African

INTRODUCTION TO AFRICAN DISHES

Africa is the second-largest continent with just over 30 million square

kilometers and the second largest with 1.1 billion inhabitants. A history of

colonization dating back to ancient times in countries such as France, Greece,

Portugal, and Great Britain has left a lasting mark on traditional dishes. In

short, there are many variations in the local cuisine and large regional

differences in the flavors.

Africa is synonymous with wilderness, jungles, safaris, Sahara, and

adventure. However, this continent is also home to an incredible variety of

cultures, all proud of their traditional cuisine. African cuisine is very diverse

and represents a mix of local ingredients, European cooking methods, and

Asian spices. Each African region has defined flavors and spices that together

create truly extraordinary and sophisticated cuisine. It’s a kitchen that can

satisfy raw vegetarians and meat lovers alike, whose subtleties and secrets are

yet to be discovered. African cuisine combines traditional fruits and

vegetables, exotic game and fish from the surrounding oceans with a mixture

of cultures, trade routes, colonies, and history.

Previously, African cuisine was unpopular in the west. However,

recently, it is becoming increasingly popular as people from different

countries come to the west with their native bring dishes.

North African Cuisine

North Africa is probably the most refined and sophisticated cuisine of

all African cuisines. The traditional cuisine of Morocco, Algeria or Egypt

represents an irresistible mix of Mediterranean herbs, oils, and vegetables

with Asian herbs and classic dishes such as couscous or pilaf, the kebab. The

absolute must of North African cuisines are candies: some can be extremely

sweet, but they are worth the extra calories.

The food of the countries bordering the Mediterranean Sea is the best

known of the West among all African countries, probably because of its

continuous interaction with the Mediterranean region of Europe.

Lamb, seafood, dates, goat, beef, almonds, olives, and a variety of

fruits and vegetables are the main elements of North African cuisine.

South African Cuisine

South Africa is the meeting point for many rich dishes, inspired by an

extraordinary variety of culinary techniques inspired by diverse cultures.

Meat and vegetable stews are not the only typical black African cuisine but

also dairy products, fermented cereals, rice, or fish dishes. There is a

particular Asian influence, which is reflected in the use of curry and rice, and

a colonial influence, for which the best ambassadors are good quality South

African wines.

East African cuisine

Meat, especially beef, and lamb, is at the heart of East African cuisine.

It is often accompanied by vegetables and is rich in curry, cinnamon, saffron,

and other aromatic powders brought by the Arabs. Tea, coffee, and cocoa, as

well as various types of bananas, are grown in the region, which plays a

unique role in cooking. In many tourist places like Nairobi or Mombasa, you

will find restaurants specialized in hunting.

Central African cuisine

Central African cuisine is as exotic and spicy as the jungle. Tapioca

flour, okra, and ginger are the highlights of the cuisine of this region. Peanuts

and peanut butter give Central African dishes a special taste. If you are a big

fan of peanut butter, here are some of the most innovative uses.

West African cuisine

Fish cooked in various ways is typical of the West African coast.

Cooking methods include drying, peeling, and fermentation, roasting, and

cooking. Carbohydrate-rich plants and carrots are often used for cooking, as

are Asian spices. Guinea pigs or “grains of paradise” only exist in West

Africa and are among the most popular culinary delights in the region.