African cuisine


African cuisine


African cuisine combines the cuisines of many countries on the continent, with each country having its own culinary traditions. The cuisine of coastal countries is rich in fish and seafood dishes. Africa also has its own meat specialties. They are considered camel and pigeon meat, as well as turtle meat. Much more common are dishes from veal and mutton. The daily menu of an African includes a large amount of bread, cereals and legumes, olives and nuts, as well as local fruits and vegetables.

Shakshýka is a dish of eggs fried in a sauce of tomatoes, hot peppers, onions and seasonings. The dish is believed to be native to Tunisia


The cuisine of North Africa (Morocco, Algeria and Tunisia), or Maghreb cuisine, combines the ancient traditions of African tribes and settlers from the Middle East, has characteristic features of Mediterranean cuisine, in it the influence of Turkish and European cuisine is also noticeable. The diversity is complemented by the flavors of spices and herbs. Fresh tropical fruits, especially bananas and coconut, are important ingredients in many dishes. Bananas, for example, are added to porridge and omelettes, tomato soups and salads. The same can be said for vegetables. Not only salads are made of them, but also fried, baked, stewed, stuffed, and rarely boiled. The most famous Maghreb dish is couscous accompanied by vegetables, chickpeas, fish or meat. Couscous (couscous) is also a wheat groat that serves as the base for its namesake. Historically, couscous was made from millet. Nowadays, couscous is most commonly used Nowadays, the most widespread is semolina, which is made from durum wheat. It resembles round rice, with a grain diameter of 1-2 mm.

Couscous with vegetables and chickpeas


In the countries of the west coast of Africa they serve foo-foo end soup (thick soup, from peanut soup with palm nuts to vegetable soup with lamb, tomatoes, mashed beans and eggplants, in some regions they also put sliced okra and blanched large floury bananas in it; for spicy flavor the soup is seasoned with chili pepper and pepper). Pepper soup (fish soup generously seasoned with chili peppers) is also popular. Another dish that has earned the special attention of West Coast residents is country chop. It is based on rice, to which a generous portion of curry is added. There are variations of country chop made with shrimp, lamb or chicken, or you can try it with all of these ingredients together. As a garnish to such a dish, chunks of pineapple, chopped bananas, boiled eggs, mangoes, peanuts, fried onions, canned vegetables that have a sweet and sour flavor, raisins or sardines are served. Of the meat dishes, chicken in peanut sauce is also in demand. Over meals, locals usually drink some sort of beer made from fermented millet or corn and fresh fruit juices.

Chicken in peanut sauce


Senegalese cuisine is heavily influenced by France; lime juice, finely chopped vegetables, onions, garlic and marinades are widely used there. Peanut, palm and coconut oil are popular. Okra is used in goulashes and to thicken soups. Tropical fruits, especially bananas and coconut are important ingredients.


East Africa is characterized by a limited range of foods, the influence of Hindus (use of rice and tea) and European colonizers (buffet with cold snacks) can be traced. On the other hand, some local characteristic dishes, such as stuffed ham ham cariba, have taken their place in international cuisine. Indian-origin masala spice mixtures, both dry and in paste form, are very popular. Finely chopped meat fried in oil with onions is served with a thick savory sauce. The most common side dish is rice with curry spices and millet porridge, tapioca, cassava or cassava. Cassava root boiled with grated coconut and onions is also offered as a stand-alone dish. Porridge is also eaten with spinach, salad beets or other greens. The local population loves meat dishes, primarily beef and goat meat. The natives know how to cook gazelles and other four-legged game. Fish stewed with coconut milk and lots of tarragon, seasoned with egg, is also popular on the coast. This dish is called ghirama and is also enjoyed by Europeans. Nigeria and coastal parts of East Africa favor chili. Coastal recipes include fish marinated in ginger, tomatoes and cayenne pepper cooked in peanut oil.

Rice with curry spices and carrots


South African cooking is a blend of African, Malaysian, Indian, British, French, Danish and Old Boer traditions. It is characterized by a large number of spices and seasonings, spicy side dishes, marinated fish and seafood dishes. Meat dishes are an integral part of Boer cuisine. In South African families it is customary to serve guests meat roasted on coals - braifleys. Kebabs and homemade sausages, chops and steaks and kebabs are popular, as well as Indian curries and masala. The national South African dish is biltong jerky, mostly made from beef fillets. But biltong is also made from other meats: game, ostrich, antelope, buffalo, elephant and other animals. It is marinated in vinegar and then in a mixture of salt, brown sugar, coriander, black pepper and other spices, after which it is dried in special rooms, cabinets, ovens or in the air. The process usually takes several days. The traditional side dish of South Africans is maize flour porridge. Danish settlers brought their farming methods with them, British traders introduced the meats that now include African game. The French cultivated vineyards that are now world famous. Malay laborers introduced curries. Of beverages, the tart South African wine deserves attention; the Pinotage wine variety is produced only in South Africa.

Homemade biltong is a South African variety of dried meat, the national dish of Africans (Boers)


Generally, outside of Muslim Africa, alcoholic beverages are quite popular. South Africa is famous for its and red wines, and it also produces Van Der Hum tangerine liqueur. One of the most famous Ethiopian drinks is Tej honey wine, which has been prepared for centuries, as apiaries began to be established many centuries ago, then they also began to make wine based on honey, which tastes like the ancient drink honey or mead. Speaking of beverages, Ethiopia claims to be the first country to grow coffee. The Ethiopian coffee ceremony includes incense, passing coffee beans around to be approved by the guests, and roasting them on the spot. From Ethiopia, coffee traveled to Yemen and from there through Arab countries to Europe.

Coffee in Ethiopia is considered the country's main export crop, and the nation itself is the largest producer of the invigorating beverage