Name
Culture
African cuisines The meals that Africans eat on a daily basis vary by region and country. Every country grows different kinds of foods that influence the local cuisine. Typically, breakfast in Africa is a light meal eaten very early. Porridge, bean cakes, boiled yams and plantains are common breakfast foods. Many Africans eat a large meal at lunch—any time from noon to 4pm. Hearty, spicy soups and stews are served along with grains, vegetables and fruits. Dinner is eaten any time from 5 pm to 10 pm in Africa. It is a light meal, often consisting of leftovers from lunch.
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The chart below highlights five countries, one from each region of Africa and some foods that are commonly eaten there. Country
Favourite foods
Morocco (Northern Africa)
• Tagine is a Moroccan stew that can be served different ways. Two varieties are tagine of lamb with prunes and tagine of chicken with lentils. • Couscous, which is a crushed, steamed grain, is often served with lamb or chicken in a spicy sauce. • Dates with an almond paste filling or pastries with orange-flower custard and berries are often served for dessert.
© R. I . C.Publ i cat i ons •f orr evi ew pur posesonl y• • Efo, a spinach soup and groundnut stew are popular dishes. (Peanuts are called groundnuts in Western Africa.) • Jollof rice is a combination of boiled rice, tomatoes, onions and hot spices. Chicken is often added to the spicy red dish. • Dodo are fried plantains or West African bananas. They are eaten for breakfast or as a snack.
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Ethiopia (Eastern Africa)
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Republic of the Congo (Central Africa)
South Africa (Southern Africa)
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• Wat is a rich stew that is prepared with vegetables, chicken or beef and seasoned with spices. • Most Ethiopian stews also contain berbere, a thick red paste made of 14 different spices blended with water and oil. • Injera is a spongy, sour flatbread that is used to scoop up and wrap food instead of using utensils.
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Nigeria (Western Africa)
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• Mwamba is a basic stew that is made with chicken, beef, fish or lamb and spiced with red pepper. • Stews are served with rice or fufu. Fufu is mashed cooked corn or cassava (a root vegetable) that is formed into a ball. Fufu is used to scoop up the stew instead of utensils. • Chikwange is another dish served with stew. It is mashed cassava prepared with banana leaves.
• Bobotie is a meatloaf made of beef or lamb with raisins and a baked egg. • Meats are served with chutney, a sweet fruit sauce. • Samp and beans is a staple for many South Africans. Samp is cracked or ground dried corn. Cowpeas (black-eyed peas) and samp are soaked in water and then cooked with onions, potatoes and curry spice.
Exploring geography: Africa
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