African Recipes Vegan recipes from Africa - http://www.ivu.org/recipes/african/ Website for African recipes: http://www.congocookbook.com/ ---------------------------------------------------------http://www.sallysplace.com/food/ethnic_cusine/africa.htm Introduction African cuisine combines traditional fruits and vegetables, exotic game and fish from the oceans that surrounds her, and a marinade of cultures, colonies, trade routes, and history. Africa is a whole continent, from arid desert, to sub tropical wetlands, plains, and the oft- featured movie "jungle." Films have given Westerners an exotic view of Africa, from the big game hunter movies of the 1950's to recent movies showing colonization such as "Out of Africa." Woven within these movies are scenes of colonial food traditions, from the British to the Dutch, glimpses of native cuisine. Western views of Africa then, even if we have not traveled there, comprise a combination of the exotic, environmental preservation, hunting, and local cultivation. African cuisine, formerly not well known in the West, is growing in popularity as immigrants bring the dishes of their country to small family restaurants in the West. To a traveler, it would be impossible to categorize "African food" just as it would be impossible to state the cuisine of any continent by one name. If you are intrepid, and take a safari tour from Kenya, your culinary experience will be much different from eating at the French and British influenced restaurants of Johannesburg, tasting Doro Wat of Ethiopia, Portuguese inspired spices of Angola and Mozambique, or the coconut and fish stews of Nairobi. Yet, all are part of African cuisine. Northern Muslim Africa, along the Mediterranean from Morocco to Egypt is part of the Mediterranean culinary rim. Saharan Africa is for the most part subsistence. This article will cover sub Saharan Africa. Certain regions are distinctive for the development of indigenous cuisine, or incorporation of outside influences. These were distinctive by trade, colonization, or adaptation of imported foods, such as the New World peppers, peanuts, and corn. They are: Ethiopia, Nigeria, East and West Africa, the former Portuguese colonies of Angola and Mozambique, and South Africa. You, the adventurous traveler, are encouraged to seek out local restaurants, outside of the large tourist hotels, to savor African cuisine.
Ingredients What are ingredients for the traveler? African American cooking, with ingredients carried from the New World to Africa and back, gives us some clues. Mealie, the African name for corn, is used to make the soft cornmeal mush and batters that are a characteristic of African and American southern foods today. Fufu, brought to America by Nigerian slaves, is a stiff cornmeal or yam mush, directly related to southern spoonbreads and cornmeal. Porridges and ground millet, sorghum, teff, barley, and cassava flour make up the fritters, batters, flatbreads, griddle cakes, and grits known not only in the American South, but is part of the homemaker's repertoire in Africa. The prime characteristic of native African meals is the use of starch as a focus; accompanied by a stew containing meat or vegetables, or both. Starch filler foods, similar to the rice cuisines of Asia, are a hallmark. Cassava and yams are main root vegetables. Steamed greens, mixtures of hot spices with root vegetables, stew with and without meat, particularly chicken, all are African inspired. Peanuts, called groundnuts in Africa, feature heavily in many dishes from a garnish to peanut soups. Melons, particularly watermelon, are popular. Nigeria and the coastal parts of West Africa are fond of chilies in food. Coastal recipes include fish marinated in ginger, tomatoes, and cayenne, cooked in peanut oil. French cooking influence in Senegal uses touches of lime juice, chopped vegetables including scallions, garlic, and marinades. Peanut oil, palm oil, and often coconut oils are common. The black eyed pea is a staple of West Africa. Okra, known also in the American South, is native to Africa; used in many dishes to thicken soups and stews. Tropical fruits, particularly the banana and coconut are important ingredients. Outside of Muslim Africa, alcoholic beverages are part of the diet. South Africa is known for the production of good quality white and red wines. South Africa also produces a tangerine based liqueur called Van Der Hum. Tusker, the famous Kenyan beer, is exported for those who want to recreate a meal. Beer goes well with most African cuisine. The most famous alcoholic drink in the interior is the Ethiopian honey wine, Tej, which has been made for centuries. Bees are the earliest domesticated animals. Wine made from their honey is a slightly acquired taste, similar to the mead of Old England. Ethiopia lays claim to another first, the cultivation of coffee. The Ethiopian coffee ceremony includes lighting of incense, passing around the beans for guest's approval, and roasting on the spot. From Ethiopia, coffee spread to Yemen, and on through the Arabic world to Europe. Let's start with Ethiopia, with the most isolated of the African cuisines. Removed geographically from the rest of Africa, it is one of the purest indigenous cuisines. Its high interior plains, cool nights and long growing season provide an abundant variety of food. It is a meat based diet. Ethiopians are very particular about the freshness of their meat. It
is typical at traditional Ethiopian weddings for the bride and groom to serve fresh slices of just slaughtered raw beef to guests. A popular dish remains a version of steak tartare; raw ground beef served with assorted condiments. Accompanying many dishes is the fiery Berbere, a spicy hot pepper paste. Doro Wat, a stewed chicken, is the national d ish. Doro Wat is composed of meat, onions, tomato, stock, and hard cooked eggs. Teff, the smallest form of millet, is ground into flour, used in a thin fermented batter to make Injera. Injera batter is poured upon a griddle in a large spiral, where it blends into a large 24" circular flatbread. Cooked in minutes, the spongy sourdough like bread becomes the plate for the Wat, and replaces a spoon. South Africa has emerged as a polyglot cuisine. European colonization, the adaptation of the native Bantu cooking, and large scale immigration of foreigners and workers have all contributed. Dutch settlers brought their forms of agriculture, and the British merchants imported the "mixed grills" that now include African game meats. French cultivated the vineyards, known worldwide today. Malay workers contributed curries, adding spice to a traditional plain English-Dutch influence. British empire Indians who came to build the railroads forever influenced cuisine with dals, lentil soups, and curries. Game, and lamb, the famous South African lobster, and a vast repertoire of fish add to a truly cosmopolitan cuisine. Still, in the bush and smaller towns with mostly native Africans, the main meals remain starch and stew based. South Africa's most unusual meat is called Biltong. It is a spicy form of jerky, wind-dried, used in traveling, snacks, and can be found not only country wide, but throughout Africa. In the bush, one may find the most traditional African foods. The African village diet is often milk, curds and whey, (Ethiopia is justly known in the Bible as the land of milk and honey) and dishes of steamed or boiled green vegetables, peas, beans, and cereals. Starchy cassava, yams, and sweet potatoes round out a daily diet. The most unusual use is the local Baobab tree. This thick trunked tree looks somewhat in silhouette like an upside down carrot, growing wider at the base. Baobab seeds are dried, crushed and ground, and the flesh of the fruit is used in powder form to thicken sauces. In each locality there are numerous wild fruits and greens that are used in all manners of cooking. Yam feast days are common, often accompanied with eggs. West African cuisine makes croquettes of yams, fried in peanut oil. Along with the banana and plantain, the starchy vegetable form of banana, these comprise important elements of the diet. Yams are often served with eggs. Cooking techniques of West Africa often combine fish and meat. Flaked and dried fish is browned in oil and combined with chicken, yam, onions, chili oil and water to make a highly flavored stew. Beef and mutton are not common in West Africa, used mostly as a condiment; as it is very tough. East Africa is huge. Kenya is larger than France; Uganda is the size of the Midwest, they are huge countries with immense plains. The European influence is less, as this side of Africa was last changed by the trade ships. The diet of the East African is again starch based, with millet, sorghum, bananas and milk mostly found as curds and whey. Cornmeal is now such a basic part of African cuisine is hard to believe that it was a new
World import. Home to some of the greatest game preserves, East African cuisine is distinctive for the almost total absence of meat. Cattle, sheep and goats are regarded as more a form of currency, and status, and so are not eaten. The Masai, live almost entirely upon the milk and blood, but not the meat, of their cattle. Settlers influenced East Africa by importing their cuisine almost in its entirety. The first settlers, were the Arabs, settling in the coastal areas. The many pilaf dishes, rice cooked in the Persian steamed and spiced manner remain. Pomegranate juice, saffron, cloves, cinnamon, all spice East African food; showing the Arabic origins. Eventually, and many centuries later, the British, and their imported workers from India conspired to forever influence the East African diet, including boiled vegetable, and curries. The Portuguese influence upon Angola and Mozambique is pervasive and subtle. They were the first Europeans to move to Africa south of the Sahara in the 15th century. Settling so long, this relatively inconspicuous European country influenced African life more than the more direct and intrusive British, French, and Dutch. Just as in their Indian colony of Goa, the Portuguese brought the European sense of flavoring with spices, and techniques of roasting and marinating to African foods. These influences blended with local cuisines and ingredients to produce subtle and aromatic recipes. Separated across the tip of the continent, Mozambique is more fish based and Atlantic. Angola is reflective of the west side, with drier climate, and corresponding change in ingredients. Catholicism also introduced to the Portuguese African cuisine the sense of feast and fast days, meatless Fridays, changing the native African cuisine. The Portuguese brought from their Asian colonies, the orange, lemon, and lime. From Brazil, another colony, they brought the foods of the new world; chilies, peppers, corn, tomato, pineapples, banana, and the domestic pig. The Portuguese gardeners, farmers, fishermen profoundly influenced native stews. In addition to growing cashews, Mozambique is most known for its piripiri, or hot pepper dishes. Using the small tremendously hot peppers of that country, sieved lemon juice is warmed, adding red freshly picked chilies, simmered exactly five minutes, then salted and pounded to a paste. This pulp is returned to heat with more lemon juice and eaten over meats, fish, and shellfish...and hot! In a way, this simple condiment of blended techniques and imported ingredients is a perfect exam example of African food sensibilities. A quick tour...and exotic. To plan an African meal, consider a starch base, emphasize yams, cornmeal, and variety of greens. If palm and coconut oil do not appeal in heart healthy menus, use corn oil, but not olive oil. There are many African books around, and most of the ingredients are easily available. Natural food stores now commonly stock millet, teff, stone ground white corn grits, and varieties of greens. African cuisine is and remains, a melange of native ingredients simply prepared. Add to the tubers and starch the food greats of the new World, the peanut, chili, tomato, and pepper, overlaid with the spices and sauces of colonial countries, Indian and Malaysian spices, and local drinks.
Hospitable, generous and filling, African dinners will be a welcome addition to a festive meal.
Terms Terms Baobab tree, fruit, juice, leaves, and seeds used Berbere red pepper spice paste used in Ethiopia Cassava a tuber which is the source for manioc and tapioca Cola nut flat seed from a West Africa native tree, flavoring for colas. Used in Africa to lessen thirst Efo multipurpose name for greens, including cassava, sorrel, mustard, collards, chard, and turnip Elubo yam flour Foofoo mashed yam, or yam, corn, and plantain pudding Groundnuts the African name for peanut, introduced by the Portuguese from Brazil Gombo the West African word for Okra, American derivative of any stew using okra is called a gumbo Garden eggs term for a small green skinned African eggplants Gari starch from the cassava. Used in Ghana, in porridge breads Joloff rice spicy chicken and rice
Mealie and Mealie meal maize of American Indian corn, a drier type of field corn. Stone ground white cornmeal substitutes Millet grain bearing grass, a smaller version is called Teff Niter Kibbeh Ethiopian spiced butter oil. Clarified butter to which nutmeg, cinnamon, and cardamom seeds are added with turmeric for color, browned, strained and uses as seasoning and cooking oil in Ethiopia Okra native to Africa, pods are gelatinous, adding a thickening agent to soups and stews. available frozen throughout the year, fresh seasonally Palm nut oil and butter from the palm nuts in Ghana. Almost impossible to find in the United States, highly saturated Plantain a starchy banana, cooked like a root vegetable Sorghum cane like grass with a small cereal grain (similar to millet) Yam all purpose term for yellow-orange tubers.
Recipes Berbere / Ethiopia Use a processor or electric blender. Traditionally, a mortar is used.
1 clove garlic, peeled 1 green onion white part only 1T red wine vinegar 1/2 C water 1/2 paprika 2 T ground cayenne 2 Tsp. salt 1/2 Tsp. ground black pepper 1/4 tsp. ground cardamom 1/4 tsp. ground coriander
1/8 tsp. ground fenugreek seeds 1/8 tsp. ground nutmeg pinch each of ground cloves, cinnamon, and allspice 1 T palm, peanut, or vegetable oil
Combine the garlic, onion, vinegar and water and puree. In a small skillet, comb ine all dry ingredients EXCEPT oil. Stir over medium heat until mixture is warmed and aromatic but do not scorch. Remove from heat, cool, then stir in the blended mixture. Return pan to heat and cool over low heat, stir for 10 minutes. Transfer to a non metal container, pour oil over the surface to cover it. To use, sautÈ the amount needed in oil or butter and add to sauces or stews.
Doro Wat / Ethiopia
2 T Niter Kibbeh 3 lb chicken, cut up 2 large onions 2 cloves garlic 1/2 inch fresh peeled chopped ginger 1/4 C berebere 1/4 tsp. each: ground fenugreek, ground cardamom, ground nutmeg 1 C chicken stock 2 T lime or lemon juice. To garnish: 4 hard cooked eggs, sliced
Rinse and dry the chicken. Heat spiced butter in a heavy skillet. Brown chicken in oil. When all pieces are browned, remove chicken and add onion to drippings in skillet. 30 minutes. Add broth and lime juice, simmer 3-4 minutes until thickened. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken in the pot from time to time. Transfer the stew to a platter, garnish with eggs, and serve with injira, or flatbread.
Coconut Bean Soup/ Tanzania The use of coconut or bananas usually indicates a Swahili influence. (Use a 3 quart saucepan)
1/2 C chopped onions 1/2 C chopped green peppers 1 tsp. curry powder 1 tsp. salt 1/4 tsp. pepper in 3 T butter. add: I C fresh seeded tomato cut into chunks Simmer for two minutes. add: 2 1/2 C kidney beans with liquid, or black eyed peas
2 C coconut milk 3 C water
Simmer for 10 minutes then add 1/2 C cooked rice Correct seasonings, serve garnished with 1 tsp. coconut on top of each soup bowl.
Jollof Rice / West Africa (cook in a 10 inch skillet)
2 Lb. cooked meat: chicken, shrimp, pork in: 1/2 C oil In a separate soup kettle: sautÈ in 1/4 C oil: 1/2 C each: chopped onions, green peppers 1/2 Tsp. grated ginger in 1/4 C oil until soft. Add 1 16 oz can whole stewed tomatoes. simmer for 5 minutes. Add: 12 oz tomato paste 2 quarts water 1 T salt 1/2 tsp. each black pepper and thyme 1-2 tsp. crushed red pepper flakes.
Add to this mix the cooked meat and simmer 20 minutes longer. In a 2 quart saucepan cook: 2 C white rice in 5 C chicken stock Combine the sauce with the rice, pour the Jollof Rice in a deep platter, arranging the meat in the center.
Ndizi/ East Africa steamed bananas or Plantains (These are usually served as a vegetable, you may sweeten them with some cinnamon, but not too much. If no banana leaves are available from specialty fruit shops, use aluminum foil, or substitute with wet corn husks as used for tamales.) Line a 4 quart pan with banana leaves. Place 8 peeled whole plantains or rather green bananas, side by side in the pan. Sprinkle with 1 tsp. salt and 1/2 C brown sugar. (optional) Lay the banana leaves or corn husks over the fruit to form a tight seal, or cover with foil. Pour 1 Cup of water at the side of the pan, to go under the leaves. Cover tightly and simmer for one hour.
Remove leaves, arranging bananas on a platter, top with melted butter
Terrie Wright Chrones divides her time teaching about art history, Turkish food, culinary history, and planning her next "culinary research trip."
African Elephants Slaughtered in Herds Near Chad Wildlife Park
Brian Handwerk for National Geographic News August 30, 2006
A slaughtered elephant is a gruesome sight. Poachers hack off the animal's face to
remove its ivory tusks—which are all the illegal hunters value—and leave the massive carcass where it lies. Herds of such kills are piling up on the borders of one of the elephants' last central African strongholds, Chad's Zakouma National Park, according to a disturbing new report. Mike Fay, a Wildlife Conservation Society biologist on a National Geographic Society -funded expedition, recently spotted about a hundred dead elephants on an aerial survey just outside the park's borders (National Geographic News is part of the National Geographic Society). "Even for someone who's been around for 20 years watching elephants be killed in t hat area, that's a lot of elephants," Fay said of the massacre, which he observed in early August, while he was also on assignment for National Geographic magazine. All of the elephants found had been killed since May, he adds. "And we certainly didn't fi nd them all. It was just a sample survey that we did outside the park." Fay also spotted camps of presumed poachers near elephant massacre sites. The armed horsemen fired automatic weapons at his small aircraft in an apparent attempt to drive Fay from the scene and cover their crimes. But Fay's team, working wit h the Chadian government and the European Union, has succeeded in spotlighting a major poaching problem that they warn must be addressed immediat ely. Stronghold Under Siege Zakouma National Park is an elephant oasis in southeastern Cha d. The park is located in a
Texas-size wilderness region that was home to about 300,000 elephants as recently as the 1970s. Wholesale slaughter fueled by the int ernational ivory trade has left only about ten
thousand elephants alive in the region today. The heavily patrolled park is key to the animals' survival, but its officials can't prot ect elephants that stray beyond its borders. Though elephant hunting is banned in Chad, the black market trade in illegal ivory is becoming increasingly lucrative.
(Related news: "Record Ivory Cache Traced to Zambia Elephants, DNA Shows" [August 2006].) The Chadian government and the EU's CURESS (Sudanese-Sahelian Ecosystems Conservation and Rational Utilization) project invited Fay to survey the park's elephant population in 2005. His comprehensive count indicated that 3,885 elephants lived in Zakouma. But a follow -up survey in 2006 yielded only 3,020 animals, suggesting that either a large herd was missed in the count —or that hundreds of animals had possibly been killed in a year's time. The results led to the August survey aimed at gauging poaching activity during the wet season, from May to October. In the wet season elephants are known to wander outside the park's boundaries in searc h of better forage "During the wet season more elephants may be outside of the park boundaries than inside," Fay explained. "The corridors they use to leave have been known for a long time, but no one had surveyed outside the park in the wet season." It did not take Fay long to unc over evidence of large-scale killings on the fringes of Zakouma. His team was in the air less than two hours before they began spotting dead elephants Killers, Kills Clearly Visible From the Air Fay discovered five distinct elephant-massacre sites during flights bet ween August 3 and 11. All of the animals found had been killed since the end of May, and more than half were slaughtered in the days just before the August survey started. "Flying on the southern border of the park, we noticed dead elephants right on the border, both in and outside of the park, near where a massacre had occurred back in May when we were there," Fay explained. "They got zapped when they reached the park border, at a spot only 1 kilometer [0.6 mile] from the other massacre site [we'd seen] in May." Poachers appear to have set up camps just outside the park near known elephant pathways. "We flew over a camp and there were a bunch of guys there with horses," Fay recalled. " They were packing up very quickly and looking very guilty, so our assumption was that if we find dead elephants, and five minutes away we find a camp with guys running around looking guilty, they must be poachers. "We found 20 carcasses right there surrounding that camp," he noted. Two days later Fay had a much more direct encounter. His plane flew over another suspected poachers' camp, where he spotted a horseman with an assault rifle. The individual opened fire on Fay's plane as it made its third pass over the camp—flying just 150 feet (46 meters) above the ground. No one was injured in the attack. Urgent Re sponse in Motion Chadian and EU officials armed with Fay 's information have enacted an emergency effort to provide aerial and ground patrols outside the park's borders in hopes of protecting roving elephant herds through the end of the wet season. "We've agreed to let them use our airplane for the next few months to do similar work to what we did: finding out where poachers are and letting them know that people are flying over," Fay said. "That scares [the poachers]. Then [government officials] can follow up with ground patrols on horseback like they do inside the park." To ensure more perm anent protection, funds may be raised to build a new wet-season antipoaching base north of the park near several massacre sites. The camp could allow officials to maintain the same kind of vigilance that has been largely successful inside the park. "It's a very arduous way to prot ect elephants, all day every day," Fay
said. "You've got to be there all the time, every day, year aft er year. If you're not there, they are going to poac h—no doubt about it." But Fay hopes to prevent the area's elephants from s haring the fat e of the black rhinoceros, which was poac hed to local extinction in the 1980s. The poachers "are still hammering away," he said, "and they will kill every single elephant if [the animals] are not protected." http://news.nationalgeographic.com/news/2006/08/060830-elephants-chad_1.html
New African links from National Geographic’s EdNet site. You just need to provide your email address and create a password to join. These are classroom companion lessons that are done monthly to go with the National Geographic magazine. EdNet members can get the magazine for $1. per issue!.
Links to the Sudan story, January 2007: http://www.ngsednet.org/community/resources_view.cfm?community_id=168&resource _id=7097 Link to the Dubai story January. 2007: http://www.ngsednet.org/community/resources_view.cfm?community_id=168&resource _id=7090
The Blue Nile travels undammed for more than 500 miles (800 kilometers), carrying the runoff of Ethiopia’s highlands into the desert.
Did you know?
Experts may disagree on who first discovered coffee and its stimulating effects, but one popular legend cites an African goatherd named Kaldi. Noticing a change in his flock’s behavior after they chewed coffee cherries, the fruit that contains coffee beans, Kaldi tried the deep crimson fruit for himself and enjoyed the effect. A monk who happened upon Kaldi while in this invigorated state tried the cherries, liked them, and planted the beans at his monastery near Lake Tana, Ethiopia’s largest lake. According to legend, his fellow monks began enjoying the drink and used it to stay alert during their lengthy nighttime prayers.
Related links: Blue Nile NGS 2000 Blue Nile: Ethiopia’s River of Magic and Mystery www.nationalgeographic.com/books/adventure_press/0792279514.html Find out more about Virginia M orrell’s book, Blue Nile: Ethiopia’s River of Magic and Mystery, on which this National Geographic magazine article was based. Embassy of Ethiopia www.ethiopianembassy.org Ethiopia is a country rich in history, tradition, and natural beauty. Learn about its blend of M iddle Eastern and African culture, its dramatic landscapes, and more. Destination Ethiopia www.lonelyplanet.com/dest/afr/eth.htm Find out everything you need to know about traveling in Ethiopia at this website. It’s packed with information on popular attractions, special events, and costs of touring this East African country. Nevada Wier’s Homepage www.nevadawier.com Explore the award-winning photographer’s own website as she introduces the viewer to an intimate look behind the lens.
Mywonderfulworld.org
http://www.smithsonianeducation.org/MyWonderfulWorld/africa.html Art collections and series of articles. Easy to use.
http://africa.si.edu/collections/index.htm National Museum of African Art.
Xpeditions lesson plans
Africa’s Struggle with AIDS http://www.nationalgeographic.com/xpeditions/lessons/01/g68/africaaids68.html grades 6-8 Standards: #1,3,4,10 and 18 AIDS in Africa part 1: the Scope of the Problem http://www.nationalgeographic.com/xpeditions/lessons/01/g912/africaaidsI.html grades 9-12 Standards: #1,3,4,10 and 18 AIDS in Africa part 2: More than Sympathy http://www.nationalgeographic.com/xpeditions/lessons/01/g912/africaaidsII.html grade 9-12 Standards: # 1.3.4.10 and 18 What’s happening in Darfur? http://www.nationalgeographic.com/xpeditions/lessons/03/g68/africadarfur.html Grade 6-8 Standards: 1,3,4,5,10 and 12. Drought, Famine and Geographic Diversity http://www.nationalgeographic.com/xpeditions/lessons/03/g68/morelldrought.html grades 6-8 Standards:#1,3 and 4 Beautiful Blue Nile http://www.nationalgeographic.com/xpeditions/lessons/03/gk2/morellnile.html grades k-2; Standards: 1,3, and 7 River Sources and Stories http://www.nationalgeographic.com/xpeditions/lessons/03/g35/morellriver.html grades 3-5 Standards: 1,3, and 4 Darfur and Janjaweed http://www.nationalgeographic.com/xpeditions/lessons/03/g912/ grades 9-12 Standards:1,3,4,5,10 and 12 Nile in Crisis http://www.nationalgeographic.com/xpeditions/lessons/03/g912/morellcrisis.html grade 9-12 Standards:1,3,and 7 International trade in the global village http://www.nationalgeographic.com/xpeditions/lessons/03/g912/trade.html grades 9-12 Standard: 11 Seeing the Human Impact on Africa: What you can see from a plane http://www.nationalgeographic.com/xpeditions/lessons/01/g68/africaplane.html grades 6-8 Standards: 1,4,12 and 18
GIS: helping to save African Wildlife http://www.nationalgeographic.com/xpeditions/lessons/01/g68/geotech.html grades 6-8 Standards: 1, 14, and 18 Chimps, Humans, Thumbs and tools http://www.nationalgeographic.com/xpeditions/lessons/01/g68/lonsdorf.html grades 6-8 Standards: 1 and 14 What does a picture tell you about culture? http://www.nationalgeographic.com/xpeditions/lessons/04/g68/picture.html grades 6-8 Standard 4 International Food Court http://www.nationalgeographic.com/xpeditions/lessons/04/g68/foodcourt.html grades 6-8 Standard; 4 Mission Geography: Continents http://www.nationalgeographic.com/xpeditions/lessons/05/gk2/ grades k-2 Standard 5 Satellite Spyglass: Formal, Functional and Perceptual Regions http://www.nationalgeographic.com/xpeditions/lessons/05/g35/spyglass.html grades 3-5 Standard: 5 King Tut’s Treasure http://www.nationalgeographic.com/xpeditions/lessons/06/gk2/ grades K-2 Standards: 4,6,17 Ancient Egypt Stories and Myths http://www.nationalgeographic.com/xpeditions/lessons/06/g35/ grades 3-5 Standards 6 and 17 Kings of the Kalahari http://www.nationalgeographic.com/xpeditions/lessons/08/g68/lionkings.html grades 6-8 Standard: 8 Why preserve biodiversity? http://www.nationalgeographic.com/xpeditions/lessons/08/g68/preserve.html grades 6-8 Standards 8 and 18 Migration:Why People Move http://www.nationalgeographic.com/xpeditions/lessons/09/g68/tgmigration.html grades 6-8 Standards 1,9,12,16, and 18
Pygmies, pictures and poetry http://www.nationalgeographic.com/xpeditions/lessons/10/g68/geopygmies.html grades 6-8 Standards 4, 10 and 12 Pygmies: getting right to the point http://www.nationalgeographic.com/xpeditions/lessons/10/g912/geopygmies.html grades 9-12 Standards:4,10,12,15, and 18 Cultural Characteristics influence a Region’s character http://www.nationalgeographic.com/xpeditions/lessons/10/g912/region.html grade 9-12 Standard 10 On the Road Again: Moving people, Products and Ideas http://www.nationalgeographic.com/xpeditions/lessons/11/g35/ontheroad.html grades 3-5 Standard 11 Where do your belongings come from? http://www.nationalgeographic.com/xpeditions/lessons/11/g35/belongings.html grades 3-5 Standard 11 Products Across Borders http://www.nationalgeographic.com/xpeditions/lessons/11/g68/products.html grades 6-8 Standard 11 The Spread of AIDS http://www.nationalgeographic.com/xpeditions/lessons/11/g912/trade.html grades 9-12 Standard 11 Charting countries of the world (Kenya) http://www.nationalgeographic.com/xpeditions/lessons/13/g35/ grades 3-5 Standard 13 Human Impacts in the African Rainforest: What can we do? http://www.nationalgeographic.com/xpeditions/lessons/14/g912/fayhuman.html grades 9-12 Standards:14 and 18 Spices of the World http://www.nationalgeographic.com/xpeditions/lessons/16/gk2/spices.html grades k-2 Standards: 11,13, and 16 Everything comes from some place http://www.nationalgeographic.com/xpeditions/lessons/16/gk2/everything.html grades k-2 Standard 16
Rich, Poor or Somewhere in the Middle http://www.nationalgeographic.com/xpeditions/lessons/16/g68/richpoor.html grades 6-8 Standard 16 The Mystery of the Scroll: Ancient Egyptian Culture and Geography http://www.nationalgeographic.com/xpeditions/lessons/17/g68/index.html grades 9-12 Standards:1,4,6,15, and 17 Making a Mummy the natural way http://www.nationalgeographic.com/xpeditions/lessons/17/g68/naturalway.html grades 6-8 Standard 17 Paleoanthropology: A complex career choice http://www.nationalgeographic.com/xpeditions/lessons/17/g68/alemseged1.html grades 6-8 Standards:6,14,15, and 17 Mummies: Honoring the Dead http://www.nationalgeographic.com/xpeditions/lessons/17/gk2/honoring.html grades k-2 Standard17 Mummies in the Desert http://www.nationalgeographic.com/xpeditions/lessons/17/g35/desert.html grades 3-5 Standard 17 Bipedalism: Did Hominids Ride Bikes? http://www.nationalgeographic.com/xpeditions/lessons/17/gk2/alemseged1.html grades k-2 Standards: 6 and 17 Paleoanthropology: What is Bipedalism? http://www.nationalgeographic.com/xpeditions/lessons/17/g35/alemseged1.html grades 3-5 Standards: 6,14,15, and 17 Tut Technology http://www.nationalgeographic.com/xpeditions/lessons/17/g912/ grades 9-12 Standard 17 Where can you find a good mummy? http://www.nationalgeographic.com/xpeditions/lessons/17/g912/goodmummy.html grades 9-12 Standard 17 Paleo-what? The life and work of Emerging Explorer Zeray Alemseged http://www.nationalgeographic.com/xpeditions/lessons/17/g912/alemseged1.html grades 9-12 Standards: 6, 14,15 and 17
Lions and People: Keeping the Balance http://www.nationalgeographic.com/xpeditions/lessons/18/g68/cclions.html grades 6-8 Standards 8 and 18 Is “African” a language? http://www.nationalgeographic.com/xpeditions/lessons/18/g68/afrolanguage.html grades 6-8 Standards: 10, 13 and 18 Addressing World Hunger http://www.nationalgeographic.com/xpeditions/lessons/18/g68/tghunger.html grades 6-8 Standard 18 African language Diversity http://www.nationalgeographic.com/xpeditions/lessons/18/g912/afrolanguage.html grades 9-12 Standards: 10, 13 and 18 Two Threats to African Wildlife http://www.nationalgeographic.com/xpeditions/lessons/18/g912/africathreats.html grades 9-12 Standard 18 Parasites and Disease http://www.nationalgeographic.com/xpeditions/lessons/18/g912/parasites.html grades 9-12 Standards: 3 and 18 -------------------------------------------------------------------------------http://www.nationalgeographic.com/xpeditions/activities/ The above website lists a myriad of activities related to African studies that can be used separately or incorporated in various lesson plans.