Hi there #KingsandQueens :
African cooking, like the continent itself, is so full of surprises, magic & fantastic elements of different cultures – Arab, European, Asian and Black African, there is much to discover with Africa’s delicious and varied cuisine.
The diverse nature of African cooking is a reflection of local culinary traditions with the choice of ingredients, reflected in the preparation style and cooking techniques. Eating and drinking habits are significantly different and depend on the region: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa. Each region has its own distinctive dishes, preparation techniques, and consumption.
African cooking is mostly traditional with a little foreign influence. With a range of climates and growing conditions, the ingredients of African cuisine vary from one geographical location to another. Certain foods, however, are common to many regions.
Traditionally, African cuisines use a combination of locally grown fruits, vegetables, cereal grains, meats, and milk products (although milk products, in general, are not as important in African cooking as it is around the world).
It is generally the women of Sub-Saharan Africa who do most of the work related to food. This includes work on the “plantations” or “shambas” (as cultivated fields are called), such as planting, weeding, harvesting, as well cooking and serving the food.
The African kitchen is traditionally outside or in a separate building apart from the sleeping and living quarters.
Eating together is a big part of cooking in Africa and here I am cooking TZ with groundnuts & Dry okora soup with the women of the house.
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