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How to Cook dishes from Africa
Africa is home to a very diverse range of people, cultures, religions, and climatic regions.
This is very much reflected by in African cuisine, which varies greatly across the continent.
African dishes use a wide range of different ingredients, preparation techniques, and styles
of cooking.
- In North Africa, many dishes are influenced by
Mediterranean cuisine and
Middle Eastern cuisine.
Each country in this region, of course has also developed own
culinary traditions, for example,
Egyptian cuisine tends to reflect
the country's long and productive agricultural history, whereas
Moroccan cuisine combines indigenous
ingredients and styles of cooking with some influences from
Spanish cuisine and Portuguese cuisine.
- Ethiopia is of course home to a very ancient civilization,
and has developed own distinctive style of cooking. Ethiopian cuisine
uses local ingredients local and spices, offers a wide range of vegetarian dishes, and also accommodates
the religous dietary requirements of Ethiopians, most of whom are either Ethiopian Orthodox Christians,
or Muslims.
- Somali cuisine is an eccletic mix of
indigenous Somali recipes with influences from
Arab cuisine,
Ethiopian cuisine,
Indian cuisine,
Italian cuisine,
Persian cuisine and
Turkish cuisine.
- West African cuisine tends to make use of starchy and root
vegetables, not all of which will be particularly familiar in western countries. Many dishes are
flavored using pepper or other spices.
- Since its first democratic elections in
1994,
South Africa
has come to be known, in the words of Archbishop Desmond Tutu, as the "Rainbow Nation".
This phrase reflects the diversity of the country's people who include
indigenous African people, and people who can trace their descent to a wide range of countries
around the globe, including
the Netherlands,
the United Kingdom,
Malaysia,
India and
China,
This diversity of the people is very much reflected in
South African cuisine, which
combines influences from
Dutch cuisine,
British cuisine,
Malaysian cuisine,
Indian cuisine,
Chinese cuisine,
with
the culinary traditions of indigenous African people.
Or you can select from one of the more specialist recipe subcategories:
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By Dokpe L. Ogunsanya
Dupsy Enterprises
Released: February 1st, 1998
Paperback (104 pages)
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"My Cooking" West-African Cookbook- Manufacturer: Dupsy Enterprises
- ISBN: 0966273001
- EAN: 9780966273007
Details:- Paperback
- Edition: 1
- Number of Pages: 104
- Author: Dokpe L. Ogunsanya
- Publication Date: February 1st, 1998
- Release Date: February 1st, 1998
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By Aileen Wilsen
Echo Point Books & Media
Released: September 4th, 2015
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South African Cooking in the USA- Manufacturer: Echo Point Books & Media
- ISBN: 1626542031
- EAN: 9781626542037
- PartNumber: black & white illustrations
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- Number of Pages: 212
- Author: Aileen Wilsen
- Publication Date: September 4th, 2015
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By Pierre Thiam
Lake Isle Pr
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Senegal: Modern Senegalese Recipes from the Source to the Bowl- Manufacturer: Lake Isle Press
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- ISBN: 1891105558
- EAN: 9781891105555
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- Edition: Edition Unstated
- Number of Pages: 320
- Authors: Pierre Thiam, Jennifer Sit
- Publication Date: September 15th, 2015
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By Marcus Samuelsson
Houghton Mifflin Harcourt
Released: September 1st, 2006
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The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa- Manufacturer: Houghton Mifflin Harcourt
- Brand: Houghton Mifflin Harcourt
- ISBN: 0764569112
- EAN: 9780764569111
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- Edition: 1
- Number of Pages: 368
- Author: Marcus Samuelsson
- Publication Date: September 1st, 2006
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By Nompumelelo Mqwebu
Mpume's African Cuisine
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Through the Eyes of an African Chef- Manufacturer: Mpume's African Cuisine
- ISBN: 062077147X
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- Number of Pages: 160
- Author: Nompumelelo Mqwebu
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By Pat Barton
Penguin Random House South Africa
Released: March 1st, 2015
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Traditional South African Cooking- Manufacturer: Penguin Random House South Africa
- Brand: Penguin Random House South Africa
- ISBNs: 1432303473, 9781432303471
- EAN: 9781432303471
- PartNumber: 80 full colour photographs
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- Edition: 5th Revised ed.
- Number of Pages: 144
- Authors: Pat Barton, Magdaleen van Wyk
- Publication Date: March 1st, 2015
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