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Essential Kitchen Utensils |
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Traditional and Authentic African Cuisine and Food Culture
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African Cuisine and Food Culture
African continent is the second largest landmass on earth which has hundreds of diverse cuisines, different cultures and ethnic groups. The variety of African food culture is reflected in the local culinary traditions in forms of their selection of pure ingredients, their style of food preparation and most important their ethnic cooking procedures. The traditional African Ethnic Food Recipes are in plentiful and varied, with rich in dietetic fiber and 90 percent organic as well. African cuisine is a healthy choice when eaten in the right combination. The African Ethnic Food Culture mainly consists of natural unrefined food recipes and items, which are in the nearby farms not far from their homes.
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| Desserts |
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African Special Cooking Ingredients
African food recipes are wide-ranging from the thousands of tribes and their different cultures found in this beautiful and vast continent. And despite these variations, the food found here is mainly cooked with the same basic Spices and Herbs. The modern or ethnic foods or recipes in Africa are primarily starch based, which inculcates a large amount of fresh vegetables, roasted fish and meat. The most essential staples are the yams, plantains, green bananas and cassava in African cooking. Vegetables are widely used as a main ingredient all over the African continent. A variety of meat is used as an important flavoring agent, rather than as a main ingredient. Vegetables, beans and lentils are definitely the most popular ingredients throughout the continent.
Exclusive and Universal African Ingredients: Bananas, Barley, Beans, Cassava (Manioc/Tapioca), Cinnamon, Clove, Coconut, Cumin, Curry, Eggplant (Aubergine), Garlic, Ginger, Groundnuts, Lentils, Millet, Nutmeg, Okra, Onions, Parsley, Pepper, Plantains, Rice, Sorghum, Spinach, Sweet Potatoes, Tamarind, Wheat and Yams.
| African Soups and Stews |
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| Sauces, Spices and Condiments |
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African Food Preparation Cookware
A traditional African kitchen is generally mud-walled or grass thatched, which lies outside or in a detached building from the main house. Every kitchen has its own nearby herb and vegetable gardens. The cooking utensils are handmade and also quite interesting and unique, such as wooden fruit bowls, spoons, Grinders, mixing bowls and many more. Apart of the contemporary and International Cooking Apparatus the Africans widely use the banana leaves for bean cakes, that acts as a seasoning agent and add a distinctive earthy flavor. Roasted meats often take on the aroma and taste of the wood they are cooked with. A special and ancient cookware here is the Potjie a cast iron pot, which is commonly used to cook meat and vegetables on a low fire.
| Vegetable and Grain Side Dishes |
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| Main Dish Poultry |
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| Main Dish Seafood |
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| Main Dish Meats |
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INFORMATION ON APPLIANCES |
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