WE LOVE AFRICAN FOOD – OUR TOP TEN!
WE LOVE AFRICAN FOOD – OUR TOP TEN!
“One who eats alone cannot discuss the taste of the food with others” – African Proverb
If you’re a lover of African culture, her fashion and beauty, then you will also be a lover of her food. Africa being one of the largest continents on Earth, has a huge variety of food which varies from country to country.
Food in the North of Africa normally consist of sweet spices such as saffron, nutmeg, cinnamon, ginger and cloves. Many regions harvests Olives of which they use for cooking oil.
Food in the South and East of Africa tends not to evolve around meat. Although Cattle in general is deem to be a symbol of wealth in this region, most people tend to rely on their harvest of grains, beans and vegetables. Fish on occasion is eaten to provide protein and Fruits such as oranges, lemons and limes are frequently used in cooking.
Food in the West of Africa tends to be starchy foods such as “Fufu,” and stews made with hot peppers, spices, chilli’s or peanut’s. Meat is a very important part of the dish such as goat, chicken and fish.
African foods is plentiful, varied and very rich in dietary fiber and is organic. As we love African food so much we decided to make our very own Top Ten African Foods.
So here goes….
10. Himbasha (Ethiopian/Eritrean)
Himbasha is an Ethiopian/Eritrean celebration Bread which is also loved in other parts of Africa. This bread has the most beautiful taste ever! Slightly sweet, soft and normally served warm, it has a distinctive flavouring of ground cardamom seeds. It is specially prepared and served on festive occasions. A number of varieties of this bread have evolved over the years. The dough that is prepared in the making of this delicacy is decorated in the form of a wheel with indentations to create characteristic spokes.
9. Chakalaka (South Africa)
Chakalaka is originally from Johannesburg, South African which is a vegetable relish. Usually spicy but its hot flavour can be balanced with Amasi which is thick sour milk. Traditionally served with bread, stews or curries, there are many variations on how to make Chakalaka which often depends on region and family traditions. Many versions include beans, tomatoes, onion and garlic.
Yassa is a traditional Senegal dish which is a spicy marinated food normally fish prepared with lemon-onion-mustard marinade/sauce. This is specialty from the Casamance region south of Senegal, and is one of the most popular recipes in West Africa. It would take an ichthyologist to determine exactly what kind of fish are used to make this dish in Africa, and those fish may not be available elsewhere however Tilapia and Salmon works well. This is a very healthy dish which has several variations.
7.Tahini (North Africa)
Tahini is a thick paste made from ground sesame seeds. The oldest mention of sesame is in a cuneiform document written 4,000 years ago that describes the custom of serving the gods sesame wine. It’s most commonly used as a flavouring ingredient such as hummus. Tahini’s flavour is an ideal base to sauces to accompany vegetable.
Kedjenou is a traditional and popular cuisine of Côte d’Ivoire. It is a slow-cooked spicy stew, cooked in a sealed canari (terra-cotta pot) over fire or coals. The meat is normally chicken with vegetables. Often this meal is cooked in the meats own juices which tenderizes the meat and concentrates the flavors of the ingredients and the dish is traditionally served with Attiéké (cassava).
Fufu is originally from Ghana but is very popular in many other countries of West Africa and the Caribbean. Normally made with cassava flour, yams or plantains and cocoyams and then pound them into a dough-like consistency. Fufu, served alongside soup, usually Groundnut Soup, is a national dish of Ghana. The word Fufu, “Fufuo” is from the Twi language of the Akan in Ghana, meaning, “white.”
4. Fig roll (Egypt)
As crazy as it might sound but Fig Roll is originally from Egypt/Ancient Kemet and is still eaten there today! Now eaten by most all over the world, The Fig Roll is a biscuit- cake which is filled with fig paste, cinnamon. nutmeg and various spices. With a soft doughy texture and distinctive taste, its a lovely treat!
3. Jollof rice (West Africa)
Jollof Rice sometimes called “Benachin” which means “One Pot” which originates from Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana. It has a beautiful tastes and can be eaten alone. This delicious dish consists of rice, tomatoes and tomato paste, onions, salt, spices such as nutmeg, ginger, Scotch bonnet pepper, and cumin and chili peppers.
2. Shakshouka (Tunisia)
Shakshouka/Shakshuka which means “a mixture” in Tunisian Arabic is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is warming and comforting and normally eaten in the morning. Served with a bread and is now very popular in Israel. It’s warming spices and tasty tomato and pepper sauce give you that lovely warm feeling you get when you have soup on a cold day.
OUR NUMBER ONE PICK IS…..
1. Injera (Ethiopia)
Injera is the national dish of Ethiopia. Made from iron-rich teff which contains practically no gluten. This makes teff not suitable for making raised bread. With a texture and look of a pancake, Injera has a rich unsweet tastes. Served normally with a variety of meat stews, vegetarian stews and vegetables or salads and is very popular during Ethiopian Orthodox fasting. It is the ultimate platter where all eat with their hands and use the injera as a eating utensil. Its brings you closers to those you eat with and it is always a joyful occasion to sit and eat this dish as all the African dishes mentioned above!
Want to see how Traditional Injera is made in Ethiopia? Check the video below – Injera with Love!!!
ARTICLE BY PRINCESS PYHIA – JOURNALIST FOR REGGAE BRITANNIA @REGGAEBRIT @PRINCESSPYHIA