Because of the racial and cultural diversity of the African continent, its culinary traditions are characterised by their wide variety at the level of ingredients and preparation.
In addition to the influences of the different tribes that constitute the continent’s populations, African modern cooking is also influenced by the European and Asian people who lived in Africa either as tradesmen or colonialists.
We are going to present a number of traditional and modern African recipes which you are going to enjoy when you try them.
Moroccan history can be learned through its diverse and spicy food.
Being a doorway to Africa and Europe, Morocco have always been an attractive site for different civilisations, which is reflected in the dishes for which this country is famous worldwide and ranked second after France.
Moroccan cooking is a mixture of Amazigh, African, Arab, Maure, Jewish, South Mediterranean, Maghreb Arab, and MiddleEastern tastes and art.
Moroccan culinary traditions are characterised by mixing up sweet and salty ingredients such as cooking meat with sweet and dry fruits, which reflects the effects of Iraki cooking as the Baghdadi mentioned in his book in the 12th century. In addition, the Maurish populations who settled in Morocco -as refugees after the fall of Andalous between the hands of the Spanish-had brought their sophisticated life style and culinary arts to the cities that had become the basis of the Moroccan modern cooking : Tetouan, Rabat, Fez, Meknes, and Marrakesh.
We are inviting you to try the different Moroccan recipes we have selected for you to discover the variety and richness of their ingredients, especially spices that are the basis of the delicious dishes.
Egyptian cooking has kept some recipes and tastes from its Faraon cultural heritage such as bread(el Aich) fool modammas, festivity cookies, coloured eggs(bid chammo….etc.
in addition to the effect of Turkish, Syrian, and Italian cooking.
Egyptian traditional cooking constitutes the largest part of Egyptian culinary art according to the regions. Saidi cooking, Alexandrian sea cooking, rural cooking, and Arabian food that is highly affected by Golf culinary culture.
Being both an African and a Mediterranean country, Tunisian cooking is rich and spicy. It is mainly based on oliv oil, paprka, wheat flour, and lamb meat, fish, and vegetables.
In addition, Tunisian cooking is known by its « shamsi or solar cooking » that is based on pliv oil, spices,tomato, different kinds of fish, and meats.
Cameroonian cooking is considered as the most diverse African culinary art thanks to its situation in the middle between North, West, and Central Africa.
It is also affected by French cooking as a colonial heritage.The National dish is called Ndoleh. It is constituted of stewed nuts, ndoleh(bitter leaves in West Africa) nuts, andgoat meat or fish.
In addition to cassava yam, rice, lamb tongue, potatoes, mais and smoked broad beans, the French brought their bread and Italian pasta although they are not as largely consumed as Cameronian traditional food due to their prices.
The fertility of Cameronian lands and the diversity of its fruits and vegetables such as tomato, kassava leaves, and aubergines. The inhabitants consume fish largely while chicken and other kinds meats are very expensive.
Wild animals like pangolins and African mouse. In addition, some rare animals’ meat is well commercialized in Cameroon especially chimpanzee.