The Most Popular African Foods (Part 1)
Africa is one of the largest continents in the world with more than 50 nations along its length, so it has a wide variety of landscapes to see during your visit. Among its main tourist attractions is its fauna and beautiful landscapes, which you can know through the different safaris in the south of the African territory. For its part, the gastronomy of black Africa will delight your senses with its typical dishes. The aroma of spices predominates, such as Seswaa with pepper and bay leaf, or the Kamba which cannot be without garlic.
Now, if you want to make simple African dishes at home, you can make the benne stew by cooking a little chicken meat in water in the company of tomato, onion and ginger. You can also prepare yellow rice with raisins that you will love. Most of these dishes are traditionally consumed in the celebrations of nations such as Botswana or Tanzania. However, if you plan to travel to Africa at any time, you can enjoy these delicious foods. Below you will see the best preparations that you should take into account on your trip to Africa.
- Chapati (Whole Wheat Flatbread)
Chapati is a delicious flatbread that you can get when travelling to Africa in Tanzania, Uganda or Kenya. It is generally served as a daily breakfast in the company of a glass of cold milk. It can also be enjoyed as a main course when combined with meat or vegetables. Traditionally, African chapati is made with white wheat flour. However, some prefer to prepare a new version in which the same cereal is used but in its integral presentation. In particular, its practical preparation method defines it as one of the simplest recipes for African dishes. It is important to note that this dish differs from Hindu chapati by the steps that must be followed to make it. To do this, you must mix flour, oil and salt in a bowl. Then add warm water to form a consistent and homogeneous dough. When it is ready, it has to be separated into equal pieces flattened with a rolling pin to create circular pancakes. Finally, fry in a pan with oil until they are golden brown on both sides, and it will be ready.
- Injera (Crepes)
Injera is a type of bread widely consumed in tourist places in Africa, more specifically in the “Horn of Africa” area”. This dish is characterized by being round, fluffy and with a typical slightly bitter seasoning. It is usually prepared with teff, a cereal flour widely used in the northeastern regions of the continent. To make it, the first thing you should do is let the flour ferment for at least 48 hours, together with yeast and water. After this time, add salt and mix until everything is evenly integrated. Then, heat oil in a skillet and pour a tablespoon of the mixture to cook for a couple of minutes. Injera, in particular, has a texture very similar to traditional crepes, which is why it can accompany all kinds of recipes. An interesting fact about this food is that its main ingredient is gluten-free, which is why it is considered an ideal food for celiacs and one of the representative dishes of Africa that is consumed during July.
If you are interested in knowing the typical dishes of Africa, you cannot wait to try the bobotie, delicious food consumed throughout August. Originally from Indonesia, it reached African territory around the 17th century when the Cape Malay tribe adopted it. Among the curious data related to its origin is its name, which comes from the Indonesian bobotie, referring to a similar recipe made with coconut pulp. In this way, it became the most sought-after meatloaf today.
To cook a bobotie, ground beef is used, which you must season with curry and sauté in oil, in the company of the vegetables of your choice. On the other hand, you should moisten a little bread with milk and add an egg. Finally, pour the protein into a container, add the previous mixture and take it to the oven for 40 minutes. You can find versions of the bobotie in tourist places in Africa, such as the nations of South Africa and Zimbabwe. Also, consider that in any of its recipes, it is accompanied by cereal or sambal, an Indonesian condiment made with different types of chilli.
Want to discover more African foods? Stay tuned for the second part!