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Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians.

The continent of Africa is the second largest landmass on the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in the use of basic ingredients as well as in the style of preparation and cooking techniques.

Contents 1 Traditional 2 East Africa 3 North Africa 4 West Africa 5 Southern Africa 6 Central Africa 7 See also 8 External links

Traditionally, as in almost all cultures, the food of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, the traditional African diet has a predominance of milk, curd, and whey – the Old Testament describes Ethiopia as the land of milk and honey. In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in the eating and drinking habits across the continent of Africa - African food differs in different parts of Africa, and East Africa, North Africa, West Africa, Southern Africa and Central Africa each have their own distinctive foods. They are very well known for their distinctive cooking styles.

The cuisine of East African varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent. Cattle, sheep and goats were regarded as a form of currency and a store of wealth, and are not generally consumed as food. In some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who grow a variety of grains and vegetables. 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.

Around 1000 years ago, the Arabs settled in the coastal areas of East Africa, and Arabic influences are especially reflected in the Swahili cuisine of the coast – steamed cooked rice with spices in Persian style, use of saffron, cloves, cinnamon and several other spices, and pomegranate juice.

Several centuries later, the British and the Indians came, and both brought with them their foods, like Indian spiced vegetable curries, lentil soups, chapattis and a variety of pickles. Just before the British and the Indians, the Portuguese had introduced techniques of roasting and marinating, as also use of spices turning the bland diet into aromatic stewed dishes. Portuguese also brought from their Asian colonies fruits like the orange, lemon and lime. From their colonies in the New World, Portuguese also brought exotic items like chiles, peppers, maize, tomatoes, pineapple, bananas, and the domestic pig – now, all these are part of East African and the African food.

North Africa lies along the Mediterranean Sea and encompasses within its fold several nations, including Morocco, Tunisia, Algeria and Egypt. This is a region marked by geographic, political, social, economic and cultural diversity, and the cuisine and the culinary style and art of North Africa are also as diverse as the land, its people and its history. The roots to North African cuisine can be traced back over 2000 years.

Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, the Carthaginians introduced wheat and its byproduct, semolina. The Berbers, a Christian nomadic people, adapted this into couscous, one of the main staple diet. Olives and olive oils were introduced before the arrival of the Romans. From the 7th century onwards, the Arabs introduced a variety of spices, like saffron, nutmeg, cinnamon, ginger and cloves, which contributed and influenced the culinary culture of North Africa. The Ottoman Turks brought sweet pastries and other bakery products, and from the New World, North Africa got potatoes, tomatoes, zucchini and chiles.

Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name, with a slight change in ingredients and cooking style. Sometimes, differences are noticeable – Moroccans relish full-bodied flavors, whereas Tunisians savor fiery dishes.

A typical West African meal is heavy with starchy items, light on meat and generous on fat. Fufu, a semi-solid starchy mass similar to mashed potatoes or polenta, is served with soups and stews, such as egusi. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains or plantains.

Another characteristic is the hot spices, including peppers and chiles. Seeds of Guinea pepper (Aframomum melegueta; also called grains of paradise or melagueta pepper) a native West African plant, were used as a spice and even reached Europe, through North African middlemen, during the Middle Ages. Centuries before the influence of Europeans, West African people were trading with the Arab world and spices like cinnamon, cloves, mint were not unknown and became part of the local flavorings. Centuries later, the Portuguese, French and British influenced the regional cuisines, but only to a limited extent. However, as far as is known, it was European explorers who introduced the American Chile, or chili(Capsicum) to Africa sometime soon after Columbus sailed to America.

Thus, in essence, the local cuisine and recipes of West Africa continue to remain deeply entrenched in the local customs and traditions, with ingredients like rice, peanuts (another plant from the New World, similar to the Bambara groundnut and Hausa groundnut of Africa), black-eyed peas, and root vegetables such as yams, cocoyams, sweet potatoes, and cassava (yet another American plant). Cooking is done in multiple ways: roasting, baking, boiling, mashing, and spicing. A range of sweets and savories are also prepared. Use of items introduced by colonizers are also not uncommon – like okra, plantains, peppers and green peas, citrus fruits, and pineapples, which are legacy of slave ship traffic between Africa and the New World.

Cooking techniques of West Africa often combine fish and meat, including dried fish. Flaked and dried fish is often fried in oil, and sometimes cooked with chicken, yam, onions, various spices and water to prepare a highly flavored stew. In some areas, beef and mutton are not preferred due to poor quality of the meat, particularly toughness, and chevon (goat meat) is the dominant red meat. It is common to have a preponderance of seafood and the seafood, as earlier stated, is sometimes also mixed with other meat products. Eggs and chickens are also preferred.

As far as beverages, water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often the first thing an African host will offer his/her guest. Palm wine is also a common beverage made from the fermented sap of various types of palm trees and is usually sold in sweet (less-fermented, retaining more of the sap's sugar) or sour (fermented longer, making it stronger and less sweet) varieties.

Amala (a dish of processed yams) and Ewedu (a soup) are typically eaten by the Yoruba people.

Cuisine of South Africa and the neighboring countries is sometimes called rainbow cuisine and rightly so as the cuisine of South Africa and the countries around them have largely become polyglot cuisines, having influences of several immigrants which include Indians and Malaya, as well as Europeans. Thus, the food here is a blend of many cultures – European, Asian and African.

The Malay influence has brought spicy curries, chutneys, and pickled fish and curry-marinated pork or lamb kebabs, and variety of fish stews. The Indians have introduced a different line of culinary practices, including a variety of sweets and savories. The Afrikaners have their succulent potjies or stews of maize with tomato and onion sauce, with or without rice. There are several European contributions like Dutch fried crueler or koeksister and milk pies. The basic ingredients include seafood, meat products and wild game, and fresh fruits and vegetables. Fruits include grapes, mangoes, bananas and papayas, avocado. Most desserts are simply fruit, but there are some more western style puddings, such as the Angolan Cocada amarela, which was inspired by Portuguese cuisine. Meat products include lamb, and game like venison, ostrich, and impala. The seafood includes a wide variety such as crayfish, prawns, tuna, mussels, oysters, mackerel, and lobster. Last but not least, there are also several types of traditional and modern alcoholic beverages including many European-style beers.

Central Africa stretches from the Tibesti mountains in the north to vast rainforest basin of the Congo River, and has remained largely free of culinary influences of the outside world, until the late 19th century, with the exception of the widespread adaptation of cassava, peanut, and Chile pepper plants which arrived along with the slave trade during the early 1500s. These foodstuffs have had a large influence on the local cuisine, perhaps less on the preparation methods. Central African cooking has remained mostly traditional. Nevertheless, like other parts of Africa, Central African cuisine also presents an array of exotic dishes.

The basic ingredients are plantains and cassava. Fufu-like starchy foods (usually made from fermented cassava roots) are served with grilled meat and sauces. The most traditional meats are those that are hunted in the forests. A variety of local ingredients are used while preparing other dishes like spinach stew, cooked with tomato, peppers, chiles, onions, and peanut butter. Cassava plants are also consumed as cooked greens. Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. 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.

• Cuisine of Algeria
• Cuisine of Angola
• Cuisine of Benin
• Cuisine of Botswana
• Cuisine of Burkina Faso
• Cuisine of Burundi
• Cuisine of Cameroon
• Cuisine of Cape Verde
• Cuisine of the Central African Republic
• Cuisine of Chad
• Cuisine of Comoros
• Cuisine of Côte d'Ivoire
• Cuisine of the Republic of the Congo
• Cuisine of the Democratic Republic of the Congo
• Cuisine of Djibouti
• Cuisine of Egypt
• Cuisine of Equatorial Guinea
• Cuisine of Eritrea
• Cuisine of Ethiopia
• Cuisine of Gabon
• Cuisine of the Gambia
• Cuisine of Guinea
• Cuisine of Guinea-Bissau
• Cuisine of Ghana
• Cuisine of Kenya
• Cuisine of Lesotho
• Cuisine of Liberia
• Cuisine of Libya
• Cuisine of Madagascar
• Cuisine of Malawi
• Cuisine of Mali
• Cuisine of Mauritania
• Cuisine of Mauritius
• Cuisine of Morocco
• Cuisine of Mozambique
• Cuisine of Namibia
• Cuisine of Niger
• Cuisine of Nigeria
• Cuisine of Rwanda
• Cuisine of São Tomé and Príncipe
• Cuisine of Senegal
• Cuisine of Seychelles
• Cuisine of Sierra Leone
• Cuisine of Somalia
• Cuisine of Somaliland
• Cuisine of South Africa
• Cuisine of Sudan
• Cuisine of Swaziland
• Cuisine of Tanzania
• Cuisine of Togo
• Cuisine of Tunisia
• Cuisine of Uganda
• Cuisine of Zambia
• Cuisine of Zimbabwe

• The Congo Cookbook
• Betumi

Cuisine of Africa

Algeria | Angola | Benin | Botswana | Burkina Faso | Burundi | Cameroon | Cape Verde | The Central African Republic | Chad | Comoros | Côte d'Ivoire | The Republic of the Congo | The Democratic Republic of the Congo | Djibouti | Egypt | Equatorial Guinea | Eritrea | Ethiopia | Gabon | Gambia | Guinea | Guinea-Bissau | Ghana | Kenya | Lesotho | Liberia | Libya | Madagascar | Malawi | Mali | Mauritania | Mauritius | Morocco | Mozambique | Namibia | Niger | Nigeria | Rwanda | São Tomé and Príncipe | Senegal | Seychelles | Sierra Leone | Somalia | Somaliland | South Africa | Sudan | Swaziland | Tanzania | Togo | Tunisia | Uganda | Zambia | Zimbabwe