Taste of Africa.

Taste of Africa.
Get to know the recipes of Africa for the superfan of African food who loves to cook and eat.

Pro Tips and African Recipes

The African Gourmet has all the best quick & easy dinners for delicious meals on a busy night. Skillet suppers. Easy lunches. Everyday Meals. Easy African Desserts. From our African kitchens to yours, all the tips, advice and recipes you need to make life more delicious, from everyday dinners and desserts to special occasion African feasts.

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Cooking Cassava Ugali in Kisumu

Each of the 54 African countries apart of the African continent has its own food influences. African food recipes are usually based on a carbohydrate staple such as cassava, sweet potatoes, cocoyams, yams, and plantains. It is impossible to group African food into one category.

Food of Africa is diverse as its culture.
Cooking dinner in the city of Kisumu Kenya.

African food recipes vary from house to house. The food of Africa is as diverse as its culture and language. Food of Africa reflects its history. The food of Africa is as diverse as its culture and language.

If you like French, Italian, English, Caribbean, American, Spanish, Dutch, and native foods you will love African food.

In Africa, you will find dishes influenced by people who lived there for millions as years as well as major influences from cultures that colonized Africa and newly established fast-food chain restaurants.

In addition, with a range of climates and growing conditions, the ingredients for African cuisine are diverse. It is impossible to group African food into one category.

African food recipes of a community are often closely related to where they live as well as the increasing urbanization of African populations.

Generalizations about African food are not helpful in describing a subject as complex as diets, which depend on many economic, environmental, social and cultural factors. African food recipes are usually based on a carbohydrate staple served with soups, relishes, and sauces, which may or may not be spicy, prepared from a wide variety of other ingredients.

With local influences, colonization and a growing fast-food market, there is no way to precisely describe African food except, the food of Africa reflects its history and future.

Imported and locally grown cereal grains such as sorghum, pearl millet, finger millet, teff, fonio, wheat, and rice are consumed in large quantities and are a major part of the African diet.

Cassava Ugali Kenyan Recipe

Ugali is the common name given to various flour dishes that are prepared by boiling ingredients together and mixing to a semi solid a paste. It is eaten across all communities in Kenya. Most Ugalis are made from grain flours.

Cassava Ugali is prepared from dried cassava flour. It is common among the Luo community. It is usually eaten as a main course with a vegetable or meat side dish.

Cassava Ugali Kenyan Recipe
Cassava Ugali Kenyan Recipe


Ingredients

1 cup cassava flour

1 ¼ cups water


Directions

Over high heat in a large pot add water. When the water boils, add the cassava flour gradually. Keep stirring and turning until it becomes firm. Once it is firm, allow to simmer for 10 minutes. Remove from the stove and serve as a main course with a vegetable or meat side dish.


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Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.