African Cuisine In Africa

African

African cuisine is divided into, North, West, Central Africa, Horn of Africa, South, and East Africa. The Northern area consists a lot of historical and political events, which can be traced back to Egyptian history. On the West side of Africa, they are heavier on the spices, starch food items, meats, and flavors. In Central Africa, the tradition of cooking their food remains untouched by influences from other cuisines. They like to eat game meats, such as crocodile, warthog, monkey, and antelope. The horn of Africa’s traditional dishes are more on stews served in flat like bread, known as injera. The South is also known as a rainbow cuisine because of its many influences from other countries. Milk is one of the most important ingredient of the South Africans. Then we have the East African cuisine changes from area to area around it.

Africa’s cuisines vary greatly throughout the continent and their foods have become a part of everyday American cuisine whether you realize it or not. When many people think of African cuisine not too many things may come to mind, but we are seeing African influenced food trends all over the place.

In Africa, breakfast is considered too important to be skipped. A light meal is usually consumed early in the morning. A breakfast meal consists

Lunch, however, is typically the heaviest meal of the day and is eaten midday to 4 pm. A Common African lunch menu can be made of potatoes, beans, rice, yams, sorghum, millet, plantain, or cassava.

At dinner, Africans get to prepare a wide variety of food from their farms not too far from home. A meal can have possible combinations of potatoes, fried plantains, breadfruit, roasted chicken, tomato stew, boiled yams,