When you fall in love with food, there is a curiosity for other cultures that follows. As you start to release your inner foodie, you open yourself to getting to know more about the world and the people in it.
Many have studied the food pathways of the African Diaspora such as Dr. Jessica B. Harris and by doing so, have revealed that through food, we are more alike than not.
As we come out of our own food comfort zone, our taste buds truly begin to come alive and we can appreciate the influence of cultures that have crossed, intentionally or by circumstance, and the delicious concoctions that bring culinary harmony as a result.
Blending of Cultures
One such interesting cross of cultures can be seen in the African –Indian culture across parts of the world. Most of us would agree that food is one key element which unites people. Indian and African cuisines have seen an amazing mix of individual flavors giving birth to delicious dishes now served in both cultures.
In Kenya, the British imported thousands of Indians for labor. Indian traders came to Kenya and Tanzania and traded in Zanzibar. The blend of cultures gave way for many Indian shops and businesses. You can have a glimpse of this from the lives of Mhindi or from watching the movie “Mississippi Masala” featuring Denzel Washington.
With the Indians came their culture and cuisine, forming some of the staple foods in East Africa. The Indian chapattis or flat baked bread (made of wheat flour, water and salt) is one of the most popular breads in East Africa and is eaten with vegetable or meat stew. Chutneys, relish made of herbs or fruits with spicy curries, blended with the traditional lunch.
If you visit an East African grocery store anywhere in the world you can easily find the spices like cumin, cardamom, cloves, cinnamon and sage which are used to aromatize the curries and special rice dishes called Pulao (an Indian aromatic rice pilaf cooked by first sautéing the spices and then boiling them with rice).
Xalwo or halva is a popular sweet dish served during special occasions. It is made from sugar, cornstarch, cardamom powder, nutmeg powder, and ghee. Halva has been a popular dessert in India and is made in various styles with rice, wheat and semolina.
The Indians settled in East Africa adapted local cuisines such as Kunde ( Swahili for black-eyed peas), a healthy stew made from Kenyan black-eyed peas sautéed with onions, tomatoes and green chilies. I got a chance to try a delicious dish called Sukuma Wiki which is made by sautéing collard greens with onions, peppers and taste great with goat curry and rice.
This integration of different cultures has given way to exciting Indo-African cuisine and as people travel and adapt to a different lifestyle, the locals are there to give a warm welcome to the new culture.
Moving Towards Greater Antilles
Indians migrated to Jamaica during the British rule and now have one of the largest communities on the island. You can see the influence of Indian culture in Jamaican cooking techniques, flavors and spices. The most popular dishes include the curry goat and jerk chicken. The curry goat is a fusion of the Indian and Jamaican flavors served with rice and fried plantain. There is no party in Jamaica without curry goat made with onions, garlic, Jamaican curry powder and Scotch Bonnet Peppers (also called as Caribbean Peppers). The Jamaican curry powder is an Indian spice mix of turmeric, fenugreek, coriander, cumin, pepper and pimento making it a great seasoning for the curried dishes.
Guyana located on the Northern coast of South America also has large Indian and African populations. The culture reflects the Indo- African influence in its food, rituals and festivals.
Very similar to the rest of the Caribbean flavors, Guyanese cuisine also includes curry, chapatti and rice as common dishes. Beef and egg curries are traditional in Guyanese homes, making a soulful lunch on a Sunday afternoon. You can also see achars or Indian pickles (made of mango, lime, peppers) in a typical kitchen which is served as a condiment with the main course.
A part from the Indian-African cuisine, other cross cultures such as Indo-Britain and Indo-Canadian have gained popularity over the years.
Off to Britain
Indian cuisine has achieved a foodie’s favorite honor due to the Anglo-Indian community. The Chicken Tikka Masala is a spiced yogurt and cream based recipe which has become a true British national dish. This blend of traditional British cooking with Indian spices have created some popular dishes such as Kedgeree, Khichari in India, made from boiled rice, herbs, lentils and the famous Mulligatawny soup, also called pepper water, made with chicken stock, coconut milk, lentils, herbs and pepper.
A Wave Towards Canada
Settling in Vancouver and Toronto, Indians are the second largest group of immigrants to Canada after the Chinese every year. If you are in search of authentic North Indian food such as Aloo Parathas (a wheat flatbread stuffed with spicy potato) or to sip the cool yogurt based drink called Lassi, then you must visit these places.
It’s interesting to see how history has evolved into a blend of different cultures, therefore creating harmony and acceptance of each other’s lifestyle. Thanks to our modern connected world, we have the benefit of enjoying these blended traditional cuisines without much travel. All you need is some knowledge about the culture, the ingredients and you can make a relishing fusion dish at home.
Photo credit: Pooja Sethi
