What are Traditional African Dishes?
Traditional African dishes are different from region to region. Central Africa, East Africa, the Horn of Africa, North Africa, South Africa and West Africa all have unique traditional dishes. Stews are very popular, and most of the dishes incorporate many different spices.
Central Africa
Central Africa uses a number of local ingredients and produce when preparing dishes. One traditional favorite is Bambara, which is a type of porridge that contains rice, peanut butter and sugar. Two popular ingredients in Central Africa are plantains and cassava. Beef and chicken are popular meats often served with different sauces and a type of starchy food. Groundnut, or peanut stew, is a common dish made with chicken, okra, ginger and other spices.
East Africa
One traditional dish served in East Africa is Ugali, a starch dish eaten with meats or stews. A popular dish in Uganda is matoke, a dish of steamed green bananas. Some of the dishes in East Africa have Arabic influences, such as steamed rice with various spices.
Horn Of Africa
There are several traditional dishes served in the horn of Africa. Injera is a flatbread, tsebhis is a stew and hilbet is a paste made from legumes. Injera is often layered on a plate and topped with different spicy stews. Akelet is another traditional dish, and is a porridge made from wheat flour dough.
North Africa
Some of the traditional dishes in North Africa include couscous with vegetables and chickpeas, and a meat stew which is cooked overnight in a brick oven. North Africa incorporates many spices into their dishes.
South Africa
Potjeekos is a traditional dish served in South Africa, and is a stew made with meat and vegetables. Barbecue is another traditional dish, as well as maize porridge and grilled meat.
West Africa
Suya is a traditional dish of West Africa, which is a spicy meat kabob that is grilled with different spices and peanuts. Another traditional dish consists of flaked or dried fish cooked in a sauce made with peppers, onions and tomatoes.