- In addition to its culture and history, Africa is also home to a variety of distinctive local cuisines. Although traditional foods vary from region to region, certain staples can be found throughout most of Africa. Common African foods tend to be organically grown and without artificial additives. The staple foods work can together in different variations to create traditional African meals, or be eaten alone.
- Millet is one of the common African grain products.millet image by alri from Fotolia.com
Across Africa, millet, sorghum and barley are common grains. These grains are often ground into flour and then used for a variety of baked products. The smallest form of millet is called teff, according to travel website Sally's Place. Teff can be used to bake large, circular pieces of bread that taste similar to sourdough. Sorghum is a cereal grain that can withstand difficult weather conditions, making it easy to grow. Nigeria in particular produces large amounts of sorghum. Sorghum flour is typically used for pancakes or porridge. Barley is mostly used to bake different kinds of bread, and is mostly produced in Ethiopia. Other grain staples, such as wheat, corn or rice, may also be used across the continent. - Plantains are used in many African recipes.plantain image by TA Craft Photography from Fotolia.com
Africa features many different fruits and vegetables, eaten fresh or used in recipes. Bananas and plantains are both common in Africa. Plantains are similar to bananas, but firmer and less sweet, according to AFROL News. Nigerians typically use plantains along with corn in steamed pudding, called ukwaka. The cassava is another important food staple across Africa. The cassava is a root vegetable, with a starchy flesh which can be ground into flour. Sweet potatoes and yams are also common, either eaten whole or as an ingredient. Fruits in Africa tend to be tropical, such as coconuts. Coconut milk is used in a variety of African recipes. - Meat is rare in some regions of Africa and very common in other regions. In Ethiopia, beef is very common and is often present at celebratory gatherings. Fresh beef is sometimes served raw with condiments, according to Sally's Place. Ethiopia's national dish is called doro wat. Doro wat is created with chicken meat, among other ingredients. In South Africa, bitong, a spicy dried jerky, is commonly eaten alone or used in cooking. Many people in West Africa combine fish and meat to create savory stews. Areas such as Mozambique and Angola consume seafood frequently. In East Africa, meat is very rarely used in cooking.
- Cinnamon is a common spice throughout Africa.cinnamon image by Azazirov from Fotolia.com
African dishes often rely on strong and flavorful seasoning. The pepper is very common across the continent, including green peppers, chilies or black pepper. Hot peppers are especially common in Mozambique cuisine. Piripiri is a sauce made out of lemon and crushed hot chilies, which can then be served over meat or fish. Sweet spices such as cinnamon, clove, ginger and nutmeg are also commonly found in African foods. Common savory spices include curry, cumin and coriander. In Africa, onions or parsley can also be used as a savory seasoning.
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