Cuisine: An Introduction

Aishat, Secretary

Africa is a continent with a variety of cultures, therefore it is no surprise that the food reflects its diversity. Food is known to always brings people together as everyone can partake in eating. As someone that enjoys trying different cuisines, I took it upon myself to explore new dishes. My family originated from Nigeria and I  am used to a certain types of foods. Having looked into several cuisines from different parts of Africa. It became apparent that each country has its own cultural foods and is far more wide ranging than I imagined.

In North Africa, most dishes are spiced with Asian influences. Some of the popular spices are cumin, cinnamon, ginger and paprika along with fresh herbs (parsley and peppermint). Also the staple foods include; olives, fish, seafood, goat, lamb, almonds wheat, vegetables and fruits. Due to the region being predominantly Muslim, halal meats are usually consumed. Couscous is the best known North African dish abroad.

With cattle perceived as a symbol of wealth in East Africa, the farmers use their cattle for their dairy products rather than meat. Many people in this region of Africa rely on grains, vegetables and beans; as well as fish. There are Ethiopian restaurants in the UK and the US

West African cuisine relies heavily on carbohydrates.The staple grain varies from region to region, but maize/corn is common in many areas. West Africans add flavour to their food by adding spices such as peanut or chilli peppers. Rice dishes (e.g. jollof rice) are very popular in this region, especially across the dry Sahel belt. Along coastlines, rivers and lakes, fish are an important source of protein.

Many parts of Central Africa have remained true to their traditional foods, perhaps because until the 19th century, there weren’t many external influences on the cuisine. Plantains (a variety of banana picked unripe and cooked as a starch) and cassavas continue to form the basis of many meals. Starchy staples are often served with meat, bean or vegetable stews. Meat from livestock can be costly and where they can, families use ‘bush meat’ from wild animals such as monkey, antelope and wild pigs

Drinks:

Palm wine and locally brewed beers (made from a variety of native plants or crops) are popular beverages. However, water also has a very strong ritual significance in many African nations (particularly in dry areas) and is often the first thing an African host will offer his/her guest.

This is an introduction into spice palettes and staples from different regions within Africa. I will be focusing on specific countries and recipes in later posts and discussing how colonisation has influenced traditional cuisines.