Africa has its own specialty cuisine and recipes. Today, we bring you some of Africa’s most popular food in pictures.
Hariri
North African soup made from lentils, legumes and herbs. Native to Morocco and Algeria.
Bamia
East Africa stew made from okro mix. Highly patronised in Egypt, Kenya and Tanzania.
Fufu
Cassava meal eaten with soup. Common in West Africa.
Light soup
Made from vegetables and very spicy. Serves as accompaniment for fufu or rice. Peculiar to Ghana.
Dokon
Dokon or KENKEY is a corn meal eaten with fish, soup or stew. It is native to the Ga, Efutu and Fanti tribes of Ghana. In this photo, the plantain husk covering has been removed.
Tsebhi
Made from vegetables, spices and meat. Native food in Ethiopia.
Millet meal
Millet meal is found in all African countries. It is cooked same way as rice and served with stew.
Corn on the cob refers to a fried sweet corn ear eaten directly off the cob. Corn ears are usually cooked by roasting, grilling, steaming, or boiling them without the green husks.
Chakalaka is a classic spicy vegetable relish from South Africa that goes well with curries, stews, bread, and rice. Mozambican mineworkers would make a hot, Portuguese-style relish to go with pap after their shift ended by boiling canned vegetables with chile. It is believed that either the nearby gold mines or the Johannesburg townships are the original locations of chakalaka.
The traditional Ethiopian dish kitfo was created by the Gurage people. It is made up of raw beef that has been minced and marinated in a mixture of spices and herbs.
The coconut fruit juice is a common snack in Africa. Patrons drink the sweet water and eat the pulp
MAIN FOOD INGREDIENTS IN AFRICA
Food in Africa is prepared with a host of special ingredients including
- Beans
- Cassava.
- Cocoyam
- Groundnuts
- Millet
- Potatoes
- Rice
- Sorghum
- Yams
