Chapter 336 East African cuisine?

Promoting pig farming is a very suitable path for East Africa, and Ernst intends to make pork one of the main consumption meats in East Africa in the future.

As for beef and mutton, the risk of pasture farming in East Africa is higher than that in other countries. Pastures in other countries, the United States, Argentina, Europe, and Asia, are almost all located in mid-to-high latitudes with relatively mild climates. Among them, the north and south latitudes are between 40 and 50. It is also known as the "golden grassland belt".

The grasslands of Africa spread out along the equator, forming a unique savanna. The main problem that plagues pasture farming in East Africa is pests and diseases. Among them, tsetse fly is an insurmountable problem, and the way to deal with tsetse fly is to rely on manual control. management and maintenance.

Tsetse flies are mainly distributed in hot and humid rainforests, river valleys and other environments. This is why East African pastures are established in northern Kenya and the Plateau Province, two areas with sparse rainfall and dry climates. The most suitable place for large ranches in Africa is actually South Africa, which is the highest latitude place in Africa.

Of course, there is no need to think too scary about tsetse flies. This thing is not unique to Africa. In fact, it also exists in the Middle East and North Africa. However, it is obvious that Arabs are less harmed by tsetse flies than Africans. This has something to do with their health conditions. relation. Many natives don't even bother to drive away flies crawling on their bodies, let alone take care of their livestock.

However, because of the uniqueness of the African savannah, it is indeed not conducive to cattle and sheep breeding. It is not a question of quantity, but a question of quality. For example, people are definitely more willing to buy farmed beef with good quality. In the international market, beef from North and South America and Europe is definitely more competitive.

In the past life, people had an illusion because of the Western voice. That is, Westerners drank red wine with steak all day long, and Americans ate fried chicken and burgers all day long.

This is misleading by public opinion. For example, Westerners also eat pork chops, but they don’t pay attention to how the Far East promotes it. It should be because the taste is not very good.

In the previous life, Americans consumed the most chicken meat, but American capitalists also raised pigs and added some harmful substances in order to increase the lean meat rate. However, Americans rarely eat pork and mainly use it for export.

At present, pork and mutton still rank first among the meats consumed by European civilians. Even in the 21st century, this is still the case. North and South America are completely different from Europe because of the developed animal husbandry industry.

Then why Europeans as a whole are slowly replacing their pork consumption with beef, and steak has almost become a representative food of Western high-end material life.

The fundamental reason is that Europeans have too few ways of handling pork. First of all, in terms of breeding, uncastrated pork has too strong a smell.

The second is that the cooking method of pork is too monotonous. In Ernst’s view, the reason why Germany has become the European country that loves to consume pork is that the production of sausages, bacon, bacon and ham has turned pork into Delicious food that can be eaten in your mouth.

German sausages are the most famous in the world. Germans love eating sausages very much. There are more than a hundred ways to make sausages. They are roughly divided into three types: grilled sausages, boiled sausages and raw sausages. Nuremberg sausages, curry sausages, smoked sausages. Blackened beer sausage, Vienna sausage and blood sausage are all German ways to eat sausages.

If you introduce Far Eastern sausage on this basis, the picture will definitely be very beautiful. Ernst liked Sichuan style sausage very much in his previous life. This was mainly because Ernst himself liked spicy food in his previous life. It doesn’t matter if you don’t like spicy food. Check out the Cantonese-style sausages that have a sweeter taste.

Regarding pork cooking, there is another big killer in the Far East, and that is "braised" products, which can be said to be a Far Eastern specialty.

Braised products are also good for canned military rations. Ernst's food factory has experience in this area. During the Italian-Austrian War, the Vienna Food Factory launched braised beef and pork flavors. The feedback from the front line was very good, but because the output was small For this reason, in the later period, it almost became the exclusive food for Austrian military officers.

In terms of taste, this kind of canned military ration directly beats British corned beef. However, the shelf life is only one year, and the cost of canning is high, so the output is small.

The main reason is that it is impossible for the army to rely on canned food to maintain food. Most armies still have to open fire to cook, and they will only use it in emergencies.

However, military food, in this era, completely depends on the cooking skills of the cooks, and it can almost be described as appalling.

Like military cans, especially military cans produced in Hechingen, it is very easy to conquer the taste buds of the Austrian army.

At present, the Vienna Food Factory and the Berlin Food Factory are increasing their efforts to develop new products (copying Far Eastern braised products). Plagiarism is almost a common occurrence for Hechingen food companies.

As a member of a big foodie country in his previous life, would Ernst devote himself to the research and development of gourmet food? Most of the research and development funds of Hechingen food companies are invested in how to "store" food.

As for the taste of the food, just copy it from what is ready-made. Anyway, there are a lot of things that Europeans have never seen before.

In addition to braised products, there is also the diversity of East African folk cooking methods. European folk cooking of pork is mainly fried and roasted, but it is different in East Africa. Fried, fried, steamed and roasted, East African foodies who have the conditions have already arranged it.

The immigrants in East Africa are quite diverse, but the only immigrants from the Far East and Italy who are really good at eating have higher requirements for food enjoyment, and the rich products of East Africa give them room to play.

Among them, frying is very characteristic of East Africa. East African edible oils are mainly vegetable oils, and East Africa has a variety of vegetable oil choices. Among them, sesame oil has the best quality. After all, it is the most suitable place for growing sesame in the world. Africa has huge advantages in this regard. Butter is completely extinct in East Africa, or has never appeared at all.

East African farming is dominated by beef cattle, and milk production is not considered at all. Natural butter production is not high due to lack of raw materials, which means there may be a small number of immigrants in pastoral areas making their own butter.

That is to say, there is a group of Dutch cows in the First Town, which have become a special supply of the First Town, but they are not suitable for large-scale promotion. As the capital, the First Town has endless privileges.

In previous lives, it was said that there were three famous cuisines in the world, namely Chinese food, French food, and Turkish food. Regardless of taste, just in terms of influence, there should be British-Indian curry masala cuisine, Japanese food, and American fast food.

Chinese food in East Africa is mainly Shandong cuisine and European cuisine. In this regard, East Africa is mainly Italian cuisine.

However, without anyone to promote it, East African cuisine is not systematic, and Ernst is very willing to have an East African cuisine that brings together the advantages of various cuisines around the world.

It is based on the four major Chinese cuisines, adds German food characteristics, and finally incorporates the best parts of various cuisines around the world.

East Africa has natural advantages. Except for the lack of ingredients in the cold zone, most of them can be copied. However, there seems to be no delicacies in the cold zone. Pickled puffin? Canned herring?