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African Cooking

African cooking, like Africa itself, is full of surprises, magical, with fantastic elements of several cultures - Arab, European, Asian and Black African, There is much to discover with this delicious, and amazing varied Cuisine.

It's diverse style is a reflection of local culinary traditions with the choice of ingredients, reflected in the style of preparation and cooking techniques. A multi-ethnic cuisine emerged covering the traditional cooking of hundreds of tribes, and social groups and one can only imagine the selections and aromas emanating from kitchens producing such exotic ingredients which are difficult to obtain elsewhere, including these meats: (zebra, camel, impala, crocodile, gazelle, snake, rhinoceros, buffalo even elephant and hippopotamus) as most of them now are protected species.

Eating and drinking habits, are significantly different dependant on the region: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa each have their own distinctive dishes, preparation techniques, and consumption.

Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. Red palm oil is widely used throughout Africa.



Central Africa

                                                                                                     Mostly traditional with a little outside influence

North Africa
Influenced by the Phoenicians, Carthaginians, Berbers and the Ottomans

West Africa
Influenced by the Arabs and Europeans

East Africa and Horn of Africa

                                                                                                     Influenced by the Persians and Indians

                                                                                                                       Southern Africa 

Influenced by the Europeans and Asians





The African Influence  on Southern-Sahara Cuisine Throughout The Signares and The Gueloware

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African Signares 15th century  until the mid-  19th century in west Africa.

Fashions and styles will always come and go, but high food quality  will stand the test of time. The Signares And Guêlowares had provided great  classical  food recipes that  still popular  today, and since became  the national dishes of many Countries of Southern-Sahara I>E  Yassa,  Djolof rice,  Mafe, as well as  many ground nuts stews, and a endless variety sauces.

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African nobility Gueloware and Djolof's Queen in west Africa



Signares And Guelowares

Take a Step Back into the 15th century in west Africa with the African nobility (“Guêloware”), and  the beautiful  (“Signares”) ancient  bourgeois women entrepreneurs, mostly  African mix / Europeans or Arabs. They were characterized by public displays of elegance, refined entertainment and popular festivities.

The Signares and the Guêloware greedily create  a unique cookery style  The Mulattoes Cuisine a culinary magic and expertise in the preparation of African cookery. They also  introduced exciting mixtures of pungent spices, herbs, and savory greens that has had a heady influence on traditional African cuisine.


The Mulattoes Cuisine

The Mulattoes cuisine art  was the result of many generations of instruction and experience in the traditional methods of European -  Arabic  - African heritage. An outstanding multi-ethnic cookery emerged with a heroic use of aromatic  locale flavorings, and a nuance of seductive spiciness. It was a true testament to their inspiring approach culinary capabilities still holds today the essential goodness of most of the African’s nobility dishes.

The cuisine of South of Sahara 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


Recipes Links and Blogs




Some terms:

Bird Pepper: Equivalent to cayenne pepper
BOAB tree: 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

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!