What's good about African cuisine

Thursday, October 4, 2018 11:34:53 AM Europe / Berlin

Africa, the continent of deserts, the Orient, beautiful nature and wild animals. And: the continent of a varied culinary culture.

Regions of African cuisine

As different as the countries of Africa are the regional eating habits. The African cuisine can be roughly divided into four regions:

 

The North African cuisine: In Morocco, Algeria, Tunisia and Libya, fish, seafood or sheep and lamb are typically processed into hearty, spicy dishes and served with couscous or flatbread.

 

In the ethiopian cuisine nothing works without the so-called “injera”. The flatbread is a staple food and is made from the regional “teff” (dwarf millet). In addition, stews with lots of vegetables and different types of meat are usually eaten. Ethiopian cuisine traditionally gets by without cutlery and plates: The injera is torn into small pieces, with which the pieces of meat and vegetables are gripped and everything is eaten together.

 

The black African cuisine in West, Central and East Africa loves “Fufu”. This is a chewy pulp made from various basic ingredients such as plantains (also called flour or vegetable bananas: relatives of the fruit banana - but less sweet and only edible when cooked), sweet potatoes or the roots of regional plants. Fufu is cooked with almost all dishes, and every now and then it is also eaten in the form of dumplings in soups.

 

In the south african cuisine the influences of different colonies become noticeable, such as those of the Asians or the Europeans. This is precisely why the cuisine in South Africa is very varied, but the hearty fish and meat dishes from South Africa are particularly popular. A very well-known delicacy here is the crayfish - the South African lobster - or the golden yellow fruits of the marula tree.

 

As exotic as these delicacies may sound, there are quite a few "old friends" who are also very popular here in Germany, but who have their origins in African cuisine:

 

We love these 3 African foods:

 

Couscous! This mild semolina, which consists mostly of wheat, has long since turned our heads. In Germany, for example, we like to eat it as a side salad with vegetables and feta.
Step by step:
Couscous! This mild semolina, which mostly consists of wheat, has long since turned our heads. In Germany, for example, we like to eat it as a side salad with vegetables and feta.
Chickpeas: They are omnipresent in African cuisine and are the reason why there are hummus, falafel & Co. We love her very much for that, don't we ?!
Step by step:
Chickpeas: They are omnipresent in African cuisine and are the reason why there are hummus, falafel & Co. We love her very much for that, don't we ?!
Dates. They taste really good (not just wrapped in bacon) and are also very healthy. Due to their high calorie content, they have been nicknamed "Bread of the Desert" and are even said to have a positive effect on sleep patterns.
Step by step:
Dates. They taste really good (not just wrapped in bacon) and are also very healthy. Due to their high calorie content, they have been nicknamed “bread of the desert” and they are even said to have a positive effect on sleep patterns.

Now an African cooking session? We have some support for you:

Our Ras el Hanout not only translates as “head of the shop”, it also makes you look really bossy in the kitchen! The Moroccan spice mix is ​​so complex that in the past only the owner of the spice shop was allowed to mix it. 15 different traditional spices give your couscous, vegetables or goulash, actually anything you want, the perfect African flavor! Yummy!

And for those who can't get enough, there is also one Oriental all-rounder and ourOriental spice set.