Africa - African Recipes

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The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. Depending on the region, there are also sometimes quite significant differences in the eating and drinking habits and proclivities throughout the continent's many populations: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa each have their own distinctive dishes, preparation techniques, and consumption mores.

In central Africa,the basic ingredients are plantains and cassava. Fufu-like starchy foods (usually made from fermented cassava roots) are served with grilled meat and sauces. Another favorite is Bambara, a porridge of rice, peanut butter and sugar. Beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, monkey, antelope and warthog are also served occasionally.

The cuisine of East Africa varies from area to area. Maize (corn) is the basis of ugali, the East African version of West Africa's fufu. Ugali is a starch dish eaten with meats or stews. In Uganda, steamed, green bananas called matoke provide the starch filler of many meals.The main traditional dishes in Eritrean cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans).

A typical West African meal is heavy with starchy items, meat, spices and flavors. A wide array of staples are eaten across the region, including those of Fufu, Foutou, Banku, Kenkey, Couscous, Tô, and Gari which are served alongside soups and stews.

Popular African Recipes-Videos

• Fufu
• Ugali
• Couscous

  Recipes-Videos

• African peanut soup
• Stewed tilapia fish with joll of rice
• African doughnut
• African roast peper meat
• Potato greens

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