Chapter 336: East African Cuisine
Ernst had a clear vision for the future of meat consumption in East Africa, with a strong focus on promoting pork as one of the main meat sources. However, he also recognized the challenges associated with beef and mutton production in the region, primarily due to the unique climate and pest-related issues that plagued East African pasture farming. The tsetse fly, in particular, posed a significant problem, and dealing with it required manual intervention, management, and maintenance.
Tsetse flies were most commonly found in hot and humid rainforests and river valleys, making East African pastures in the northern regions with drier climates more suitable for livestock farming. Unlike other regions with grasslands along middle and high latitudes, Africa's unique savannah posed specific challenges for cattle and sheep breeding.
Ernst also explained that the primary reason Europeans tended to consume more beef over pork was the versatility of pork preparations. Uncastrated pork had a strong, distinct flavor, making it less appealing to many consumers. Europe's rich tradition of sausage-making and various pork preparations, like sausages, bacon, and ham, contributed significantly to the popularity of pork in the region.
German sausages, in particular, were renowned worldwide, and Germans had a deep love for sausages, offering a wide variety of sausage types, including grilled, boiled, and raw sausages. Ernst believed that introducing Far East sausage-making techniques could further enhance the appeal of pork in East Africa. He mentioned Sichuan sausages as an example, with spicy and sweet Cantonese-style sausages also adding to the diversity.
In addition to sausage production, East Africa had another culinary ace up its sleeve—salted products. These preserved meat products played a crucial role in East African cuisine, offering a unique taste that could be further developed and adapted. Ernst also noted that these products were suitable for canned military rations, citing previous successes with canned braised beef and pork in the Vienna Food Factory. While these canned products outperformed British corned beef in taste, the high production costs and limited shelf life limited their widespread use.
Ernst was enthusiastic about the potential for food development in East Africa. Food companies in Hechingen were investing heavily in research and development, focusing on food preservation and storage techniques. They aimed to capitalize on ready-made recipes from the Far East and bring new flavors to Europe.
East African cuisine was already diverse, influenced by immigrants from various regions, particularly the Far East and Italy. These foodies had introduced a variety of cooking methods, including frying, roasting, deep-frying, steaming, and more. Sesame oil, a popular choice for frying, was abundant in East Africa, offering a distinct flavor to dishes. Beef cattle were the primary source of meat, while milk production was minimal, resulting in the scarcity of butter.
Ernst envisioned an East African cuisine that combined the best aspects of various world cuisines. He believed that by blending the four major cuisines of Chinese, German, European, and Italian with influences from around the world, East Africa could develop a unique culinary tradition that showcased the region's natural advantages.
Despite some limitations due to the cold zones lacking specific ingredients, Ernst was determined to create an East African cuisine that harmoniously incorporated the best elements of global culinary traditions, offering a delightful and diverse dining experience to the region's residents.
(End of this chapter)