The Traditional cuisine of the African continent is both exotic and nutritious, as most dishes are made with natural ingredients. Historical Arab influences can be found in African Traditional Cuisine, while European influences can be found in North African cuisine. It is a large continent with a wide range of regional dishes that differ from one country to the next, with dishes containing meat as well as those that do not. The same can be said for foods like fish and dairy.
The Most Famous Traditional Foods Listed Below
Kamba Wa Nazi (Prawns Cooked In Coconut Sauce)
In the coastal region of East Africa, the dish known as Kamba (Prawns / Prawns) is very popular. Cooking prawns for a few minutes over high heat improve their flavor. Previously, I preferred fried prawns, but prawns cooked in coconut milk are a dish that everyone should try.
After trying this dish, you might never want fried shrimp again. It’s a unique recipe!
Ceebu Jenn (Rice With Fish From Senegal) Traditional Cuisine
There are as many ways to pronounce ceebu jenn (thieboudienne, thiep bu dinenna, ceebujenn…) as there are ways of doing it. Senegal’s national dish of African Traditional Cuisine consists of rice (ceeb) and fish (jenn), but it can also be made with beef (ceebu yapp). If the dish sounds familiar, it’s because it’s based on paella.
Nshima, A Meat And Vegetable Garnish
Nshima is a traditional corn flour pasta found in places like Zambia, Malawi, and Mozambique. Toss with meats and vegetables for a delicious garnish. In Zimbabwe, they’re called sadza,’ while in South Africa, they’re called mealie-pap.’ They’re described as a porridge made from ground corn in both places. It is cooked differently depending on the meal of the day: for breakfast, it is made lighter and sweeter; for lunch or dinner, it is thicker and denser, similar to mashed potatoes. Above all, it goes well with meat, vegetables, and even fish that has been garnished with tomato.
Matapa
Matapa is a popular Traditional Cuisine Mozambican dish made from young cassava leaves, garlic, cassava flour, and crab or shrimp. Many Matapa recipes contain cashew nuts, and they can be served with bread, rice, or eaten plain.
Couscous is a northern delicacy
Couscous, also known as couscous, is a wheat semolina-based dish served with olives, saffron, nutmeg, olive oil, cinnamon, cloves, ginger, red meat, onions, and various country-specific spices. It’s a traditional Berber dish that’s popular in places like Morocco, Tunisia, Algeria, and Egypt. This dish is made with medium-sized durum wheat semolina grains that are one millimetre in diameter, as well as all of the other ingredients.
Efo riro (Nigerian Vegetable Soup)
Efo riro is a Yoruba word that means “vegetable soup” and is a common dish. It’s a versatile dish that goes well with rice, sweet potatoes, or just about anything else. When I go to the market to buy the ingredients for this recipe, I’m stumped as to which vegetables to buy.
Kachumbari, the African salad
Kachumbari is a form of tomato and onion salad common in African kitchens, particularly in the Great Lakes region (such as Kenya). Chili, tomatoes, and salt are added after the onions are sliced into small cubes. Cooked goat or beef is added to this dish in Kenya, and rice pilaf is added in coastal areas.
This article provides you with only some of the famous traditional dishes listed above but there are several more recipes in Africa that need to be shared with the rest of the world than those mentioned above.
