What Would an African Dish Be Made Of?

Africa's traditional food dishes have been influenced by Arabs and Europeans.

Today's typical dishes of Africa have their origins in many varied places. Throughout the centuries, the influx of Arabs, Spaniards, and Portuguese into the regions of Africa greatly influenced what has become the traditional African spices and flavors.

Meats and Vegetables

The cassava root is a mainstay of typical African dishes.

While beef, chicken, and goat are the most common kinds of meat eaten in Africa, various kinds of game meat often make their way into typical African meals. It isn't unusual for crocodile, antelope, and warthog to be cooked on the grill or in a stew. Traditional favorite vegetables are the native cassava root, plantains and spinach.

Traditional Spices

Cinnamon is a widely-used spice in African cuisine.

When Arabs migrated into the areas of East Africa around 1,000 years ago, they brought with them saffron, cinnamon, and curry spices. These spices are used abundantly today in traditional African meals. The Portuguese and Spanish introduced chilies, peppers, and lemon-lime flavors into African cuisine.

Cooking Style

Potjiekos is the traditional method of stewing.

The most common methods of preparing meals is to grill the meat, roast it, or stew it. Potjiekos, or pot-food, is the African method of stewing. Meats, vegetables, herbs, and spices are all cooked in one large clay or cast-iron pot over an open fire. And in most African households, the three-legged cast iron pot is a common and indispensable cooking utensil.

References

• The African Cookbook
• Articles from the 1997 Festival of American Folklife
• The Basic African Dish with No Good Name

Resources

• African Cooking & Recipes