African Cuisine Facts

The continent of Africa has a rich cuisine of food. Yet not many are familiar with African cuisine and the ingredients used in making it. That is the precise reason for why it is time to unveil and demystify African food. 

Stews Make Up a Big Part of African Cuisine

In West Africa, the foods are mainly slow-cooked. However, instead of using a slow cooker, African cuisine traditionally calls for a pot placed above an open fire. The stews consist of a combination of both fish and the meat of land animals. Yam is added to the stew as the starch of choice. Then chili oil and onions are thrown into the mix, resulting in a very flavorful stew.

Highly Popular to Eat Raw Fresh Meat

In Ethiopia, the African cuisine centers around meat. However, not just any type of meat will do. The Ethiopians insist upon eating only the freshest cuts of meat. This makes sense, since they prefer to eat their meat raw.

Alcoholic Drinks Accompany African Meals

The best accompaniment to African cuisine is an alcoholic drink. The countries of South Africa produce both red and white wines, known for their high quality. Also, they make a type of liqueur that tastes of tangerine, named Van Der Hum, that also goes well with the African food. Those that prefer beer to wine will be glad to know that beer also makes a perfectly good accompaniment to African food.