.Curry PowderThe word comes from the word ‘Kari’ in the Tamil Language in India. Curry spice also known as curry powder. Curry is common spice with a golden yellow colouring sold in most supermarket spice aisles. It is used to make variety of curry- flavoured dishes. Although it looks and sound like just one spice, curry is actually a mixture of various Eastern/Asain spiceRoot Ginger Ginger fresh has distinctive smell and strong taste added to jollof rice. Ginger has been used for almost two thousand years to treat different ailments. Ginger is thought to have originated from Indian subcontinent. The Ancient Greeks and Romans were aware of the benefits of the ginger root and used it for both cooking and medicine purposes. It was commonly taken as a remedy for fever, diarrhoea, vomiting, heartburn, indigestion and nausea. Ginger is great winter companion as it gently warm up the body.After the end of the Roman Empire, the Arabs took control of the spice trade from East. The ginger became one of the earliest spices known in Western Europe.It was recorded that Henry VIII instructed the Mayor of London to use ginger as a remedy the Bubonic Plague. Queen Elizabeth (1533-1603) was very fond of ginger and her love for ginger led to first ginger bread being made at Christmas time.Ginger originates from the old English word “Gingifer”. Ginger’s Latin name is “Zingiber Officinale”. The ginger plant has underground thick, aromatic, fibrous, knotty, and buff-coloured.Garlic The word?garlic?comes from Old English?garleac,?meaning?"spear leek."?Dating back over 6,000 years, it was native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.?Due to the intense flavourful and the distinctiveness fragrance of the garlic, it is considered to be essential for every culinary in the world.Egyptians worshiped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized; it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye.Surprisingly, garlic was frown upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighbourhoods. But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.?Quaint diner slang of the 1920's referred to garlic as Bronx vanilla, halitosis,?and?Italian perfume.?Today, Americans alone consume more than 250 million pounds of garlic annually.Olive Oil Olive oil is a fat that obtained from the fruit of the olive tree where olives are pressed to produce olive oil. It is rich in monounsaturated fatty acids and a major component of the Mediterranean diet. It is used in cooking, cosmetic, medicine and soaps.Olive oil has long been considered one of the greatest natural assets of the ancient world and sometimes worth its weight in gold. It has consistently offered humanity gift of health, wealth and as complex and delicious as wine. Since ancient times, olive branches have been a symbol of peace because olive trees were an agricultural offering best owed to the colonies after they were under enemy control in battle.According to legend, the olive tree was a gift from Athena; the wise warriors also recognised the power of peace. The olive proved to be the better gift, offering refuge from the harsh sun, crowning the heads of champions, anointing warriors and athletes with its splendid golden tone.To the Greeks, this was no mere tale to tell small children. When athletes rubbed it over their bodies before competition, it protected their skin from abrasions and the elements. It offered light when burned and was used by priests to consecrate the dead. The trees were so sacred that those who cut one down were condemned to death.Olive Oil arrives in Italy by the Greeks; the Romans aped their predecessors in admiration for the oil. The Roman Empire’s prodigious growth and colonial expansion brought trees to other colonies in the Iberian Peninsula. It was already in use by the Berber of North Africa when the Romans arrived. Roman Catholic Church used it in rituals and anointing, namely the Oil of the Catechumens, Oil of the Sick and to consecrate priests.In the 16th century, Spanish explorers and missionaries introduced the olive to the New World, planting trees in Mexico, Argentina, and California, where it continues to grow today. ?Italy and Spain remains the centrepiece of olive oil production and appreciationIn the 16th century, Spanish explorers and missionaries introduced the olive to the New World, planting trees in Mexico, Argentina, and California, where it continues to grow today. Italy and Spain remains the centrepiece of olive oil production and appreciation.Maggi Cube StockIn 1863, Julius Michael Johannes from Switzerland developed Maggi a formula to bring added taste to meals. This marked the beginning of the Maggi brand and its lines of convenient food products.?In 1882, the Swiss Public Welfare Society commissioned Maggi to create a vegetable food product that would be quick to prepare and easy to digest to help with the problem of women having less time to prepare meals as more and more worked outside the home. This shrimp seasoning added to stew to bring down the sweetness of the tomatoes stew and mainly used across most of African countries.Black pepper - history Black pepper is the most familiar spice of all and it is stronger than white pepper whilst the green pepper corn has mild and fresh taste.Black pepper is native to the Western Ghats of Kerala State, India, where it still occurs wild in the mountains. This area is thought to be the centre of origin for the crop because the diversity of cultivated forms greatest there. It spread from India to Southeast Asia as cuttings brought by Hindu colonists migrating from India to Indonesia and other countries.The black pepper plant is also used to produce?white pepper both of which are among the most important Indian spices. Pepper was essential seasoning in Indian and African foods. At first, the black pepper were used as medical purposes as a digestive nourishment and expectorant. The hot and strong flavour causes the membranes inside the nose and throat to give out a lubricating secretion in which is helpful to those who have respiratory distress as a way of coughing out mucus.By the middle Ages, pepper was of great importance in Europe to season or preserve meat and to overcome the odours of rotten food. Since then, black Pepper has been eagerly seen as king of spices and master of foods odour.Coriander A little is known about the origins of the coriander plant, although it is generally thought to be native to the Mediterranean and parts of south Western Europe. Experts believe its use dates back to at least 5,000 BC. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs. In Plants of Love, Christian Reach states that ancient Egyptians and Greeks believed coriander had aphrodisiacal properties. Dioscorides, a Greek physician and author of several renowned books on the medicinal qualities of herbs, believed ingesting coriander spice could heighten a man's sexual potency.ReferenceDenbury, J and Hobday, C (2010) Food Presenting Secrets, creative styling techniques, Apple press, PTE Ltd, UK.Klosse, P. (2010) The Essence of Gastronomy, understanding the flavour of foods and Beverages, CRC Press, USA : Peggy Trowbridge Filippone, (accessed on 10/10/2013) states/en/SiteArticles/Pages/MAGGITheMaggiStory.aspxtelegraph.co.uk/ jollofrice ................
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