Lõuna Aafrika rahvusköök
However, during the colonial period the seizure of
communal land in South Africa restricted and discouraged traditional agriculture and
wild harvesting, and reduced the extent of land available to black people.
Decline of indigenous cookery
Urbanization from the nineteenth century, coupled with close control over agricultural
production, led black South Africans to rely more and more on comparatively
expensive, industrially-processed foodstuffs like wheat flour, white rice, mealie
(maize) meal and sugar. Often these foods were imported or processed by white
wholesalers, mills and factories. The consequence was to drastically restrict the range
of ingredients and cooking styles used by indigenous cooks. On the other hand, some
imported food plants (maize, tomatoes) have expanded the dietary range of
indigenous cooks. Of these maize is the most significant - it has been integrated to
such an extent into the traditional diet that it is often assumed to be an indigenous
annaabi.ee 
