List of African cuisines

Last updated

LocationAfrica.png

This is a list of African cuisines. A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture. The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes, and preparation techniques of its manifold populations. [2]

Contents

Central African cuisine

Ndole is the national dish of Cameroon. Ndole camerounais.JPG
Ndolé is the national dish of Cameroon.

Central Africa stretches from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savana of Katanga.

This region has received culinary influence of the Swahilis (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the East African Slave Trade. Swahili culinary influences can be found in dishes such as mandanzi , pilaf rice, kachumbari , sambsusa , and kuku paka . [3]

Central African cuisine has also been influenced by the Portuguese, by way of the Kongo and Ndongo Kingdoms. Salt fish was introduced following trade in the late 17th century, and the Kikongo term for salt fish, makayabu , comes from the term bacalhau (ba-cal-ha-u). [4]

The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the regions East, West and Southern Africa because of their close proximity, e.g. babuté/ bobotie is shared with the south, nyama choma with the east and gombos with West Africa.

The main ingredients are plantains, cassava, rice, kwanga (cassava dumpling) and yam. Fufu -like starchy foods are usually made from fermented cassava roots, but they can also be made with plantain, corn maize and yam. Fufu is served buffet style with grilled meat, fish, stews, greens and piment. A variety of local ingredients are used while preparing other dishes like spinach stew cooked with tomato, peppers, chillis, onions, and peanut butter. [5] Eastern central Africa is also one of the few regions in Africa that uses potatoes as one of its main bases, since potatoes grow easily in the region.

Cassava plants are also consumed as cooked greens. Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. Beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, elephant, antelope and warthog are also served occasionally. [6] [7] [8] [9] [10] Another favorite is bambara, a porridge of rice, peanut butter and sugar. [11] A jomba is the bundling of foods in fresh green plantain leaves and then cooking them over hot coals or fire. [12]

  • Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; added to this is the profound influence of French food, a legacy of the colonial era.
  • Congolese cuisine (Democratic Republic of the Congo) is one of the most diverse cuisines of the continent since it sits between east and southern Africa and received culinary influence from the Portuguese and Middle Eastern and Indian influences via the Swahili. Moambé chicken is the national dish.
  • Centrafrican cuisine in the Central African Republic includes Middle Eastern and French influences.

East African cuisine

Injera bread and several kinds of wat (stew) are typical of Ethiopian and Eritrean cuisine. Alicha 1.jpg
Injera bread and several kinds of wat (stew) are typical of Ethiopian and Eritrean cuisine.
  • Burundian cuisine - Burundi is situated in Eastern Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80% of the country's surface and it especially includes coffee, tea, corn, beans and manioc.
  • Eritrean cuisine is a fusion of Eritrea's native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures.
  • Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera , a large sourdough flatbread, [14] which is about 50 centimetres (20 inches) in diameter and made out of fermented teff flour. [14] Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. [14] Utensils are rarely used with this dish.
  • Kenyan cuisine - There is no singular dish that represents all of Kenya. Different communities have their own native foods. Staples are maize and other cereals depending on the region including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali , sukuma wiki , and nyama choma .
  • Somali cuisine varies from region to region and is a fusion of native Somali culinary traditions with influences from Yemeni, Persian, Indian and Italian cuisines.
  • Tanzanian cuisine - Along the coastal regions (Dar es Salaam, Tanga, Bagamoyo, Zanzibar and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods.
  • Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants.
  • Maasai cuisine - The staple diet of the Maasai consists of cow's milk and maize meal. The cuisine also consists of soups from plants and fruits. More recently, the Maasai have grown dependent on food produced in other areas such as maize meal, rice, potatoes, and cabbage (known to the Maasai as "goat leaves").

North African cuisine

Nile perch are one of the world's largest freshwater fish and a significant food source. It reaches a maximum length of over six feet, weighing up to 440 lbs, although many fish are caught before growing this large. It is widespread throughout much of the Afrotropical realm. Lates niloticus 2.jpg
Nile perch are one of the world's largest freshwater fish and a significant food source. It reaches a maximum length of over six feet, weighing up to 440  lbs, although many fish are caught before growing this large. It is widespread throughout much of the Afrotropical realm.
  • Sudanese cuisine varies by region and has been influenced by the cross-cultural influences upon Sudan throughout history. In addition to the indigenous African peoples, the cuisine was influenced by Arab traders and settlers during the Ottoman Empire, who introduced spices such as red pepper and garlic.
  • Tunisian cuisine is the cuisine of Tunisia, a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Ottoman Empire, French, and the native Berber people.

Southern African cuisine

Voanjobory Bambara Groundnut Madagascar.jpg
Ravimbomanga Madagascar Food.jpg
Achards de mangue et citron lemon mango achar Madagascar.jpg
Malagasy cuisine: Two common Malagasy laokas: bambara groundnut and pork (left) and potato leaves with dried shrimp (center), usually served atop rice. On the right are bottles of lemon and mango sauces (achards), which are common in the northwestern coastal regions of Madagascar. [23]
  • South African cuisine is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages. Influences include indigenous practices and settler cookery that immigrants practiced. Their staple food is pap this is made using cornmeal and boiled water, South Africans also enjoy this dish served with braai meat. This is usually served at social gatherings.
  • Zimbabwean cuisine - Like in many African countries, the majority of Zimbabweans depend on a few staple foods. "mealie meal", also known as cornmeal, is used to prepare sadza or isitshwala and porridge known as bota or ilambazi. Zimbabwean cuisine also includes fruits and vegetables such as imbhida also known as African kale. Corn is also used to make dishes such as umxhanxa, which is made using boiled pumpkin and corn.

West African cuisine

Yassa is a popular dish throughout West Africa prepared with chicken or fish. Chicken yassa is pictured. Yassapoulet.JPG
Yassa is a popular dish throughout West Africa prepared with chicken or fish. Chicken yassa is pictured.

By country

Spices at central market in Agadir, Morocco Spices1.jpg
Spices at central market in Agadir, Morocco
A map of Africa AfricaCIA-HiRes.jpg
A map of Africa

See also

Related Research Articles

<span class="mw-page-title-main">Cuisine</span> Characteristic style of cooking practices and traditions

A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.

<span class="mw-page-title-main">Brazilian cuisine</span> Culinary traditions of Brazil

Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.

<span class="mw-page-title-main">Indonesian cuisine</span> Culinary traditions of Indonesia

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

<span class="mw-page-title-main">Latin American cuisine</span> Broad culinary traditions

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.

<span class="mw-page-title-main">South African cuisine</span> Cuisine of South Africa

South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.

<span class="mw-page-title-main">Arab cuisine</span> Culinary traditions of Arab people

Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

<span class="mw-page-title-main">Ugali</span> Type of maize meal made in Africa

Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.

<span class="mw-page-title-main">Ugandan cuisine</span> Culinary traditions of Uganda

Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.

<span class="mw-page-title-main">Congolese cuisine</span> Food and drink of the Democratic Republic of the Congo

The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.

Sierra Leonean cuisine consists of the cooking traditions and practices from Sierra Leone. It follows the traditions of other West African cuisines. The country has 16 tribal ethnic groups.

<span class="mw-page-title-main">West African cuisine</span>

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

<span class="mw-page-title-main">Chadian cuisine</span> Culinary traditions of Chad

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.

<span class="mw-page-title-main">Cuisine of the Central African Republic</span> Culinary traditions of the Central African Republic

Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.

<span class="mw-page-title-main">Togolese cuisine</span> Culinary traditions of Togo

Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. Staple foods in Togolese cuisine include maize, rice, millet, cassava, yam, plantain and beans. Maize is the most commonly consumed food in the Togolese Republic. Fish is a significant source of protein. People in Togo tend to eat at home, but there are also restaurants and food stalls.

<span class="mw-page-title-main">Angolan cuisine</span> Culinary traditions of Angola

Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.

The cuisine of Mozambique has deeply been influenced by the Portuguese, who introduced new crops, flavorings, and cooking methods. The staple food for many Mozambicans is xima (chi-mah), a thick porridge made from maize/corn flour. Cassava and rice are also eaten as staple carbohydrates. All of these are served with sauces of vegetables, meat, beans or fish. Other typical ingredients include cashew nuts, onions, bay leaves, garlic, coriander, paprika, pepper, red pepper, sugar cane, corn, millet, sorghum and potatoes.

References

  1. "Cuisine." Thefreedictionary.com. Accessed June 2011.
  2. Bea Sandler (1993). The African Cookbook. Diane and Leo Dillon (Illust.). Carol Publishing Group. ISBN   0-8065-1398-5. Archived from the original on 16 December 2008. Retrieved 18 December 2008.
  3. Coquery-Vidrovitch, Catherine; Mésnard, Éric (2013). L'esclavage intégré en Afrique (fin du xviiie-xixe siècle). Cahiers Libres.
  4. Thronton, John (1981). "Early Kongo-Portuguese Relations: A New Interpretation". History in Africa. VIII (I): 22.
  5. Newton, A. (1994). Central Africa: a travel survival kit. Lonely Planet travel survival kit. Lonely Planet. p. 77. ISBN   978-0-86442-138-8 . Retrieved 30 November 2017.
  6. Huchzermeyer, F.W. (2003). Crocodiles: Biology, Husbandry and Diseases. CABI. p. 130. ISBN   978-0-85199-798-8 . Retrieved 30 November 2017.
  7. Elephant meat trade in Central Africa : Republic of Congo case study. Iucn. p. 36. ISBN   978-2-8317-1419-6 . Retrieved 30 November 2017.
  8. Stiles, D. (2011). Elephant Meat Trade in Central Africa: Summary Report. IUCN. p. 25. ISBN   978-2-8317-1393-9 . Retrieved 30 November 2017.
  9. Whitford, J. (1877). Trading Life in Western and Central Africa. "Porcupine" Office. p. 212. Retrieved 30 November 2017.
  10. Gibbons, A.S.H. (1898). Exploration and Hunting in Central Africa 1895-96. Methuen & Company. p. 223. Retrieved 30 November 2017.
  11. "Food in Africa." World-food-and-wine.com. Accessed July 2011.
  12. Robert, Nassau Hamill (1904). "Fetichism in West Africa: Forty Years' Observation of Native Customs and Superstitions." Congocookbook.com. Accessed July 2011.
  13. "United Nations Statistics Division – Standard Country and Area Codes Classifications". Archived from the original on 13 July 2011. Retrieved 26 May 2013.
  14. 1 2 3 Javins, Marie. "Eating and Drinking in Ethiopia." Archived 31 January 2013 at the Wayback Machine Gonomad.com. Accessed July 2011.
  15. "Nile Perch." Aquaticcommunity.com. Accessed July 2011.
  16. Kaufman, Les. "Catastrophic Change in Species-Rich Freshwater Ecosystems: The lessons of Lake Victoria". BioScience . 42 (11). doi:10.2307/1312084. JSTOR   1312084.
  17. Wood (1983). The Guinness Book of Animal Facts and Feats . Sterling Pub Co Inc. ISBN   978-0-85112-235-9.
  18. "Northern Africa." Foodspring.com. Accessed June 2011.
  19. Mourad, Mazouz. "The Momo Cookbook." Archived 19 September 2011 at the Wayback Machine The Globalist. Accessed June 2011.
  20. "Rainbow Cuisine in South Africa." Road Travel – Travel Group. Accessed July 2011.
  21. 1 2 3 "Madagascar." Archived 4 May 2011 at the Wayback Machine African Studies Center, University of Pennsylvania. Accessed July 2011.
  22. Bradt, Hilary (2011). Madagascar (10th ed.). Guilford, Connecticut: The Globe Pequot Press Inc. pp. 12–14. ISBN   978-1-84162-341-2.
  23. Espagne-Ravo, Angéline (1997). Ma Cuisine Malgache: Karibo Sakafo (in French). Paris: Edisud. ISBN   2-85744-946-1.
  24. "Africa Climate." Backpack Traveller. Accessed July 2011.
  25. 1 2 3 "Food and the African Past." Archived 10 October 2012 at the Wayback Machine Ucpress.edu. p. 14.
  26. "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Archived from the original on 17 May 2012. Retrieved 21 May 2008.
  27. Marchais, p. 99
  28. H.O. Anthonio & M. Isoun: "Nigerian Cookbook." Macmillan, Lagos, 1982.
  29. Adekunle, p.81
  30. Adebayo Oyebade, Culture and Customs of Angola (2007). Greenwood, p. 109.
  31. 1 2 "Central African Republic". Foodspring. Archived from the original on 16 August 2011. Retrieved 9 June 2024.
  32. "Gabon". Foodspring. Archived from the original on 16 August 2011. Retrieved 9 June 2024.
  33. "Gabon." Archived 15 October 2011 at the Wayback Machine Worldtraveltips.net. Accessed June 2011.
  34. "Food habits of rural Swazi households" (PDF). Archived from the original (PDF) on 6 June 2011.
  35. "Swaziland Food and Drink". Archived from the original on 19 September 2008.
  36. "Sharing the Secrets of Togo's Cuisine." Madison.com. Accessed July 2011.

Further reading