Curso Intensivo De Culinaria Mocambicana

INTENSIVE COURSE OF THE MOZAMBICAN COOKERY

INTRODUCTIO

The work that follows will speak of Mozambique and their typically traditional dishes of Mozambican origin and others don't but that are always present in our table. This intensive course we'll teach men marrieds and singles doing our dishes. Since nowadays the cuisine isn't just for women, he comes to help men learn to feel at ease in the kitchen, so let's get to work

DEFINITION OF NEED ANALYSIS

Here the people that I am going to use as a learners is the men that like to eat and cook and they want to learn how can that be done.

Cuisine (/kwɪˈzin/ kwi-ZEEN, from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.

HISTORY

Cuisine can be stated as the foods and methods of food preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available, economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods are required or proscribed.

Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.

New cuisines continue to evolve in contemporary times. An example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970.

REGIONAL CUISINES

Some items of Turkish cuisine

Global cuisines are a cuisine that is practiced around the world, and can be categorized by various regions according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, and cultural differences. For example, in Central and South America, corn (maize), both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses (crops harvested solely for the dry seed) such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.

FOODS

Cereals-Rice • Corn • Wheat • Rye

Proteins of animal origin-Meat • Fish • Eggs

Greens -Cabbage • Lettuce • Spinach • Potato • Bean • Manioc • Onion

Dairy products-Milk • Make cheese • Yoghurt

Fruits- Mango. Strawberry • Peach • Grape • Apple • Watermelon • Banana • Tomato • Lemon • Cherry

Drinks-Water • Milk • Cool drink • Beer • Wine • Liqueur • Refrigerant • Milk-shake domestic Serum • Orangeade • Lemonade

Sweets-Cake • Chocolate • Pudding • Jelly

Flavorings-Pepper • Mayonnaise • Butter • Salt • Sugar

ON THIS JOB WE GOING TO START THE LESSON BY LEARNING A PLATE FOR A DAY.

LESSON Nº 1

BADJIAS

YOU WILL NEED:

- Mbenga (bowl and his accessories)

- Bean Nhemba

INGREDIENTS

Ingredients (free quantity)

◾Pasta ground of bean cafreal-Garlic-Salt-Oil

WAY OF PREPARING

1. Leave the bean nhemba in bath for 24 hours.

2. Grind the bean in the Mbenga and add garlic and salt until a briefcase is formed homogeny;

3. Lead to the fire sufficient oil to fry small cakes of the size of a tablespoon and let it be quite hot;

4. Use a tablespoon to do small cakes and to place them in the frying pan for 5 minutes – or less – leave sufficient time so that they are blondish.

5. And there his badjias are.

LESSON Nº 2

The mucapata is a typical plate of the Zambézia prepared essentially with rice, bean soroco and I spy. Are we going to learn to prepare?

INGREDIENTS

◾l kg of rice-500 gr of bean – soroco-3 coconuts- liter of water-1 teaspoon of salt

How to prepare the Mucapata

1. Washes the rice and bean - soroco without bark.

2. Both put themselves to cook in a pan with a liter of water and salt, during twenty minutes.

3. The coconuts are grated; heat up a little of (lukewarm) water and it squeezes the milk.