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This book is about African Cuisine from the Congo RDC. The Congo is a society of the Bantu peoples, located in Central Africa. People eat more vegetables, grains, seeds, and sea foods. They also eat fowl (chicken and duck). People do eat meat, but sparingly. However, certain individuals choose not to eat meat at all. They opt to remain vegetarian.
Authenticity of the Congolese Traditional Law in Bandundu Province (Le Munsong Tribe) is flawless. Oral traditions are based on the integrity, justice, and honoring of their "Nzambi-Mpungu," (The Great Being). Impunity is an unknown fact to African traditional judges. In this regard, a trial verdict is to be announced fairly due to the fear of their "Nzambi-Mpungu," who could strike on them out of anger, should they act inappropriately. This actually shows the difference between contemporary and traditional law in the Bantu/Congolese society.
How does a Woman Chief rule in the Bantu Society of the Congo RDC? A woman is viewed as a mother of a society. Her leadership is effective, because it is based on her genuine love, vision, patience, integrity, loyalty, and justice. Her goal is to establish peace and freedom in her society. Further, she strives to restore people's ethics.
This novel talks about the experience of newcomers in America. How certain individual attempted to take advantage of those two young African ladies, men and women alike. The young ladies underwent one challenge after another, prior to gaining their victory.
Love is sustained when it is combined with the means of survival. In the Congolese society, a man can prove his love to his wife, only if he honors his ancestors' virtues, "Auto-sufficiency" is a key to liberty, and lethargy causes failure in relationship, especially marriage.
Child education in the Bantu society of the Congo RDC is based on their ancestors' virtues, namely Hygiene, Refinement, Justice, Respect, Love, Integrity, Hospitality, and Auto-sufficiency. Read more and find out the entire process.
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.