From the lack of coverage on African cuisine, you could be fooled into thinking this vast continent serves similar food all over. True, there are similarities between some countries. , for instance – a porridge made from powdered yam, cassava or plantain – is a staple throughout West Africa, and gluten-free grain teff makes a spongy, fermented bread () loved across Ethiopia, Eritrea and Somalia. But once you start delving into the delicious intricacies of each region, you’ll realise there’s plenty on offer.
North Africa is home to Berber, Moorish, Arab and Mediterranean influences. , in particular, is a cross-cultural fusion. It’s best known for the , a mouth-watering slow-cooked stew (and the name of the pot it’s cooked in); spice blends like and ; and spruced with spices, dried fruits or vegetables. Moroccan pastries are also on point, whether sweet, like this , or savoury in the vein of a .
Along the East and South Coast you’ll find Indian, Arabic, Dutch and Portuguese influences. Traders, colonisers and slaves brought spices and techniques from their homelands, resulting in peri-peri or , a plethora of , and the South African and, to a lesser extent, (curry in a loaf of bread).
Flying across to , you'll find a curious combination of French, Chinese, Indian and native African influences. The islanders are partial to pickles, seafood curries, European braises and .
Pantry essentials
Swap olive oil for palm fruit oil (it's high in beta-carotene and antioxidants) and replace wheat-based flour with gluten-free grains like teff or sorghum, or made from ground yam, cassava or plantain. , (corn maize) are essentials, too. Experiment with okra, , pulses and smoked fish (considered '' in West Africa). Oh and don’t forget the Ethiopian coffee.
Fast five
1. Tuber time: Cook and eat cassava as you would potato.
2. Espresso that: In Ethiopia, coffee is often served with popcorn, dates or a sweet bread called himbasha.
3. Tagine tricks: Before use, soak your new tagine in the bathtub overnight. Next, fill it with water, salt, bay leaves and cardamom pods. Heat over a low gas flame to infuse the terracotta.
4. Save on washing up: , the unleavened bread made from teff, doubles as a plate and pancake to mop up lentil, veggie and meat dishes.
5. Get low: Toast whole spice in a dry pan over a low heat to release flavours and oils. Ground spices are trickier to toast, as the flavour can be overpowered easily.
View our African recipe collection . For , , , , , or recipes, check out the respective links.
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