Welcome to the world of African food. In this web site you will find many different types of African foods along with recipes and descriptions. The Africans diet is similiar to that of the Americans. The difference being how they are served. In America, meals are usually rushed,and are hardly ever with the whole entire family. It is just the opposite Africa, meals are never rushed, and the whole entire extended family is included in the meal. Some of the dishes eaten in Africa include chorba, brik, chakchouka, felfel mahchi, Tagine, and Torshi. These are just a few of the wide varieties of food eaten in Africa. Most of these dishes are made with meat, poultry, fish, bread, fruits, and vegetables. A lot of the same basic ingredients are used for the cooking of these wonderful, and tasty dishes. In this website there will be a description of African dishes, along with recipes just incase you would want to make these dishes. The recipes include Ethiopian chicken wot, South African Biltong, and Kenyan Samosa. In Africa, food production depends on what season it is. For example, if it is the rainy season, rice production will prosper since it grows in muddy water. If it is the dry season crops that do not require much water will prosper, and crops that do require water will die. Food is a very important part of African society and culture. Before parties, and special occasions food is eaten. Even before a child is named nuts are eaten to signify proper addressment to the gods. If not the baby will be bad luck for the society. There will be pictures of the different varieties of African food for you to luck at. Also in this web site there will be links to other African food pages. We hope you like our web site. Enjoy! Sincerely, Jt and Josh
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KINDS OF AFRICAN FOOD
MEAT AND POULTRY: Chicken is usually stweed in a broth, while lamb can be skewered as a kebab, or cooked on a bed of coals and served with a salad. This dish can also be made with beef and is known as a shia. For those whose taste runs to offal, there is gammonia, a dish made from the stomach of a sheep, stewed and served with onions and tomatoes. Liver and kidney dishes are also popular; kibda is skewered or stewed liver, and kalawi is chopped kidney, often served with bread and a squeeze of lemon juice.
FISH: The most popular fish seems to be the Nile perch, which is available in the towns of Khartoum and Omdurman. It is fried in batter and served with red peppers.
BREAD: There are two main kinds of bread to be eaten. Kisera is a thin, unleavened bread mde from maize flour, and gurassa is its thicker counterpart, often used as a base for meat and vegetable stew.
This is a Tunisian dish called Brik. It is tiny parcels of minced lamb, beef, or vegetables and en egg wrapped in thin pastry and deep fried. Brik is very popular but requires careful eating with your fingers if the egg is not to trickle down your chin.
This is a South African Biltong Box, it is used for drying out large strips of meat.
This is biltong meat it is placed inside the biltong box to dry.
If seafoods are a favourite of yours, then don't forget to treat yourself to the "Millionaire's salad" of oysters, shrimps, crayfish, crabs, Rosenbergi prawns, served with "sauce rouge" and the heart of a palm tree!
As an indication of the sureness of taste of Mauritians, consider that despite having been under British rule for 150 years, the people have remained quite impermeable to British cuisine! They had the good sense of looking up to Chinese, French and Indian cuisines for inspiration instead! There is also a distinct Indian-Ocean cuisine, in which the tomato-based "rougaille" features prominently. Mauritian cuisine is a medley of these cuisines adapted for local availability of vegetables and meats. The bryani Mauritian-style can be quite remote from the Pakistani original. Unlike Indian curries, the Mauritian curry uses fresh tomatoes. And if French "fricasses" are popular, they can be of ... bats! As for the "naked noodles" (mines touni), they can come as a surprise to Chinese chefs!
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