張爽/譯

Food is a universal language， and nowhere is its power to connect people to their heritage， history， and community more evident than in the rich tapestry of African and African Diaspora cuisines. In this comprehensive article， we embark on a flavorful journey to explore the deep cultural significance of African food， uncovering the stories， traditions， and diverse culinary landscapes behind each dish.

食物是一種通用語言，非洲人與非洲流散族群的飲食豐富多彩，在連結(jié)人及其傳統(tǒng)、歷史和社群方面，食物擁有無與倫比的力量。在這篇概覽式的文章中，我們將踏上一段美味之旅，探索非洲食物的深層文化意義，了解每道菜背后的故事、傳統(tǒng)和多樣化的烹調(diào)風(fēng)貌。

The roots of African food and cuisine

非洲食物與烹飪之根

Africas culinary heritage is a mosaic of flavors， ingredients， and cooking techniques. Each region boasts a unique flavor profile， and within those regions， every dish carries its own narrative：

非洲的烹飪傳統(tǒng)是一幅由各種風(fēng)味、食材和烹飪技法拼成的鑲嵌畫。每個(gè)地域都擁有獨(dú)特的風(fēng)味特色，每一道地區(qū)菜肴都承載著自己獨(dú)特的故事：

1. North African cuisine： In the Mediterranean-influenced cuisine of North Africa， dishes like couscous， tagines， and harira soup are more than just meals—theyre a reflection of the regions history of trade and conquest.

1. 北非風(fēng)味：受地中海風(fēng)味影響的北非美食，諸如古斯米、塔吉鍋和哈利拉湯，不僅是飯食，還反映出當(dāng)?shù)氐馁Q(mào)易史與征服史。

2. West African delicacies： The spicy stews， fufu， and jollof rice that are staples in West Africa have stories that date back centuries， encompassing tales of royalty， celebrations， and centuries of tradition.

2. 西非美味：辣燉菜、馥馥糕和加羅夫飯是西非的主要食物，歷史可追溯到幾個(gè)世紀(jì)前，蘊(yùn)含著王室傳說、慶典活動(dòng)和數(shù)百年的傳統(tǒng)。

3. East African eats： Ethiopias injera， a spongy sourdough flatbread， isnt just a food—its a symbol of unity and togetherness. Sharing a meal atop a piece of injera is a communal tradition that strengthens bonds among Ethiopians.

3. 東非吃食：埃塞俄比亞的英杰拉是一種綿軟的酸面餅，它不止是食物，還是團(tuán)結(jié)與互助的象征。一起吃英杰拉鋪底的美食，是增強(qiáng)埃塞俄比亞人際紐帶的公共傳統(tǒng)。

4. Southern African fare： In Southern Africa， dishes like bobotie and boerewors reflect the regions history of colonization and indigenous culinary traditions， creating a fusion of flavors.

4. 南非美餐：在南非，像咖喱肉末和布爾香腸這樣的菜肴，反映的是該地的殖民史與本土的烹飪傳統(tǒng)，形成了風(fēng)味的融合。

5. Central African comfort： From the hearty stews of Cameroon to the plantains and cassava-based dishes of the Democratic Republic of Congo， Central Africas cuisine is a testament to the resilience of its people.

5. 中非的口福：從喀麥隆的豐盛燉菜到剛果民主共和國(guó)用大蕉和木薯制成的菜肴，這些中非美食都彰顯著當(dāng)?shù)厝嗣竦捻g性。

African diaspora： A global culinary influence

非洲流散族群：烹飪影響全球

The African Diaspora， a result of the transatlantic slave trade and subsequent migration， spread African culinary traditions across the globe. As Africans were forcibly transported to the Americas， the Caribbean， and Europe， they carried with them not just their culinary knowledge but also the flavors and ingredients that would give rise to Afro-Caribbean， Afro-Brazilian， and African American cuisines.

非洲人的全球流散，是跨大西洋奴隸貿(mào)易及之后的移民的結(jié)果，將非洲烹飪傳統(tǒng)傳播到了世界各地。在非洲人被強(qiáng)制運(yùn)往美洲、加勒比地區(qū)和歐洲的時(shí)候，他們不僅帶去了自己的烹飪知識(shí)，還帶上了各種風(fēng)味和配料，創(chuàng)造出非裔加勒比菜系、非裔巴西菜系和非裔美國(guó)菜系。

Stories on the plate

盤中的故事

Each African dish is a story waiting to be told， with ingredients， cooking methods， and flavors steeped in cultural significance：

每道非洲菜肴都是一個(gè)等待被講述的故事，其中的配料、烹飪方法和風(fēng)味都蘊(yùn)含著文化意義：

1. Jollof rice： Beyond its delectable taste， jollof rice is a source of national pride and friendly culinary competition among West African nations， each claiming to make the best version.

1. 加羅夫飯：加羅夫飯不但美味可口，還是民族自豪感的象征，西非國(guó)家之間為其展開友好的烹飪競(jìng)賽，每個(gè)國(guó)家都自稱能做出最棒的味道。

2. Injera： In Ethiopia， injera is not just a form of sustenance—its a cultural tradition. The communal act of sharing a meal atop a large piece of injera symbolizes unity， togetherness， and familial bonds.

2. 英杰拉：在埃塞俄比亞，英杰拉既是一種營(yíng)養(yǎng)佳肴，又是一項(xiàng)文化傳統(tǒng)。分享一頓以大塊英杰拉墊底的美食，這一舉動(dòng)象征著團(tuán)結(jié)、歡聚與家庭紐帶。

3. Gumbo： Originating from West Africa and popularized in the Southern United States， gumbo is a savory stew that embodies the blending of African， Creole， and Cajun culinary influences， reflecting the regions complex history.

3. 秋葵濃湯：起源于西非，后在美國(guó)南部流行起來的秋葵濃湯是味道鮮美的燉菜，體現(xiàn)出非洲、克里奧爾和卡津烹飪風(fēng)格的融合，反映出該地復(fù)雜的歷史。

4. Soul food1： African American cuisine， often referred to as “soul food，” is a testament to the creativity and resilience of enslaved Africans. Dishes like fried chicken， collard greens， and cornbread have deep roots in African traditions.

4. 靈魂食品：非裔美國(guó)人的烹飪，通常被稱為“靈魂食品”，見證著被奴役的非裔人的創(chuàng)造力與堅(jiān)毅。像炸雞、寬葉羽衣甘藍(lán)和玉米面包這樣的菜肴，都深深扎根于非洲的傳統(tǒng)之中。

Traditions at the table

餐桌上的傳統(tǒng)

The cultural significance of African food extends beyond the ingredients themselves. Its about the rituals， communal dining， and storytelling that accompany these dishes：

非洲食物的文化意義超越了食材本身。這涉及與這些菜肴相配的儀式、共進(jìn)餐食的過程，以及講述的故事。

1. Ubuntu2： In many African cultures， the concept of ubuntu emphasizes the interconnectedness of all people. Sharing a meal is a symbolic act of unity， hospitality， and a celebration of the bonds that tie communities together.

1. 烏班圖：在非洲的許多文化中，烏班圖的概念強(qiáng)調(diào)的是所有人的相互聯(lián)系。共同進(jìn)餐是團(tuán)結(jié)、好客的象征，是對(duì)連結(jié)社群的紐帶的頌揚(yáng)。

2. Kwanzaa feast： During Kwanzaa， a celebration of African heritage， families come together to share a feast that includes traditional dishes like collard greens and sweet potato pie， reinforcing cultural values and community spirit.

2. 寬扎節(jié)宴會(huì)：在慶祝非洲傳統(tǒng)的寬扎節(jié)上，家人會(huì)聚餐，分享寬葉羽衣甘藍(lán)和甜薯派等傳統(tǒng)菜肴，強(qiáng)化著文化價(jià)值與社群精神。

3. Cassava leaves： In Liberia， the preparation of cassava leaves involves labor-intensive pounding and cooking. Its not just about the dish but the shared effort and time spent together， strengthening family ties.

3. 木薯葉：在利比里亞，人們需要花大力氣捶打與烹調(diào)木薯葉。這不單是一道菜，更是一起努力與共度時(shí)光，增進(jìn)家人間的聯(lián)系。

4. African ancestral offerings： In many African cultures， food offerings to ancestors are a common tradition. This practice symbolizes a connection to ones roots and serves as a way to honor and remember those who came before.

4. 非洲祭祖供品：在非洲的許多文化中，向祖先供奉食品是共同的傳統(tǒng)。這種行為象征著與自己的根源相連，是一種紀(jì)念和尊敬先人的方式。

Preserving the culinary heritage of African food

保護(hù)非洲食物的烹飪傳統(tǒng)

In an increasingly globalized world， the preservation of African culinary traditions faces challenges. However， dedicated individuals， chefs， and food enthusiasts are working tirelessly to ensure these traditions endure. Food festivals， cookbooks， culinary education programs， and cultural centers are just some of the ways these traditions are being safeguarded and celebrated.

在日益全球化的世界中，對(duì)非洲烹飪傳統(tǒng)的保護(hù)面臨著挑戰(zhàn)。不過，悉心守護(hù)傳統(tǒng)的個(gè)人、廚師和美食愛好者不懈地努力著，確保這些傳統(tǒng)能夠延續(xù)下去。美食節(jié)、烹飪書籍、烹飪培訓(xùn)項(xiàng)目和文化中心等都只是保護(hù)和慶祝這些傳統(tǒng)的一些方式。

African and African Diaspora cuisine is more than just a source of nourishment; its a powerful testament to the ability of food to tell stories， connect communities， and preserve cultural heritage. Every dish carries with it the history， traditions， and values of the people who have lovingly prepared and shared it. As we savor these flavors， we also savor the rich tapestry of African and African Diaspora cultures that continue to shape our culinary world. The next time you sit down to a plate of jollof rice， gumbo， or injera， remember that you are partaking in a timeless tradition—a taste of history and a celebration of culture.

非洲人和非洲流散族群的美食不單是營(yíng)養(yǎng)的來源；它們有力地證明著食物能夠講述故事、團(tuán)結(jié)社群、保護(hù)文化遺產(chǎn)。每道菜肴都承載著那些精心烹調(diào)與分享食物的人的歷史、傳統(tǒng)及價(jià)值觀念。我們?cè)谄穱L這些風(fēng)味時(shí)，也在品味著非洲人和非洲流散族群文化的豐富圖景，而它們依然在塑造著我們的烹飪世界。下一次，當(dāng)你坐下來品嘗加羅夫飯、秋葵濃湯或英杰拉時(shí)，請(qǐng)記得，你正在參與一項(xiàng)永恒的傳統(tǒng)——品味歷史，頌揚(yáng)文化。

（譯者為“《英語世界》杯”翻譯大賽獲獎(jiǎng)選手；單位：南京大學(xué)外國(guó)語學(xué)院）

1 soul food一詞源于1960年代中期，當(dāng)時(shí)，soul是用來描述美國(guó)南部黑人文化的常用詞語，例如“爵士靈歌”（soul music）等。

2 ubuntu（烏班圖）一詞來源于南非的祖魯語和恩德貝萊語，義為“對(duì)他人的人性”，是關(guān)于人與人之間關(guān)系的哲學(xué)觀念，重視團(tuán)體與社群的重要性，強(qiáng)調(diào)人的價(jià)值與身份是通過與他人互動(dòng)和共同生活而獲得的。