Geographical position
Africa is the second continent in the world in terms of number of inhabitants (about 900 000 000 from the 2005 census) and size (30 221 532 km2) with 46 countries including Madagascar and 53 island groups, respectively. Africa is surrounded by the Mediterranean Sea, the Suez Canal and Red Sea in the north, the Indian Ocean in the southeast and the Atlantic Ocean in the west.
It is the only continent stretching from the southern to northern temperature zone and the climate varies from tropical to sub-tropical on the highest plains.
Historical influence
Many palaeontologists consider Africa the oldest inhabited area in the world, justified by numerous excavations and fossils. The first written findings about the existence of Africa, due to ancient Egypt, bring us back to the year 3300 B.C. Other years important for Africa are 1418 when Admiral Zheng He reached the African coast and 1482 when the Portuguese established a trade link with the coast of Ghana. The discovery of America in 1492 influenced the flourish of slave trade in Africa until the first half of the 19th century.
The Ethiopian cuisine in the most isolated of African cuisines and one of the most primeval. Therefore, if you wish to experience real African cuisine, that is the right place to look for.
At the end of the 19th century until the end of World War II, Africa will be faced with a new peril – colonisation. Entire Africa was scattered into colonies of imperial Europe with just the exception of two countries, Liberia and Ethiopia. In 1956, Tunis was the first country to gain independence. Today, modern Africa counts 53 independent and sovereign states which since the age of colonialism suffer from instability, corruption, serious human rights violation, politically induced ethnic disputes and armed conflict. Poverty, food and water shortage, diseases of which AIDS has reached pandemic proportions is a part of everyday life in Africa.
Cuisine characteristics
The rich tradition, diverse geographic area, Arabic, European and Asian influence have reflected upon the variety of African cuisine, its main ingredients, preparation and culinary techniques.
African cuisine relies on local ingredients: fruits, cereal grain, vegetables, dairy and meat products, venison and fish from oceans surrounding the African continent.
The most common spices are: cardamom, caraway, pepper, coriander, garam masala and black mustard seeds. Meals are seasoned with smoked fish or scampi. The main ingredients of African cuisine are yam (edible root), cassava, banana, rice and stone-fruit. Mango, avocado and papaya are mostly used in tropic African countries.
Vegetables are steamed, hot spices and root-vegetables are mixed, and sauces are enjoyed with and without meat, chicken, and peanuts, also widely used, even with eggs.
Corn, lentils, beans and millet are unavoidable. Characteristic African dishes are rich casseroles from one pot with meat or fish and sauce. Fufu is also a typical African dish, made from sweet potato and yam. Another widely present dish is couscous.
African cuisine can be divided into east, west, north, south and central African cuisine.
East
The East African expanse is enormous and in the inner savannahs the cuisine is the most typical and most traditional.
A distinctive feature of East African cuisine is the absence of meat. Sheep, goats and other cattle are considered a status symbol and currency. It is interesting to mention that the tribe Masai lives on the milk and blood of its cattle, not eating any meat at all.
Ugali, based on corn, is the equivalent of the West African fufu. Ugali is eaten with meat or sauce. The Arabic influence has reflected especially on the Swahili coastal cuisine: steam cooked rice, use of clove, cinnamon, saffron and other spices.
The British and Indian influence has reflected upon dishes such as: Indian vegetable curry, lentil soup and pickled vegetables. The Portuguese have left their culinary mark on East Africa in marinating and roasting techniques but also ingredients brought from their colonies: oranges, lemons, lime, pineapple, banana, chilli pepper, tomato, corn and other.
Tusker is a popular beer in Kenya, popular just like the Ethiopian wine made from honey – tej. The Ethiopian cuisine is the most isolated African cuisine and one of the most primeval. Therefore, if you wish to try real African cuisine, that is the place to look for. Ethiopian coffee is «crucial» for us and it has spread from there to Yemen and over the Arabic world to Europe and the rest of the world.
West
Frying, roasting and boiling techniques of food preparation prevail in the West African cuisines. There it is not unusual to combine fish and meat. High calorie dishes are often dominated by starch and fat, while meat is less present in the daily diet. Spices like chilli, cinnamon, mint, clove, Guinea pepper are generously used. The rich tradition, diverse geographical space, Arabic, European and Asian influence have reflected upon the variety of African cuisine.
Fufu is a typical West African dish, made from corn and very similar to porridge or mashed potato, served with soups, sauces and other. It is often made from cereal grains and root vegetables like yam or cassava.
The menu of the coastal area of West Africa often contains fish marinated in ginger, tomato, Cayenne pepper and prepared on peanut oil.
The Senegalese cuisine, influenced by the French, uses lime juice, numerous marinades and garlic. Peanut, coconut and palm oil are often used, and Venetian beans are together with root vegetables the foundation of West African cuisine.
With the all present water and the ritual importance of its consumption, the specialty of West Africa is palm wine.
North
The cuisine of North Africa results from the Mediterranean and oriental influence but also traders, immigrants, travellers and conquerors who «pilgrimaged» through this part of Africa. Wheat, olive oil, potato, tomato, zucchini, chilli pepper and spices like saffron, cinnamon, clove, and ginger are the foundation of North African cuisine.
Mutton, fish, couscous, humus (sauce served with roast meat) and kebab are typical northern dishes.
The Moroccan cuisine is one of the most refined North African cuisines. In Egypt and Tunis exotic camel meat is eaten. An abundance of fruits, vegetables and grains, the most diverse spices and sesame oil give dishes a specific taste and aroma.
South
The South African cuisine is equally under the influence of African culture as much as European and Asian. Its main ingredients are meat, venison, poultry, cereal grains, avocado, banana, papaya, mango, apples, oranges, apricots, peaches and other. Curry, chutney, lamb kebab, fish sauces, corn with tomato, impala and ostrich meat, crabs, oysters, seafood and other ingredients are also eaten.
High quality red and white South African wines are very famous and the most well known alcoholic drink is Van Der Hum (mandarin liquor).
Central Africa
The traditional cuisine of Central Africa offers a variety of exotic meals. Meat is often hunted in the forests, and venison, beef and chicken are most preferred. On your plate you can also find crocodile, monkey or antelope meat and other ingredients. Alongside with these exotic foods you can find spinach, tomato, peppers, onion, peanut butter, cassava and rice. The traditional African fufu is also eaten in Central Africa.
