LARGELY FREE OF EARLY CULINARY INFLUNCES FROM THE OUTSIDE WORLD, CENTRAL AFRICAN FOOD HAS REMAINED MOSTLY TRADITIONAL. STAPLES MAINLY CASSAVA, PLANTAINS AND PEANUTS AS THE MAIN INGREDIENTS. EAST AFRICAN CUISINE BY CONTRAST REFLECTS ITS ARAB INFLUENCES IN ADDITION TO A TRADITIONAL RELIANCE ON GRAINS AND VEGETABLES WHICH WE FIND IN SUCH DISHES AS UGALI
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CUISINE FROM THIS REGION BLENDS MANY CULTURAL INFLUENCES SUCH AS THE DUTCH, PORTUGUESE TO MALAY AND INDIAN CULTURES. SOUTH AFRICA HAS ALOT OF DELICIOUS FOOD LIKE PAP, KAPENTA AND MANY MORE.
west Africa are known for its reliance of starchy foods LIKE FUFU,CASSAVA, JOLLOF RICE AND MANY MORE. SEAFOOD, CATTLE, LAMB AND GOAT ARE THE MAIN PROTeINs. FOR THE MOST PART, WEST AFRICAN FOOD FEATURES EXOTIC SPICES INCLUDING CHILLI PEPPERS WHICH WAS INTRODUCED TO US BY THE EUROPEANS. AFRICAN GRILL CUISINE IS PREPARED SPICY AND NON-SPICY.
Halal meat are usually eaten because the region is predominately Muslim. the main food of north Africa were heavily influenced by the early traders, travelers and immigrants such us the Berbers, who brought such staples as couscous, semolina, fish, seafood, goat, lamb, beef, dates, almonds, olives, fruits and vegetables. we are proud to represent the culture and the halal cuisine in the northern part of our continent.
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