Chapter 336 East African Food?
Promoting the pig farming industry is a very suitable path for East Africa, and Ernst intends to make pork one of the main consumed meats in East Africa in the future.
As for beef and mutton, the risk of breeding on East African ranches is higher than that in other countries. Ranches in other countries, such as the United States, Argentina, Europe, and Asia, are almost all located in mid- and high-latitudes with relatively mild climates. The area between 40 and 50 degrees north and south latitude is known as the "Golden Grassland Belt."
The grasslands of Africa spread out along the equator, forming a unique savanna. The main problem plaguing ranch farming in East Africa is pests and diseases, among which tsetse flies are an insurmountable problem. The way to deal with tsetse flies is to rely on manual care and maintenance.
Tsetse flies are mainly distributed in humid rainforests, river valleys and other environments, which is why East African ranches are established in northern Kenya and the Plateau Province, two areas with little rainfall and dry climate. The most suitable place for large ranches in Africa is actually South Africa, which is the highest latitude in Africa.
Of course, you don’t have to think too much about tsetse flies. They are not unique to Africa, but also exist in the Middle East and North Africa. However, Arabs are less vulnerable to tsetse flies than Africans, which is related to hygiene. Many natives are too lazy to even drive away flies crawling on their bodies, let alone take care of their livestock.
However, due to the uniqueness of the African savannah, it is indeed not conducive to cattle and sheep breeding. It is not a matter of quantity, but a matter of quality. For example, people are definitely more willing to buy high-quality farmed beef. In the international market, North American and European beef is definitely more competitive.
In the past, because of the Western discourse power, people had an illusion that Westerners drank red wine with steak all day long, and Americans ate fried chicken and hamburgers all day long.
This is misleading public opinion. For example, Westerners also eat pork chops, but without seeing how the Far East promotes it, they probably think the taste is not very good.
In the past, chicken was the number one meat consumed by Americans, but American capitalists also raised pigs and added some harmful substances to increase the lean meat rate. However, Americans rarely eat pork, and it is mainly for export.
At present, pork and mutton are still the most consumed meat among European civilians. Even in the 21st century, this is still the case. North and South America are different from Europe entirely because of their developed animal husbandry.
Then why is it that among Europeans as a whole, pork consumption is gradually being replaced by beef, and steak has almost become a representative food of high-end material life in the West?
The fundamental reason is that Europeans have too few ways to process pork. First of all, in terms of breeding, pork that has not been castrated has too strong a smell.
The second problem is that the cooking methods for pork are too monotonous. In Ernst's opinion, the reason why Germany has become the European country that loves to consume pork the most is that the production of sausages, bacon, smoked meat and ham has turned pork into a delicious delicacy.
German sausages are the most famous in the world. Germans love to eat sausages very much. There are no less than a hundred ways to make sausages, which can be roughly divided into three types: grilled sausages, boiled sausages and raw sausages. Nuremberg sausages, curry sausages, smoked dark beer sausages, Vienna sausages and blood sausages are all ways of eating sausages created by the Germans.
If Far Eastern sausages are introduced on this basis, the picture will be very beautiful. Ernst liked Sichuan sausages very much in his previous life, mainly because he liked spicy food in his previous life. If you don’t like spicy food, it doesn’t matter. You can learn about Cantonese sausages with a sweeter taste.
When it comes to cooking pork, the Far East has another killer weapon, which is "braised" products, which can be said to be a Far East specialty.
Braised products are also good for making canned military rations. Ernst's food factory has experience in this area. During the Italo-Austrian War, the Vienna Food Factory launched two flavors of braised beef and pork. The feedback from the front line was very good, but due to the small production volume, it almost became food exclusively for Austrian officers in the later period.
This kind of canned military rations is much better than British corned beef in terms of taste, but its shelf life is only one year. In addition, the cost of canning is high, so the output is small.
The main reason is that the army cannot rely on canned food for food. Most troops still have to cook, and they will only use it in emergencies.
However, military food in this era depends entirely on the skills of the cooks, and can almost be described as horrible.
Military canned food, especially those produced in Hechingen, made it easy for the Austrian army to conquer their taste buds.
Currently, the Vienna Food Factory and the Berlin Food Factory are stepping up their efforts to develop new products (copying Far East marinated products). Plagiarism is almost commonplace for Hexingen food companies.
As a member of the great foodie nation in his previous life, would Ernst have devoted himself to the research and development of delicious food? Most of the research and development funds of Hexingen food companies were invested in how to "store" food.
As for the taste of food, just copy the ready-made ones. There are so many things that Europeans have never seen anyway.
In addition to braised products, there is also diversity in the cooking methods of the East African people. European people mainly cook pork by frying or roasting, but it is different in East Africa. People mainly cook pork by frying, roasting, deep-frying, steaming, boiling and roasting. East African foodies who have the conditions have already made arrangements for these.
Immigrants in East Africa are quite diverse, but the only ones who really know how to eat are those from the Far East and Italy. They have relatively high requirements for food enjoyment, and the rich resources of East Africa give them room to express their ideas.
Among them, frying is a very East African characteristic. The main edible oil in East Africa is vegetable oil, and East Africa has a variety of choices in vegetable oil. Among them, sesame oil is of the best quality. After all, Africa is the most suitable place in the world to grow sesame seeds. Butter is completely extinct in East Africa, or has never appeared at all.
The main livestock farming in East Africa is beef cattle, and milk production is not considered at all. Due to the lack of raw materials, the butter production is naturally not high. In other words, there may be a small number of immigrants in the pastoral areas who make their own butter.
That is to say, there is a group of Dutch dairy cows in the First Town, which have become the special supply for the First Town, but they are not suitable for large-scale promotion. As the capital, the First Town enjoys endless privileges.
In the past, there was a saying that there were three famous cuisines in the world, namely Chinese cuisine, French cuisine, and Turkish cuisine. If we don’t consider the taste and only consider the influence, there should also be British-Indian curry masala cuisine, Japanese cuisine, and American fast food.
There is Chinese food in East Africa, which is mainly Shandong cuisine. As for European cuisine, Italian cuisine is the main type in East Africa.
However, without anyone promoting it, East African cuisine has not formed a system. Ernst was very willing to see the emergence of an East African cuisine that combines the advantages of various cuisines from around the world.
It takes the four major Chinese cuisines as the basis, adds German food characteristics, and finally integrates the best parts of various cuisines in the world.
East Africa has natural advantages. Except for the lack of cold-zone ingredients, most of them can be replicated. However, there doesn't seem to be much food in the cold zone, such as pickled puffins? Canned herrings?
(End of this chapter)
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