FEATURES OF THE TECHNOLOGICAL PROCESSES OF MANUFACTURING CULINARY PRODUCTS FROM MEAT OF THE AFRICAN CONTINENT PEOPLES

Abstract

The article examines the peculiarities of the technological processes of the production of culinary products from meat and their classification of the peoples of the African continent. Five regions of Africa were chosen as objects of research: Central, Western, Eastern, Southern, Northern. It has been proven that culinary products associated with the place of residence have the greatest nutritional value for a person. The characteristics of the dishes of African cuisine, in particular such as: from natural minced meat, from poultry, from boiled pork, from mutton, from meat offal, from game, have been carried out. Two important elements for the analysis of the technological processes of the production of culinary products from meat are separated: the raw materials from which the dish is made and the methods of its processing. Ethnic dishes are characterized and divided into two categories: dishes from African cuisine and dishes from Arab cuisine. The analysis of raw material components of meat dishes of Arab and African cuisines was carried out. It was determined that the largest part of meat dishes is prepared from lamb, less often from pork and poultry; from vegetables and fruits, onions, mushrooms, as well as bananas, prunes, andeggplants are widely used. Butter, less often oil (olive) is used for frying. Milk and cream are used to prepare meat dishes. Cloves, nutmeg, etc. are widely used spices. It is the combination of vegetables and fruits in meat dishes that determines their sweet-salty or sour-salty taste. All the dishes of the regions of Africa are spicy and spicy. Having studied the peculiarities of the technological processes of the production of culinary products from the meat of the peoples of Africa, it is recommended to tourists of the African continent to try traditional Ukrainian (European) cuisine and the cuisine of the Middle Eastern countries for cold snacks, for first and second courses.