About African cuisine

African cuisine has a few constants, such as starchy foods like corn, cassava (tapioca), yams and plantains; a wide variety of spices; the frequent use of fish; peas and lentils; and an abundance of fruits and vegetables. As one moves across different parts of Africa, however, one notices the wide variety of cuisine the continent has to offer: East Africa is distinct with the lack of meat in its cuisine, as cattle are mostly a form of currency in that area and emphasize wealth. South Africa produces great red and white wines, Van Der Hum (a tangerine-based liqueur), as well as European-inspired beers. Central Africa is one part of the continent that, for the most part, has remained free of any outside culinary influences, so the cuisine has remained traditional. The West African region is particularly known for its penchant for spicy foods, so hot peppers, chilies and spices are used in abundance.

African cooking basics

Berbere: Mostly found in Ethiopia, berbere is a dry mix of spices, including chili peppers, cloves, coriander, and ginger, among others. It can also be made into a spice rub on meats for roasting or grilling, as well as a paste to flavour casseroles and used as a base for curries.

Niter Kibbeh: A seasoned clarified butter used in Ethiopia, niter kibbeh is simmered with fenugreek, cardamom, cinnamon, nutmeg and other spices. It can be used on meals in place of regular butter (like Kitfo, an Ethiopian steak tartare), giving them an exotic flavour.

Fufu: A staple of West and Central African cuisine, fufu is a thick paste made of starchy root vegetables, like yams, maize (corn) or plantains. It is best served to scoop thick stews with.
 
Egusi seeds: Egusi seeds, native to Nigeria, are rich in fat and protein. They are mostly used to make soups and stews, and can be found in African and international grocery stores. Pumpkin seeds are a good alternative.

Gombo: A vegetable originating from North Africa, gombo is what is known in the Western world as okra. It is often used in the continent’s cuisine, particularly as a thickening agent in “gumbo”.

Recipe suggestions

For a spicy, filling meal try cooking Dora Wat, a classic Ethiopian stew.

If you're a  vegetarian try South African Vegetable Biryani.

Or, if you're simply looking to add a touch of African flavour to an ordinary meal prepare some Pickled African Peaches, and use as a condiment.