John Myers
Intshayelelo: I-Algerian Cuisine
Ukutya kwase-algeria ngumxube otyebileyo nowohlukeneyo wezithethe zase-Berber, zama-Arabhu, zaseTurkey kunye nezaseFrentshi, ezibonisa imbali yelizwe ende nentsonkothileyo. IAlgeria lelona lizwe likhulu eAfrika, ekummandla weMaghreb kuMntla Afrika, kumda weTunisia, iLibya, iMorocco, iWestern Sahara, iMauritania, iMali, iNiger kunye noLwandle lweMeditera. Ukutya kwaseAlgeria kuphawulwa ziziqholo ezininzi ezahlukeneyo, imifuno, imifuno kunye nenyama, kubandakanya imvana, inyama yenkomo, inkukhu, intlanzi kunye nenkamela. Ukutya kwaseAlgeria kukwadume ngezonka ezisicaba, icouscous, kunye neepastries, ezifana ne-baklava kunye ne-makroud.
Amaxesha embali: Imvelaphi ye-Algerian Cuisine
Imvelaphi ye-cuisine yase-Algeria inokulandelwa kumaxesha angaphambili, xa abantu baseBerber, abakwa-Imazighen, babehlala kulo mmandla. AbakwaBerber babengabalimi nabafuyi abanobuchule, ababelima ukutya okuziinkozo, iziqhamo, nemifuno enjengerhasi, ingqolowa, amakhiwane, iirharnati, iminquma nedatilisi. Kwakhona babefuye iibhokhwe, iigusha neenkamela zenyama, ubisi noboya. AbakwaBerber basebenzisa iindlela ezahlukeneyo zokupheka, ezinje ngokuqhotsa, ukuqhotsa, ukubhaka, nokubilisa, kwaye baqhola izitya zabo ngemifuno yasekhaya kunye neziqholo, ezinjengeminti, ikoriyanda, ikumin kunye nesafron. AbakwaBerber baphuhlise nendlela yakudala yokwenza i-couscous, ukutya okusisiseko okwenziwe ngengqolowa ye-semolina, esaziwayo e-Algeria namhlanje.
Amaxesha amandulo: amaFenike, amaRoma kunye namaBerber
Ngamaxesha amandulo, iAlgeria yayimiwe ngabantu abahlukeneyo, kuquka amaFenike, awaseka isixeko saseCarthage eTunisia, kunye namaRoma, awoyisa uMntla Afrika ngenkulungwane ye-2 BCE. AmaFenike namaRoma azisa ukutya okutsha, okunjengomdiliya, umnquma, nengqolowa, neendlela zokupheka, ezinjengokwenza iwayini nokwenza isonka samasi, eAlgeria. AbakwaBerber bamkele okunye koku kutya kunye neendlela ezintsha, kwaye bazibandakanya kwisidlo sabo semveli. Impembelelo yamaRoma kukutya kwaseAlgeria isabonakala nanamhlanje, kwizitya ezifana nechorba, isuphu emnandi eyenziwe ngemvana, iertyisi neetumato.
Amaxesha aphakathi: Impembelelo yama-Arabhu kwiCuisine yase-Algeria
Ngenkulungwane yesi-7 yeXesha Eliqhelekileyo, amaSilamsi angama-Arabhu ayithimba iAlgeria, aza angenisa ubuSilamsi kuloo mmandla. Ama-Arabhu eza neziqholo ezintsha neendlela zokupheka, ezinjengokusetyenziswa kwesafron, ijinja, nesinamon, nendlela yokuqhotsa ukutya kwioli. Kwakhona bazisa izithako ezitsha, njengerayisi, isitshalo seqanda, kunye neziqhamo zesitrasi. Impembelelo yama-Arabhu kwi-cuisine yase-Algeria isabonakala nanamhlanje, kwizitya ezifana ne-tajine, isityu esiphekwe kancinane esenziwe ngenyama, imifuno, kunye neziqholo, kunye ne-brik, i-pastry eqhotsiweyo ezaliswe ngamaqanda kunye ne-tuna.
Umgaqo we-Ottoman: Impembelelo yaseTurkey kwi-Cuisine yase-Algeria
Ngenkulungwane ye-16 yeXesha Eliqhelekileyo, uBukhosi baseOttoman bayoyisa iAlgeria, baza balawula elo lizwe kangangeenkulungwane ezintathu. Abantu baseOttoman beza nesithethe esityebileyo sokupheka, esasiphenjelelwa kukutya kwamaPersi, ama-Arabhu namaTurkey. Baye bazisa iziqholo ezintsha, ezifana ne-cardamom kunye ne-sumac, kunye nokusetyenziswa kwe-yogurt kunye ne-kefir ekuphekeni. Kwakhona bazisa iilekese ezintsha, njenge<em>baklava ne<em>halva, ezaye zaduma eAlgeria. Impembelelo yaseTurkey kwi-cuisine yase-Algeria isekhona nanamhlanje, kwiitya ezifana ne-makroud, i-pastry emnandi eyenziwe nge-semolina kunye neentsuku, kunye ne-chakhchoukha, isitya esenziwe ngentlama eqengqelekayo kunye nesosi ye-tomato ebabayo.
Umthetho wesiFrentshi: Impembelelo yaseYurophu kwiCuisine yaseAlgeria
Ngenkulungwane ye-19 yeXesha Eliqhelekileyo, iAlgeria yaba lithanga lamaFrentshi, yaye amaFrentshi azisa ezawo iindlela zokupheka kwelo lizwe. AmaFrentshi eza nezinto ezitsha, ezinjengeitapile, iitumato, iipepile, neendlela ezintsha zokupheka, ezinjengokubhaka nokuqhotsa. Baye bazisa izimuncumuncu ezintsha, ezifana ne-crème caramel kunye ne-mille-feuille. Impembelelo yesiFrentshi kwi-cuisine yase-Algeria isabonakala namhlanje, kwiitya ezifana ne-bouillabaisse, isuphu yentlanzi enemvelaphi yesiFrentshi, kunye ne-baghrir, uhlobo lwe-pancake.
Ukuzimela kunye neModerization: Isidlo sase-Algeria sangoku
Ngo-1962, iAlgeria yafumana inkululeko kwiFransi, kwaye yaqala inkqubo yokuphucula kunye nokutsha kwizithethe zayo zokupheka. Abapheki baseAlgeria baqala ukuzama izithako kunye neendlela ezintsha, ezinje nge-fusion cuisine kunye ne-molecular gastronomy. Baye baqalisa nokufaka iimpembelelo zamazwe ngamazwe kwizitya zabo, ezifana neziqholo zaseIndiya kunye neSushi yaseJapan. Icuisine yanamhlanje yase-Algeria ngumxube odlamkileyo kunye ne-eclectic yezinto zemveli kunye nezangoku, ezibonisa inkcubeko yelifa lemveli kunye neminqweno yekamva.
Isiphelo: I-Algerian Cuisine namhlanje
Ukutya kwase-Algeria kubonakalisa umdla wembali ende nentsonkothileyo yelizwe, kunye neempembelelo zayo ezahlukeneyo zenkcubeko. Ukusuka kwiiBerbers zangaphambili ukuya kubapheki banamhlanje, ukutya kwaseAlgeria kuye kwavela kwaye kwahlengahlengiswa ukutyhubela iinkulungwane, ngelixa igcina umlinganiswa wayo okhethekileyo kunye nesazisi. Namhlanje, ukutya kwase-algeria ngumxube otyebileyo nowahlukeneyo weziqholo, izityalo, imifuno, kunye nenyama, nto leyo ebonisa ijografi nemozulu yelizwe. Ukutya kwaseAlgeria kububungqina bokuyila, ubuchule, kunye nokomelela kwabantu baseAlgeria, kunye nomthombo weqhayiya novuyo kubo bonke abangcamla incasa namavumba ayo.
