{"id":2983,"date":"2018-03-14T10:17:30","date_gmt":"2018-03-14T14:17:30","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=2983"},"modified":"2021-09-22T12:57:34","modified_gmt":"2021-09-22T16:57:34","slug":"the-history-of-fire-cooking-part-iv","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/the-history-of-fire-cooking-part-iv\/","title":{"rendered":"THE HISTORY OF FIRE COOKING PART IV"},"content":{"rendered":"
\"THE

THE HISTORY OF FIRE COOKING PART IV<\/p><\/div>\n

THE HISTORY OF FIRE COOKING PART IV<\/h2>\n

\"listen<\/p>\n

 <\/p>\n

In THE HISTORY OF FIRE COOKING PART IV, we examine how wood fired cooking has evolved around the world, focusing on those countries who still rely solely or in great part on wood fired cooking for sustenance.<\/p>\n

Many Still Rely on Fire<\/em><\/strong><\/span><\/h2>\n

The numbers can be staggering when you take a close look.\u00a0 In developing countries, some 2.5 billion people rely on biomass<\/a> to meet their energy needs for cooking.\u00a0\u00a0 For many, these resources account for over 90% of the household energy consumption.\u00a0 Biomass includes charcoal (derived from wood), fuel wood, agricultural waste, and animal dung.\u00a0 As area populations increase, the number of people relying on biomass for cooking also grows.\u00a0 By the year 2030, it is estimated that 2.7 billion people will relay on biomass for cooking!\u00a0 The immediate concerns are that biomass will be used without sustaining harvests and that technologies for energy conversion will not be used properly.\u00a0 In fact, 1.3 million people, the majority of whom are women and children, die because of exposure to indoor air pollutants from biomass.\u00a0 Slowly, the goal for switching to modern cooking fuels and\/or promoting more efficient and sustainable use of traditional biomass is under way.\u00a0 For now, there are millions who wood fire foods for their family\u2019s nutrition using traditional methods and recipes.<\/p>\n

The History of Fire Cooking Part IV- The Many Methods and Meals of Fire Cooking<\/em><\/strong><\/span><\/h2>\n

Without question, the continent of Africa houses most of the countries who are reliant on wood fires for cooking.\u00a0 The top 12 countries using wood fires for cooking are: Guinea-Bissau, Mali, Rwanda, Burundi, Liberia, Madagascar, Sierra Leone, South Sudan, Guinea, Laos, Ethiopia, and Central African Republic.\u00a0 However, there are many other countries that carry generations of wood fired cooking recipes into today, making them a family gathering special occasion.\u00a0 Let\u2019s examine some of those countries and what they cook.<\/p>\n

Morocco<\/em><\/strong><\/h4>\n

Moroccans cook in earthen ovens called tagine, a conical shaped terra-cotta<\/a> lid that sits on a flat terra cotta bottom. It sits on a base called a majmar, an unglazed brazier full of hot coals that cooks the tagine slowly. In the market place, tagines are lined up with various foods like fish & potatoes, chicken & olives and lemon, or lamb with prunes. They also use small elevated grills in the port areas to cook various fish.<\/p>\n

Laos<\/em><\/strong><\/h4>\n

Although the people of Laos do grill some items, including water beetles, they mostly make soup in large pots set over an open wood fire.\u00a0 This is much like the American style of cowboy cooking<\/a>. Vegetables, sprouts, and noodles are often added to the broth to make the traditional Laotian daily dish.<\/p>\n

Guatemala<\/em><\/strong><\/h4>\n

Guatemalans use a method of wood cooking known as three stone cooking. A fire is started between 3 fire proof materials, usually stones that are used to support pots placed over the fire.\u00a0 Pepian, the national dish of Guatemala, is a mouth-watering chicken stew made with different types of native chilis, seeds, and vegetables.\u00a0 In addition to hand-crafted tortillas, it takes 3-4 hours to make this recipe traditionally over a fire.<\/p>\n

Argentina<\/em><\/strong><\/h4>\n

Here they call barbecue asado and it is certainly about the meat.\u00a0 Vegetables, calamari, bread, and other foods are introduced to fire and heated either on heavy grates or iron pans.<\/p>\n

India<\/em><\/strong><\/h4>\n

One of the biggest misconceptions is that tandoori is a recipe from India.\u00a0 That couldn\u2019t be further from the truth.\u00a0 Tandoori is a technique of grilling meat over fire in a tandoor, a clay oven.\u00a0 The tandoor is buried.\u00a0 Heat escapes from the top.\u00a0 Tandoori is very hot!\u00a0 Skewered meat or fish is inserted into the tandoor vertically to cook.\u00a0 The traditional bread, Naan, is placed along the sides of the clay vessel.<\/p>\n

Korea<\/em><\/strong><\/h4>\n

Koreans use a very unique method of wood fire cooking while at the same time utilizing the heat from that fire to heat their homes.\u00a0 They are one of the earliest users of radiant heat.\u00a0 Outside the home, a fire proof container is hung over the fire area.\u00a0 A series of flues travel horizontally under the house.\u00a0 Ondol<\/em> is a layer of flat stone located directly beneath the house floor.\u00a0 <\/em>A chimney flue is located on the opposite side of the house from the fire source preventing any smoke from entering the actual home.\u00a0 As the smoke travels through the underground flue system, it acts as a preservative to the wood house by preventing insects, mold, and bacteria from developing.<\/p>\n

Don\u2019t Think All Wood-Fired Cooking is BBQ<\/em><\/strong><\/span><\/h2>\n

The variety of foods and techniques noted are not considered BBQ but have traditions that originate in every corner of the world.\u00a0 Through trial and error, sourcing material that was available in each country, and incorporating foods and other edible items into recipes to feed families, fire cooking has advanced in some countries, while others still have seen little change.<\/p>\n

Now we see the essence of barbecue by other names in other countries.\u00a0 Asado in Argentina, braai in South Africa, lechon in Philippines, mezze in Lebanon, and parrilla in Uruguay.\u00a0 Without question, the days of fire cooking are far from over as our innate nature seeks the flavors only provide by flame and smoke. Hope you enjoyed THE HISTORY OF FIRE COOKING PART IV, the final installment of the fire history series.<\/p>\n

Purchase Products:<\/h2>\n

Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\n

<\/h2>\n
\"More

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques<\/p><\/div>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

Additional Reading:<\/h2>\n

-THE HISTORY OF FIRE COOKING PART III<\/a><\/h3>\n

-THE HISTORY OF FIRE COOKING PART II<\/a><\/h3>\n

-OPEN PIT COOKING FIRE BUILDING: PART I<\/a><\/h3>\n
\"Dr

Dr Smoke “Hope you enjoyed the variety of cultures that have roots in wood cooking.”<\/em><\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

THE HISTORY OF FIRE COOKING PART IV   In THE HISTORY OF FIRE COOKING PART IV, we examine how wood fired cooking has evolved around the world, focusing on those countries who still rely solely or in great part on wood fired cooking for sustenance. Many Still Rely on Fire The numbers can be staggering […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1],"tags":[388,60,175,389,77,26,373,117,32,360,76,58,375,390,90,391,61,353,392,165,135,394,393,111,141,374,24,54],"class_list":["post-2983","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","tag-asado","tag-barbecue","tag-barbecue-smoking-wood","tag-braai","tag-charcoal-grilling","tag-cooking","tag-cooking-with-fire","tag-cooking-wood","tag-culinary-quality-wood-products","tag-fire-cooking","tag-grilling","tag-hardwood","tag-in-the-fire-cooking","tag-lechon","tag-meat-smoking","tag-mezze","tag-outdoor-cooking","tag-over-the-fire-cooking","tag-parrilla","tag-smoker-wood","tag-smoking-wood","tag-tandoori","tag-three-stone-cooking","tag-wood-cooking","tag-wood-cooking-logs","tag-wood-fire","tag-wood-fired-cooking","tag-wood-flavored"],"yoast_head":"\nTHE HISTORY OF FIRE COOKING PART IV - 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