About African Cooking

It is generally the women of Sub-Saharan Africa who do most of the work related to food. This includes work on the "plantations" or "shambas" (as cultivated fields are called), such as planting, weeding, harvesting, as well cooking as cooking and serving the food.

The African kitchen is traditionally outside or in a separate building apart from the sleeping and living quarters. By far the most traditional and to this day the most common sight in an African kitchen is a large swing blackpots filled with meat, vegetables, and spices simmering over a fire. The pot usually sits on three stones arranged in a triangle, and the fire slowly consumes three pieces of wood that meet at a point under the pot.


Common Ingredients for Traditional African Food
 

Vegetables Yams Okra Watermelon Cassava Groundnuts Black-eyed Peas Cabbage Maize - corn Groundnuts Sweet Potatoes

Meats Chicken Pork Beef Fish of local varieties

Spices Garlic Melegueta pepper - West African (substitute use cardamon) cloves black peppercorns cardamom nutmeg turmeric pilau mix curry powder

Other Lemons Rice

Recipes Explore the delicious and varied cusines of Africa and learn how to prepare traditional African dishes. East African East African Sweet Pea Soup

North African Chicken Couscous West African Basque Chicken Yassa

West African Shorba - Chicken Soup L'Ham El HLou

For More African Food Recipe Visit

http://www.ivu.org/recipes/african/index.html