African Cuisine: Edible Excellence, #7

By Sahara Sanders

Africa is the second biggest continent on the globe. It's inhabited by diversified people of different ethnic groups and cultures, therefore their cooking styles and techniques vary a lot.
Because food imports are very limited, ninety percent of food products are home grown and organic.
Most African cuisines are mainly starch based with ample use of vegetables, fish and meat.

In this book, we have collected the daintiest and the most interesting recipes from Africa.
 
Enjoy reading about, cooking and tasting these delicious dishes from the sunniest continent in the world!

• Language: English
• Publisher: Sahara Sanders
• Release date: Sep 30, 2015
• ISBN: 9781519929143

Sahara Sanders

www.saharasanders.com Sahara Sanders is a modern writer of several genres.  She is originally from Europe, perceiving herself a citizen of the world. You will find insightful psychological analyses, informational advice, travel guides, novels, poems—reading material for adults and teens—among her numerous books. Sahara speaks five languages and writes books in three of them. English is not native to her, but it is one of her favorites—that’s why, even having only been self-educated in the language, she reached a high level of fluency and was able to work as an interpreter for many years. She has extensive experience in managing different kinds of businesses. Her interests include: writing, psychology, philosophy, quantum physics, traveling, cultures of the world, gardening, the art of bouquet-making, landscape and interior design, pets, photography, modeling, and other different hobbies that can be used as tools and methods to learn about, express and describe at least some of the wondrous beauty of life for those who were born on this planet. 

Book preview

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As a Thank you for having interest in our books

we want to give you a few surprising gifts absolutely free!

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ORANGE RECIPES

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1612426073955

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BANANA COOKBOOK

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FOLLOW THE INSTRUCTIONS AT THE END OF THIS BOOK

to receive loads of bonuses & gifts!

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THIS BOOK IS A PART OF THE SERIES

EDIBLE EXCELLENCE, PART 2

CUISINES OF THE WORLD

https://www.youtube.com/watch?v=uaHlRVoAgfc

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sahara-sanders-cooking 2

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AFRICAN CUISINE

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EDIBLE EXCELLENCE:

Book 7

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By Sahara Sanders

Copyright © All Rights Reserved

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CONTENTS:

PREFACE

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1) SALADS

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2) FIRST COURSES

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3) MAIN COURSES

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4) SWEET DISHES

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5) DRINKS

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COPYRIGHT NOTICE

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PREFACE

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Africa is the second biggest continent on the globe. It’s inhabited by diversified people of different ethnic groups and cultures, therefore their cooking styles and techniques vary a lot.

Because food imports are very limited, ninety percent of food products are home grown and organic.

Most African cuisines are mainly starch based with ample use of vegetables, fish and meat.

Northern Africa is a home to many olive fields; olives and olive oil are common ingredients for local cooking. Food in the north has been the most molded by foreign ingredients that were introduced to the aboriginals by traders, migrants and invaders. For example, spices like nutmeg, cinnamon, ginger and cloves were brought here by Arabs. Visiting this region, you may find a lot of very similar dishes to those you tasted in other countries - like the Tunisian Coucha that is essentially the same as the Moroccan Tangia.

The south and the east of the continent were also influenced by foreigners. Food here is also known as a rainbow cuisine due to a blend of many cultures. Chapattis, vegetable curries, pickles and lentil soups were all contributed by Indian immigrants and workers, and now these dishes have become an important part of daily diets of the locals. The use of lemons, oranges and limes is common in their main courses; plain fruits like papayas, pineapples or mangoes can serve as desserts. There are also some western-inspired favorites among popular eats, like Angolan Cocada Amarela pudding.

After arrival of the Europeans to the South Africa, meat and pies were introduced to the aboriginals’ menu. Before this, maize and soured milk were considered as being the core of their cuisine, and these products are still widely used. 

Western African cooking is heavily based on high carbohydrate meals such as Fufu, Banku, Kenkey (originating from Ghana), Foutou, Couscous, Tô, Garri, etc. Spices and meat are widely used. A famous spice made of guinea pepper seeds is one of the most popular ingredients. Baking, boiling, frying, roasting and spicing remain the most typical cooking techniques here. Millet beer and palm wine are common beverages in this region.

Ethiopian meals mainly revolve around a variety of stews that are served with bread made of wheat and hilbet (paste made from lentils). Injera (a spongy and slightly sour pancake