African Various Cuisines

Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products, and do not usually get food imported.

Depending on the region, there are also sometimes quite significant differences in the eating and drinking habits and proclivities throughout the continent's vast populationsThis are some and many many left for next time

Central Africa foods have had a large influence on the local cuisine. The basic ingredients are plantains and cassava. Fufu-like starchy foods (usually made from fermented cassava roots) are served with grilled meat and sauces. A variety of local ingredients are used while preparing other dishes like spinach stew cooked with tomato, peppers, chillis, onions, and peanut butter.

East Africa, the main traditional dishes in Ethiopian cuisine and Eritrean cuisine are tsebhis (stews) sometime hot served with injera[1] (flatbread made from teff,[1] wheat, or sorghum) and hilbet (paste made from legumes, mainly lentils and fava beans).. It is the product of Somalia's rich tradition of trade and commerce. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served halal. There are therefore no pork dishes. There are many Ethiopian Restaurants here in South Nashville especally.

North African countries have several similar dishes, sometimes almost the same dish with a different name (the Moroccan tangia and the Tunisian coucha are both essentially the same dish, a meat stew prepared in an urn and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style.

West African meal is made with starchy items and can contain meat, fish as well as various spices and herbs. A wide array of staples are eaten across the region, including fufu, banku, kenkey (originating from Ghana), foutou, couscous, tô, and garri, which are served alongside soups and stews. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains.he local cuisine and recipes of West Africa continue to remain deeply entrenched in the local customs and traditions, with ingredients like native rice (Oryza glaberrima), rice. There is one West African Restaurantst here in Nashville

South African basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include apples, grapes, mangoes, bananas and papayas, avocado, oranges, peaches and apricots. Meat products include lamb, and game like venison, ostrich, and impala. The seafood includes crayfish, prawns, tuna, mussels, oysters, calamari, mackerel, and lobster. We been to South African Restaurants in Atanta GA

Sometime here in S&E we cook African food when we have events for our customers