African Cooking

Cookings often underestimated, the African gastronomies are rich in colors and in flavours.

Flavoured with fine spices, cookings of africa surprise by their variety as well as by their gustative qualities.

If we find frequently the rice in the plate to accompany the dishes, we can enjoy also all the food which characterize the other world food: fish, meat, vegetables, fruits, dairies... But with pleasant particular flavours !

Africa with his multiple ethnic groups offers us a multitude of cookings grouped by geographical sector.
If you go in North Africa, you will find similar recipes in Morocco or in Tunisia as the tajine (earthenware cooking pot), the couscous or the rich and sweet pastries.
In the west Africa such as Senegal or Cameroon, the meals will be prepared with corn, millet, cassava or yam.

The African art of cooking is thus influenced by his various peoples and their rites often have a link with the food.
One celebrate the yam in Ivory Coast or in Ghana; in Madagascar the rice is sacred.
At the Zulus of South Africa, the meals are very symbolic; they are arranged at table in a very precise way when they eat.
In Ghana, to be close to ancestors, we take a meal in dishes in clay which have a very particular meaning.
And at the Dogons, the preparation of certain dishes corresponds in a kind of initiation for the future life of the girls of the tribe.
Certain African peoples such as the Tuareg also use the poetry to make discover their culinary secrets.

The African cooking was also inspired by the other countries.
In the Gulf of Guinea, the African and Brazilian cookings are close, the manioc for example, very used in Africa, is native of Brazil.
We also find beans and oil in the ritual cooking of these two countries.

The African gastronomy is very varied; there are numerous cookbooks to put the shoulder to the wheel.
Couscous, doughnuts(fritters) and the other pastries will not soon have mystery anymore.
And if this cooking rhymes mostly with heaviness and carbohydrates, dishes in the modern restaurants are adapted to the clientele and prepared in a less fat way.