Most cuisines in Africa are made form locally available food crops and Africa carries a lot of cultures therefore bringing about different types of cuisines. When one visits the West, East, South, North, Central parts of Africa, he or she will find that it is rare to come around any of the countries sharing a cuisine because each has its own depending on their cultures and the recipes used in preparation of the cuisines. We are going to look at some of the kinds of cuisines found in Africa.
WEST AFRICAN CUISINE
Most if the foods prepared in the West include yams, cassava, rice, groundnuts and they also have common foods such as green vegetables, pumpkin, eggplant, okra garlic and tomatoes. The most known dish is the gari and fufu. Well-known dishes from the region include couscous, pastilla, and the tajine stew. other West
African cuisines, uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
includes both cookery practiced by indigenous people of Africa such as the Sotho- and Ngunispeaking people, and different styles of cookery that emerged from several waves of colonisation and immigration introduced during the colonial period. If you set foot on South African soil, don't leave before you've enjoyed a traditional al fresco braai or shisa nyama ('burn the meat' in Zulu) is an eating experience not to be missed. Braais originated in the townships of Johannesburg, with butchers who set up barbecues in front of their shops at weekends to grill their meat and sell it on the street. Follow it up with a popular melktert (custard-filled pastry) and if you fancy a little snifter to finish then a sweet and creamy glass of Amarula (liqueur) will definitely do the trick.
EAST AFRICAN CUISINE
Looking at East Africa we are mainly talking about Tanzania, Kenya, Burundi and Somalia and Somaliland, Rwanda and of course Uganda. Like most African foods, food in this area consists of dishes made from grains, rice, millet, yam, beans and cowpeas, flours for bread, including sorghum, maize, and stews cooked with meat and vegetables. For instance in Tanzania, it's cuisine are mostly associated with spices and they are also knownfor their well skilled cookery skills. In Kenya however, the different communities who have their own cultures and recipes often lead to being different kinds of cuisine depending on the community one associates with but Ugali, sukuma wiki (green vegetables) and nyama choma is the cuisine mostly associated with Kenya. Somalia’s most popular dishes come from all over the world. Pasta (baasto) or rice (bariis) often forms the carbohydrate of a meal, which is then topped with a meaty sauce spiced with cumin, cardamom and cloves. In Uganda, bananas and plantains are a staple in Uganda, and a small variety known as matoke is commonly cooked when still unripe and green, being roasted, steamed, boiled or mashed. It’s served with a peanutbased sauce called binyebwa (or gnut sauce), or turned into a curry and served with chapattis.
CENTRAL AFRICA CUISINE
They mostly make their cuisine using cassava, rice, plantains and squash which they eat with sauce and grilled meat. Their popular vegetable is known as okra/gombo. They use peanuts and peanut butter in the preparation of their foods as well. Most often, greens are served with rice or foutou – a pasty mash of plantain or cassava.
Groundnut butter is also used to add flavor to local desserts. Sometimes the creamy spread is cooked into sweetened rice for a particularly addictive treat which looks like tan rice pudding. Egusi, or melon seed, is particularly popular in Central African Republic. When finely ground, combined with hot chili peppers, tomato, and onion, the seed makes a thick sauce to add interest to plantains, yams, rice, fish or grilled meat.
NORTH AFRICA CUISINE
The cuisine of North Africa, also known as Maghrebi cuisine, which is shaped by the Mediterranean and desert climate. While influenced by French cuisine due to French colonization, Maghrebi cuisine has in turn been successful in France, largely owing to North African immigration to France Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco,
and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences its cuisine and culinary style. Well-known dishes from the region include couscous, pastilla, and the tajine stew.