List of African cuisines: Difference between revisions
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{{Short description|List of culinary traditions of Africa}} |
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This is a '''list of African cuisines'''. A [[cuisine]] is a characteristic style of [[cooking]] practices and traditions,<ref>[http://www.thefreedictionary.com/cuisine "Cuisine."] [http://www.thefreedictionary.com Thefreedictionary.com]. Accessed June 2011.</ref> often associated with a specific [[culture]]. The various |
This is a '''list of African cuisines'''. A [[cuisine]] is a characteristic style of [[cooking]] practices and traditions,<ref>[http://www.thefreedictionary.com/cuisine "Cuisine."] [http://www.thefreedictionary.com Thefreedictionary.com]. Accessed June 2011.</ref> often associated with a specific [[culture]]. The various [[African cuisine|cuisines of Africa]] use a combination of locally available [[fruit]]s, [[cereal grain]]s and [[vegetable]]s, as well as [[milk]] and [[meat]] products. In some parts of the continent, the traditional diet features a preponderance of milk, [[curd]] and [[whey]] products. The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes, and preparation techniques of its manifold populations.<ref>{{cite book |url=http://www.africa.upenn.edu/Cookbook/about_cb_wh.html |title=The African Cookbook |author=Bea Sandler |others=Diane and Leo Dillon (Illust.) |publisher=Carol Publishing Group |year=1993 |isbn=0-8065-1398-5 |access-date=18 December 2008 |url-status=dead |archive-url=https://web.archive.org/web/20081216154309/http://www.africa.upenn.edu/Cookbook/about_cb_wh.html |archive-date=16 December 2008 }}</ref> |
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==Central African cuisine == |
==Central African cuisine == |
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[[File:Ndolé camerounais.JPG|thumb|[[Ndolé]] is the national dish of [[Cameroon]]]] |
[[File:Ndolé camerounais.JPG|thumb|''[[Ndolé]]'' is the national dish of [[Cameroon]].]] |
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* The [[Cuisine of Central Africa]] remains largely traditional because of the remote nature of the region,<ref name="worldfood">[http://world-food-and-wine.com/food-in-africa "Food in Africa."] [http://world-food-and-wine.com World-food-and-wine.com]. Accessed July 2011.</ref> which remained relatively isolated until the 19th century.<ref name="worldfood"/> Some foods, such as [[cassava]] (a [[food staple]] in Central Africa), groundnuts (peanuts) and [[chili pepper]]s were imported from the [[New World]].<ref name="worldfood"/> [[Plantain (cooking)|Plantains]] are also common in Central African cuisine.<ref name="worldfood"/> Meats, such as [[crocodile]], [[antelope]], [[monkey]] and [[warthog]], are sometimes hunted in the forests.<ref name="worldfood"/> ''Bambra'' is a porridge made from cooked rice, peanut butter and sugar.<ref name="worldfood"/> A ''jomba'' is the bundling of foods in fresh green plantain leaves and then cooking them over hot coals or fire.<ref>Robert, Nassau Hamill (1904). [https://archive.org/stream/fetichisminwesta00nass#page/n7/mode/2up "Fetichism in West Africa: Forty Years' Observation of Native Customs and Superstitions."] [http://www.congocookbook.com Congocookbook.com]. Accessed July 2011.</ref> |
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:* [[Cameroonian cuisine]] is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; added to this is the profound influence of French food, a legacy of the colonial era. |
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:* [[Congolese cuisine]] (Democratic Republic of the Congo) cuisine varies widely, representing the [[food]] of indigenous people. [[Cassava]] is generally the staple food usually eaten with other side dishes. |
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:*[[Centrafrican cuisine]] in the [[Central African Republic]] includes Middle Eastern and French influences |
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[[Central Africa]] stretches from the [[Tibesti Mountains]] in the north to the vast [[rainforest]] basin of the [[Congo River]], the highlands of Kivu and the savana of Katanga. |
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== East African cuisine == |
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[[File:Iftar.jpg|thumb|left|A [[Ramadan]] dinner in [[Tanzania]]]] |
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* [[African cuisine#East Africa|East African cuisine]]: East Africa is the eastern region of the African continent, variably defined by [[geography]] or [[geopolitics]]. In the [[United Nations geoscheme|UN scheme of geographic regions]], 19 territories constitute Eastern Africa:<ref>[http://millenniumindicators.un.org/unsd/methods/m49/m49regin.htm United Nations Statistics Division – Standard Country and Area Codes Classifications]</ref> This is a vast region with many diverse cuisines. |
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:* [[Burundian cuisine]] - [[Burundi]] is situated in Central Africa and has a territory full of mountains, [[savanna]]s and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80% of the country's surface and it especially includes coffee, tea, [[Maize|corn]], beans and [[manioc]]. |
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:* [[Kenyan cuisine]] - There is no singular dish that represents all of Kenya. Different communities have their own native foods. Staples are maize and other cereals depending on the region including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are [[ugali]], sukuma wiki, and nyama choma. |
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:* [[Tanzanian cuisine]] - Along the coastal regions ([[Dar es Salaam]], [[Tanga, Tanzania|Tanga]], [[Bagamoyo]], [[Zanzibar]] & Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods. |
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:* [[Ugandan cuisine]] consists of traditional and modern cooking styles, practices, foods and dishes in [[Uganda]], with English, [[Arab]], Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a [[starch]]y filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants. |
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:* [[Maasai cuisine]] - The staple diet of the Maasai consists of cow's milk and maize-meal. The cuisine also consists of soups from plants and fruits. More recently, the Maasai have grown dependent on food produced in other areas such as maize meal, rice, potatoes, and cabbage (known to the Maasai as goat leaves). |
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== Horn African cuisine == |
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[[File:Alicha 1.jpg|thumb|[[Injera]] bread and several kinds of [[Wat (food)|Wat]] (stew) are typical of [[Ethiopia]]n and [[Eritrea]]n cuisine.]] |
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This region has received culinary influence of the [[Swahili people|Swahilis]] (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the [[Atlantic slave trade|East African Slave Trade]]. Swahili culinary influences can be found in dishes such as ''[[mandazi|mandanzi]]'', ''[[pilaf]]'' rice, ''[[kachumbari]]'', ''[[Samosa|sambsusa]]'', and ''[[Kuku Paka|kuku paka]]''.<ref>{{cite book |last1=Coquery-Vidrovitch |first1=Catherine |last2=Mésnard |first2=Éric |title=L'esclavage intégré en Afrique (fin du xviiie-xixe siècle) |date=2013 |publisher=Cahiers Libres}}</ref> |
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* [[African cuisine#Horn of Africa|Horn African cuisine]]: The [[Horn of Africa]] is a peninsula in East Africa that juts hundreds of kilometers into the [[Arabian Sea]] and lies along the southern side of the [[Gulf of Aden]]. Besides sharing similar geographic features, the countries of the Horn of Africa are, for the most part, linguistically and ethnically linked together.<ref name="Joireman">Sandra Fullerton Joireman, ''Institutional Change in the Horn of Africa'', (Universal-Publishers: 1997), p.1: "The Horn of Africa encompasses the countries of Ethiopia, Eritrea, Djibouti and Somalia. These countries share similar peoples, languages, and geographical endowments."</ref> Cuisine in the region involves many cooking techniques and ingredients. The main traditional dishes in [[Eritrean cuisine]] are ''[[Wat (food)|tsebhis]]'' (stews) served with ''[[injera]]''<ref name="webcitation">[http://www.webcitation.org/query?url=http://www.geocities.com/WARSAISANDIEGO/our_culture.htm&date=2009-10-25+11:44:57 "Eritrean Food Practices."] [http://www.webcitation.org Webcitation.org]. Accessed July 2011.</ref> (flatbread made from [[teff]],<ref name="webcitation"/> wheat, or sorghum), and ''hilbet'' (paste made from [[legumes]], mainly [[lentil]], [[Vicia faba|faba beans]]). Common [[Ethiopian cuisine]] consists of various vegetable or meat side dishes and entrées, usually a ''[[wat (food)|wat]]'', or thick [[stew]], served atop or scooped with ''injera'', a large [[sourdough]] [[flatbread]] made of [[teff]] flour,<ref name="gonomad">Javins, Marie. [http://www.gonomad.com/features/0211/ethiopiafood.html "Eating and Drinking in Ethiopia."] [http://www.gonomad.com Gonomad.com]. Accessed July 2011.</ref> the dough of which is fermented for several days before cooking. [[Somalian cuisine]] varies from region to region and consists of an exotic [[Fusion cuisine|mixture]] of diverse culinary influences. It is a product of [[Somalia]]'s rich [[Maritime history of Somalia|tradition of trade and commerce]]. ''Xalwo'' or [[halva]] is a popular confection<ref>[http://www.mysomalifood.com/desserts/somali-halwa/ "Somali Halwa."] [http://www.mysomalifood.com Mysomalifood.com]. Accessed July 2011.</ref> served during special occasions such as [[Eid ul-Fitr|Eid]] celebrations or wedding receptions.<ref>Barlin Ali, ''Somali Cuisine'', (AuthorHouse: 2007), p.79</ref> |
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:* [[Eritrean cuisine]] is a [[Fusion cuisine|fusion]] of [[Eritrea]]'s native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures. |
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Central African cuisine has also been influenced by the Portuguese, by way of the [[Kingdom of Kongo|Kongo]] and [[Ndongo]] Kingdoms. Salt fish was introduced following trade in the late 17th century, and the Kikongo term for [[salt fish]], ''[[Dried and salted cod|makayabu]]'', comes from the term ''[[bacalhau]]'' (ba-cal-ha-u).<ref>{{cite journal |last1=Thronton |first1=John |title=Early Kongo-Portuguese Relations: A New Interpretation |journal=History in Africa |date=1981 |volume=VIII |issue=I |pages=22}}</ref> |
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:* [[Ethiopian cuisine]] and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of ''wat'' (or ''wot''), a thick stew, served atop ''[[injera]]'', a large [[sourdough]] [[flatbread]],<ref name="gonomad"/> which is about {{convert|50|cm|in|abbr=off}} in diameter and made out of fermented [[teff]] flour.<ref name="gonomad"/> [[Ethiopia]]ns eat with their right hands, using pieces of ''injera'' to pick up bites of entrées and side dishes.<ref name="gonomad"/> Utensils are rarely used with this dish. |
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:* [[Somali cuisine]] varies from region to region and is a [[Fusion cuisine|mixture]] of native [[Somali people|Somali]], [[Ethiopian cuisine|Ethiopian]], [[Yemeni cuisine|Yemeni]], [[Iranian cuisine|Persian]], [[Turkish cuisine|Turkish]], [[Indian cuisine|Indian]] and [[Italian cuisine|Italian]] influences. |
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The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the regions East, West and Southern Africa because of their close proximity, e.g. ''babuté''/''[[bobotie]]'' is shared with the south, ''[[nyama choma]]'' with the east and ''[[:fr: Sauce gombo|gombos]]'' with West Africa. |
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The main ingredients are [[Plantain (cooking)|plantain]]s, [[cassava]], rice, ''[[:kg:kwanga|kwanga]]'' (cassava dumpling) and yam. ''[[Fufu]]''-like starchy foods are usually made from fermented cassava roots, but they can also be made with plantain, corn maize and yam. Fufu is served buffet style with grilled meat, fish, stews, greens and [[Pili pili|piment]]. A variety of local ingredients are used while preparing other dishes like [[spinach]] stew cooked with tomato, peppers, chillis, onions, and peanut butter.<ref>{{cite book | last=Newton | first=A. | title=Central Africa: a travel survival kit | publisher=Lonely Planet | series=Lonely Planet travel survival kit | year=1994 | isbn=978-0-86442-138-8 | url=https://books.google.com/books?id=pbgtAQAAIAAJ | access-date=30 November 2017 | page=77}}</ref> Eastern central Africa is also one of the few regions in Africa that uses potatoes as one of its main bases, since potatoes grow easily in the region. |
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Cassava plants are also consumed as cooked [[Leaf vegetable|greens]]. Groundnut (peanut) stew is also prepared, containing [[Chicken (food)|chicken]], [[okra]], [[ginger]], and other spices. Beef and chicken are favorite meat dishes, but [[bushmeat|game meat]] preparations containing [[crocodile]], [[elephant]], [[antelope]] and [[warthog]] are also served occasionally.<ref name="Huchzermeyer 2003 p. 130">{{cite book | last=Huchzermeyer | first=F.W. | title=Crocodiles: Biology, Husbandry and Diseases | publisher=CABI | year=2003 | isbn=978-0-85199-798-8 | url=https://books.google.com/books?id=4Arv-IUFnuoC&pg=PA130 | access-date=30 November 2017 | page=130}}</ref><ref name="Daniel Stiles p. 36">{{cite book | title=Elephant meat trade in Central Africa : Republic of Congo case study | publisher=Iucn | isbn=978-2-8317-1419-6 | url=https://books.google.com/books?id=TmAQWzjZ7noC&pg=PA36 | access-date=30 November 2017 | page=36}}</ref><ref name="Stiles 2011 p. 25">{{cite book | last=Stiles | first=D. | title=Elephant Meat Trade in Central Africa: Summary Report | publisher=IUCN | year=2011 | isbn=978-2-8317-1393-9 | url=https://books.google.com/books?id=AMXF9XG9YrcC&pg=PA25 | access-date=30 November 2017 | page=25}}</ref><ref name="Whitford 1877 p. 212">{{cite book | last=Whitford | first=J. | title=Trading Life in Western and Central Africa | publisher="Porcupine" Office | year=1877 | url=https://books.google.com/books?id=YwESAAAAYAAJ&pg=PA212 | access-date=30 November 2017 | page=212}}</ref><ref name="Gibbons 1898 p. 223">{{cite book | last=Gibbons | first=A.S.H. | title=Exploration and Hunting in Central Africa 1895-96 | publisher=Methuen & Company | year=1898 | url=https://books.google.com/books?id=2kxCAAAAIAAJ&pg=PA223 | access-date=30 November 2017 | page=223}}</ref> Another favorite is ''bambara'', a [[porridge]] of rice, peanut butter and sugar. <ref name="worldfood">[http://world-food-and-wine.com/food-in-africa "Food in Africa."] [http://world-food-and-wine.com World-food-and-wine.com]. Accessed July 2011.</ref> A ''jomba'' is the bundling of foods in fresh green plantain leaves and then cooking them over hot coals or fire.<ref>Robert, Nassau Hamill (1904). [https://archive.org/stream/fetichisminwesta00nass#page/n7/mode/2up "Fetichism in West Africa: Forty Years' Observation of Native Customs and Superstitions."] [http://www.congocookbook.com Congocookbook.com]. Accessed July 2011.</ref> |
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:*[[Cameroonian cuisine]] is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; added to this is the profound influence of French food, a legacy of the colonial era. |
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:*[[Congolese cuisine]] (Democratic Republic of the Congo) is one of the most diverse cuisines of the continent since it sits between east and southern Africa and received culinary influence from the Portuguese and Middle Eastern and Indian influences via the Swahili. [[Moambe chicken|Moambé chicken]] is the national dish. |
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:*[[Centrafrican cuisine]] in the [[Central African Republic]] includes Middle Eastern and French influences. |
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== East African cuisine == |
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[[File:Alicha 1.jpg|thumb|''[[Injera]]'' bread and several kinds of ''[[Wat (food)|wat]]'' (stew) are typical of [[Ethiopia]]n and [[Eritrea]]n cuisine.]] |
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* [[African cuisine#East Africa|East African cuisine]]: East Africa is the eastern region of the African continent, variably defined by [[geography]] or [[geopolitics]]. In the [[United Nations geoscheme|UN scheme of geographic regions]], 19 territories constitute Eastern Africa:<ref>{{Cite web |url=http://millenniumindicators.un.org/unsd/methods/m49/m49regin.htm |title=United Nations Statistics Division – Standard Country and Area Codes Classifications |access-date=26 May 2013 |archive-date=13 July 2011 |archive-url=https://web.archive.org/web/20110713041240/http://millenniumindicators.un.org/unsd/methods/m49/m49regin.htm |url-status=dead }}</ref> This is a vast region with many diverse cuisines. |
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:* [[Burundian cuisine]] - [[Burundi]] is situated in Eastern Africa and has a territory full of mountains, [[savanna]]s and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80% of the country's surface and it especially includes coffee, tea, [[Maize|corn]], beans and [[manioc]]. |
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:* [[Eritrean cuisine]] is a [[Fusion cuisine|fusion]] of [[Eritrea]]'s native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures. |
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:* [[Ethiopian cuisine]] and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of ''[[Wat (food)|wat]]'' (or ''wot''), a thick stew, served atop ''[[injera]]'', a large [[sourdough]] [[flatbread]],<ref name="gonomad">Javins, Marie. [http://www.gonomad.com/features/0211/ethiopiafood.html "Eating and Drinking in Ethiopia."] {{webarchive|url=https://web.archive.org/web/20130131180721/http://www.gonomad.com/features/0211/ethiopiafood.html |date=31 January 2013 }} [http://www.gonomad.com Gonomad.com]. Accessed July 2011.</ref> which is about {{convert|50|cm|in|abbr=off}} in diameter and made out of fermented [[teff]] flour.<ref name="gonomad"/> [[Ethiopia]]ns eat with their right hands, using pieces of ''injera'' to pick up bites of entrées and side dishes.<ref name="gonomad"/> Utensils are rarely used with this dish. |
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:* [[Kenyan cuisine]] - There is no singular dish that represents all of Kenya. Different communities have their own native foods. Staples are maize and other cereals depending on the region including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ''[[ugali]]'', ''[[sukuma wiki]]'', and ''[[nyama choma]]''. |
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:* [[Somali cuisine]] varies from region to region and is a [[Fusion cuisine|fusion]] of native [[Somali people|Somali]] culinary traditions with influences from [[Yemeni cuisine|Yemeni]], [[Iranian cuisine|Persian]], [[Indian cuisine|Indian]] and [[Italian cuisine|Italian]] cuisines. |
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:* [[Tanzanian cuisine]] - Along the coastal regions ([[Dar es Salaam]], [[Tanga, Tanzania|Tanga]], [[Bagamoyo]], [[Zanzibar]] and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods. |
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:* [[Ugandan cuisine]] consists of traditional and modern cooking styles, practices, foods and dishes in [[Uganda]], with English, [[Arab]], Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a [[starch]]y filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants. |
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:* [[Maasai cuisine]] - The staple diet of the Maasai consists of cow's milk and maize meal. The cuisine also consists of soups from plants and fruits. More recently, the Maasai have grown dependent on food produced in other areas such as maize meal, rice, potatoes, and cabbage (known to the Maasai as "goat leaves"). |
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== North African cuisine == |
== North African cuisine == |
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[[File:Lates niloticus 2.jpg|thumb|150px|[[Nile perch]] are one of the world's largest [[freshwater fish]] and a significant food source.<ref>[http://www.aquaticcommunity.com/mix/nileperch.php "Nile Perch."] [http://www.aquaticcommunity.com Aquaticcommunity.com]. Accessed July 2011.</ref> It reaches a maximum length of over six feet, weighing up to 440 [[pound (mass)|lbs]],<ref>{{cite journal|last=Kaufman|first=Les| |
[[File:Lates niloticus 2.jpg|thumb|150px|[[Nile perch]] are one of the world's largest [[freshwater fish]] and a significant food source.<ref>[http://www.aquaticcommunity.com/mix/nileperch.php "Nile Perch."] [http://www.aquaticcommunity.com Aquaticcommunity.com]. Accessed July 2011.</ref> It reaches a maximum length of over six feet, weighing up to 440 [[pound (mass)|lbs]],<ref>{{cite journal|last=Kaufman|first=Les|author-link=Les Kaufman|title=Catastrophic Change in Species-Rich Freshwater Ecosystems: The lessons of Lake Victoria|journal=[[BioScience]]|volume=42|issue=11|doi=10.2307/1312084|jstor=1312084}}</ref> although many fish are caught before growing this large.<ref>{{cite book|last=Wood|title=The Guinness Book of Animal Facts and Feats|publisher=Sterling Pub Co Inc|year=1983|isbn=978-0-85112-235-9|url-access=registration|url=https://archive.org/details/guinnessbookofan00wood}}</ref> It is widespread throughout much of the [[Afrotropical realm]].]] |
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* |
* North African or [[Maghrebi cuisine]] includes cuisines from regions along the Mediterranean Sea,<ref name=autogenerated1>[http://foodspring.com/content/northern-africa/ "Northern Africa."] [http://foodspring.com Foodspring.com]. Accessed June 2011.</ref> inland areas and includes several nations, including [[Algeria]], [[Egypt]], [[Libya]], [[Morocco]], and [[Tunisia]]. <br>In North African cuisine, the most common staple foods are meat, seafood, goat, [[lamb and mutton|lamb]], beef, [[date (fruit)|dates]], [[kebab]], [[shawarma]], [[falafel]], [[almond]]s, [[olive]]s, various vegetables and fruit. <br> Because the region is predominantly Muslim, [[halal]] meats are usually eaten. The best-known North African/Berber dishes abroad are surely [[couscous]] and ''[[tajine]]''.<ref name="momo">Mourad, Mazouz. [http://www.theglobalist.com/storyid.aspx?StoryId=4781 "The Momo Cookbook."] {{webarchive|url=https://web.archive.org/web/20110919210651/http://www.theglobalist.com/storyid.aspx?StoryId=4781 |date=19 September 2011 }} [http://www.theglobalist.com The Globalist]. Accessed June 2011.</ref> |
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:* [[Algerian cuisine]] is a distinct fusion of |
:* [[Algerian cuisine]] is a distinct fusion of [[Berber cuisine|Berber]], [[Arab]], [[Ottoman cuisine|Ottoman]] and [[French cuisine]]s. |
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::* [[Algerian wine]] |
::* [[Algerian wine]] |
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:* [[Egyptian cuisine]] consists of the local culinary traditions of [[Egypt]]. Egyptian cuisine makes heavy use of [[legume]]s and vegetables, as Egypt's rich [[Nile Valley]] and [[Nile Delta|Delta]] produce large quantities of high-quality crops. |
:* [[Egyptian cuisine]] consists of the local culinary traditions of [[Egypt]]. Egyptian cuisine makes heavy use of [[legume]]s and vegetables, as Egypt's rich [[Nile Valley]] and [[Nile Delta|Delta]] produce large quantities of high-quality crops. |
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::* [[Egyptian wine]] |
::* [[Egyptian wine]] |
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:* [[Libyan cuisine]] is the cooking traditions, practices, foods and dishes associated with the country of [[Libya]]. The cuisine derives much from the [[Mediterranean cuisine|culinary traditions of the Mediterranean]] and [[North African cuisine|North Africa]], with an [[Italian cuisine|Italian]] influence, a legacy from the days when [[Libya]] was an Italian colony. |
:* [[Libyan cuisine]] is the cooking traditions, practices, foods and dishes associated with the country of [[Libya]]. The cuisine derives much from the [[Mediterranean cuisine|culinary traditions of the Mediterranean]] and [[North African cuisine|North Africa]], with an [[Italian cuisine|Italian]] influence, a legacy from the days when [[Libya]] was an Italian colony. |
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:* [[Moroccan cuisine]] is extremely diverse, thanks to [[Morocco]]'s interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to [[Berber people|Berber]], [[Al-Andalus|Moorish]], [[Mediterranean]], and |
:* [[Moroccan cuisine]] is extremely diverse, thanks to [[Morocco]]'s interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to [[Berber people|Berber]], [[Al-Andalus|Moorish]], [[Mediterranean]], and Middle Eastern influences. The cooks in the royal kitchens of [[Fes, Morocco|Fez]], [[Meknes]], [[Marrakesh]], [[Rabat]] and [[Tetouan]] refined it over the centuries and created the basis for what is known as Moroccan cuisine today. |
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::* [[Moroccan wine]] |
::* [[Moroccan wine]] |
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:*[[Sudanese cuisine]] |
:* [[Sudanese cuisine]] varies by region and has been influenced by the cross-cultural influences upon Sudan throughout history. In addition to the indigenous African peoples, the cuisine was influenced by Arab traders and settlers during the [[Ottoman Empire]], who introduced spices such as [[Capsicum|red pepper]] and [[garlic]]. |
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:* [[Tunisian cuisine]] is the cuisine of [[Tunisia]], a blend of [[Mediterranean cuisine|Mediterranean]] and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: [[Phoenicia]]ns, [[ancient Rome|Romans]], [[Arab]]s, Ottoman Empire, French, and the native [[Berber people]]. |
:* [[Tunisian cuisine]] is the cuisine of [[Tunisia]], a blend of [[Mediterranean cuisine|Mediterranean]] and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: [[Phoenicia]]ns, [[ancient Rome|Romans]], [[Arab]]s, Ottoman Empire, French, and the native [[Berber people]]. |
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== Southern African cuisine == |
== Southern African cuisine == |
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* [[South African cuisine]] is sometimes referred to as "rainbow cuisine"<ref>[http://roadtravel1.wordpress.com/2011/01/20/rainbow-cuisine-in-south-africa/ "Rainbow Cuisine in South Africa."] [http://roadtravel1.wordpress.com Road Travel – Travel Group]. Accessed July 2011.</ref> because it is based on multicultural and various indigenous cuisines. [[Curry|Curried]] dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of [[ |
* [[South African cuisine]] is sometimes referred to as "rainbow cuisine"<ref>[http://roadtravel1.wordpress.com/2011/01/20/rainbow-cuisine-in-south-africa/ "Rainbow Cuisine in South Africa."] [http://roadtravel1.wordpress.com Road Travel – Travel Group]. Accessed July 2011.</ref> because it is based on multicultural and various indigenous cuisines. [[Curry|Curried]] dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of [[Indian South Africans|Indian]] laborers brought to South Africa in the nineteenth century. South African cuisine can be defined as cookery practiced by [[indigenous people]] of South Africa such as the [[Khoisan]] and [[Xhosa language|Xhosa]], [[Zulu language|Zulu]]- and [[Sotho language|Sotho]]-speaking people, and settler cookery that emerged from several waves of immigration introduced during the colonial period by people of Indian and [[Afrikaner]] and British descent and their slaves and servants. |
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:* [[Botswanan cuisine]] is unique but also shares some characteristics with other cuisine of [[Southern Africa]]. Examples of [[Botswana]]n food include [[Pap (food)|Pap]], [[Samp]], [[Vetkoek]] and [[Gonimbrasia belina|Mopane worms]]. A food unique to Botswana includes [[seswaa]], heavily [[salt]]ed mashed-up meat. |
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:* [[Malagasy cuisine]] is the cuisine of the island country of [[The Republic of Madagascar|Madagascar]], located in the Indian Ocean off the southeastern coast of Africa. Madagascans are mostly Malayan Polynesian, along with Africans, Arabs, Indians and Europeans.<ref name=Africanstudies>[http://www.africa.upenn.edu/Cookbook/Madagascar.html "Madagascar."] [http://www.africa.upenn.edu African Studies Center, University of Pennsylvania]. Accessed July 2011.</ref> Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. [[Pineapple]]s, [[mango]]es, [[peach]]es, grapes, [[avocados]] and [[Lychee|lichee]] [[nut (fruit)|nuts]] are grown on the island.<ref name=Africanstudies/> Meats include chicken, beef and fish, and curry dishes are common.<ref name=Africanstudies/> A common food is ''laoka'', a mixture of cooked foods served atop rice. Laoka are most often served in some kind of sauce: in the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking.<ref name="Antal">{{Cite book |last1=Bradt |first1=Hilary |title=Madagascar |edition=10th |publisher=The Globe Pequot Press Inc |year=2011 |location=Guilford, Connecticut |isbn=978-1-84162-341-2 |pages=12–14}}</ref> |
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* [[Botswana cuisine]] is unique but also shares some characteristics with other cuisine of [[Southern Africa]]. Examples of [[Botswana]] food include [[Pap (food)|pap]], [[samp]], [[vetkoek]] and [[Gonimbrasia belina|mopane worms]]. A food unique to Botswana includes [[seswaa]], heavily [[salt]]ed mashed-up meat. |
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* [[Malagasy cuisine]] is the cuisine of the island country of [[The Republic of Madagascar|Madagascar]], located in the Indian Ocean off the south-eastern coast of Africa. Malagasy are mostly of Malayan Polynesian, along with African, Arab, Indian and European descent.<ref name="Africanstudies">[http://www.africa.upenn.edu/Cookbook/Madagascar.html "Madagascar."] {{webarchive|url=https://web.archive.org/web/20110504023746/http://www.africa.upenn.edu/Cookbook/Madagascar.html |date=4 May 2011 }} [http://www.africa.upenn.edu African Studies Center, University of Pennsylvania]. Accessed July 2011.</ref> Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. [[Pineapple]]s, [[mango]]es, [[peach]]es, grapes, [[avocado]]s and [[lychee]] are grown on the island.<ref name="Africanstudies" /> Meats include chicken, beef and fish, and curry dishes are common.<ref name="Africanstudies" /> A common food is ''laoka'', a mixture of cooked foods served with rice. Laoka are most often served in some kind of sauce: in the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking.<ref name="Antal">{{Cite book |last1=Bradt |first1=Hilary |title=Madagascar |edition=10th |publisher=The Globe Pequot Press Inc |year=2011 |location=Guilford, Connecticut |isbn=978-1-84162-341-2 |pages=12–14}}</ref> |
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{{multiple image |
{{multiple image |
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| footer = '''Malagasy cuisine''': Two common [[Madagascar| |
| footer = '''Malagasy cuisine''': Two common [[Madagascar|Malagasy]] ''laokas'': bambara groundnut and pork (left) and potato leaves with dried shrimp (center), usually served atop rice. On the right are bottles of lemon and mango sauces (''achards''), which are common in the northwestern coastal regions of Madagascar.<ref>{{Cite book |last=Espagne-Ravo |first=Angéline |title=Ma Cuisine Malgache: Karibo Sakafo |publisher=Edisud |year=1997 |location=Paris |isbn=2-85744-946-1|language=fr}}</ref> |
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| align = center |
| align = center |
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| image1 = Voanjobory Bambara Groundnut Madagascar.jpg |
| image1 = Voanjobory Bambara Groundnut Madagascar.jpg |
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| width1 = 200 |
| width1 = 200 |
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| alt1 = Closeup of large round speckled beans cooked with cubes of pork over rice |
| alt1 = Closeup of large round speckled beans cooked with cubes of pork over rice |
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| image2 = Ravimbomanga Madagascar Food.jpg |
| image2 = Ravimbomanga Madagascar Food.jpg |
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| width2 = 200 |
| width2 = 200 |
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| alt2 = Closeup of stewed green leaves, tomato and tiny shrimp |
| alt2 = Closeup of stewed green leaves, tomato and tiny shrimp |
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| image3 = Achards de mangue et citron lemon mango achar Madagascar.jpg |
| image3 = Achards de mangue et citron lemon mango achar Madagascar.jpg |
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| width3 = 240 |
| width3 = 240 |
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| alt3 = Bottles of lemon and mango sauces (''achards'') are common in the northwestern coastal regions of Madagascar. |
| alt3 = Bottles of lemon and mango sauces (''achards'') are common in the northwestern coastal regions of Madagascar. |
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}} |
}} |
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:* [[Mauritian cuisine]] |
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:* [[Namibian cuisine]] is the cuisine of [[Namibia]]. It is influenced by cookery practiced by [[Indigenous peoples|indigenous people]] of Namibia and |
:*[[Mauritian cuisine]] is the cuisine of the island country of [[Mauritius]]. It is mostly influenced by the diverse cuisines of migrants to Mauritius. |
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:* [[Namibian cuisine]] is the cuisine of [[Namibia]]. It is influenced by the cookery practiced by [[Indigenous peoples|indigenous people]] of Namibia and settler cookery introduced during the [[Colonialism|colonial]] period by people of German, [[Afrikaner]] and British descent. |
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::* [[Namibian wine]] |
::* [[Namibian wine]] |
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:* |
:*[[South African cuisine]] is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages. Influences include indigenous practices and settler cookery that immigrants practiced. Their staple food is ''pap'' this is made using cornmeal and boiled water, South Africans also enjoy this dish served with ''braai'' meat. This is usually served at social gatherings. |
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::* [[South African wine]] |
::* [[South African wine]] |
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::* [[Western Cape wine]] |
::* [[Western Cape wine]] |
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:* |
:*[[Zimbabwean cuisine]] - Like in many African countries, the majority of Zimbabweans depend on a few staple foods. "mealie meal", also known as [[cornmeal]], is used to prepare ''[[sadza]]'' or ''[[isitshwala]]'' and [[porridge]] known as ''bota'' or ''ilambazi''. Zimbabwean cuisine also includes fruits and vegetables such as imbhida also known as African kale. Corn is also used to make dishes such as ''umxhanxa,'' which is made using boiled pumpkin and corn. |
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== West African cuisine == |
== West African cuisine == |
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[[File:Yassapoulet.JPG|thumb|[[Yassa (food)|Yassa]] is a popular dish throughout West Africa prepared with chicken or [[Fish (food)|fish]]. Chicken yassa is pictured.]] |
[[File:Yassapoulet.JPG|thumb|[[Yassa (food)|''Yassa'']] is a popular dish throughout West Africa prepared with chicken or [[Fish (food)|fish]]. Chicken ''yassa'' is pictured.]] |
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* [[West African cuisine]] refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical.<ref>[http://bptravel.tripod.com/yafrica.htm "Africa Climate."] [http://bptravel.tripod.com/yafrica.htm Backpack Traveller]. Accessed July 2011.</ref> Some of the region's indigenous plants, such as [[Macrotyloma geocarpum| |
* [[West African cuisine]] refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical.<ref>[http://bptravel.tripod.com/yafrica.htm "Africa Climate."] [http://bptravel.tripod.com/yafrica.htm Backpack Traveller]. Accessed July 2011.</ref> Some of the region's indigenous plants, such as [[Macrotyloma geocarpum|Hausa groundnuts]], [[pigeon pea]]s and [[cowpea]]s, provide dietary protein for both people and livestock.<ref name="ucpress">[http://www.ucpress.edu/content/chapters/11239.ch01.pdf "Food and the African Past."] {{Webarchive|url=https://web.archive.org/web/20121010025214/http://www.ucpress.edu/content/chapters/11239.ch01.pdf |date=10 October 2012 }} [http://www.ucpress.edu Ucpress.edu]. p. 14.</ref> Many significant spices, stimulants and medicinal herbs originated in the evergreen and deciduous forests of Western Africa.<ref name="ucpress"/> Ancient Africans domesticated the [[kola nut]] and coffee, now used globally in beverages.<ref name="ucpress"/> |
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:* [[Burkinabe cuisine]] is the cuisine of [[Burkina Faso]]. It is similar to the cuisines in many parts of [[West Africa]], and is based around [[staple food]]s of [[sorghum]], [[millet]], rice, maize, [[peanut]]s, [[potato]]es, [[bean]]s, [[Yam (vegetable)|yams]] and [[okra]].<ref name="ox">{{cite web |
:* [[Burkinabe cuisine]] is the cuisine of [[Burkina Faso]]. It is similar to the cuisines in many parts of [[West Africa]], and is based around [[staple food]]s of [[sorghum]], [[millet]], rice, maize, [[peanut]]s, [[potato]]es, [[bean]]s, [[Yam (vegetable)|yams]] and [[okra]].<ref name="ox">{{cite web |
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| |
|title = Oxfam's Cool Planet - Food in Burkina Faso |
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| |
|publisher = [[Oxfam]] |
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|url = http://www.oxfam.org.uk/coolplanet/ontheline/explore/journey/burkina/food.htm |
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| date = |
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|access-date = 21 May 2008 |
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| url =http://www.oxfam.org.uk/coolplanet/ontheline/explore/journey/burkina/food.htm |
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|url-status = dead |
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| accessdate =2008-05-21 }}</ref> Grilled meat is common, particularly [[mutton]], [[Goat meat|goat]], [[beef]] and fish.<ref name="JM">Marchais, p. 99</ref> |
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|archive-url = https://web.archive.org/web/20120517115414/http://www.oxfam.org.uk/coolplanet/ontheline/explore/journey/burkina/food.htm |
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|archive-date = 17 May 2012 |
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}}</ref> Grilled meat is common, particularly [[mutton]], [[Goat meat|goat]], [[beef]] and fish.<ref name="JM">Marchais, p. 99</ref> |
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:* [[Ghanaian cuisine]] is the cuisine of [[Ghana]]. There are diverse traditional dishes. Foods also vary according to the season, time of the day and occasion. |
:* [[Ghanaian cuisine]] is the cuisine of [[Ghana]]. There are diverse traditional dishes. Foods also vary according to the season, time of the day and occasion. |
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:* [[Ivorian cuisine]] is the traditional cuisine of [[Côte d'Ivoire]], or the Ivory Coast, and is based on [[tuber]]s, [[grain]]s, chicken, seafood, fish, fresh fruits, vegetables and spices and is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest [[cocoa bean|cocoa]] producers in the world, and also produces [[palm oil]] and [[coffee]]. |
:* [[Ivorian cuisine]] is the traditional cuisine of [[Côte d'Ivoire]], or the Ivory Coast, and is based on [[tuber]]s, [[grain]]s, chicken, seafood, fish, fresh fruits, vegetables and spices and is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest [[cocoa bean|cocoa]] producers in the world, and also produces [[palm oil]] and [[coffee]]. |
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:* [[Nigerian cuisine]] Like other [[African cuisine#West|West African cuisines]], it uses [[spice]]s |
:* [[Nigerian cuisine]] - Like other [[African cuisine#West|West African cuisines]], it uses [[spice]]s and [[herb]]s in conjunction with [[palm oil]] or [[peanut oil|groundnut oil]] to create deeply flavored sauces and soups often made very hot with [[chili pepper]]s. Nigerian feasts are colorful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and varied.<ref>H.O. Anthonio & M. Isoun: "Nigerian Cookbook." Macmillan, Lagos, 1982.</ref> |
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:* [[Sierra Leonean cuisine]] refers to the cuisine and eating styles found in [[Sierra Leone|the Republic of Sierra Leone]], a country in [[West Africa]]. Sierra Leonean cuisine includes [[cassava bread]], fried fish, and [[okra]] soup. |
:* [[Sierra Leonean cuisine]] refers to the cuisine and eating styles found in [[Sierra Leone|the Republic of Sierra Leone]], a country in [[West Africa]]. Sierra Leonean cuisine includes [[cassava bread]], fried fish, and [[okra]] soup. |
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:* [[Senegalese cuisine]] |
:* [[Senegalese cuisine]] has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the [[Wolof people|Wolof]]; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. |
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<center> |
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<gallery |
<gallery class="center" widths="200" heights="150" caption="African foods and dishes"> |
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File:CuisineSouthAfrica.jpg|Traditional South African cuisine |
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File:Ndolé camerounais.JPG|[[Ndolé]] is the national dish of [[Cameroon]]. |
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File:Culture of DRC - food1.jpg|A woman carrying bananas in the [[Democratic Republic of the Congo]] |
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File:Leo Markt.JPG|Central market of Léo, [[Burkina Faso]] |
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File:Sauce gombo togo.jpg|Okra soup, Cameroon |
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</gallery> |
</gallery> |
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</center> |
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==By country== |
==By country== |
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[[File:Spices1.jpg|thumb|Spices at central market in [[Agadir]], Morocco]] |
[[File:Spices1.jpg|thumb|Spices at central market in [[Agadir]], Morocco]] |
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[[File:AfricaCIA-HiRes.jpg|thumb|A map of Africa]] |
[[File:AfricaCIA-HiRes.jpg|thumb|A map of Africa]] |
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* [[Angolan cuisine]] is the cuisine of [[Angola]], a country in south-central Africa. Because Angola was a [[Angola (Portugal)|Portuguese colony]] for centuries, [[Portuguese cuisine]] has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.<ref name="Oyebade">Adebayo Oyebade, ''Culture and Customs of Angola'' (2007). Greenwood, p. 109.</ref> |
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* North African cuisine |
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* [[Benin cuisine]] is known in Africa for its and exotic ingredients and flavorful dishes. Beninese cuisine involves lots of fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on [[vegetable fat]]. |
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:* [[Algerian cuisine]] |
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* [[Cape Verde#Cuisine|Cape Verde]] - The Cape Verde diet is mostly based on fish and staple foods like corn and rice. Vegetables available during most of the year are potatoes, [[onion]]s, [[tomato]]es, [[manioc]], [[cabbage]], [[kale]], and dried beans. Fruits such as [[banana]] and [[papaya]]s are available year-round, while others like [[mango]]s and [[avocado]]s are seasonal. |
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:* [[Canarian cuisine]] |
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* [[Centrafrican cuisine|Centrafrican (Central African Republic)]] is the cooking traditions, practices, foods and dishes associated with the [[Central African Republic]]. The diet is heavy on staple starches such as millet and sorghum, and utilizes a significant amount of [[vegetable]]s and [[sauces]].<ref name="foodspring">[http://foodspring.com/content/central-african-republic/ "Central African Republic."] [http://foodspring.com Foodspring.com]. Accessed June 2011.</ref> |
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:* [[Egyptian cuisine]] |
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* [[Chadian cuisine]] is the cooking traditions, practices, foods and dishes associated with the [[Republic of Chad]]. Chadians utilize a variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum and rice as staple foods. |
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:* [[Libyan cuisine]] |
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* [[Comoros#Culture|Comoros]] |
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:* [[Moroccan cuisine]] |
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* [[The Republic of the Congo#Culture|The Republic of the Congo]] |
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* [[ |
:* [[Sudanese cuisine]] |
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* [[ |
:* [[Tunisian cuisine]] |
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:* [[Western Saharan cuisine]] |
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* [[Gabonese cuisine]] is the cooking traditions, practices, foods and dishes associated with the sovereign state of [[Gabon]]. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available.<ref name=autogenerated3>[http://foodspring.com/content/gabon/ "Gabon."] [http://foodspring.com Foodspring.com]. Accessed June 2011.</ref> In rural areas, food staples such as cassava, rice and yams are commonly used.<ref name="foodspring"/><ref name="worldtraveltips">[http://www.worldtraveltips.net/africa/view.cgi?country=Gabon "Gabon."] [http://www.worldtraveltips.net Worldtraveltips.net]. Accessed June 2011.</ref> |
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* [[Gambian cuisine]] |
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* |
* East African cuisine |
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* [[ |
:* [[Burundian cuisine]] |
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* [[ |
:* [[Djiboutian cuisine]] |
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* [[ |
:* [[Eritrean cuisine]] |
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:* [[Ethiopian cuisine]] |
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* [[Malagasy cuisine]] encompasses the many diverse culinary traditions of the Indian Ocean island of [[Madagascar]]. |
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* [[ |
::* [[Ethiopian Jewish cuisine]] |
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* [[ |
:* [[Kenyan cuisine]] |
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:* [[Rwandan cuisine]] is based on local staple foods produced by the traditional [[subsistence agriculture|subsistence-level agriculture]] and has historically varied between the country's different ethnic groups.<ref name=Adekunle81>Adekunle, p.81</ref> |
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* [[Mauritanian cuisine|Cuisine of Mauritania]] |
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* [[ |
:* [[Somali cuisine]] |
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:* [[South Sudanese cuisine]] |
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* [[Culture of Mozambique#Cuisine|Mozambique]] - Present for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique. Crops such as cassava (a starchy root) and cashew nuts (Mozambique was once the largest producer of these nuts), and pãozinho (pronounced pow-zing-yo; Portuguese-style bread rolls) were brought in by the Portuguese. |
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:* [[Tanzanian cuisine]] |
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* The [[Cuisine of Niger]] reflects many traditional African cuisines, and a significant amount of [[spice]]s are used in dishes. Grilled meats, seasonal vegetables, salads and various sauces are some of the foods consumed. |
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::* [[Zanzibari cuisine]] |
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* [[Rwandan cuisine]] is based on local staple foods produced by the traditional [[subsistence agriculture|subsistence-level agriculture]] and has historically varied between the country's different ethnic groups.<ref name=Adekunle81>Adekunle, p.81</ref> |
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:* [[Ugandan cuisine]] |
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* [[Cuisine of São Tomé and Príncipe|São Tomé and Príncipe]] |
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* [[Seychellois cuisine]] |
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* Central African cuisine |
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* [[Cuisine of Swaziland]] is largely determined by the [[season]]s and the [[Geography of Swaziland|geographical region]]. Staple foods in Swaziland include sorghum and maize,<ref>{{cite web|url=http://www.up.ac.za/saafecs/vol28/kgaphola.pdf|title=Food habits of rural Swazi households}}</ref> often served with goat meat, a very popular livestock there.<ref>{{cite web|url=http://www.journeys2africa.com/j2a/travelguides/swaziland/tg-Swazi-Food.cfm |title=Swaziland Food and Drink}}</ref> |
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:* [[Angolan cuisine]] is the cuisine of [[Angola]], a country in south-central Africa. Because Angola was a [[Angola (Portugal)|Portuguese colony]] for centuries, [[Portuguese cuisine]] has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.<ref name="Oyebade">Adebayo Oyebade, ''Culture and Customs of Angola'' (2007). Greenwood, p. 109.</ref> |
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* [[Togolese cuisine]] is the cuisine of the [[Togo|Togolese Republic]], a country in [[Western Africa]]. It is often a combination of African, [[French cuisine|French]] and [[German cuisine]]s.<ref name="Madison">[http://host.madison.com/entertainment/dining/article_210375b5-e18a-56d2-88bd-8d9d2f003a0e.html "Sharing the Secrets of Togo's Cuisine."] [http://host.madison.com Madison.com]. Accessed July 2011.</ref> The cuisine has many sauces and [[pâté]]s, many of which are made from [[eggplant]], tomato, [[spinach]] and fish. |
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* [[ |
:* [[Cameroonian cuisine]] |
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:* [[Centrafrican cuisine]] is the cooking traditions, practices, foods and dishes associated with the [[Central African Republic]]. The diet is heavy on staple starches such as millet and sorghum, and utilizes a significant amount of [[vegetable]]s and [[sauce]]s.<ref name="foodspring">{{cite web |url=http://foodspring.com/content/central-african-republic/ |title=Central African Republic |access-date=9 June 2024 |archive-url=https://web.archive.org/web/20110816135324/http://foodspring.com/content/central-african-republic/ |archive-date=16 August 2011|publisher=[[Foodspring]]}}</ref> |
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* [[Zambian cuisine]] - The Zambian staple diet is based on maize. It is normally eaten as a thick porridge, called [[Nshima]] (Nyanja Word), prepared from maize flour commonly known as [[Mielie-meal|mealie meal]]. This may be eaten with a variety of vegetables, beans, meat, fish or sour milk depending on geographical location/origin. |
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:* [[Chadian cuisine]] is the cooking traditions, practices, foods and dishes associated with the [[Republic of Chad]]. Chadians utilize a variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum and rice as staple foods. |
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:* [[Congolese cuisine]] |
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:* [[Cuisine of Equatorial Guinea|Equatorial Guinean cuisine]] |
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:* [[Gabonese cuisine]] is the cooking traditions, practices, foods and dishes associated with the sovereign state of [[Gabon]]. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available.<ref name=autogenerated3>{{cite web |url=https://www.foodspring.com/content/gabon/ |title=Gabon |publisher=Foodspring |access-date=9 June 2024|archive-url=https://web.archive.org/web/20110816135522/https://www.foodspring.com/content/gabon/ |archive-date=16 August 2011}}</ref> In rural areas, food staples such as cassava, rice and yams are commonly used.<ref name="foodspring"/><ref name="worldtraveltips">[http://www.worldtraveltips.net/africa/view.cgi?country=Gabon "Gabon."] {{webarchive|url=https://web.archive.org/web/20111015012326/http://worldtraveltips.net/africa/view.cgi?country=Gabon |date=15 October 2011 }} [http://www.worldtraveltips.net Worldtraveltips.net]. Accessed June 2011.</ref> |
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:* [[Cuisine of São Tomé and Príncipe|São Tomé and Príncipe cuisine]] |
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* Southern African cuisine |
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:* [[Botswana cuisine]] |
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:* [[Comorian cuisine]] |
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:* [[Cuisine of Eswatini|Eswatini cuisine]] is largely determined by the [[season]]s and the [[Geography of Swaziland|geographical region]]. Staple foods in Eswatini include sorghum and maize,<ref>{{cite web|url=http://www.up.ac.za/saafecs/vol28/kgaphola.pdf |title=Food habits of rural Swazi households |url-status=dead |archive-url=https://web.archive.org/web/20110606173251/http://www.up.ac.za/saafecs/vol28/kgaphola.pdf |archive-date=6 June 2011 }}</ref> often served with goat meat, a very popular livestock there.<ref>{{cite web|url=http://www.journeys2africa.com/j2a/travelguides/swaziland/tg-Swazi-Food.cfm |title=Swaziland Food and Drink |url-status=dead |archive-url=https://web.archive.org/web/20080919172458/http://www.journeys2africa.com/j2a/travelguides/swaziland/tg-Swazi-Food.cfm |archive-date=19 September 2008 }}</ref> |
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:* [[Cuisine of Lesotho]] |
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:* [[Malagasy cuisine]] encompasses the many diverse culinary traditions of the Indian Ocean island of [[Madagascar]]. |
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:* [[Malawian cuisine]] |
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:* [[Mauritian cuisine]] |
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:* [[Mozambican cuisine]] - Present for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique. Crops such as cassava (a starchy root) and cashew nuts (Mozambique was once the largest producer of these nuts), and pãozinho (pronounced pow-zing-yo; Portuguese-style bread rolls) were brought in by the Portuguese. |
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:* [[Namibian cuisine]] |
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:* [[Seychellois cuisine]] |
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:* [[South African cuisine]] |
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:* [[Zambian cuisine]] - The Zambian staple diet is based on maize. It is normally eaten as a thick porridge, called ''[[nshima]]'' (Nyanja word), prepared from maize flour commonly known as [[Mielie-meal|mealie meal]]. This may be eaten with a variety of vegetables, beans, meat, fish or sour milk depending on geographical location/origin. |
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:* [[Zimbabwean cuisine]] |
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* West African cuisine |
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:* [[Benin cuisine]] is known in Africa for its and exotic ingredients and flavorful dishes. Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on [[vegetable fat]]. |
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:* [[Burkinabe cuisine]] |
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:* [[Cape Verdean cuisine]] - The Cape Verde diet is mostly based on fish and staple foods like corn and rice. Vegetables available during most of the year are potatoes, [[onion]]s, [[tomato]]es, [[manioc]], [[cabbage]], [[kale]], and dried beans. Fruits such as [[banana]] and [[papaya]]s are available year-round, while others like [[mango]]s and [[avocado]]s are seasonal. |
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:* [[Gambian cuisine]] |
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:* [[Ghanaian cuisine]] |
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:* [[Cuisine of Guinea|Guinean cuisine]] |
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:* [[Guinea-Bissauan cuisine]] |
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:* [[Ivorian cuisine]] |
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:* [[Liberian cuisine]] |
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:* [[Malian cuisine]] |
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:* [[Mauritanian cuisine]] |
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:* [[Nigerian cuisine]] |
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:* The [[Cuisine of Niger|Nigerien cuisine]] reflects many traditional African cuisines, and a significant amount of [[spice]]s are used in dishes. Grilled meats, seasonal vegetables, salads and various sauces are some of the foods consumed. |
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:* [[Cuisine of Saint Helena|Saint Helenian cuisine]] |
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:* [[Senegalese cuisine]] |
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:* [[Sierra Leonean cuisine]] |
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:* [[Togolese cuisine]] is the cuisine of the [[Togo|Togolese Republic]], a country in [[Western Africa]]. It is often a combination of African, [[French cuisine|French]] and [[German cuisine]]s.<ref name="Madison">[http://host.madison.com/entertainment/dining/article_210375b5-e18a-56d2-88bd-8d9d2f003a0e.html "Sharing the Secrets of Togo's Cuisine."] [http://host.madison.com Madison.com]. Accessed July 2011.</ref> The cuisine has many sauces and [[pâté]]s, many of which are made from [[eggplant]], tomato, [[spinach]] and fish. |
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== See also == |
== See also == |
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* [[List of African dishes]] |
* [[List of African dishes]] |
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* [[List of cuisines]] |
* [[List of cuisines]] |
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| title = Culture and Customs of Rwanda |
| title = Culture and Customs of Rwanda |
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| publisher = [[Greenwood Publishing Group]] |
| publisher = [[Greenwood Publishing Group]] |
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| year = 2007 |
| year = 2007 |
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| url = https://books.google.com/books?id=g0FC40EQujwC&pg=PA81 |
| url = https://books.google.com/books?id=g0FC40EQujwC&pg=PA81 |
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Latest revision as of 12:20, 26 September 2024
This article should specify the language of its non-English content, using {{lang}}, {{transliteration}} for transliterated languages, and {{IPA}} for phonetic transcriptions, with an appropriate ISO 639 code. Wikipedia's multilingual support templates may also be used. (April 2021) |
This is a list of African cuisines. A cuisine is a characteristic style of cooking practices and traditions,[1] often associated with a specific culture. The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes, and preparation techniques of its manifold populations.[2]
Central African cuisine
[edit]Central Africa stretches from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savana of Katanga.
This region has received culinary influence of the Swahilis (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the East African Slave Trade. Swahili culinary influences can be found in dishes such as mandanzi, pilaf rice, kachumbari, sambsusa, and kuku paka.[3]
Central African cuisine has also been influenced by the Portuguese, by way of the Kongo and Ndongo Kingdoms. Salt fish was introduced following trade in the late 17th century, and the Kikongo term for salt fish, makayabu, comes from the term bacalhau (ba-cal-ha-u).[4]
The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the regions East, West and Southern Africa because of their close proximity, e.g. babuté/bobotie is shared with the south, nyama choma with the east and gombos with West Africa.
The main ingredients are plantains, cassava, rice, kwanga (cassava dumpling) and yam. Fufu-like starchy foods are usually made from fermented cassava roots, but they can also be made with plantain, corn maize and yam. Fufu is served buffet style with grilled meat, fish, stews, greens and piment. A variety of local ingredients are used while preparing other dishes like spinach stew cooked with tomato, peppers, chillis, onions, and peanut butter.[5] Eastern central Africa is also one of the few regions in Africa that uses potatoes as one of its main bases, since potatoes grow easily in the region.
Cassava plants are also consumed as cooked greens. Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. Beef and chicken are favorite meat dishes, but game meat preparations containing crocodile, elephant, antelope and warthog are also served occasionally.[6][7][8][9][10] Another favorite is bambara, a porridge of rice, peanut butter and sugar. [11] A jomba is the bundling of foods in fresh green plantain leaves and then cooking them over hot coals or fire.[12]
- Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and center of the continent; added to this is the profound influence of French food, a legacy of the colonial era.
- Congolese cuisine (Democratic Republic of the Congo) is one of the most diverse cuisines of the continent since it sits between east and southern Africa and received culinary influence from the Portuguese and Middle Eastern and Indian influences via the Swahili. Moambé chicken is the national dish.
- Centrafrican cuisine in the Central African Republic includes Middle Eastern and French influences.
East African cuisine
[edit]- East African cuisine: East Africa is the eastern region of the African continent, variably defined by geography or geopolitics. In the UN scheme of geographic regions, 19 territories constitute Eastern Africa:[13] This is a vast region with many diverse cuisines.
- Burundian cuisine - Burundi is situated in Eastern Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding of rivers and waters. Agriculture is spread on 80% of the country's surface and it especially includes coffee, tea, corn, beans and manioc.
- Eritrean cuisine is a fusion of Eritrea's native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures.
- Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread,[14] which is about 50 centimetres (20 inches) in diameter and made out of fermented teff flour.[14] Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.[14] Utensils are rarely used with this dish.
- Kenyan cuisine - There is no singular dish that represents all of Kenya. Different communities have their own native foods. Staples are maize and other cereals depending on the region including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma.
- Somali cuisine varies from region to region and is a fusion of native Somali culinary traditions with influences from Yemeni, Persian, Indian and Italian cuisines.
- Tanzanian cuisine - Along the coastal regions (Dar es Salaam, Tanga, Bagamoyo, Zanzibar and Pemba), spicy foods are common, and there is also much use of coconut milk. Regions in Tanzania's mainland also have their own unique foods.
- Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants.
- Maasai cuisine - The staple diet of the Maasai consists of cow's milk and maize meal. The cuisine also consists of soups from plants and fruits. More recently, the Maasai have grown dependent on food produced in other areas such as maize meal, rice, potatoes, and cabbage (known to the Maasai as "goat leaves").
North African cuisine
[edit]- North African or Maghrebi cuisine includes cuisines from regions along the Mediterranean Sea,[18] inland areas and includes several nations, including Algeria, Egypt, Libya, Morocco, and Tunisia.
In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, kebab, shawarma, falafel, almonds, olives, various vegetables and fruit.
Because the region is predominantly Muslim, halal meats are usually eaten. The best-known North African/Berber dishes abroad are surely couscous and tajine.[19]
- Algerian cuisine is a distinct fusion of Berber, Arab, Ottoman and French cuisines.
- Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops.
- Libyan cuisine is the cooking traditions, practices, foods and dishes associated with the country of Libya. The cuisine derives much from the culinary traditions of the Mediterranean and North Africa, with an Italian influence, a legacy from the days when Libya was an Italian colony.
- Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Middle Eastern influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
- Sudanese cuisine varies by region and has been influenced by the cross-cultural influences upon Sudan throughout history. In addition to the indigenous African peoples, the cuisine was influenced by Arab traders and settlers during the Ottoman Empire, who introduced spices such as red pepper and garlic.
- Tunisian cuisine is the cuisine of Tunisia, a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Ottoman Empire, French, and the native Berber people.
Southern African cuisine
[edit]- South African cuisine is sometimes referred to as "rainbow cuisine"[20] because it is based on multicultural and various indigenous cuisines. Curried dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian laborers brought to South Africa in the nineteenth century. South African cuisine can be defined as cookery practiced by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people, and settler cookery that emerged from several waves of immigration introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants.
- Botswana cuisine is unique but also shares some characteristics with other cuisine of Southern Africa. Examples of Botswana food include pap, samp, vetkoek and mopane worms. A food unique to Botswana includes seswaa, heavily salted mashed-up meat.
- Malagasy cuisine is the cuisine of the island country of Madagascar, located in the Indian Ocean off the south-eastern coast of Africa. Malagasy are mostly of Malayan Polynesian, along with African, Arab, Indian and European descent.[21] Rice is a common staple food, and fruits and vegetables are prominent in the cuisine. Pineapples, mangoes, peaches, grapes, avocados and lychee are grown on the island.[21] Meats include chicken, beef and fish, and curry dishes are common.[21] A common food is laoka, a mixture of cooked foods served with rice. Laoka are most often served in some kind of sauce: in the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking.[22]
- Mauritian cuisine is the cuisine of the island country of Mauritius. It is mostly influenced by the diverse cuisines of migrants to Mauritius.
- Namibian cuisine is the cuisine of Namibia. It is influenced by the cookery practiced by indigenous people of Namibia and settler cookery introduced during the colonial period by people of German, Afrikaner and British descent.
- South African cuisine is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages. Influences include indigenous practices and settler cookery that immigrants practiced. Their staple food is pap this is made using cornmeal and boiled water, South Africans also enjoy this dish served with braai meat. This is usually served at social gatherings.
- Zimbabwean cuisine - Like in many African countries, the majority of Zimbabweans depend on a few staple foods. "mealie meal", also known as cornmeal, is used to prepare sadza or isitshwala and porridge known as bota or ilambazi. Zimbabwean cuisine also includes fruits and vegetables such as imbhida also known as African kale. Corn is also used to make dishes such as umxhanxa, which is made using boiled pumpkin and corn.
West African cuisine
[edit]- West African cuisine refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical.[24] Some of the region's indigenous plants, such as Hausa groundnuts, pigeon peas and cowpeas, provide dietary protein for both people and livestock.[25] Many significant spices, stimulants and medicinal herbs originated in the evergreen and deciduous forests of Western Africa.[25] Ancient Africans domesticated the kola nut and coffee, now used globally in beverages.[25]
- Burkinabe cuisine is the cuisine of Burkina Faso. It is similar to the cuisines in many parts of West Africa, and is based around staple foods of sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra.[26] Grilled meat is common, particularly mutton, goat, beef and fish.[27]
- Ghanaian cuisine is the cuisine of Ghana. There are diverse traditional dishes. Foods also vary according to the season, time of the day and occasion.
- Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, chicken, seafood, fish, fresh fruits, vegetables and spices and is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world, and also produces palm oil and coffee.
- Nigerian cuisine - Like other West African cuisines, it uses spices and herbs in conjunction with palm oil or groundnut oil to create deeply flavored sauces and soups often made very hot with chili peppers. Nigerian feasts are colorful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and varied.[28]
- Sierra Leonean cuisine refers to the cuisine and eating styles found in the Republic of Sierra Leone, a country in West Africa. Sierra Leonean cuisine includes cassava bread, fried fish, and okra soup.
- Senegalese cuisine has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960.
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Traditional South African cuisine
-
A woman carrying bananas in the Democratic Republic of the Congo
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Central market of Léo, Burkina Faso
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Okra soup, Cameroon
By country
[edit]- North African cuisine
- East African cuisine
-
- Kenyan cuisine
- Rwandan cuisine is based on local staple foods produced by the traditional subsistence-level agriculture and has historically varied between the country's different ethnic groups.[29]
- Somali cuisine
- South Sudanese cuisine
- Tanzanian cuisine
- Central African cuisine
- Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.[30]
- Cameroonian cuisine
- Centrafrican cuisine is the cooking traditions, practices, foods and dishes associated with the Central African Republic. The diet is heavy on staple starches such as millet and sorghum, and utilizes a significant amount of vegetables and sauces.[31]
- Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians utilize a variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum and rice as staple foods.
- Congolese cuisine
- Equatorial Guinean cuisine
- Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with the sovereign state of Gabon. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available.[32] In rural areas, food staples such as cassava, rice and yams are commonly used.[31][33]
- São Tomé and Príncipe cuisine
- Southern African cuisine
- Botswana cuisine
- Comorian cuisine
- Eswatini cuisine is largely determined by the seasons and the geographical region. Staple foods in Eswatini include sorghum and maize,[34] often served with goat meat, a very popular livestock there.[35]
- Cuisine of Lesotho
- Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar.
- Malawian cuisine
- Mauritian cuisine
- Mozambican cuisine - Present for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique. Crops such as cassava (a starchy root) and cashew nuts (Mozambique was once the largest producer of these nuts), and pãozinho (pronounced pow-zing-yo; Portuguese-style bread rolls) were brought in by the Portuguese.
- Namibian cuisine
- Seychellois cuisine
- South African cuisine
- Zambian cuisine - The Zambian staple diet is based on maize. It is normally eaten as a thick porridge, called nshima (Nyanja word), prepared from maize flour commonly known as mealie meal. This may be eaten with a variety of vegetables, beans, meat, fish or sour milk depending on geographical location/origin.
- Zimbabwean cuisine
- West African cuisine
- Benin cuisine is known in Africa for its and exotic ingredients and flavorful dishes. Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.
- Burkinabe cuisine
- Cape Verdean cuisine - The Cape Verde diet is mostly based on fish and staple foods like corn and rice. Vegetables available during most of the year are potatoes, onions, tomatoes, manioc, cabbage, kale, and dried beans. Fruits such as banana and papayas are available year-round, while others like mangos and avocados are seasonal.
- Gambian cuisine
- Ghanaian cuisine
- Guinean cuisine
- Guinea-Bissauan cuisine
- Ivorian cuisine
- Liberian cuisine
- Malian cuisine
- Mauritanian cuisine
- Nigerian cuisine
- The Nigerien cuisine reflects many traditional African cuisines, and a significant amount of spices are used in dishes. Grilled meats, seasonal vegetables, salads and various sauces are some of the foods consumed.
- Saint Helenian cuisine
- Senegalese cuisine
- Sierra Leonean cuisine
- Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa. It is often a combination of African, French and German cuisines.[36] The cuisine has many sauces and pâtés, many of which are made from eggplant, tomato, spinach and fish.
See also
[edit]References
[edit]- ^ "Cuisine." Thefreedictionary.com. Accessed June 2011.
- ^ Bea Sandler (1993). The African Cookbook. Diane and Leo Dillon (Illust.). Carol Publishing Group. ISBN 0-8065-1398-5. Archived from the original on 16 December 2008. Retrieved 18 December 2008.
- ^ Coquery-Vidrovitch, Catherine; Mésnard, Éric (2013). L'esclavage intégré en Afrique (fin du xviiie-xixe siècle). Cahiers Libres.
- ^ Thronton, John (1981). "Early Kongo-Portuguese Relations: A New Interpretation". History in Africa. VIII (I): 22.
- ^ Newton, A. (1994). Central Africa: a travel survival kit. Lonely Planet travel survival kit. Lonely Planet. p. 77. ISBN 978-0-86442-138-8. Retrieved 30 November 2017.
- ^ Huchzermeyer, F.W. (2003). Crocodiles: Biology, Husbandry and Diseases. CABI. p. 130. ISBN 978-0-85199-798-8. Retrieved 30 November 2017.
- ^ Elephant meat trade in Central Africa : Republic of Congo case study. Iucn. p. 36. ISBN 978-2-8317-1419-6. Retrieved 30 November 2017.
- ^ Stiles, D. (2011). Elephant Meat Trade in Central Africa: Summary Report. IUCN. p. 25. ISBN 978-2-8317-1393-9. Retrieved 30 November 2017.
- ^ Whitford, J. (1877). Trading Life in Western and Central Africa. "Porcupine" Office. p. 212. Retrieved 30 November 2017.
- ^ Gibbons, A.S.H. (1898). Exploration and Hunting in Central Africa 1895-96. Methuen & Company. p. 223. Retrieved 30 November 2017.
- ^ "Food in Africa." World-food-and-wine.com. Accessed July 2011.
- ^ Robert, Nassau Hamill (1904). "Fetichism in West Africa: Forty Years' Observation of Native Customs and Superstitions." Congocookbook.com. Accessed July 2011.
- ^ "United Nations Statistics Division – Standard Country and Area Codes Classifications". Archived from the original on 13 July 2011. Retrieved 26 May 2013.
- ^ a b c Javins, Marie. "Eating and Drinking in Ethiopia." Archived 31 January 2013 at the Wayback Machine Gonomad.com. Accessed July 2011.
- ^ "Nile Perch." Aquaticcommunity.com. Accessed July 2011.
- ^ Kaufman, Les. "Catastrophic Change in Species-Rich Freshwater Ecosystems: The lessons of Lake Victoria". BioScience. 42 (11). doi:10.2307/1312084. JSTOR 1312084.
- ^ Wood (1983). The Guinness Book of Animal Facts and Feats. Sterling Pub Co Inc. ISBN 978-0-85112-235-9.
- ^ "Northern Africa." Foodspring.com. Accessed June 2011.
- ^ Mourad, Mazouz. "The Momo Cookbook." Archived 19 September 2011 at the Wayback Machine The Globalist. Accessed June 2011.
- ^ "Rainbow Cuisine in South Africa." Road Travel – Travel Group. Accessed July 2011.
- ^ a b c "Madagascar." Archived 4 May 2011 at the Wayback Machine African Studies Center, University of Pennsylvania. Accessed July 2011.
- ^ Bradt, Hilary (2011). Madagascar (10th ed.). Guilford, Connecticut: The Globe Pequot Press Inc. pp. 12–14. ISBN 978-1-84162-341-2.
- ^ Espagne-Ravo, Angéline (1997). Ma Cuisine Malgache: Karibo Sakafo (in French). Paris: Edisud. ISBN 2-85744-946-1.
- ^ "Africa Climate." Backpack Traveller. Accessed July 2011.
- ^ a b c "Food and the African Past." Archived 10 October 2012 at the Wayback Machine Ucpress.edu. p. 14.
- ^ "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Archived from the original on 17 May 2012. Retrieved 21 May 2008.
- ^ Marchais, p. 99
- ^ H.O. Anthonio & M. Isoun: "Nigerian Cookbook." Macmillan, Lagos, 1982.
- ^ Adekunle, p.81
- ^ Adebayo Oyebade, Culture and Customs of Angola (2007). Greenwood, p. 109.
- ^ a b "Central African Republic". Foodspring. Archived from the original on 16 August 2011. Retrieved 9 June 2024.
- ^ "Gabon". Foodspring. Archived from the original on 16 August 2011. Retrieved 9 June 2024.
- ^ "Gabon." Archived 15 October 2011 at the Wayback Machine Worldtraveltips.net. Accessed June 2011.
- ^ "Food habits of rural Swazi households" (PDF). Archived from the original (PDF) on 6 June 2011.
- ^ "Swaziland Food and Drink". Archived from the original on 19 September 2008.
- ^ "Sharing the Secrets of Togo's Cuisine." Madison.com. Accessed July 2011.
Further reading
[edit]- Adekunle, Julius (2007). Culture and Customs of Rwanda. Greenwood Publishing Group. ISBN 978-0-313-33177-0.