Of course, colonialists from European countries had a certain influence on national culinary traditions, but at the same time, African cuisine recipes did not lose their inherent flavor and incredible exoticism. It is impossible not to mention that many Africans are Muslims, which determines the observance of the traditions and foundations of classical Islam - the rejection of pork and alcohol.

Features of African cuisine recipes

Chicken, lamb and turtle meat are much more often consumed as meat here, while locals consider camel and pigeon meat to be a real delicacy. At the same time, it should be understood that due to poverty and the relatively underdevelopment of most African states, meat here is more of a festive food than an everyday food.

What African cuisine is truly rich in is vegetables and fruits, many of which are considered a real curiosity in our country - mave, fennel, sweet potato, etc. Vegetable and fruit salads, as well as fried and stewed vegetable ingredients are the basis of most African recipes. Fruit classics here include bananas, lemons, figs, dates, mangoes, grapes, and all parts of the coconut are often used.

Fruits are often a side dish or addition to a meat dish. Most often, barley and semolina are used as a side dish here. The latter, by the way, became the basis of the main national dish - couscous.

As for seafood, Africans make the most of their resources, eating almost the entire range of fish and seafood that is rich in the seas and oceans that wash the continent. However, such an abundance of natural gifts does not change the fact that the daily diet of an African is rather limited and monotonous.

The KitchenMag website offers its readers a full range of African cuisine recipes, many of which are adapted to domestic conditions and ingredients, and are also supplemented with photo and video materials that describe in detail the techniques and features of culinary techniques and traditional food combinations.

North African cuisine: Tunisia, Morocco, Algeria.

"Tunisia is a woman, Algeria is a warrior, Morocco is a lion!" - this is what they say in the Maghreb from time immemorial.

The Phoenicians and Hellenes introduced the North African peoples to wheat and showed methods of cultivating grapes, olives, and figs. The Romans diligently introduced agriculture and cattle breeding in northern Africa. Traditionally flavored with flower infusions and powders, North African dishes delighted and amazed the imagination of guests. As Herodotus writes, this cuisine “was so magnificent that anyone who tasted the local dishes was unable to voluntarily part with their hospitable hosts.” Islam made Moroccan cuisine refined and ceremonious, excluding pork from it and teaching to eat only fresh meat from animals killed in a special way with the obligatory mention of the name of Allah. Islam regulates the very course of the meal, turning it into a subtle pleasure (remember the feasts of the sultans!).

The ability to enjoy life at the table does not leave Moroccans even during the Muslim fast - Ramadan. From dawn to dusk during Ramadan you cannot drink, eat or smoke. All this time is devoted... to preparing the feast that will begin at sunset. Well, for example, gayin el ghalmi.

The shoulder or leg of lamb is cut into small pieces, as for goulash. Heat vegetable oil in a deep, heavy saucepan and fry the meat in it. Add crushed garlic, finely chopped onion, salt, ground black pepper, bay, cloves, parsley, saffron, ginger, finely chopped tomatoes or tomato paste and simmer for several minutes, stirring. Then pour in water, cover with a lid and simmer, stirring, for about an hour until the meat is soft. Fry the onion, cut into slices, in vegetable oil until golden brown; raisins are soaked for half an hour in warm water, almonds are fried in oil and all this is put together in a pan with meat. After stirring, place the pan in a hot oven for 15 minutes (the dish should become dry on top).

Serve in a saucepan, garnishing the dish with hard-boiled egg halves.

You can serve this with couscous - the hallmark of Moroccan cuisine. Without it, not a single meal is unthinkable. It would be hard to call this dish porridge, because couscous is a lush and aromatic cloud, after tasting which any person will be in seventh heaven. This is the dish the bride prepares for her engagement: if her future father-in-laws don’t like the couscous, there won’t be a wedding.

Method for preparing couscous: 100 grams of semolina or fine corn grits are poured onto a large tray, sprinkled with half a glass of salted water and rubbed with an open palm in a circular motion until the grits form lumps. Lightly sprinkle the lumps with flour and continue to grind until they reach the size of a millet grain. Pour the cereal into a sieve, and the sieve is tightly inserted into a pan of boiling water of a suitable size. Cover the pan with a lid and cover with a towel or napkin. The main thing is that cold air does not penetrate into the sieve, and boiling water in no case touches the cereal balls. Steam the couscous for 1 hour. Before serving, carefully mix it with butter. Served hot with meat dishes.

In the coastal areas of Morocco, seafood is a must. Experts claim that winter oysters in Morocco are tastier than anywhere else. At the same time, the shell from the first oyster you ate will be wrapped in gold foil and given to you as a souvenir. The big cities of Morocco have their own “fast food” of incomparable taste: azet, that is, a stuffed bun. The chicken is cut into small pieces, fried in oil, mixed with almonds, parsley and spices. The dried loaf is cut horizontally and, after removing the pulp, mix it with meat, lemon juice, broth and sauce (Georgian tkemali is very suitable). Fill the bottom half of the loaf with minced meat, cover with the top half, pour over the broth and sauce and allow the liquid to be absorbed. Where do expressionless hamburgers have anything to do with sophisticated food!

You can wash it all down with coffee. Moreover, unusual, thick and fragrant,

which cannot be taken orally except by drinking it down cold water, otherwise the heart will not stand it. Under the huge stars on the terrace of a street cafe over a cup of coffee, you begin to believe that you have really moved to the fabulous Maghreb, and a genie is about to look out of a silver lamp. West African cuisine: Senegal.

Senegal is located at the westernmost tip of Africa. This is a former French colony. Main national symbol Senegal - baobab. Baobabs are protected by law, and cutting them down, as well as climbing them without special permission from the authorities, is prohibited. However, this law is not always observed. The local population everywhere uses baobab for economic purposes. Thus, hollowed out trunks are used for storage and housing. It is obtained from the bark, fruits and leaves medications. Baobab bark is also used to make clothing, baskets, hats, mats, ropes, ropes and nets. Moreover, the plant is capable of restoring cut bark. The leaves are cooked and eaten green, and are also prepared and added to sauces as a thickener. The fruits, which resemble very large rose hips, are rich in vitamin C, calcium, and iron. They are called "pain de singe" ("healing burns") or "monkey bread". In Senegalese cuisine, the fruit is roasted, crushed and used as a coffee substitute, and also steeped in water to make a refreshing drink or added to ngala. The ruby-colored baobab juice is considered a delicacy among tourists.

Senegalese cuisine is served on special boards with hollows carved into them.

In Senegal you can try the famous maffe. Maffe is a traditional dish of the people of Senegal and Gambia. Found in various options and is a type of African groundnut soup or stew. Mutton, lamb meat, as well as fish (fresh or dried) can be used in the preparation of maffe; There is also a vegetarian muffe. Maffe by classic recipe prepared with coconut milk sauce and baked in a special pit lined with

sago leaves.

African fish soup Caidou is cooked in a clay pot, sealed with a corn flour cake on top, it turns out spicy, hearty and very tasty. There is a legend that it was with this soup that French colonialists were treated for tropical fever in the last century.

Yassa is one of the most famous dishes of African cuisine, present on the menu of Senegalese restaurants around the world. Chicken yassa is common in the Casamance region of Senegal. To ensure that the poultry meat is tender, it is marinated overnight. The marinade must include vegetable oil (mainly peanut oil), lemon juice, onion and mustard. To prepare fish yass, they use the same marinade as for the previous dish, while in Africa the fish is “marinated” in such a way that you have to be an ichthyologist to determine its species. In fact, it is recommended to use any fish that does not spread apart when grilled, such as caliper or salmon.

The classic holiday dish - spicy rice with fish - comes in many variations. Prepared on major holidays for a large company. We can say that in Senegal new recipe Cooking fish with rice is invented almost every day. The method of preparing this dish depends on culinary preferences and the range of products on the market. It is not at all necessary to strictly follow the layout - choose what you like for your dish. A necessary condition is the presence of rice, tomatoes, onions and other vegetables, as well as fish prepared in this way. For a big feast, different vegetables are chosen. In French the word riz (rice) is pronounced "ree", which is similar to another French word for "key". This recipe can be used as a base recipe, where you can add or exclude anything from it, excluding rice and fish. The cooking process includes three stages:

Cooking stuffed fish and onions;

Preparing vegetables for frying fish;

Cooking rice with vegetable broth.

In Senegal, broken rice is usually used to prepare the dish. You can use short grain rice, which should be soaked in water, then dried, and then rubbed in your hands or using a bottle. To serve the dish, vegetables, rice are used, including the rice that stuck to the bottom of the pan, as well as the gravy obtained during the cooking process.

Another West African dish, ngalah is a porridge-type dessert dish (lah) popular in Senegal. It looks like a sweetened porridge, just like other African cereal staples like foo foo. Cereals are usually mixed with milk or water and then used to prepare porridges and alcoholic drinks. The main ingredient in Ngalaha is karaw or araw, a type of couscous. While Caakiri is made with yogurt or cream, ngalakh is seasoned with peanut butter and baobab fruit (bouye).

And of course, a few words about couscous in this part of Africa. In Senegal, couscous is prepared in a special couscoussir dish, where meat and vegetables are stewed in the lower part, and the couscous cereal is steamed in the upper part. The holes in the top of the couscousir should be fairly small. If the holes are too large, thin fabric is placed on the bottom of the dish.

South African cuisine: South Africa.

South African cooking is a priceless treasure trove. The country's diverse array of ethnic restaurants matches its cultural diversity. In many houses there are braaivleis (traditional meat dishes) is a mixture of elements of traditional African, Malaysian, Indian and Old Boer cuisine. While you're looking forward to kebabs and homemade sausages, pap (thick cornmeal porridge) and shebu (vegetable liquid seasoning), binyani (marinated chicken with spices in a pot), you can indulge in biltong (dried meat) and chillibites (kebabs).

Until recently, we knew nothing about African cuisine. But thanks to the strong growth of interest in Africa among travelers, we began to learn more and more national recipes from this country. The ingredients used include fruits and vegetables, fish from nearby oceans and exotic game. This diversity is due to the fact that Africa includes many countries, each of which has its own culinary traditions that have evolved over centuries. But we chose those dishes, the preparation of which does not require either rare seafood or meat delicacies, such as pigeon or camel meat or turtle meat. Why not surprise your guests with exotic dishes with names such as kuldu, chakchuka or brudu. Intriguing?

Meat and fish dishes
To prepare fish dishes, housewives most often marinate it, and then stew it, for example, with salted lemons, stuff it with grated cheese, or make casseroles. The main thing is not to forget about the spices. Meat, that is, lamb or veal, is fried and stewed with figs, prunes, and raisins. Chicken meat is cheaper and therefore more common.

Stuffed white bread
To prepare the dish you will need: 250 g of boiled meat, a loaf of bread, a bunch of herbs (parsley, mint, basil), 1 glass of peeled almonds, vegetable oil, lemon juice, 3-4 tablespoons of chicken broth, as well as salt and pepper.
The meat cut into pieces should be fried until golden brown. Then remove the crumb from the loaf cut lengthwise. Knead it together with almonds, herbs and meat, adding lemon juice, a tablespoon of broth and frying sauce. Add salt and pepper to taste. And the resulting mass now needs to be placed in the empty halves of the loaf, pouring another spoonful of broth. Covered with the second part from above? Cut the loaf into large pieces and serve with green salads.

Mak-lube
So, let's prepare a dish with such an unusual name for us. We need: 200 g rice, 550 g meat, 250 g cauliflower, 30 g vegetable oil and 30 g of melted butter, pepper, salt, fat.
Large pieces of meat should be salted and peppered to taste, beaten and fried. Then also fry and salt cauliflower. Place the meat in the pan and freshly cooked cabbage on top. Cover it all with soaked rice and fill it with water. Salt and pepper again. Thus, we begin to simmer the contents of our saucepan. Afterwards you will need to fry it a little and serve hot.

Kaldu
For fish lovers, we found the following recipe: 1 kg of small fish, 4 lemons, 1 onion, 1-2 pods of hot pepper, 4 tbsp. spoons of vegetable oil, 1 kg of rice, salt.
Everything ingenious is really simple. The onion is finely chopped and fried. Followed by fish, pre-salted or peppered. Add a liter of salted water to the fish in a deep frying pan and cook for another 15 minutes. Thus, the dish turns out to be half stewed. A drop lemon juice and "Kalkadu" - ready. Fish tastes best with a side dish such as rice.

Vegetable and fruit dishes
In African cuisine, pepper is placed everywhere, even sometimes in vegetable and fruit salads. They also love floral spices, such as rosebuds, orange blossom or jasmine. There is an abundance of fruits and vegetables. They are rarely boiled, but almost always fried, baked, stewed, or stuffed.

Chakchuka
For this salad, we stock up on 2 onions, 4 eggs, 2 cloves of garlic, 2 tablespoons of vegetable and butter, 2 sweet peppers, tomato, salt, pepper and herbs, such as parsley, sage, lemon balm, rosemary or dill.
Be sure to fry the chopped onion and garlic in oil. Add chopped peppers and tomato slices to the pan. In the last five minutes, cook the eggs in a nearby frying pan and place them on top of the dish. A little greenery on top and you're done.

Tamiya beans
As the name suggests, the main ingredient is beans. We need 150 g of it. Next: one onion, a little parsley and garlic, one egg, vegetable oil, as well as red pepper and salt.
In order to start cooking beans, they need to be soaked in water for several hours. Then, after draining the water, grind with fried onions, herbs and garlic. Next, add salt and pepper and an egg. Balls approximately the size of Walnut. After frying, they are served with sour cream and tomato salad.

Cereal dishes

Couscous
The most famous African dish is couscous. Without it, no African meal is unthinkable. To prepare, we need half a kilo of semolina, one to two glasses of water, a teaspoon of salt, butter and a spoon of flour.
Couscous is prepared as follows: semolina is poured onto a board and sprinkled with salt water. After this, rub the cereal with circular movements of the palms, adding flour. You have formed lumps that need to be transferred to a sieve. Next is the most important point: a lid is placed on the sieve, after which it is secured over a pot of boiling water. In an hour the dish will be ready. When you remove the lid, you will see transparent balls. Add butter and stir. This dish is served with meat or vegetables along with hot sauce.

Chicken pilaf
For pilaf, choose chicken, a bunch of herbs, a couple of bay leaves, 2 tablespoons of raisins, 3 cloves, hot peppers, vegetable or butter, 2 cups rice, 2 tablespoons almonds, salt, pepper, spices to taste.
The chicken is cooked together with coarsely chopped herbs and spices. Rice is fried, to which 4 cups of chicken broth, salt, spices, raisins, and pepper are added. This mixture is cooked for 10 minutes. The chicken meat is cut into small pieces and lightly fried. Almonds are mixed with cooked rice and meat. It is believed that chicken pilaf should be both sweet and spicy at the same time.

Soups
Africans do not like soups. However, if you decide to make soup, do not forget that African cuisine is inconceivable without seasonings. For example, pepper, cumin, nutmeg, herbs, cloves, ginger, cinnamon, saffron. Peppers, garlic and onions also do not go unnoticed.

Brood
This soup includes: 1 chicken, 50 g kohlrabi, 50 g vegetable oil, 150 g carrots, 1 tablespoon parsley leaves, 150 g leeks, 50 g celery leaves, 100 g potatoes, 1 tbsp. spoon tomato paste, ground black pepper, salt.
Fry the salted and peppered chicken in oil. Add pasta to it, chop vegetables and herbs, and then put it into a saucepan and pour 2 liters of water into it. Cook the soup until done.

Fitirashi
Take 200 g minced meat, 300 g meat, 1 onion, 500 g horns, vegetable oil, butter, 1 egg, 1 lemon, cinnamon, pepper, salt.
To begin with, the meat is cut into small pieces and fried in a mixture consisting of vegetable and butter, cinnamon, salt and pepper. As you have probably already noticed, African cuisine is characterized by its love of chicken, spices and fried foods. Afterwards, the composition is poured with 1.5 liters of warm water and boiled under the lid. Meanwhile, make meatballs from minced meat, egg white, cinnamon and pepper and add them to the soup. At the end, dip the horns into the soup, pour in the egg yolk beaten with lemon juice.

Sweet desserts

Mezelmen
And finally we got to the long-awaited sweets. To prepare these North African cookies you will need 0.5 kg of flour, 150 g of sugar, 8 tablespoons of water, half a teaspoon of salt, a couple of handfuls of almonds, 7 tablespoons of vegetable oil, honey.
So, mix the flour, vegetable oil and sugar, gradually adding water and salt. After this mass becomes homogeneous, let it brew a little. Then roll out a layer 1 cm thick. After cutting into circles with a glass, bake them in the oven. The finished cookies should be greased with honey on top and sprinkled with almonds.

Bride's fingers
We need to take 200 g of honey, 60 g of sugar, eggs, some water, 350 g of flour, salt and vegetable oil for deep frying.
Take a deep plate and pour flour into it in a heap. We make a hole in the top and put eggs, sugar and salt into it. We begin to mix with a spoon and then with our hands until the dough becomes elastic. Having rolled out the dough, cut it into strips approximately 5-6 cm long. Roll the strips in flour and shape them into fingers. Place to fry in oil, and when browned, roll in honey. The dish is served both cold and hot.
Soups are served first on the table. Despite their satiety, the meal does not end there. If you try only one dish, the owner of the house may be offended. When serving dishes to guests, do not forget that kemeyya - salads and appetizers - are served in small plates. Fish dishes are served on a large copper tray. African cuisine is special not only in the ingredients of the dishes, but also in their combination. Surprise your guests!

Africa is an unusual and amazing continent that can delight you with a variety of cultures, and at the same time a variety of culinary traditions. It was here that barbecuing meat was invented, which is now popular all over the world. However, such meat is far from the only meat that this continent can boast of. Find out which dishes are the most popular and favorite in different countries this part of the world.

Pape en Vleis/Schiza Nyam, South Africa

BBQ meat and corn porridge is a combination loved by many South Africans, and particularly in South Africa, where barbecue is a popular tradition that is considered a national sport. Pape-en-Vleiss (literally, "corn porridge and meat") is a colorful term that can include any variety of corn porridge and any type of barbecued meat, with the obligatory addition of hot sauce, relish, or chakalaka.

Piri-piri chicken, Mozambique

Mozambique's cuisine is a blend of African, Portuguese, Asian and Arabic culinary traditions, with aromatic spices, hot piri-piri peppers and creamy coconut sauces infused with cashews or peanuts. Hot, spicy shrimp and seafood often end up on plates in this country, but you don't want to miss the iconic Galinha a Zambesiana - succulent chicken cooked with lemon, pepper, garlic, coconut milk and piri-piri sauce.

Jollof rice and egusi soup, Nigeria

It is difficult to pick a favorite national dish in Nigeria because it is a large country with a wide variety of culinary cultures. But one dish you must try if you find yourself in Nigeria is jollof rice, which is a favorite throughout West Africa. Many believe that this is the origin of the famous Cajun dish, jambalaya.

Bunny Chow, South Africa

Few people know why this dish received such a name, but what is known for sure is that it is prepared as follows: incredibly hot curry is poured into the empty half of the bread. This is one of the most loved street foods in all of South Africa. The meat and vegetables that go into this dish were brought by workers from India who came here in the nineteenth century to work in the cane fields.

Kapenta with sadza, Zimbabwe

A mound of crispy fried kapenta is a culinary highlight for any visitor to Zimbabwe. Kapenta consists of two species of small freshwater fish that was first found only in Lake Tanganyika, then moved to Lake Kariba, and is now a favorite source of protein for all people living in the coastal cities of Zambia and Zimbabwe. As with many other dishes, capenta is served with corn porridge, which is known here as sadza.

Chambo with nsima, Malawi

The eyes of Malawians who are away from home will immediately fill with tears when you say the word "Chambo" - this is the most popular and famous fish that can be found in Lake Malawi. It is also a favorite dish local residents. It is grilled right on the lakeshore and usually served with nsima, a tough porridge that is very reminiscent of South African pap or Zimbabwean sadza, or with chips.

Namibian game, Namibia

Good game can be found throughout South Africa, but Namibians insist that the best oryx, kudu, warthogs, zebras, gazelles and ostriches are only served in Namibian restaurants. Namibian cuisine has a strong German and South African influence, as here you can find traditional German delicacies such as sausages and other cured meats, sauerkraut and drumstick, as well as the traditional South African potjekos, biltong and brawleys.

Muamba de Galinha, Angola

This dish, like the traditional Caldeirada de Peixe (fish soup), demonstrates the strong influence of Portuguese cuisine on this former Portuguese colony, and is considered one of Angola's top culinary treasures. Chicken muamba is a spicy and slightly oily stir-fry that is prepared using palm oil, garlic, chilies and okra fruit.

Cape Breyani, South Africa

Breyani is a treasured classic of Cape Malay cuisine, a flavorful dish consisting of layers of marinated meat, rice, lentils and spices. The dish is topped with crispy fried onions and garnished with boiled eggs. This dish is stewed for a long time in one pot, so it is the first choice for those who want to feed a lot of people. It came here from the east during the early days of the slave trade.

Zanzibar biryani with pilaf, Zanzibar

You can practically feel the warm winds of trade on your skin as you sample the huge variety of rice-based dishes. large quantities various exotic spices that are typical of Zanzibar. There are many different versions of biryani in this country, ranging from simple vegetable dishes to complex versions that include meat and seafood.

Nyama na Irio, Kenya

Ask any Kenyan about their favorite mood food and chances are they will answer “Irio” without hesitation. This beloved dish was originally unique to the Kikuyu culture, but over time it has spread throughout Kenya. It is prepared from mashed potatoes, peas, beans, corn and onions, most often it is served with fried seasoned meat, which when combined forms delicious dish called Nyama na Irio.

Koshari, Egypt

If you want a taste of what regular Egyptian families eat at home, you can't go wrong with koshari, a nutritious vegetarian dish made with rice, lentils, pasta, garlic and chickpeas that come together with a spicy tomato sauce and then topped with crispy fried onions. Every Egyptian loves koshari, and this dish is also an incredibly popular version of street food or takeaway.

Foul Medames, Egypt

This dish is pre-Ottoman and even pre-Islamic, some people believe it is as old as the pharaohs. As they say, beans fed the pharaohs, and they continue to feed the Egyptians today. Ful Medames is one of the national dishes of Egypt, consisting of fava beans mixed with seasonings and olive oil. Dried beans are usually cooked overnight and served for breakfast in the morning with eggs and pita bread.

Poteekos and stew, South Africa

What does it take to make the perfect sweat? This is a topic of debate for many fans, who may spend the hours it takes to prepare this dish. Poteekos (pot food) is an Afrikaans term that describes food cooked in layers in the traditional cast iron pot on three legs, but essentially it's a roast.

Pastilla with dove, Morocco

In recent decades, Moroccan dishes with tagine and couscous have earned this country the title of one of the culinary capitals of the world. But there is one dish you won't find in the average cookbook. This complex and varied holiday dish is sweet and sour, filling and tender. This is a pie that consists of minced pigeon meat (or chicken if you don't have a pigeon on hand) with egg sauce in a thin flatbread.

For a long time, very little was said and written about African cuisine. It was believed that if the mainland cannot boast of rich flora and fauna, then it will not impress with its culinary delights. Those who had the opportunity to try original African sweets, unusual at first, but very satisfying main courses and soups, were convinced of the fallacy of this opinion.
Gradually, many recipes originally from Africa penetrated the cuisines of other countries, were adapted to local ingredients and became loved and popular far from their homeland. The combination of bananas and pork (meat under a banana coat) or powdered sugar and black pepper (Moroccan trout) in one recipe, unusual for a European, will not surprise an African.

Strictly speaking, African cuisine is difficult to generalize. Within the same continent there are different climatic zones determine their type of nutrition. The seafood-rich coastal areas and the arid desert heartland do not share the same diets. Former European colonies like Algeria and Morocco learned a lot from their conquerors, but Ethiopia's cuisine is still very isolated and has retained most of its indigenous traditions.

Meat dishes in African cuisine

The basis of any kitchen African country- meat: lamb, beef, poultry, camel meat, and in the non-Muslim part of the continent - pork. Of the cooking methods, the most common are salting followed by drying, frying in animal fat, most often in lamb fat, or stewing. Raw steaks are popular in Nigeria and Ethiopia. ground beef with seasonings - they are prepared from the meat of freshly slaughtered animals. They eat snakes, but this is already exotic.

An abundance of spicy hot seasonings and marinades - business card meat African cuisine, they also serve as preservatives. Side dishes are prepared from rice and fried vegetables - chickpeas, green beans, corn with onions (Sudanese style).

IN East Africa It is customary to combine fish and meat of several varieties in one dish - as in Kenyan goulash. But in general, in this poorest region, dishes made from sorghum, bananas and milk are eaten more.

Seafood and fruits of the fields in African cuisine

In coastal countries, seafood is popular - shrimp, lobsters and fish. They cook fish soup, in Ghana they love the recipe with mackerel and tomato juice, and in Somalia - with red mullet and coconut milk. The fish is deep-fried and marinated, as in Nigeria, or dried.
In areas where the climate allows, Africans grow rice, corn and soybeans, legumes. Potatoes are common different varieties wheat and sorghum.
A variety of porridges are popular; they are prepared with pieces of dried fish or salted meat, often with vegetables or fruits (bulgur porridge with bananas from Burundi).

Salads and vegetable appetizers are popular everywhere; recipes combine boiled or raw vegetables, fruits and ham (Angolan salad), seasoned with mayonnaise and fatty sauces based on vegetable oil. In coastal, non-arid areas, the climate allows for the cultivation of a variety of vegetables - sweet potatoes, potatoes, beans, peas. Goulash and puree are prepared from them. Fruits are used in the same dishes as meat, bananas are fried and baked, and soups are cooked in coconut milk.

Sweet dishes in African cuisine

Flour products are common among desserts. Thin flatbreads are baked from wheat or rice dough or fried in a large amount of oil, then soaked in cane sugar syrups or filled with jams.

The cuisines of Morocco and Algeria have adopted many French desserts of eggs and whipped cream, jelly and soufflé.
The hot climate of the continent and low level The life of the majority of the population determined the peculiarities of national African cuisine. But it contains many easy-to-prepare and hearty dishes that are worth trying.