In this article, we will tell you about the culinary traditions of Africa.
We will tell you why African cuisine is no less popular in the world than cotes de paris en direct and betting on sports. Also, we’ll explain what recipes you must try when traveling to the countries of the Black Continent, and what is better to refrain from, especially for children. Perhaps this article will not change your life, but it will make you as a tourist more knowledgeable when choosing a particular product.
National Cuisine and Its Formation
African national cuisine includes cuisines of different countries. It was especially influenced by British, German, Italian, and Indian traditions.
African cuisine is characterized by a large number of peppers and spices. For the modern European some dishes may seem unusual and even inedible, but for the natives, it is not a surprise. They use as meat of crocodiles, antelopes, and even some insects for meals.
African exoticism is most vividly represented in the variety and combination of the national cuisine of South Africa. Masses of migrants have brought their traditions here. Tomato relish, pilaf, refried beans, pumpkin pancakes, meatball soup, and ginger pies were brought to the menu of the people of Southern Africa by the Asians.
The cuisine of Morocco, Algeria, and Tunisia have features of Mediterranean, Turkish and European cuisine. Fresh tropical fruits are an important ingredient in many dishes. Eggs, cereals, seafood, and meat are widely used in North African menus. The meat here has its limitations: pork is not used, as the main inhabitants of the region are Muslim.
The eastern part of the country preserved the traditions of India. Many are familiar with the traditional masala dish, which consists of fried meat with onions and thick sauce. Millet and rice are used as side dishes.
Dishes in central Africa are based on various vegetables and sauces, as well as millet and sorghum. Because of the lack of meat, protein is replenished by peanuts and some insects.
Influence of Climate on the Diet of Africans
Africa is the hottest continent on Earth. It lies within seven climatic belts. Sub-Saharan Africa is characterized by high temperatures with rather low rainfall, resulting in high aridity. All this affects agriculture. Corn, millet, and livestock are shrinking.
Locals are incorporating more vegetables, fruits, and fish into their diets because of the heat.
The people of Ethiopia, Kenya, and Somalia are in dire need of food. There is no unusual food to speak of here.
Differences in Diet According to the Region Where You Live
Africa now has more than 50 sovereign nations that were colonies in the past.
Closer to the desert terrain, the diet of the inhabitants appears more meager than in Central Africa and in the north of the country.
As such, there are no differences in the diet of Africans. They use a lot of spices, spices, and peppers. Special attention is paid to cereals, fresh vegetables, and fruits.
Especially popular among vegetables is the root vegetable cassava. If not processed properly, cassava can turn into poison, because it contains a certain amount of hydrocyanic acid. The taste of cassava can be bitter or sweet, depending on what soil it grows in.
Manioc can be boiled, fried, or dried. It is ground into flour, added to meat or fish, and served with a variety of sauces.
Similar to manioc, yams, but larger, resembling potatoes. It is quite heavy and nutritious. It is possible to prepare various dishes from yams. It is boiled, fried, sometimes dried, and milled to make flour and bread.
A typical dish of the grain phonio. It is similar to rice but very fine. It is eaten from a large plate with their hands. Then the hostess is thanked for the delicious meal.
In South Africa, as a delicacy are large green-blue caterpillars of the butterfly peacock, they are grown on special farms and even served in some restaurants. They are boiled and dried in the sun before being eaten. Mopane caterpillars are a valuable source of protein.
The locals have a special attitude to semolina. It can be served as a separate side dish or make mtekfu. They sift the grits, add salt and vegetable oil, stir it and rub it between the palms of their hands. Then, little by little, pour in warm water and form a ball of dough, roll out and cut into squares 2 cm wide. Bake in the oven on low heat until slightly pink. The obtained flatbreads are eaten instead of bread.
Meat on the Table
African cuisine is full of a variety of meat dishes. Charcoal-grilled meat is served almost everywhere. And the meat is not only domestic animals and poultry, but also exotic: buffalo, elephant, giraffe, monkey, warthog. Camel, pigeon, and tortoise meat is considered a delicacy.
The recipes for these dishes were imported once by the colonists, and now they have become traditional. Ostrich and chicken are beloved here. Bird meatballs are sometimes wrapped in leaves.
In Southern Africa, a popular meat casserole is boboti. This dish successfully balances sweet and salty, spicy and spicy.
It is prepared in the following way:
- Onions are fried in vegetable oil until softened, add garlic and minced meat.
- All this is fried, constantly breaking up the minced meat into small crumbs.
- Add curry, spices, sweet jam and raisins, bay leaf, salt, and ground black pepper.
- Cover with lid and simmer over low heat for 10 minutes.
- Pre-soaked bread in milk, squeeze, and add to the meat mixture.
- Mix well and put in a heatproof dish.
- With the remaining milk whip the eggs and pour on the surface of the meat.
- Send in the oven for 35-40 minutes, until the surface becomes golden. Use yellow rice or dried apricot chutney as a garnish.
You can cook Boboti at home, delighting your palate with its delicious taste.
In the countries of the west coast of Africa, they serve a thick soup with peanuts, palm nuts with lamb, tomatoes, mashed beans, and eggplant – fu fu end. The soup is flavored with chili peppers and white pepper to spice it up.
Red lentil soup is no less popular. In a pot with water or broth add finely chopped onions, garlic, and potatoes. Cook over low heat for 10-15 minutes until the lentils are ready. In a small pan, heat a little oil. Then add cumin, turmeric, salt, and pepper. Stir well for about 1 minute. Pour it into a soup and add finely chopped coriander and lemon juice. The soup is ready!
Because of the heat people in Africa give special attention to vegetable dishes. For example, tigadegena is a stew of meat and vegetables stewed in a peanut sauce. Peanut paste goes well with almost any meat and vegetables. The recipe for this dish is very simple. The meat of pork or beef is fried, with onions, spices, vegetables and added mashed fresh tomatoes. The obtained mass is dressed with the peanut paste and stewed until it is ready. The peanut sauce gives a special flavor to the vegetables and makes the meat soft and tender.
Ethiopian cuisine is very rich in spicy sauces, meat dishes, and cereals. In Ethiopia, a huge pancake made of sourdough, the Injera, is used instead of a tablecloth during the meal. Foods are served on it, which are taken with a slice of another injera, dipped in sauce, and eaten.
Supporters of vegetarian food should try falafel. This dish is common in many Arab countries. Falafel is made of beans, chickpeas and seasoned with different spices, it reminds of vegetable cutlets. This can also include an African broccoli salad. They add seeds, nuts, raisins, raw broccoli and dress it with a spicy sauce.
Africans Make Desserts
Traditional African cooking is represented by a variety of desserts. Along with simple pastries: scones, muffins, bread, there are popular desserts: kuksistery, quince boiled in rooibos, panna cotta with amarula, almond baklava, apricot cake with cinnamon, almonds, and sherry.
One of the divine delicacies is Egyptian-style fatyr. This is a puff pastry with custard, the Egyptians call it Maguilabia. Its taste is impossible to describe in words! It just melts in your mouth.
There are also such desserts that are easy to prepare, and there is nothing exotic in the ingredients. One of them is an airy orange cupcake – mskuta. This dessert consists of the usual European set of products: eggs, flour, orange, salt, sugar, baking powder, milk, and powdered sugar.
Seafood on the Table
The cuisine of coastal African countries is rich in fish and seafood dishes. No other country consumes as much fish and seafood as South Africa.
The most common fish is heh.
Shrimp, mussels, lobsters, octopus, lobsters, and lobsters are the most popular seafood in the country. Fish here are dried, fried, pickled, and dried in the sun.
We want to share with you a simple way to prepare a traditional North African fish dish in a tomato sauce – haymeh.
- Fish is cut into small portions.
- Peel the onion and garlic. Cut onion in half rings, chop the garlic finely.
- Fry onion until transparent in a frying pan previously heated and greased with vegetable oil.
- Add peppers and diced tomatoes with their juice.
- Add salt, sugar, cumin, paprika, garlic, and cayenne pepper. Pour in water and stew over low heat for 10-15 minutes.
- Put fish pieces into the sauce and bring them to readiness.
- Finished dish sprinkle with greens.
What a Tourist Must Try
When you travel to this hot country, you can get a vivid taste experience by trying the following dishes:
- Crispy capenade – fried fish, served with rice or corn porridge. The dish is served with peanut powder, herbs, and stewed tomatoes.
- Briani. Consists of three layers: marinated meat, rice, lentils, well seasoned with spices and served with a boiled egg and fresh onions.
- Pigeon marshmallow is a holiday pie made from the back of a pigeon and egg sauce. It is served for breakfast in Egypt.
- Efo Riro is a Nigerian vegetable soup. It can be eaten with rice, sweet potatoes.
- Kuxister – a deep-fried doughnut doused in cold syrup.
- Monkey brains. The name sounds awful, but it’s just a fruit. It looks like an orange, but tastes like a baked apple. Once you break the shell, you will see a viscous grayish-brown mass, similar to the brain. Hence such a specific name.
Traveling through the countries of the Black Continent, you will not stay hungry!
Everyone can find a dish that meets their taste requirements. Thanks to the varied menu of Africa, vegetarians, and meat lovers will be able to discover unusual and new dishes.
Cooking in Africa – a whole ritual, ceremony, and for the tourist part of the attraction, presentation.
Bright emotions and a good mood for you!