tribes and peoples migrated or traded, bringing spices
and foods from each other’s culture into their own.
However, though each region of Africa has its distinct
cuisines, African food has its basic staples.
Description
Throughout Africa, the main meal of the day is
lunch, which usually consists of a mixture of vegeta-
bles, legumes, and sometimes meat. However, though
different meats are considered staples in many areas,
many Africans are not able to eat meat often, due to
economic constraints. Beef, goat, and sheep (mutton)
are quite expensive in Africa, so these foods are
reserved for special days. However, fish is abundant
in coastal regions and in many lakes.
The combination of various foods is called stew,
soup, or sauce, depending on the region. This mixture
is then served over a porridge or mash made from a
root vegetable such as cassava or a grain such as rice,
corn, millet, or teff. Regional differences are reflected
in variations on this basic meal, primarily in the con-
tents of the stew. The greatest variety of ingredients
occurs in coastal areas and in the fertile highlands.
Flavorings and spiciness have varied principally due
to local histories of trade. In the traditional African
diet, meat and fish are not the focus of a meal, but are
instead used to enhance the stew that accompanies the
mash or porridge. Meat is rarely eaten, though it is
well-liked among carnivorous (meat-eating) Africans.
Traditional Cooking Methods. Traditional ways
of cooking involve steaming food in leaf wrappers
(banana or corn husks), boiling, frying in oil, grilling
beside a fire, roasting in a fire, or baking in ashes.
Africans normally cook outdoors or in a building
separate from the living quarters. African kitchens
commonly have a stew pot sitting on three stones
arranged around a fire. In Africa, meals are normally
eaten with the hands.
North Africa
The countries of North Africa that border the
Mediterranean Sea are largely Muslim countries. As
a result, their diet reflects Islamic traditions. Thereli-
gionof Islam does not permit eating pork or any
animal product that has not been butchered in accord-
ance with the traditions of the faith. Like other regions
of Africa, much of the diet is based on grains. How-
ever, cooking with olive oil, onions, and garlic is more
common in the countries of North Africa. Notable
spices include cumin, caraway, clove, and cinnamon.
Flat breads are a common staple and can accompany
any meal, including breakfast, which is usually por-
ridge prepared from millet or chickpea flour.Couscous
(made from hard wheat and millet) is often the main
dish at lunch, which is the primary meal. This may be
accompanied by vegetable salads. Other main dishes
includetajine, named for the conical clay pot in which
a whole meal is prepared. Lamb is cooked in tajines as
well as on kabobs (roasted on a skewer). Vegetables
include okra, meloukhia (spinach-like greens), and
radishes. Common fruits are oranges, lemons, pears,
and mandrakes. Legumes such as broad beans (fava
beans), lentils, yellow peas, and black-eyed peas are
also important staples. Alcoholic drinks are forbidden
by Islamic tradition. Mint tea and coffee are very
popular beverages in this region.West Africa
Within West Africa, there is considerable varia-
tion in the staple food. Rice is predominant from
Mauritania to Liberia and across to the Sahel, a region
that stretches across the continent between the Sahara
and the southern savannas. Couscous is the prevalent
dish in the Sahara. Along the coast from Coˆte d’Ivoire
(Ivory Coast) to Nigeria and Cameroon, root crops,
primarily varieties of yam and cassava, are common.
Cassava, imported from Brazil by the Portuguese, is
boiled and then pounded into a nearly pure starch.
Yam is the chief crop in West Africa and is served in a
variety of dishes, includingamala(pounded yam) and
egwansi(melon) sauce. Millet is also used for making
porridge or beer.
Palm oil is the base of stew in the Gambia, south-
ern, and eastern regions. In the Sahalian area, ground-
nut paste (peanut butter) is the main ingredient for
stew. Other stews are based on okra (a vegetable native
to the rainforests of Africa), beans, sweet potato
leaves, or cassava. Other vegetables are eggplant, cab-
bage, carrots, chilies, french beans, lettuce, okra,
onions, and cherry tomatoes. All the stews in this
territory tend to be heavily spiced, often with chilies.
West African Fruit. Plantain, a variety of banana,
is abundant in the more tropical West Africa. Sweet
plantains are normally fried, while hard plantains are
boiled or pounded intofufu. Dates, bananas, guava,KEY TERMS
Anemia—Low level of red blood cells in the blood.
Calorie—Unit of food energy.
Famine—Extended period of food shortage.African diet