In Southern African countries where the influences of European cuisine are intensively seen sorghum, millet, wheat, rice and particularly corn based foods are primarily preferred. Just As in a lot of countries, bread has also an important place in Southern African countries. Especially whole wheat bread and corn bread are tastefully consumed and regularly served with the main course. Pasta consumption also became popular with the influence of Italians who settled the region. In sense of dessert consumption, various cookies and sweet dumplings are the leading choices in South Africa where fruits are indigenous.

Southern Africa is quiet a rich region in terms of its nutrition styles. Particularly Dutch and French, various European settlers who moved into the region by 17th century diversified the South African cuisine with their food culture they brought along. Today, we can clearly see that corn and wheat, which spread to Africa first with the Europeans, has gained a traditional place in South African cuisine. When the South African cuisine is viewed, it is noticed that bread consumption has an important place. Particularly whole wheat bread and corn bread are tastefully consumed and served with the main course. Pasta consumption also became popular with the influence of Italians who settled the region. In sense of dessert consumption, various cookies and sweet dumplings are the leading choices in South Africa where fruits are indigenous. Need for the food products like bread, pasta and biscuit is gradually increasing in South Africa where the meat consumption fell behind the grain and pulses in comparison to the European, American and various Asian countries. Likewise, sweet dumplings and cakes prepared with chocolate, fruits and local flavors are also admired in Southern African countries which were influenced by the European settlers’ coffee and dessert culture. BREAD, PASTA AND BISCUIT IN THE SOUTH AFRICAN REPUBLIC It is possible to say that South Africa that is home to several cultures is influenced by particularly Dutch and French cuisine. In the country where different nutrition habits are observed in its different regions the dishes are served with the whole wheat bread, generally named as brown bread. The Brown bread, baked with traditional flavors in nearly every part of the country, forms the basis for South Africa’s increasing wheat requirement. Another important food in South Africa’s nutrition culture is corn. It is possible to say that corn and oat cereals for breakfast are the most preferred foods in the cities where nutrition habits become increasingly practical. In rural areas, they are replaced by oat soup and corn porridge. Also, it is a fact that mash and porridge made from grains like wheat, corn and oat are themselves types of meal in South Africa. Pasta consumption is also rapidly spread with the Italian settlers in the region. İt is increasingly demanded with its long shelf life and easy cooking. Pasta known worldwide and cooked with various sauces is one the most tastefully consumed foods in South Africa. The growth in pasta consumption is also reflected on imports. For instance, according to the data of Turkish Statistical Institution (TUIK) which points out that pasta import of South Africa from Turkey increases every year, pasta import which is 1,745 kg in 2009 reached to 3,376 kg in 2010 and 4,534 kg in 2011. Milk puddings and sweet dumplings also have an important place in the country’s nutrition habits. For instance, “the milk tart” which is cooked with flour and maize starch is quite popular. Besides, sweet dumplings, prepared with butter, flour, sugar, egg and baking powder, are consumed with cream and cinnamon. Creamy dumplings are also one of the highly preferred desserts. Dumplings’ being used frequently in Southern African cuisine is remarkable. The dumplings which are favored in several parts of the world become like main course when consumed with meat and vegetables as sugar free. Such a meal is generally served with brown bread, peas, corn or beans. BREAD, PASTA AND BISCUIT IN NAMIBIA The cultural diversity seen in all of South Africa appears in Namibia too. We can see that Namibian cuisine is varied with the flavors both from local cultures and the cuisine of German and British in particular. The conventional agriculture, developed during the colonial period, raised the use of grains in Namibian cuisine. Maize porridge, wheat bread and dumplings which are deemed as traditional today are the nutrients that rooted in the colonial period. There is a cultural similarity between Namibia and Republic of South Africa in sense of bread consumption. Certain breads which are baked with local technics have an important place in Namibian cuisine. Named by Namibians as “Veldt bread”, the bread which is made from whole wheat is counted as traditional and well-liked. Besides, some bread choices like breads cooked with steam, garlic bread, beer bread and bread dough fried in oil stand out. “Brötchen”, small, round bread which is spread by Germans is also quite popular. “Bunny chow”, sold by taking the crumb out of the half or quarter of bread and filling it with curry or hot sauces alike is quite popular Street food too. Stews, dumplings, rice and beans or couscous are preferred as main course. Although stews are well-liked, pasta, potato and rice reserve an important place as main course in Namibian nutritional habits. Just as in the other African countries, food consumption of Namibia is grain and pulses based rather than meat. Pancakes decorated with various fruit sauces and chocolate are consumed quite a bit. It can be said that cookies made from pearl millet and also named as “Mahangu” are the most preferred desserts of Namibia. BREAD, PASTA AND BISCUIT IN ANGOLA Angolan cuisine which is diversified with local ingredients and nutritional habits of other countries is highly influenced by Portuguese cuisine. In consequence of these influences, it is said that meals made from flour, beans and rice are varied with diverse spices and sauces. Meat is generally served with rice and beans. Maize, flour, potato and rice porridge, found in most parts of South Africa, stand as a typical meal in Angola too. Also, corn flour is used not only in porridges but also in “kussangua” which is alcohol free beverage peculiar to Angola. Pasta which is not unfamiliar at all in the country’s cuisine is a food product of which consumption rise increasingly in Angola. Angola that wants to meet the increasing demand in pasta and wheat consumption is on the first rank in Turkey’s export list. According to the data of TUIK, 19,224 kg of pasta export of Turkey in 2010 increased to 50,520 kg in 2011. Angola takes a path similar to Southern African countries in terms of dessert consumption. Fruit desserts are notably favored in this region where lots of fruits are indigenous. Pies made from dried fruits, cakes with walnut and caramel, local fruits decorated with cream are preferred desserts. Besides, local fruit flavors are used frequently to make candy and ice-cream. BREAD, PASTA AND BISCUIT IN BOTSWANA It is known that flour has been imported for years to make bread in Botswana where corn is used as staple food. Bread has an important place in national food culture. Just as in the other Southern African countries, corn, millet and pearl millet porridge are counted as main courses on their own. Besides millet and corn; wheat and rice cereals or porridges of them are often consumed. However, wheat and rice are imported. Local meals made from corn, sorghum, wheat and rice are quite high in number. As a local meal “matemekwane” is a kind of dumpling made from imported bread flour. Another local meal “magvinya” is prepared by frying the dough balls made from barley in hot oil. Baking cake is notably popular in Botswana where lots of fruits are indigenous. We can say that fruit diversity has had an influence on dessert culture. Pancakes and corn cakes with milk and sugar are the types of dessert peculiar to the region. We can see that pasta consumption is increasingly turning out to be a nutritional habit in Botswana. Pasta types which are generally prepared with wheat flour and corn flour shows that the need for imported flour is increasing. BREAD, PASTA AND BISCUIT IN ZAMBIA The food culture that we see in the other Southern American countries is noticed in Zambia too. Although it is known with different names in every country, “nshima” which is prepared with cooked corn flour is the favorite meal of the region. When served fluidly by adding sugar, nshima turns out to be a food tastefully consumed for breakfast. Also, when served with mash potato, it is preferred as a nice dinner. We can say that rice, corn and sorghum are the basic foods in Zambian cuisine too. Towards the western part of the country, it becomes clear that cereals and porridge which are used in breakfast and dinner are made from mostly rice. Bread consumption is similar to the other African countries. Corn bread has become more and more frequently consumed. Besides, wheat bread is also popular. The increased need for wheat caused The Zambian government prohibits the wheat export. Today, there have been many initiatives made to increase the local ındustries. “Noodle” which is quite easy to prepare, has gradually become widespread in Zambia. Due to the popularity of wheat and corn production in the region, production of the foods like pasta and biscuits became an interesting industry. BREAD, PASTA AND BISCUIT IN MALAWI Corn, sorghum, potato and sugar are also important along with the sea food in Malawi that stands out with its specific cuisine In comparıson to the other African countries. Porridge meals which are made from highly starchy plant roots of manioc flour are quite popular. Just as in Zambia, cereals and porridge, interestingly consumed in every season of year and in every course of day, are preferred admiringly in Malawi. So called “Nshima” which is prepared with wheat, corn, rice or manioc roots is consumed with particularly meat. “Mandasi”, a local food, is one of the snack foods consumed while standing in the street. Mandasi which is prepared with wheat flour, sugar, egg and water is a well-liked sweet biscuit. These biscuits which are sometimes cooked by adding banana and sweet potato in it reflect Malawian’s basic taste of dessert. We can say that Malawi has an increasing growth in sense of pasta consumption. According to the data of United Nations, the pasta import which is 87 thousands of kg in 2010 reached to 157 thousand of kg in 2011. BREAD, PASTA, BISCUITS IN ZIMBABWE Like many Southern African countries, the nutritional habits in Zimbabwe are based upon the grains to cereals and porridge. The food named as “nshima” in Zambia and Malawi appears as “mealie” in Zimbabwe. The grains like wheat and corn form the basic ingredients of these foods which are generally flavored with peanut butter, milk or butter. In Zimbabwean cuisine in which dried fruits, pancakes made from flour and sandwiches are tastefully consumed the influence of British settlers is clear. Consumption of Cereals, sandwich and tea during the breakfast is habit adopted from British culture. Zimbabwe where climate conditions have a negative impact on agricultural activities and grain production cannot meet the demand is a country which the United Nations considers under the title of food crisis. BREAD, PASTA AND BISCUIT IN MOZAMBIQUE The Mozambique cuisine which has features from the Portuguese cuisine foods with rice and spice and also corn bread have an important place. Corn or rice porridge is served along with sea food that tastefully consumed as main course The buns which are sold on the streets as snacks and considered as come from Arabian culture are known to be consumed quite often. Mozambicans who like consuming various sandwiches along with the local foods prefer to use the main ingredients of Portuguese and Arabian cuisine. It is thought that consumption of corn and rice in the breakfast must have been spread thanks to this cultural melding. It is known that cakes with walnut and potato are consumed as desserts on special occasions. Making cakes named “Bolo Palana” has become a tradition on religious holidays and celebrations that were spread thanks to the Catholic settlers. These cakes made from flour, egg, potato, cream and walnut are among the most favored desserts. It is possible to say that pasta is served with sea food or sauces made of tomato, garlic and various spices in Mozambique which diversified its cuisine with the ingredients from Portuguese and Arabian cuisine. BREAD, PASTA AND BISCUIT IN MADAGASCAR It is known that rice is the basic food in Madagascar. Also ıt is observed that the local people have formed a rich cuisine with grains through the years. Rice which is consumed at the side of meat is the basic presentation of the region’s restaurants. Although rice is occasionally replaced by fried foods because of the French influence in the country, rice is the most tastefully consumed food of Madagascans. It is known that Chinese food is also in demand in Madagascar. The increasing instant pasta and noodle consumption supports this fact too. Most of the foods in Madagascar are based upon the grains and pulses like beans just as in most parts of Africa. Noodles are also seen to be frequently used instead of rice. Noodles that are prepared mostly by being boiled or fried are served with local vegetables. It is possible to say that a full range of cakes and pancakes are consumed in Madagascar. The Madagascar bread which is prepared by pouring the rice flour with sugar to the molds and baking in wood fire is quite popular. “Koba akondro” which is more sugared choice is prepared by Rolling mashed banana, honey and corn flour to the banana leaves and cooking. Abundance of fruits and the fact that the island is known as the homeland of vanilla makes Madagascar a country loving sweet and sugared foods.