Sub-Saharan African cuisine like everything about Africa is very diverse. A lot of regional overlapping occurs, but there are dominant elements region by region.
--Wikipedia.org
Terms to know:
A plate of fufu accompanied by soupFufu: a dish made by boiling starchy vegetables and pounding them into dough. It is almost always accompanied by some sort of soup.
Kenkey: a type of sourdough dumpling made from corn and edible wrapping such as corn husks or banana leaves. Also commonly served with soup, stew, or sauce.
Couscous: a dish or either specialty rice or steamed wheat granules served with stew atop it. It is very popular in France.
Garri: somewhat like fufu, it is cassava that has been peeled, washed, mashed, left to ferment for up to 48 hours, then sieved and roasted. It makes popular flour when pounded.
Ugali: a type of cornmeal porridge that can be formed into a ball and eaten with another dish, much like a simple onigiri in Japan.
Injera: a yeast risen flatbread with a spongy texture
Wat: a stew or curry that can be made with a variety of different meats
Kenkey: a type of sourdough dumpling made from corn and edible wrapping such as corn husks or banana leaves. Also commonly served with soup, stew, or sauce.
Couscous: a dish or either specialty rice or steamed wheat granules served with stew atop it. It is very popular in France.
Garri: somewhat like fufu, it is cassava that has been peeled, washed, mashed, left to ferment for up to 48 hours, then sieved and roasted. It makes popular flour when pounded.
Ugali: a type of cornmeal porridge that can be formed into a ball and eaten with another dish, much like a simple onigiri in Japan.
Injera: a yeast risen flatbread with a spongy texture
Wat: a stew or curry that can be made with a variety of different meats
Eastern Sub-saharan AfricaStaple Foods/Ingredients: fufu, kenkey, couscous, garri, foutou, and banku. Common ingredients include tubers such as yams and cassava, grains such as rice and milley, oils-particularly palm and nut-and a variety of fish and meats. Alcohol is quite prevalent, with varieties of palm wine and millet beer often being a dink of choice.
western sub-saharan africaStaple Foods: ugali, injera, wat, sukumi wiki, and halva. Spices are very commonly used and include curry, saffron, cloves, cinnamon, and sage. Due to the heavy Muslim population, meat is not often eaten by includes livestock such as bovine, sheep, and goats. In the Horn of Africa region, pork and seafood is rarely, if ever, eaten, and Lent brings about a time of dairy free cooking. Corn is a major diertary staple, and Chai Tea is often the drink of choice.
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central africaStaple Foods: Ugali and fufu are the most common foods. Dominent produce includes pantaines, nuts, and okra. Meat can range from domestic beef and poultry to exotic antelope or crocodile. Spicy fish cuisine is a national specialty, and mushrooms are used as a common meat substitute.
southern africaStaple Foods: meat of all varieties, as it is a social norm to raise animals like sheep and cows. Brai, sadza, bogobe, pap, and milk products are household norms. Crops include the ever popular maize, pumpkins, greens, and cabbage.
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