Gourmet lifestyle Travel
Mix African, Portuguese, oriental and Arabic flavours and you have the taste of Mozambique
Koshari
fried onions and hard-boiled eggs. It arrived via the slave trade, along with bredies, pickled fish, denningvleis and bobotie.
Zanzibar - Biryanis and pilaus
Biryanis and pilaus
These rice dishes both draw on the exotic array of spices synonymous with the island and are often served with kachumbari, a fresh onion and tomato salad popular across East Africa.
Kenya - Nyama na irio
This well-loved comfort dish, originally a Kikuyu staple that has spread through Kenya, is made of mashed potatoes, peas, beans, corn and onion, often served with spiced roasted meat. Muamba de galinha
South Africa - Bunny chow
Although the origin of the name is unclear, this street food of a hollowedout white bread filled with a very-hot curry is thought to have been brought to the country by 19th century indentured labourers from India.
Zimbabwe - Kapenta with sadza Kapenta are small freshwater fish, often served with sadza (maize porridge) or stewed with tomatoes, onions and groundnut powder, then served with fresh greens.
Malawi - Chambo with nsima
The most popular and best-known fish found in Lake Malaw is served grilled, usually with nsima (a stiff porridge) or 80 BBC Good Food Middle East September 2016
Ful medames
chips, plus ndiwo, a relish made of pumpkin or cassava leaves, tomatoes and groundnut powder. Nsima and ndiwo are also staple foods in neighbouring Zambia.
Angola - Muamba de galinha
A strong Portuguese influence is evident in the food of Angola, especially in this chicken stew and the popular fish stew Caldeirada de peixe. Sometimes known as Chicken muamba, this spicy and oily stew is made with with palm oil or palm butter, garlic and chillies. In Gabon, a variant called Nyembwe chicken is the national dish.
Egypt - Koshari
A nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas that is bought together by a spicy tomato sauce and topped off with fried onion.
Egypt - Ful medames
Pre-Ottoman and pre-Islam, it is thought this dish dates back to the time of the Pharoahs. Possibly the country’s national dish, this is a mix of broad (fava) beans simmered with spices and olive oil often served in the morning with eggs and pita bread.
Morocco - B’stilla
Although Moroccan tagines and couscous dishes are well known, this sweet and savoury dish (also known as South Africa - Cape breyani b’stilla) is s a pie made of shredded A classic of Cape Malay cuisine, this dish cooked squab or chicken, thickened comprises layers of marinated meat, with egg sauce with paper-thin pastry rice, lentils and spices topped with crisp- and layers of nutty, spicy filling.
C
M
Y
CM
MY
CY
CMY
K