The African Gourmet reshaping your food image of Africa
Sharing the culinary food talent of Africa. African food recipes vary village to village, town to town, city to city in 54 Africa countries
African Food Today
Take pleasure in The African Gourmet appetizing collection of food photography and African food recipes where you will find many mouth-watering food pictures and African recipes. 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.
The African Gourmet reshaping your food image of Africa.
African food recipes from 54 African countries on the African continent have 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.
The food of Africa is as diverse as its culture and language. African food is often highly seasoned with no less than five or six spices blended masterly into one dish. Fishing is the lifeblood of Africa.
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. What is the food like in Africa?
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. If you like French, Italian, English, Caribbean, American, Spanish, Dutch, and native foods you will love African food.
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. 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.
|Thieboudienne African seafood.|
Stuffed Fish Senegalese Style with Rice
2 large cleaned red snappers
2 onions, finely chopped
2 teaspoons minced garlic
2 diced carrots
2 diced tomatoes
1/2 head shredded green or purple cabbage
2 cups peeled and diced fresh pumpkin
1 cup peeled and diced cassava
1 peeled and diced eggplant
1 small can tomato paste
1 chopped hot chili
1 tablespoon fish sauce
One handful chopped parsley
3 cups uncooked rice
6 cups fish or vegetable stock
Salt and pepper to taste
Stuff fish with 1/2 the onions, garlic, tomatoes and parsley. In a large pot, sauté onion and add the tomato paste. Cook over low heat 2 minutes and mix with stock. Add vegetables, seasonings, and rice. Add fish on top of mixture cover and simmer 30-35 minutes. Serve with homemade bread.
|Food market in Cameroon Africa at 8am|