Restaurant In Africa
African cuisine is as diverse as the many cultures that exist on the
continent, and its cuisine is not only reflective of this rich diversity
but is also full of flavour.
Besides the great-tasting stews, soups and snacks that are part of African cuisine, there are
a number of interesting and easy to prepare staple starch dishes that accompany dishes.
Below is a list of popular dishes to know in African cuisine.
Couscous
Couscous is a staple found mainly in North
African cuisine. It is steamed semolina which is
usually served with a stew or meat dish. It is a
national dish in Algeria, and is a popular
accompaniment in Berber traditional dishes. You
can find ready-to-eat couscous in most Western
supermarkets; however, authentic couscous,
which is made with semolina, flour, boiling water
and spices such as saffron and cinnamon, will
always taste better.
Kisra
A popular staple in Sudanese cuisine is kisra,
which is a special type of bread that is made from
durra, sorghum or corn. It the main
accompaniment of stews including waika,
bussaara and sabaroag, which are mainly made
from dried meat, dried onions, spices and peanut
butter, with milk and yoghurt as additional
options. Kisra is made by mixing sorghum with
water and letting this sit overnight before adding
in flour and more water to create a batter. It is
then fried over a fire in a pan. Another popular
staple made with sorghum is asseeda, which is
also an accompaniment to stews.
Injera
Injera is a widely-consumed flatbread found in
Ethiopian and Eritrean cuisine. It is the main
accompaniment to stews such as zigni and
tsebhi stew. Injera is made with teff, which is a
grain that is widely grown in East Africa and is
the healthier substitute for rice, maize and corn.
It’s made by mixing teff flour and water, and
letting the mixture sit for up to 3 days to allow it
to ferment. Sometimes yeast is added to assist
in the fermentation process. The batter is then
fried in a cast-iron skillet.
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