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As with West African fufu, a bite-sized piece of the kwanga (or something similar) is pulled off, dipped into the stew, then eaten. Rice and European-style bread, especially French baguettes, are also eaten with stew. ” Indeed, the greens of the southeastern United States—collard greens, kale, and mustard greens—have their roots in Africa. In French-speaking Central Africa these are commonly called “feuilles” (leaves). It is hard to overstate the amount and variety of greens consumed. Oftentimes greens are the main ingredient in the daily stew, cooked with only a little onion, hot pepper, meat, fish, or oil for flavoring.

They came into operation again once peacetime conditions were restored. In some cases this was not until well after all controls on food and other raw products were lifted. Especially developed in Western Europe, brand names were, however, prohibited in Eastern Europe. Brand names and trademarks are consciously devised by manufacturers. They are based on existing names, mainly personal names or words, or a combination of the two; few have no recognizable origin. The most common are word names that include personal names of manufacturers such as Nestlé (confectionery manufacturer) and Campbell’s (the soup manufacturer), names of food-chain stores (Safeway), and the names of food products such as Mother’s Pride (bread).

When they kill a large animal, it is easier for them to move to the meat than vice-versa. The Mbuti brew a beverage called “liko” from berries, herbs, and kola nuts. A favorite sweet is wild honey. ENCYCLOPEDIA OF FOOD AND CULTURE Fishermen on the shore of Lake Victoria near Nyamazugu. © PAUL ALMASY/CORBIS. The Arrival of Agriculture and New Foods Over the past two millennia, because they have had increasing contact with other Africans—trading with them (exchanging forest products for agricultural foods and manufactured goods) and partially adopting their languages and cultures—forest peoples also eat foods such as the leaves and tubers of cassava (manioc, Manihot esculenta), rice, beans, peanuts, and tomatoes, from which they prepare stews and sauces.

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