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African Cooking
African cuisine
African cuisine called the "Rainbow" Cuisine, because it covers the traditional cooking of hundreds of tribes, ethnic and social groups.
East Africa
is influenced by the Persians and Indians
North Africa
is influenced by the Phoenicians, Carthaginians, Berbers and the Ottomans
West Africa
is influenced by the Arabs and Europeans
Southern Africa
is influenced by the Europeans and Asians
Central Africa
is mostly traditional with a little outside influence
The cuisine of South of Sahara is little known in many parts of the world. It calls for some ingredients which are difficult to obtain elsewhere, including these meats: (zebra, camel, monkey, snake, rhinoceros, buffalo even elephant and hippopotamus) which are now protected species.
It’s also presents an array of exotic dishes like: Smoked grilled game, served with Fufu and sauce/Roasted African vegetables flavored with Spicy Couscous/white Akara beans Grilled or pan-fried with kosayi sauce/Moy-moy served with African green vegetables/ Crispy Duck Ras al-hanut with African vermicelli/Dakar fish Served on a bed of stir-fried Boab root and Boab leaves/Piri-piri pigeon with wild rosella sauce..etc...etc...
Red palm oil is widely used throughout Africa.
Fufu, Gari, Attieke, Moy-moy is widely eaten in Ghana, Ivory Coast, and Togo.
Traditional - Authentic African Cuisine - Food Ethnic Culture
Provides young plant roots, fruit, leaves (all used in African Cuisine)
BOAB oil:
From the seeds, it is rich and golden, and has a slightly nutty smell, extremely stable against rancidity.
Cassava:
Provides Tapioca, Gari, Attieke, Baton de Manioc and it can be cooked and eaten with coconut and used as accompaniment to soups and stews.
Cola nut Seed:
From a native tree in West Africa (flavoring for colas)
Efo:
Term use for edible green leaves.
Egusi:
Seeds of the African melon used in soups and sauces.
Fufu:
Mashed yam or cocoyam, corn, plantain
Gombo:
Okra
Garden egg:
Small eggplant with a green skin
Kadaro:
Boab leaves sauce
Kenkey:
From maize, or sweet corn
Palm oil:
Rather tasty, nutty thick and waxy rustic red oil extracted from palm nut fruits used in soups and stews for color and taste.
Plantain:
Banana variety
Piri-piri:
Hot sauce
Tibati:
Baob leaves sauce with beans
Wild rosella:
Provides drink, fruit, tea, leaves (all used in African cuisine)
Grandma’s Cooking Technique
Grandma’s cooking technique was her secret from the Ancient African Kingdom
Mussal
1st step
Dally Nocckoss
2nd step
Nocckoss
3rd step
Taye
Steaming over boiling water or stock
Dock
Sauté a paste until the mixture separates
Saffal
Are mixed spices with herbs or a mixed herb salad
Roff
A unique technique, from West Africa to flavor a cut of meat
Beggueg
African mayonnaise (it is made form vegetables (free of dairy and oil), it is one of the component foods used to build muscle for traditional athletes and sports people in Africa)
Mussal: Simmer meat gently with just enough water to tenderize and produce a flavorful concentrated reduced stock, with tender meat.
Dally Nocckoss: Is a mix of spices and herbs pounded well in a mortar & pestle to produce a very fine paste.
Nocckoss: Is a mix of spices and herbs pounded in the mortar & pestle simply to release the flavour.
The triumph of my grandma was to create her own condiments. I like especially her smoked seafood sauce, for me it is one of the best condiments in the world, having a very unique flavor and colour with a special savory taste producing a magnificence of natural exotica!
