Thola Ukufana Nezimpikiswano Phakathi kwamaCuisines amabili
Ukufanana phakathi kwamaCreole namaCajun okudla ngenxa yefa lesiFulentshi yamasiko amabili, kanye nezithako ezintsha lapho amasu okupheka aseFrance asetshenziswa yiCreoles noCajuns. Zombili izinhlobo zokupheka zinezimpande e-culinary eFrance, ngokugxila eSpain, e-Afrika, naseMelika America, nasezingeni eliphansi eN West Indies, eJalimane, e-Ireland nase-Italy. Zombili amasiko athatha ukudla kwawo ngokujulile futhi athanda ukupheka, adle, futhi ajabule.
Kuthiwa iCreole idla umndeni owodwa ngezinkukhu ezintathu kanti iKhanjun idla imindeni emithathu ngenkukhu eyodwa. Omunye umehluko omkhulu phakathi kweCreole neCanjun ukudla uhlobo lwama-roux asetshenziswa njengesisekelo samasiki, ama-stews, amasobho, nezinye izitsha eziningi ezinomsoco. I- Creole roux ejwayelekile eyenziwa ngebhotela nofulawa (njengaseFrance), kuyilapho i-Cajun roux ivame ukwenziwa ngesinqumelo noma amafutha nofulawa. Lokhu kuyingxenye ngenxa yokuntuleka kwemikhiqizo yobisi kwezinye izindawo zase-Acadiana (i-Acadia + Louisiana) lapho kuthuthukiswa iKaijun cuisine. Gumbo mhlawumbe isitsha sokusayina kokubili kokudla. I-Creole gumbo inesizinda sezotamatisi futhi isobho, kanti ngenkathi i-Cajun gumbo inesisekelo se-roux futhi isesisindo esikhulu.
Umehluko wamasiko phakathi kwalezi zindlela ezimbili zokupheka amanga ngokuthi iCreoles yayingakwazi ukuthola izimakethe zendawo, nezinceku zokupheka ukudla ngenkathi uCajuns ehlala kakhulu ezweni, zihambisana nezakhi zezinkathi zonyaka, kanye nokudla okuphekwe ngokuvamile ibhodlela elikhulu.
- I-Creole: I- Creole ibhekisela kulabo baseYurophu bokuqala - ikakhulukazi abaFulentshi nabaseSpain - abahlala eNew Orleans. Babeningi bevela emindenini ecebile futhi baletha noma bathunyelwa abapheki baseMadrid, eParis, nakwamanye amadolobha aseYurophu.
- Izithako: Izithako eziningi izipheki zaseYurophu ezivame ukusetshenziswa ekuphekeni kwazo azitholakali ndawo. UMnu. Bienville, wesaba ukulahlekelwa yizakhamuzi ezintsha, wabuza umpheki wakhe ukuthi afundise abantu baseCreole nabapheki babo ukuthi basebenzise kanjani izithako zomdabu futhi bahlanganyele nabo ngamakhono namasu akhe.
Ngakho, amaCreoles nabapheki bawo bathola i-shellfish emangalisayo, i-snapper, i-pompano, nezinye izinhlobo zezinhlanzi zasolwandle ezitholakala eLouisana. Ukudla okunomdlandla kanye nomdlalo, kanye nokukhiqizwa okungajwayelekile okufaka phakathi ama-mirlitons kanye nezinhlanzi, ushukela, nama-pecans, base bejwayela izindlela zokupheka zase-Europe zabaCreole abapheki.
- Izikhathi zokuphuza iziphuzo: Amathiphu kanye nezithako zokuvuna ezivela kumaNdiya asekudleni, kanye nabapheki baseCaribbean nabase-Afrika basizile ukuzala ukupheka kweCreole. Abantu base-Afrika bafaka i-okra; amaSpanish, izinongo nama-pepper obomvu; amaJalimane, pepper omnyama, nesinaphi; ama-Irish, amazambane. Ngaphezu kwalokho, i-powder yefayela ivela kumaNdiya aseChoctaw; i-allspice ne-pepper evela emaNdiya aseNtshonalanga; kanye negalikhi kanye utamatisi ezivela emaNtaliyane.
- Isitayela sokupheka: I- Creole Ukupheka ukupheka komuzi: kuhlwengile, kuyinkimbinkimbi futhi kuyakhazimula, kuthuthukiswe futhi kwakhiwa ekuqaleni. Kugcizelela kakhulu ukhilimu, ibhotela, izilwane zasolwandle (nakuba kungenjalo i-shellfish), utamatisi, amakhambi, negalikhi, nokusetshenziswa okuncane kwepayipi le-cayenne kanye nefayili yefayili kunokuba kuphekwe eCanjun, okuholela ekusizeni okucebile, ama-bisque ahlanzekile, nesikhathi esiningi isobho, izitsha ze-brunch, nama-dessert.
- Izwe le-Cajun: Ingxenye yaseningizimu-ntshonalanga yeLouisana iyingqayizivele. I-Acadiana yindawo ehlanganisa amaphesenti angamashumi amabili nambili (izifunda) eSouthwest Louisiana. Le ndawo inabantu abaningi abahlala eCajun abayizizukulwane zama-Acadiya abaxoshwa e-Acadia, manje eyaziwa ngokuthi i-Nova Scotia, ngo-1755. Nakuba ikhaya labo elisha lase-Acadiana lalijwayele ngokuba yindawo yokulima ehlala ikhona yamaKatolika, Abantu abakhuluma isiFulentshi, iCajuns kwadingeka ivumelane nendawo engaziwayo yezingxenyana, ama-bayous, nama-prairie aveza izinhlobo ezithile zezilwane, umdlalo, inhlanzi, ukukhiqiza kanye nezinhlamvu.
- Izithako: I-Cajuns isebenzisa amasu abo okupheka aseFrance kulezi zithako ezintsha, ngenxa yalokho ehlonishwayo futhi ehlonishwa njengenye yokupheka kwesifunda esingcono eMelika, kanye neminye imikhiqizo ehlukile kunazo zonke emhlabeni. Kukhona izinguqulo ze-Cajun izitsha kumenyu yokudlela ezweni lonke, kusukela phezulu kuya ku-hip kanye ne-trendy kuya kuzikhungo zokudla okusheshayo. Ngeshwa, eziningi zalezi zokudla ziphazamisa ukudla kwe-Cajun ngokusebenzisa izinto zabo zemenyu ejwayelekile futhi zingazinaki ngokungazinaki, okwenza ukudla kungashiseki, bese kuthiwa "i-Cajun."
- Isikhathi sokudla : Ukudla kwama-Cajun kanye namasiko akuhlangene nalokho okushiwo yi-media media hype kule minyaka engamashumi amabili edlule enikeza uCajun cookery njengomlilo oshisayo, kanye nabantu baseCajun njengophepper oshisayo, ubhiya beza ngokuzibulala. I-pepper nezinongo ziyisici esisodwa seCajun cookery hhayi ebaluleke kakhulu kulokho.
- Isitayela sokupheka: I- Cajuns eNingizimu-ntshonalanga yaseLouaana iye yaqina ngokuqinile ekulondolozeni imikhuba, amasiko, nezinkolelo zabo ngokuphila, ulimi nokupheka. Bayiqaphela umphakathi ngesikhathi se-oil boom maphakathi nawo-1900, okwakhiqiza abantu abaningi abavela ngaphandle (hhayi-Cajuns) endaweni. Lezi zakhamuzi ezintsha zaqala ukuthola abahlinzeki beCanjun abanamakhono okudla, abanamakhono okuphila kanye nokuzijabulisa, ngokuyinhloko, ngokuzungeze, ukuhlanganyela nokwaneliseka kokudla. Igama laqala ukusabalalisa.
Okuningi Nge-Classic Cajun and Creole Dishes