What Traditional African Food Recipes Is About
As Kwanzaa approaches, African cuisine deserves some kudos on the cuisine scene. African food is a rich melange of dishes, with regional takes on seasonings and preparation methods. Traditional foods combined in exotic ways reflect both native and foreign influences, accumulated and integrated over hundreds of years. If you haven’t explored the world of African cuisine, you’re in for a treat. A taste of this regionally diverse and rich cuisine may be just around the corner, in a family restaurant near you. If you’re not so lucky, there are a number of fabulous cookbooks available.
The staples of African food consist in the majority of tubers, starches and vegetables. Cassava, yams, okra, greens, tropical fruits such as coconuts and bananas, corn, rice, millet, peanuts, sorghum and barley are mainstays of the diet, depending on the region. Meat is used sparingly in some areas, but seasonings weigh heavily in imparting the distinctive exotic tastes found throughout Africa. Mixtures of hot spices permeate traditional African food.
Africa is a huge continent and it does have some common, staple foods, but it’s really an area of distinctive regional differences. African food is a mixture of indigenous dishes and the import of food from colonizing countries and immigrants. It’s a country that has seen much movement and the influences are everywhere. In the West, we’re probably most familiar with Northern African cooking, especially thru Moroccan restaurants. Africans also introduced many ways of cooking to the American South that are familiar today in grits, flatbreads and fritters etc.
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Foreign influences introduced the peanut, pepper, tomato, pineapple and cayenne pepper to local dishes. The Portuguese introduced the domesticated pig, now an integral part of East African cuisine. French, British and Indian colonizers nonetheless had a positive effect on traditional African food, bringing curry, chappatis, relishes and spicy lentil soups to the African table.
In general, Africans like to eat fresh fruit and vegetables, game and fish. The chief root vegetables are yams and cassava. They like to steam their vegetables and they use hot spices and marinades. Meat stews are usually based on chicken. Peanuts, known as groundnuts in Africa, are popular in garnishes and soups. Melons and in particular watermelons are common African food. African villages tend to use a lot of whey, curd and milk. They also like vegetables, cereals and sweet potatoes.
The coastal regions use chillies a lot and fish marinated in ginger and cayenne pepper is very popular. West Africans like to eat black eyed peas and use okra in soups and stews. They mix fish and meat together in their stews. The French brought their cuisine to Senegal, particularly garlic, scallions, lime juice and the method of marinating. Bananas and coconuts are another popular African food here. Ethiopian dishes usually contain meat and they also eat raw meat. They like flatbreads, hot peppers and hard cooked eggs.
South African food is a combination of indigenous Bantu traditions and the influence of the British and Dutch settlers. The French also played a part, starting up many vineyards, and immigrant workers from Malaysia brought curries. The Indians sent by the British to work on the railway construction also brought their cuisine.
East African food does not involve much meat as livestock is used for trading purposes and not for food. The only strong influence here from outside is the legacy of the Arab settlers who brought cloves, saffron and rice pilafs.
Angola and Mozambique were both colonized by the Portuguese, who brought limes, lemons and oranges. The Portuguese from Brazil took pineapples, bananas and pigs. Most dishes in Mozambique are based on fish and they have a lot of hot pepper dishes.
African dishes are very often accompanied by alcoholic drinks, except for the Muslim North. South Africa of course, is world famous for its first class red and white wines. Kenya has a local beer called Tusker which is exported. There are many bee keepers in Ethiopia and they make a drink called Tej from the honey which is similar in taste to mead. Ethiopian coffee is also well known in the West. The Tusker goes particularly well with African food.
Couscous and Other Good Food from Morocco
To Ethiopia, in Eastern coastal Africa, the Arabs brought a number of spices, including cloves, cinnamon and saffron, used in steamed rice combined with meat, vegetable, tuber, milk and honey dishes, enhancing the already rich and abundant combinations. Pomegranate juice is an important ingredient in coastal Swahili dishes.
Western African foods reflect the heavy use of fish and meat, as these foods are plentiful in the region and are characteristically hot and spicy. Stews are highly favored, and pack a punch, especially for the Western palate.
The French influence is clear on the western coasts of Africa. Chiles, ginger and hot cayenne marinades are artfully combined with local vegetables, peanut, palm and coconut oils, garlic and sharp marinades, making a definite food statement.
African food cannot be quantified in a word. Africa, the second largest continent, should not be discounted or dismissed for lack of diversity. African food is as diverse as the continent, with an array of imaginative and regionally unique dishes to tempt your palate.
Take a look on the net, or go to your local bookstore. The flavors of African food beckons. If you know someone who celebrates Kwanzaa, ask them about the rich heritage of African food. Bring your taste buds to the table, and enjoy!
What Traditional African Food Recipes Is About
Popular African Food Recipes History
