African traditional dishes include a large variety of dishes that are influenced by Africa. The very nature of African food means that it is eclectic and multicultural because it originates from many regions and is made up of many different cultures, tribes and ethnic groups. The diversity is both a strength and a weakness in African cuisine. Because Africa has so many cultures and ethnic groups, there are a lot of foods that cannot be easily categorized and are instead left to evolve and change over time as new interests and understanding arises.
In comparison to foods from other areas of the world, African food is relatively easy to prepare and is very forgiving when it comes to cooking mistakes. However, this does not mean that it is an easy recipe to cook. It can be quite difficult trying to get a balance between flavor and textures that is desirable in African food. This is why many African cooks specialize in one certain cuisine type. For example, some specialize in Creole meals while others may be more into smooth-textured African food like Baba Ganouj.
African food is known for its spicing and the resulting flavors are often very strong and sometimes even peppery. This is a result of the region’s use of ingredients like corn and garlic. Some dishes use onions, peppers and other strong spices and others use more subtle spices to give food a unique flavor.
African food traditions are rich in animal fat. Milk and butter are staples, but they are also high in calories. This is another reason why traditional food from the African continent can be so fattening. A typical African meal would have meat, roots and other root vegetables and then be topped with butter and milk. In fact, Africa has one of the highest percentages of overweight people in the world. Because of this, African traditional dishes that are heavy in fat are actually banned in many countries.
African dishes often center on rice or khichuri. Khichuri is a dish made with beef or goat milk and is often served as an appetizer during formal meals. It is a thick soup and is very thick, nearly twice as thick as pasta. Westerners usually enjoy khichuri with spaghetti or with a simple sandwich.
Many African countries have their own versions of jellied eels. These fish are fried and eaten with masala. However, there is also jollof rice, which is more commonly seen in Nigeria. The rice is cooked with spices and eaten with hot curries. This dish is often served with chicken or fish.
West African food traditions often involve beans, which are used both to add protein and as a starch. Chickpeas are used a great deal and come in many varieties including garbanzo, black, red and green. They are also ground into a thick soup. Many West African countries, such as Mauritania, have their own version of this classic dish.
West African food is rich in spices and herbs, which is evident in their traditional curries and deserts. Many of these foods rely on ingredients that are either plant based or have strong roots in India, such as cumin, coriander, cinnamon and cardamom. Some of the deserts that are traditional to West African countries include Date Palm, seeds of pepper and lemon. Coffee and tea are popular drinks in West Africa and both are often served as part of a larger meal. West African cuisine continues to evolve and change as the influence of the world around it evolves.