Livestock, which included horses and cattle, ate more and produced more waste than what the indigenous farmers were accustomed. Combining animal husbandry and sedentary agriculture into an efficient system of agropastoralism required a new way of organizing daily life. Sometime in the late 18th century, the Fulɓe in Fouta Djallonke developed a type of biointensive agriculture, probably out of necessity, since the conquered indigenous women were taken into the households of their Islamic overlords whose livestock became their responsibility. Most soils degrade quickly and are highly acidic with aluminum toxicity, which limits the kind of crops that can be grown without significant soil management. The main field crop is fonio, although rice is grown in richer soils. The region's main cash crops are bananas and other fruits. The Fulbe practice a form of natural farming that can be recognized today as biointensive agriculture. Mainly rural the economy covers animal husbandry (cattle, sheep, goats), agriculture, gathering, trading, and marginal tourism. The Fulani (French: Peul) population represents between 32.1% and 40% of the population in Guinea. The broader language area bears the name Fula/Fulfulde, and it is spoken in numerous countries in West and Central Africa. In Fouta Djallon, their language is called Pular or Pulaar. The population consists predominantly of Fulɓe, also known as Fula or Fulani. Erosion by rain and rivers has carved deep jungle canyons and valleys into the sandstone. The plateau consists of thick sandstone formations that overlie granitic basement rock. The highest point, Mount Loura, rises to 1,515 m (4,970 ft). ![]() Īmadou Hampâté Bâ has called Fuuta-Jaloo "the Tibet of West Africa" in homage to the spiritual and mystic (Sufi) tradition of its clerics.įouta-Djallon consists mainly of rolling grasslands, at an average elevation of about 900 m (3,000 ft). It served their interests to send their sons to Futanke schools, to support the graduates who came out to teach, and in general to extend the vast pattern of influence that radiated from Futa Jalon. The more enterprising commercial lineages, of whatever ethnic origin, established colonies in the Futanke hills and along the principal routes. It acted as the nerve centre for trading caravans heading in every direction. In its heyday, it was said that Fuuta-Jaloo was a magnet of learning, attracting students from Kankan to the Gambia, and featuring Jakhanke clerics at Tuba as well as Fulɓe teachers. Known as Ajamiyya, this literary achievement is represented by such great poet-theologians as Tierno Muhammadu Samba Mombeya, Tierno Saadu Dalen, Tierno Aliou Boubha Ndyan, Tierno Jaawo Pellel etc. Fulɓe Muslim scholars developed indigenous literature using the Arabic alphabet. The Fulɓe of Fouta Djallonke spearheaded the expansion of Islam in the region. Several succession crises weakened the central power located in Timbo until 1896, when the last Almamy, Bubakar Biro, was defeated by the French army in the Battle of Porédaka. ![]() Early revolutionaries led by Karamokho Alfa and Ibrahim Sori set up a federation divided into nine provinces. Since the 17th century, the Fouta Djallon region has been a stronghold of Islam. If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.See also: Imamate of Futa Jallon and Fula people § Early history Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately. ![]() Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. The bottom of the pot should be covered with browned bits.Īdd the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. ![]() Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.įor the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated.
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