African Cuisine

Native African meals showcase starch as a main ingredient, which is typically accompanied by a stew containing meat and or vegetables. Yams, beans, lentils, millet, plantains, green bananas and cassava are the essential foods of African cuisine.  Meat is often used as a flavoring, rather than as a main ingredient.

Traditional African cooking methods include steaming food in leaf wrappers (banana or corn husks), boiling, frying in oil, grilling beside a fire, roasting in a fire or baking in ashes.

Did you know…

• Tangine, named for the covered conical clay earthenware dish in which it is cooked, is a traditional Morrocan dish made with meat, prunes, almonds, onions, and cinnamon.
• The national dish of Algeria and Tunisia in Northern Africa is couscous, which is steamed semolina wheat, served with lamb or chicken, cooked vegetables and gravy.

• Kofte Kabobs with Pita Bread
• Preserved Lemon Chicken Tagine
• Spicy Chicken Tagine