Africa for Gastronomy Travellers

Africa is a continent with a diverse cuisine which varies greatly from region to region. The various cuisines of Africa make major use of local ingredients like fruits, vegetables and cereal grains, as well as meat and milk products, while imported food is quite rare to find. Due to Africa's various demographic makeup, the eating & drinking habits, dishes and preparations techniques differ greatly in each area. The two most importan cuisines are situated in Central Africa and South Africa, the others are varations of these two.

In Central Africa, the main ingredients for many recipes are plantains and cassava. Fufu-like starchy recipes are usually served with grilled meat and sauces while there is a heavy use of other local ingredients like spinach, tomato, peppers, chillis, onions, and peanut butter. The most common meat dishes contain beef and chicken, but you could also find, more rarely, several dishes made of crocodile, monkey, antelope and warthog. Must try delicious dishes include Groundnut (peanut) stewbambara and spinach stew cooked with tomato.

South African cuisine, or frequently called "rainbow" cuisine, is a combination of many cultures, including indigenous European, Asian and African tribal societies. Milk is considered the most important ingredient of the South African diet, while the most important types of meat are cattle, sheep and goat. Basic ingredients of the South African cuisine include seafood, meat products, poultry, as well as grains, fresh fruits and vegetables. The desserts may be simple fruits, but there are also several western-style puddings.

 

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