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Africa is the second largest landmass on earth and is home to hundreds
of tribes, cultures and ethnic groups. This variety is very much apparent
in African cuisine, in the use of basic ingredients as well as in the
style of preparation and cooking practices.
Traditionally, as in almost all cultures, cuisine of Africa uses a mixture
of locally obtainable fruits and vegetables, milk and meat products.
East African cuisine is characteristic in the sense that sometimes, in
traditional cuisine, meat products are usually absent. Cattle, sheep and
goats were viewed as a type of legal tender, and are not normally consumed
as food. Arabic influences are especially obvious in East African cuisine
– steamed rice with spices in Persian technique, use of spices,
and fruit juice. The British and the Indians brought with them their foods,
like Indian spiced vegetable curries, lentil soups, chapattis and a variety
of pickles.
The Portuguese introduced techniques of roasting and marinating, as also
use of spices turning the insipid diet into aromatic stewed dishes. Portuguese
also brought from their Asian colonies fruits like the orange, lemon and
lime. Portuguese also introduced chillies, peppers, maize, tomato, pineapple,
banana and the domestic pig – now, all these are part of East African
and the African food.
Cuisine of South Africa and the neighbouring countries is occasionally
referred to as rainbow cuisine and so it is. Cuisine of South Africa and
the countries nearby are one big pot of different cuisines, having influences
of several immigrants which include Indians and Malaya, as also the Europeans.
Thus, the food here is a mix of many cultures – European, Asian
and African.
The Malay influence has brought spicy curries, chutneys, and pickled
fish and curry-marinated pork or lamb kebabs, and variety of fish stews.
The Indians have introduced a different line of culinary practices, including
a variety of sweets and savouries.
There are several European offerings. Basic ingredients include seafood,
meat products, and wild games, and fresh fruits and vegetables. Fruits
like grapes, mangoes, bananas and papayas, avocado. Meat products include
lamb, and game meats like venison, ostrich, and impala. Local seafood
is in plenty of supply and a variety of crayfish, prawns, tuna, mussels,
oysters, mackerel, lobsters dishes are available along the coast.
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