DIVERSE AND FLAVORSOME!
From traditional comfort food to Michelin-star dining; a hearty shebeen buffet or a gourmet banquet beneath a star-strewn African sky, let your taste buds take you on a journey of discovery with mouth-watering South African soul food.
Senegal cuisine is filled with taste sensations, exotic spins on rice and other familiar ingredients, and foods indigenous to Senegal, such as fonio, an ancient, tiny-seeded whole grain that has been one of the mainstays of Senegalese cuisine.The favourite national dish is thiéboudienne, chunks of fish stuffed with herbs, served on a bed of rice and vegetables.
Maize is the most important cereal crop in Kenya. It is the main staple food of the country which provide more than one-third of the caloric intake. The undeniable most common Kenyan food staple is ugali – usually made from cornmeal that is added to boiling water and heated until it turns into a dense block of cornmeal paste. Ugali has the consistency of a grainy dough and the heaviness of a brick. usually eaten with a sauce of vegetables or meat, or simply accompanied with fermented milk
The Gambia is a tourist hub largely due to its beautiful beaches and rich culture and friendly people and peaceful atmosphere. The Gambia gloats of different delicious local meals. Domoda (peanut or groundnut stew) is a hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken or beef or goat meat. In a pinch, feel free to use vegetable
One of the great cuisines of the world, Moroccan cooking abounds with subtle spices and intriguing flavor combinations. Think tart green olives paired with chopped preserved lemon rind stirred into a tagine of tender chicken, the surprise of rich pigeon meat pie dusted with cinnamon and icing sugar, or sardines coated with a flavorful combination of coriander, parsley, cumin and a hint of chili. Influenced by Andalusian Spain, Arabia and France, Morocco’s cuisine is a delicious combination of mouthwatering flavors that make it unique.
Fufu is the best known and the most popular type of puree in the south and tuo-zafi mostly popular in the north. Fufu is made from a mix of cooked cassava and plantain, mashing the fufu is an extravagant ritual and hard work. Tuo-zafi is made out of millet flour. Other well known types of puree are kenkey and banku. The later is made from corn. Even rice is something turned into a kind of puree called omo tuo; this dish is considered to be a delicacy. When it comes to soup, foreigners will favor groundnut soup. Other popular dishes are red-red, which is fired plantain with beans, jollof rice (a kind of risotto), and grilled tilapia, a freshwater fish that shouldn’t be overlooked.
Ethiopian food is very ideal for vegetarians. There is a numerous selections including salads, vegetables, pulses, and vegetarian sauces devoid of meat and dairy products. This is meant to accommodate devout Ethiopian Orthodox Christians, which have 196 fasting days in a year where they do not eat meat or any dairy product. Meat lovers can also enjoy Ethiopian food as there are several dishes made up of beef, lamb and chicken. Along with the traditional Ethiopian meal, it is a customary to drink either t’ej, a type of honey wine, or a local beer called t'ella. Ethiopia also produces its own wine.
With so many groups and cultures, foods vary. But traditional meals are often based around a starchy staple. In southern parts, this can be made from maize/corn, yams, cassava/manioc or plantains. These are dried and then ground into flour to make a thick paste or dough. In northern areas, grains such as millet and sorghum are used to make a porridge-like staple. Ugba Sauce (Ukpaka sauce) is known as an exclusive and expensive ingredient.
With its heavy reliance on beans and maize, the local cuisine can be something of an acquired taste. Meat-lovers will be more than happy with the country’s excellent locally-raised beef and chicken and lamb dishes balance out the goat and mutton on most menus.
Staple foods include sorghum, millet, rice, maize, nuts, potatoes and yams. Dishes often have sauces of vegetables, fish or meat served with these staples.
Chicken dishes are a favourite.
Riz Gras – Burkina Faso National Dish Riz Gras, literally “fat rice” is another staple. Chicken pieces are stewed with tomato, onion, and chili pepper until it falls off the bone. The name comes from the amount of oil which gets added
Cameroon’s cuisine is one of the most varied in all of Africa. This is due in part to the geography of this fertile country, which includes savannah, desert, tropical forest, mountains and coast, and allows a great range of crops to be grown. But the wide ethnic and cultural diversity has resulted in many different regional dishes. Cameroon comes from the Portuguese word for “shrimp river,” Ndoleis a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef.
Staple produce--such as cassava, sweet potatoes, yams, plantains, leafy greens, bananas, mangoes and coconuts--feature prominently in most dishes. Hot Chicken Paella. Fry chicken in butter and oil in a pan with half of the green onion and garlic.
The kitchen of Guinea-Bissau is exotic and rich, and contains many similarities with the Portuguese cuisine. Fish and seafood are common in most dish because the country is rich in fish.
taple foods found in the Republic of Togo include plantain, beans, yam, millet and rice. But maize (corn) is the most commonly used of all staples in Togolese cuisine. Fish and seafoods comprise a major source of protein. Gboma Dessi is a Togolese national favorite dish. Very spicy, and a marvelous blend of textures. Use good quality stewing beef, for best results.
Traditional dishes tend to be less varied than in countries further south and are usually based around millet, rice or niebé, a type of bean that has become an important crop. Beef and mutton are common in the Hausa country and the nomadic regions of the north. Foura, which consists of small balls of ground and slightly fermented millet crushed with milk, sugar and spices. Banga soup (Niger-Delta style) can be used to eat white rice or fufu meals such as starch, semolina, garri (eba), amala.
Swaziland cuisine is based largely on porridge made from maize, sorghum, or pumpkin depending on the season, and meat, especially goat. As is common throughout southern Africa, dried meat, known as Biltong, is very popular. The most common ingredients of biltong are: Meat, Black pepper, Coriander, Salt
Sugar or Brown sugar, Vinegar. Modern-day ingredients sometimes added include: balsamic vinegar or malt vinegar, dry ground chili peppers, nutmeg, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre.