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List Of African Cuisines
This is a list of African cuisines. A cuisine is a characteristic style of cooking practices and traditions, 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. Central African cuisine 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swahili People
The Swahili people (, وَسوَحِيلِ) comprise mainly Bantu, Afro-Arab, and Comorian ethnic groups inhabiting the Swahili coast, an area encompassing the East African coast across southern Somalia, Kenya, Tanzania, and northern Mozambique, and various archipelagos off the coast, such as Zanzibar, Lamu, and the Comoro Islands. The original Swahili distinguished themselves from other Bantu peoples by self-identifying as Waungwana (the civilised ones). In certain regions, such as Lamu Island, this differentiation is even more stratified in terms of societal grouping and dialect, hinting at the historical processes by which the Swahili have coalesced over time. More recently, through a process of Swahilization, this identity extends to any person of African descent who speaks Swahili as their first language, is Muslim, and lives in a town of the main urban centres of most of modern-day Tanzania and coastal Kenya, northern Mozambique, or the Comoros. The name ''Swahili' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nyama Choma
The ''nyama choma'' is a specialty of grilled or barbecued goat meat or cow meat. Roasted meat is very popular in Tanzania and Kenya, where it is considered the national dish. « Nairobi: 10 Things to Do: 6. ''Nyama Choma'' »], '' Time (magazine), Time'' (consulté le 8 avril 2019). The expression ''nyama choma'' means " meat" in .Coco Wiseman, « Nyama choma (Kenyan grilled meat) », in ''African Cookbook: Coco Cooks Kenya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bobotie
Bobotie (Afrikaans: ) is a South African dish consisting of spiced minced meat baked with an egg-based topping. Origin of name and recipe Bobotie appears to be a variant of ''patinam ex lacte'', a dish documented by the ancient Roman writer Apicius consisting of layers of cooked meat, pine nuts, and seasoned with pepper, celery seeds and asafoetida. These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served. C. Louis Leipoldt, a South African writer and gourmet, wrote that the recipe was known in Europe in the seventeenth century. The origin of the word ''bobotie'' is contentious. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word '' boemboe'', meaning curry spices. Others think it to have originated from '' bobotok'', an Indonesian dish which consisted of totally different ingredients.Smit, S., and Fulton, M. (1983) The South African Encyclopedi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacalhau
() is the Portuguese word for cod and—in a culinary context— dried and salted cod. Fresh (unsalted) cod is referred to as ' (fresh cod). Portuguese and other cuisines dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa. There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per capita fish consumption within the European Union). It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts of Portugal. Cuisine There are numerous recipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cook , one for every day of the year; others say there are 1,001 ways. Whatever the exact number, is a ubiquitous ingredient i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried And Salted Cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern Europea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Fish
Salted fish, such as Kipper, kippered herring or dried and salted cod, is fish curing (food preservation), cured with dry Salt#Edible salt, salt and thus food preservation, preserved for later eating. Drying (food), Drying or Salting (food), salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Azores, Caribbean, West Africa, North Africa, South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada including Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of refrigeration. Method Salting (food), Salting is the preservation of food with dry edible salt. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ndongo
The Kingdom of Ndongo (formerly known as Angola or Dongo, also Kimbundu: ) was an early-modern African state located in the highlands between the Lukala and Kwanza Rivers, in what is now Angola. The Kingdom of Ndongo is first recorded in the sixteenth century. It was one of multiple vassal states to Kongo, though Ndongo was the most powerful of these with a king called the '' Ngola''. Little is known of the kingdom in the early sixteenth century. "Angola" was listed among the titles of the King of Kongo in 1535, so it was likely somewhat subordinate to Kongo. Its oral traditions, collected in the late sixteenth century, particularly by the Jesuit Baltasar Barreira, described the founder of the kingdom, Ngola Kiluanje, also known as Ngola Inene, as a migrant from Kongo, chief of a Kimbundu-speaking ethnic group. Political structure The Kimbundu-speaking region was known as the land of Mbundu people. It was ruled by a ''Ngola'', or king, who lived with his extended fami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kingdom Of Kongo
The Kingdom of Kongo ( or ''Wene wa Kongo;'' ) was a kingdom in Central Africa. It was located in present-day northern Angola, the western portion of the Democratic Republic of the Congo, southern Gabon and the Republic of the Congo. At its greatest extent it reached from the Atlantic Ocean in the west to the Kwango River in the east, and from the Congo River in the north to the Kwanza River in the south. The kingdom consisted of several core provinces ruled by the ''Manikongo'', the Portuguese version of the Kongo title ''Mwene Kongo'', meaning "lord or ruler of the Kongo kingdom", and its sphere of influence extended to neighbouring kingdoms, such as Ngoyo, Kakongo, Kingdom of Loango, Loango, Kingdom of Ndongo, Ndongo, and Kingdom of Matamba, Matamba, the latter two located in what became Angola. From to 1862, it was an independent state. From 1862 to 1914, it functioned intermittently as a vassal state of the Kingdom of Portugal. In 1914, following the Portuguese suppression ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuku Paka
Kuku Paka is a chicken dish with a coconut-based curry and is also called “kuku na nazi”. It has African, Indian and Arabic influences. Kuku in Swahili means chicken. The dish is particularly popular in the East African coast and among the Indian communities living in Kenya, Tanzania and Uganda. Paka in Swahili means to smear, to spread or to apply. Coconut milk or coconut cream Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient ... and curry spices are the main ingredients of the dish. What sets apart Kuku Paka from other coconut curries is the flavor from char-grilling the chicken before adding it to the coconut curry base. This gives it a smoky flavor. Shrimp or fish are often substituted for chicken in this popular East African dish. References {{African cuisine Chicken dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa
A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include meat or fish, or even cheese. Its name originates from the Persian word sambosag (''سنبوسگ'') (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of India, South Asia, Southeast Asia, West Asia, Central Asia, Portugal, East Africa and their South Asian diasporas. Etymology The English word ''samosa'' derives from the Hindustani word (, ), traceable to the Middle Persian word () [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kachumbari
Kachumbari is a fresh tomato and onion salad relish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo. The Swahili word ''kachumbari'' originated from the Indian word '' cachumber''. Uses Kachumbari is used as a salad side dish for a main meal. In Kenya, it is used as a condiment served with ''pilau'' ( pilaf), mukimo, or a meal of '' nyama choma'' (roasted meat) and '' ugali''. In Tanzania, it is eaten with rice pilau or '' biryani''. In Malawi, it is usually eaten on its own like any other salad dish, while in Uganda it is normally eaten with ''nyama choma''. Variations Other ingredients, such as lime or lemon juice, fresh cilantro (coriander or '' dhania''), parsley, avocado, or cucumber, and in some cases gin or vodka, can also be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
