The Complex Identities Of Afghan Americans: Navigating Cultural Duality

Afghanistan is a landlocked country in Central Asia with a rich history, having been invaded by the Persians, Alexander the Great, the Maurya Empire, Arab Muslims, the Mongols, the British, the Soviet Union, and a US-led coalition. The country has been a source of empires, including the Greco-Bactrians and the Mughals.

Afghan Americans are Americans with ancestry from Afghanistan, and they form the largest Afghan community in North America. Afghan Americans may originate from any of the ethnic groups of Afghanistan, including Pashtun, Tajik, Hazara, Uzbek, Turkmen, Baloch, and others.

The history of Afghan Americans immigrating to the United States dates back to the 1860s, around the time when Afghanistan–United States relations were being established. Large numbers of Afghan Americans were admitted as refugees following the 1979 Soviet invasion of Afghanistan, and others have arrived during and after the latest war in Afghanistan.

The US established diplomatic ties with Afghanistan in 1935, and in 2012, the two countries concluded the Strategic Partnership Agreement to strengthen their bilateral relationship. However, in 2021, the Taliban re-established the Islamic Emirate of Afghanistan, and the Taliban government remains internationally unrecognized.

The US invaded Afghanistan in October 2001 to remove the Taliban from power after they refused to hand over Osama bin Laden, the prime suspect of the September 11 attacks. The US-led coalition forces defeated the Taliban, but despite a US commitment to rebuild Afghanistan, the Taliban insurgency gained strength, and by 2006, they had flared up and were gaining control.

The US has been criticized for its role in Afghanistan, with journalist Steve Coll stating that Americans are all complicit in the situation. Coll highlights the missed opportunities for the US to have gotten it right in Afghanistan, particularly in the early 2000s when the Taliban felt defeated and reached out for inclusion in a new Afghan constitutional and political order.

The US-led war in Afghanistan lasted for 20 years and ended in 2021 with the withdrawal of US and Allied forces. The war resulted in the deaths of 176,000 people, including 46,319 civilians, and displaced about 6 million people. The US and its allies attempted to rebuild Afghanistan, but the country remains one of the least developed countries in the world, facing issues such as high levels of terrorism, poverty, and child malnutrition.

Afghan cuisine is heavily influenced by Persian, Central Asian and Indian cuisines

Afghan cuisine is a blend of rich traditions and complex flavours, heavily influenced by Persian, Central Asian and Indian cuisines. Afghanistan's close proximity to its neighbouring countries and its cultural ties have resulted in a diverse range of culinary styles. Here is a detailed overview of the influences on Afghan cuisine:

Persian Influence

Afghanistan's cuisine has been influenced by its neighbour, Iran, or Persia. Coriander, mint and sabzi (spinach or green herbs) are common ingredients in both Afghan and Persian cooking. Additionally, Persian influences can be seen in the use of lamb, a staple in both cuisines. Rice is also a key ingredient in Persian and Afghan dishes, often served as a base for vegetables or meat. The Persian style of cooking rice has been adopted by Afghans, who often serve it as a side dish to accompany kebabs.

Central Asian Influence

Afghanistan's location in Central Asia has naturally led to influences from surrounding countries. For instance, dumplings and noodles are a common feature of Afghan cuisine, likely influenced by Mongolian and Central Asian cuisines. The mantwo, a meat-stuffed dumpling topped with yogurt, is an example of a dish inspired by Central Asian and Chinese cuisines.

Indian Influence

Indian cuisine has significantly influenced Afghan food. The use of spices such as cumin, cinnamon, cardamom, coriander and turmeric in Afghan dishes reflects Indian culinary traditions. Chillies, saffron, garam masala and pepper are also ingredients introduced to Afghanistan through trade with India. Moreover, rice-based dishes like biryani and pulao, as well as naan bread, are popular in both countries.

In conclusion, Afghan cuisine is a unique fusion of flavours and culinary techniques from its neighbouring regions. The influences of Persian, Central Asian and Indian cuisines have come together to create a diverse and delicious array of dishes that showcase Afghanistan's cultural diversity and rich history.

The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef

Afghanistan's national dish is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or chicken. The name is derived from 'Kabul', the capital of Afghanistan.

Kabuli palaw is a popular dish in Afghanistan, often served at gatherings and religious celebrations. It is considered a festive and important dish due to the price and quality of its ingredients. The dish is usually placed in the centre, with other foods around it. The rice should not be sticky, and the dish is not considered a 'health dish'. It is a special occasion food that is rich and delicious.

The dish is made with long-grain white rice, which is cooked in a way that prevents it from breaking and develops a deep, rich brown colour. The rice is mixed with various dry fruits, including raisins and almonds, caramelised carrots, and a range of sweet spices. It is served with large chunks of lamb or chicken.

Kabuli palaw is also considered a test of a woman's ability to cook and her marriage prospects. It is believed that only a skilled chef can balance the various flavours of this dish.

Ingredients:

• Long-grain rice (Basmati rice is a good choice)
• Medium onion (diced)
• Large carrots (sliced into thin strips)
• Chicken or lamb (sliced into bite-sized pieces)
• Almonds/pistachios (finely chopped)
• Salt to taste
• Spices: cumin, ground cardamom, cinnamon, saffron powder, coriander seeds, black pepper

Directions:

• Sauté the diced onion in vegetable oil until it begins to caramelize.
• Add the chicken or lamb and stir-fry until the meat is lightly browned.
• Add water and spices to the pot and allow the meat to simmer in the broth until tender. Remove the meat and set it aside.
• Add rice to the broth and cook until the grains are tender.
• Sauté the carrot strips in a mixture of vegetable oil and sugar until lightly browned. Remove and cook the raisins in the oil until they swell.
• Mix the cooked rice, carrot strips, raisins, and meat together in a greased casserole dish. Cover with foil and bake at 300° Fahrenheit for approximately 45 minutes.
• Sprinkle chopped almonds or pistachios on top before serving.

Fresh and dried fruits are a staple in Afghanistan, including apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins

Afghanistan is known for its rich variety of fresh and dried fruits. The country's unique climate and topography make it ideal for cultivating an assortment of fruits, including apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins.

Apples are a popular fruit in Afghanistan, with the country boasting favourable conditions for their growth. Apple trees thrive in the region, and the fruit holds cultural and practical significance for Afghans. Apple cultivation is widespread, catering to local markets and farmers' subsistence production.

Apricots are another beloved fruit in Afghanistan. Afghan farmers favour local apricot varieties, considering them superior to imported cultivars in terms of taste and resistance to pests and diseases. Apricots are easy to dry, making them well-suited for preservation and export.

Grapes are the most cultivated fruit species in Afghanistan, accounting for 48% of the country's fruit-growing area. They are grown in over 15 provinces and are a significant contributor to the country's agricultural economy.

Pomegranates are also a major fruit crop, especially in provinces like Kandahar, Helmand, Wardak, Ghazni, Paktia, Farah, Kapisa, and Balkh. Afghanistan is known as "the country of the pomegranate fruit" due to its traditional cultivation methods and the quality of its landraces.

In addition to these fruits, Afghanistan also produces bananas, oranges, plums, sweet melons, and raisins. The country's diverse climate and agricultural practices ensure a bountiful supply of fresh and dried fruits that are enjoyed by Afghans and exported worldwide.

Tea is a staple drink in Afghanistan, with masala chai being a popular choice

Tea is Afghanistan's unofficial national drink, and is offered to guests within moments of arrival for an official meeting or a social get-together. To not offer tea is a social affront. It is drunk copiously throughout the day, and is served in small glasses called istakhan or small porcelain handle-less bowls called piala. Western-style cups may be used, especially in cities.

The first cup of tea is usually served with a large amount of sugar, to indicate honour. Another custom is to have the first cup of tea sweet, chai shireen, followed by another without sugar, called chai talkh. Many people dip sugar lumps or cubes, called qand, in their tea, which they then hold in their mouths as they sip. Sometimes, especially in winter, ghur (a kind of lump sugar made from sugar cane) is served with tea because of its warming properties.

Chai is often flavoured with green or white cardamom – the pod is opened and the seeds crushed and sprinkled over the tea. Sometimes a whole pod is lightly crushed and put into the teapot before boiling water is poured over it.

A common tea served in Afghanistan is called Kahwah. It is a combination of green tea, cardamom pods, cinnamon bark, and saffron strands. It may also include peppercorns, ginger and almonds. Much like the traditional Masala Chai Tea from India, each family has its own recipe.

Afghans drink tea every day. When they drink regular tea without milk, they don't usually drink it sweet. However, when they make sheer chai, they don't hold back. They like it milky and sweet. Sheer chai is so strong that it is referred to as "Afghan Red Bull".

Tea is a key part of Afghan hospitality. Hospitality is so important in Afghan culture that it is embedded in children's stories and is considered a reflection of personal reputation. It is always expected to give food and/or beverages to everyone who is visiting. Both will continue to be served until the guest signals that they are full, and even then, the host is expected to ask if they are sure.

Tea is also a key part of Afghan commerce. In 2009, Afghanistan imported 15 tons of green tea worth $12 million, according to Ghulam Mohammad Tahayari, an official at Afghanistan's Commerce Ministry.

Afghanistan is the world's largest producer of cannabis resin, and third largest of saffron and cashmere

Afghanistan is the world's largest producer of cannabis resin, according to a 2010 report by the United Nations. The country has a long history of cannabis cultivation, with the plant indigenous to the region. The drug is produced from the flower of the female Cannabis sativa plant and is often referred to as hashish.

The UN report revealed that between 10,000 and 24,000 hectares of cannabis are grown in Afghanistan annually, with major cultivation in 17 out of 34 provinces. The country's robust crop yields of 145 kg of resin per hectare make it the largest producer, with an estimated output of 1,500-3,500 tons per year.

In addition to being a major producer of cannabis resin, Afghanistan is also a significant player in the global saffron and cashmere markets.

Afghanistan is the third-largest producer of saffron in the world, after Iran and India. Saffron is a highly prized and expensive spice that has been cultivated in Afghanistan for centuries. The country's saffron is often referred to as "red gold" due to its high value. It is grown predominantly in the Herat province, where it has largely replaced opium cultivation. Afghan saffron has gained international recognition for its quality, winning awards from the Brussels-based International Taste Institute in 2020 and 2021.

In terms of cashmere, Afghanistan is again the third-largest producer globally, after China and Mongolia. The country accounts for about 7% of the global supply of cashmere, producing 1,000 metric tons annually, with an export value of $18 billion. However, there is potential for Afghanistan to increase its production and overtake Mongolia in the rankings. Initiatives such as crossbreeding programs and the development of the 'Afghan Made' trademark aim to improve the quality and international appeal of Afghan cashmere.

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