African Cuisine

Posted by Fleur Hupston Oct 4, 2009

Africa is a vast continent, second largest landmass on earth. One of the delights of traveling to any one of the African countries is to sample the food.

Northern African staples consist of maize, cassava, yam, millet and beans and staples such as teff which is eaten in Ethiopia. An abundance of native fruits, vegetables and other indigenous crops make up the rest of the menu and newer crops have been introduced over time. Northern African cuisine, such as Moroccan cuisine is spicy and well-seasoned. Usually fresh fruit in season is served as desert.

Southern African food is as diverse as the many cultures residing in this part of the world. Cuisine is influenced by Indians, Malays, Chinese, Dutch, Germans as well as the many different African tribes.

Try some of these recipes for something different:

How to Make South African Koeksusters: A kind of crunchy donut, soaked in syrup - sweet enough to satisfy any sweet-tooth.

African Meal - From Starters to Desert: A strongly flavored fish starter, beef main course and custard desert.

Ostrich Meat Recipes - Curry and Burgers: Ostrich meat is becoming more popular because of its low fat content. Its really quite delicious in curry.