African Cuisine

October 03, 2014

Some research says that Africa invented cooking because the first barbecue has said to take place in the said continent.

Nowadays there are various cuisines that have been already migrated from one country to another but African dishes are one of those that are considered underrepresented despite their amazing combination of herbs and spices.

We will explore more about the mouthwatering dishes that are known in Africa.

Traditionally, African cuisines use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. African foods can vary from one country to the next but sometimes have common flavors that make it different from the other. Let’s explore the different regions and foods.


Central Africa

The Central African Republic (CAR) stretches from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River to the savana of Katanga. The agriculture native to this country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Some dishes that you may find are chicken and cumin stew, fufu, spinach stew, and bushmeat.

Eastern Africa

Eastern Africa, consisting of two regions: East Africa, made up of Kenya, Tanzania, and Uganda; and the Horn of Africa, made up of Somalia, Djibouti, Eritrea, and Ethiopia, is a part of the UN sub region. While they all have their own national cuisine, they also share a variety of dishes across the region. Because cattle, sheep and goats are regarded as a form of income and wealth, meat is generally not consumed.  Some dishes that you may find here are Congo tofu, Ethiopian cabbage dish, green banana fries, and Doro wat.

North Africa

Located along the Mediterranean Sea, North Africa encompasses several nations, including Morocco, Algeria, Libya, Tunisia, Egypt and Sudan. In this region, olives and olive oil, preserved butter (called smen), floral essences, preserved lemons, harissa sauce (the heat of North Africa; available as a chili paste or sauce), garlic, couscous, onions, oranges, dates, figs and lamb are universal. The cuisine of North Africa is packed full of colorful spice mixtures. Some North African dishes are couscous, B’stilla, tajine, and harira.

South Africa

South Africa, also known as Republic of South Africa (RSA), is the southern most country in Africa. In South Africa, meat is at the center of most meals. Some South African meals are mealie, potjiekos, and bobotie.


At it’s heart, African cuisine is just as diverse as it’s people. We hope that you enjoyed learning a little bit about African food and hope to be able to offer you cooking classes soon.

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