afghanistan
Afghanistan: Food and Music
Vanesa, Janelle and Rebecca
Food
The changing climate of Afghanistan allows for a variety of crops to grow throughout the seasons. Fresh yogurt, coriander, garlic, onions, spring onion, tomatoes, potatoes, and fruit are widely available in most parts of Afghanistan and are used in preparing foods. Both fresh and dried fruits and vegetables, form an important part of the Afghan diet, especially in the rural areas.
Afghanistan produces a variety of exceptional fruits primarily, grapes, pomegranates, apricots, berries, and plums. These fruits are Afghanistan's main food exports.
Herbs and spices used in Afghan cuisine include mint, saffron, coriander, cilantro, cardamom, and black pepper.
Lamb and chicken are the favored meats. Afghan cuisine emphasizes well-balanced, contrasting tastes and food is neither spicy nor bland.
Popular dishes
Kabuli Pulao (steamed rice with chops of raisin and carrots, often served with lamb but can also be served with meat, vegetables or beans)
Khameerbob (pasta prepared for special occasions)
Kababs (skewed meat chops, often served with naan)
Korma (Fried onions with meat, vegetables and spices added to them)
Noqul (sugar covered almonds with a hint of cardamom)
Mantu (steamed dumplings fattened with minced onion beef)
Shorma (soups made of a variety of ingredients)
Bread (naan) (Naan, Obi Naan and Lavish)
Chai Tea (green or black tea often flavored with white cardamom)
Sher Berinj (Rice pudding)
History of Afghan Music
In 1925 the first radio broadcast was made in Afghanistan, however this was only for men.
It was very rare for Afghanistan to have female singers and in 1951 the first afghan female singer sang on the national radio.
In the 1990’s the Taliban governments banned music in Afghanistan, and musicians were forced to leave the country.
Having instruments, hearing music or making music was forbidden, and the Taliban burned all cassettes and radios.
In today’s
Vanesa, Janelle and Rebecca
Food
The changing climate of Afghanistan allows for a variety of crops to grow throughout the seasons. Fresh yogurt, coriander, garlic, onions, spring onion, tomatoes, potatoes, and fruit are widely available in most parts of Afghanistan and are used in preparing foods. Both fresh and dried fruits and vegetables, form an important part of the Afghan diet, especially in the rural areas.
Afghanistan produces a variety of exceptional fruits primarily, grapes, pomegranates, apricots, berries, and plums. These fruits are Afghanistan's main food exports.
Herbs and spices used in Afghan cuisine include mint, saffron, coriander, cilantro, cardamom, and black pepper.
Lamb and chicken are the favored meats. Afghan cuisine emphasizes well-balanced, contrasting tastes and food is neither spicy nor bland.
Popular dishes
Kabuli Pulao (steamed rice with chops of raisin and carrots, often served with lamb but can also be served with meat, vegetables or beans)
Khameerbob (pasta prepared for special occasions)
Kababs (skewed meat chops, often served with naan)
Korma (Fried onions with meat, vegetables and spices added to them)
Noqul (sugar covered almonds with a hint of cardamom)
Mantu (steamed dumplings fattened with minced onion beef)
Shorma (soups made of a variety of ingredients)
Bread (naan) (Naan, Obi Naan and Lavish)
Chai Tea (green or black tea often flavored with white cardamom)
Sher Berinj (Rice pudding)
History of Afghan Music
In 1925 the first radio broadcast was made in Afghanistan, however this was only for men.
It was very rare for Afghanistan to have female singers and in 1951 the first afghan female singer sang on the national radio.
In the 1990’s the Taliban governments banned music in Afghanistan, and musicians were forced to leave the country.
Having instruments, hearing music or making music was forbidden, and the Taliban burned all cassettes and radios.
In today’s