John Myers
Isingeniso: I-Algerian Cuisine
Ukudla kwase-Algeria kuyinhlanganisela ecebile nehlukahlukene yamasiko e-Berber, Arab, Turkish, kanye neFrench culinary, ebonisa umlando wezwe omude noyinkimbinkimbi. I-Algeria iyizwe elikhulu kunawo wonke e-Afrika, elisesifundeni saseMaghreb eNyakatho Afrika, emngceleni neTunisia, iLibya, iMorocco, iWestern Sahara, iMauritania, iMali, iNiger kanye noLwandle iMedithera. Ukudla kwase-Algeria kubonakala ngezinongo ezihlukahlukene, amakhambi, imifino, nenyama, okuhlanganisa iwundlu, inyama yenkomo, inkukhu, inhlanzi, nekamela. Ukudla kwase-Algeria nakho kudume ngezinkwa zakho eziyisicaba, i-couscous, namakhekhe, njenge-baklava ne-makroud.
Izikhathi Zangaphambi Komlando: Umsuka Wokudla kwase-Algeria
Imvelaphi ye-cuisine yase-Algeria ingalandelelwa emuva ezikhathini zangaphambi komlando, lapho abantu baseBerber, ababuye babizwe ngokuthi yi-Imazighen, babehlala esifundeni. AbakwaBerber babengabalimi nabelusi abanekhono, ababelima okusanhlamvu, izithelo, nemifino, njengebhali, ukolweni, amakhiwane, amahalananda, iminqumo, nezinsuku. Futhi babefuye izimbuzi, izimvu, namakamela enyama, ubisi noboya. AbakwaBerber babesebenzisa izindlela ezihlukahlukene zokupheka, njengokosa, ukugazinga, ukubhaka, ukubilisa, futhi bayolisa izitsha zabo ngamakhambi endawo nezinongo, njengeminti, i-coriander, ikhumini nesafroni. AbakwaBerber baphinde basungula indlela yendabuko yokwenza i-couscous, ukudla okuyisisekelo okwenziwe nge-semolina kakolweni, osadumile e-Algeria nanamuhla.
Izikhathi Zasendulo: AmaFenike, amaRoma, namaBerber
Ezikhathini zasendulo, i-Algeria yayihlala abantu abahlukahlukene, kuhlanganise nabaseFenike, abasungula idolobha laseCarthage eTunisia, kanye namaRoma, anqoba iNyakatho Afrika ngekhulu le-2 BCE. AbaseFenike namaRoma bethula ukudla okusha, njengamagilebhisi, iminqumo, nokolweni, nezindlela zokupheka, njengokwenza iwayini noshizi, e-Algeria. AbakwaBerber baphinde bamukela okunye kwalokhu kudla namasu amasha, bakuhlanganisa ekudleni kwabo kwendabuko. Ithonya lamaRoma ekuphekeni kwase-Algeria lisabonakala nanamuhla, ezitsheni ezinjenge-chorba, isobho elimnandi elenziwe ngewundlu, uphizi, notamatisi.
Izikhathi Zenkathi Ephakathi: Ithonya lama-Arab ku-Algerian Cuisine
Ngekhulu lesi-7 CE, amaSulumane angama-Arabhu anqoba i-Algeria, futhi afaka inkolo yobuSulumane kule ndawo. Ama-Arabhu eza nezinongo ezintsha nezindlela zokupheka, njengokusetshenziswa kwesafroni, ujinja, nesinamoni, nendlela yokuthosa ukudla ngamafutha. Baphinde bethula izithako ezintsha, njengerayisi, isitshalo seqanda, nezithelo ezisawolintshi. Ithonya lama-Arabhu ekudleni kwase-Algeria lisabonakala nanamuhla, ezitsheni ezifana ne-tajine, isitshulu esiphekwa kancane esenziwe ngenyama, imifino, nezinongo, kanye ne-brik, ikhekhe elithosiwe eligcwele iqanda ne-tuna.
Umthetho we-Ottoman: Ithonya laseTurkey ku-Algerian Cuisine
Ngekhulu le-16 CE, uMbuso Wase-Ottoman wanqoba i-Algeria, futhi wabusa izwe iminyaka engamakhulu amathathu. Ama-Ottoman afika nesiko elicebile lokupheka, elithonywe ukudla kwamaPheresiya, ama-Arabhu, namaTurkey. Bethula izinongo ezintsha, njenge-cardamom ne-sumac, kanye nokusetshenziswa kweyogathi ne-kefir ekuphekeni. Baphinde bethula amaswidi amasha, njenge-baklava ne-halva, eyaduma e-Algeria. Ithonya laseTurkey ekudleni kwase-Algeria lisekhona nanamuhla, ezitsheni ezifana ne-makroud, ikhekhe elimnandi elenziwe nge-semolina namadethi, kanye ne-chakhchoukha, isidlo esenziwe ngenhlama egoqiwe kanye nesoso katamatisi ebabayo.
Umthetho WaseFrance: Ithonya LaseYurophu Ku-Algerian Cuisine
Ekhulwini le-19 CE, i-Algeria yaba ikoloni laseFrance, futhi amaFulentshi aletha amasiko awo okupheka ezweni. AmaFulentshi afika nezithako ezintsha, njengamazambane, utamatisi, nopelepele, nezindlela ezintsha zokupheka, ezinjengokubhaka nokubhaka. Baphinde bethula ama-dessert amasha, njenge-crème caramel ne-mille-feuille. Ithonya lesiFulentshi ekudleni kwase-Algeria lisabonakala nanamuhla, ezitsheni ezifana ne-bouillabaisse, isobho lenhlanzi elinomsuka wesiFulentshi, kanye ne-baghrir, uhlobo lwe-pancake.
Ukuzimela kanye Nesimanjemanje: I-Contemporary Algerian Cuisine
Ngo-1962, i-Algeria yathola inkululeko eFrance, futhi yaqala inqubo yesimanje kanye nokusha emasikweni ayo okupheka. Abapheki base-Algeria baqale ukuhlola izithako nezindlela ezintsha, ezifana ne-fusion cuisine kanye ne-molecular gastronomy. Baqala nokuhlanganisa amathonya omhlaba ezitsheni zabo, njengezinongo zaseNdiya kanye ne-sushi yaseJapane. I-Contemporary Algeria cuisine iyingxube ephilayo ne-eclectic yezinto zendabuko nesimanje, okubonisa amagugu ahlukahlukene ezwe kanye nezifiso zalo zesikhathi esizayo.
Isiphetho: I-Algerian Cuisine Namuhla
Ukudla kwase-Algeria kuwukubonakaliswa okuthakazelisayo komlando wezwe omude noyinkimbinkimbi, kanye namathonya ahlukahlukene amasiko. Kusukela kuma-Berber angaphambi komlando kuya kubapheki besimanje, ukudla kwase-Algeria sekushintshile futhi kwajwayela phakathi namakhulu eminyaka, kuyilapho kugcinwa uhlamvu lwakho oluhlukile kanye nobunikazi bakho. Namuhla, ukudla kwase-Algeria kuyinhlanganisela ecebile nehlukahlukene yezinongo, amakhambi, imifino, nenyama, okubonisa ukuhlukahluka kwezwe nesimo sezulu. Ukudla kwase-Algeria kuwubufakazi bobuhlakani, ukukhalipha, nokuqina kwabantu base-Algeria, futhi kuwumthombo wokuziqhenya nenjabulo kubo bonke abajabulela ukunambitheka namaphunga ako.
