8 Traditional African Food Preservation Methods (Before Fridges)

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Before invention of technologies like electricity and refrigerators, African communities had developed natural ways to keep their food fresh and for a long time. 

These methods prevented spoilage and ensured survival during droughts, hunger seasons, and long journeys. 

These are some of the main methods they used:

1. Drying in the Sun.

Food was cut into pieces and left in the sun to dry. This method was used to dry:

• Meat and fish.

• Fruits like mangoes and bananas.

• Vegetables like okra and pumpkin leaves.

• Grains like maize, millet, and sorghum.

Dry food doesn't spoil easily because there's no water for germs to grow.

In east Africa, Coastal communities along Lake Victoria and the Indian Ocean dried fish and meat.

2. Smoking Over Fire.

Meat or fish was hung above a fire so the smoke could dry and protect it.

Smoke kills germs and keeps insects away. It also gives the food a nice smoky flavor.

The Ga and Ewe of Ghana and Togo used fire pits and traditional smoking ovens for fish and bushmeat.

3. Salting

People used salt to keep food fresh for a long time. They rubbed salt on the food or mixed it with it.

This was mostly done with meat and fish.

Salt helps by pulling out water from the food. Without water, germs can't grow, so the food doesn't rot.

For example, the Swahili people along the coast of East Africa used salt to preserve fish. They would clean the fish, rub salt on it, and then store it in a dry place.

Tiv people (Nigeria): They salted and dried meat during hunting seasons to save it for later.

4. Using Ash or Clay.

People used ash or clay to seal food containers and keep food fresh.

Grains like maize, beans, millet, and sorghum were stored in pots, baskets, or granaries. The top was then covered with ash or clay.

Ash kept insects and pests away.

Clay sealed the container to block air and moisture, which cause food to spoil.

For example the Chaga people (Tanzania), stored beans and maize in clay pots sealed with ash to protect them during the rainy season.

5. Storing Food in the Ground.

People dug cool holes or pits in the ground to store food. They placed the food inside and covered it with leaves, grass, or soil.

This method was mostly used for root crops like; Cassava, Yams, Sweet potatoes and sometimes, dried meat.

The soil helped to keep the food Cool like a natural fridge, Dark away from sunlight and safe from animals and insects.

For example; The Sotho people (Lesotho) used earth pits to preserve dried meat during cold seasons.

This method was very helpful during dry seasons or when people needed to store extra food after harvests.

6. Storing Food in Oil.

People used oil to keep cooked food fresh for longer. They placed cooked vegetables or meat in a pot or container and then poured oil on top to cover it completely.

The oil formed a seal that kept out air and moisture, which helps stop bacteria from growing and spoiling the food.

This method was used to preserve leafy greens like spinach or amaranth and cooked meat especially during special occasions or long trips.

The Nuba people (Sudan), used sesame oil to keep cooked foods fresh, especially during hot seasons.

This method worked best when the food was kept in a cool, dry place, away from sunlight.

7. Using Honey.

People used honey to keep food fresh and safe. They would store foods like fruits, small pieces of meat, or nuts in honey.

Honey is naturally thick and sticky, and it has special properties that kill germs and bacteria. It also blocks out air and moisture, which helps stop food from going bad.

Foods Stored in Honey:

• Fruits like mango slices or berries.

• Small meat pieces (cooked or dried).

• Nuts like groundnuts or almonds.

The Berber people (North Africa), Stored dried dates and nuts in honey for long journeys across the desert.

This method not only kept the food fresh, but it also made it sweeter and tastier.

8. Storing Food in Raised Granaries.

People built small houses or huts raised off the ground to store grains. These were called granaries. 

Grains like, Maize, Millet and Sorghum, were stored safely in these structures.

Being raised kept the food safe from rats and other animals.

Sometimes the granary was placed near smoke, which helped keep insects and bugs away.

The air underneath also helped keep the grains dry and cool.

Communities like Gogo people (Tanzania), Built round granaries on stilts to store millet and sorghum, while the Shona people (Zimbabwe), used tall grain huts to keep harvests safe throughout the year.

These granaries were often built near homes or farms and were very important during the dry season or times of hunger.

These traditional food preservation techniques, show the extent of creativity reached by pre-colonial African societies.

They did not only extend the life of food but also supported trade, health, and survival from one generation to another. 

Today, many of these methods are still useful especially in rural areas or during emergencies.

These traditional methods were natural, cheap, and effective, helping African communities stay healthy and strong even without modern tools.

Related topics:

Development of economic activities in pre-colonial Africa

https://historyforumtz.blogspot.com/2020/05/development-of-economic-activities-and.html