In a way, this simple condiment of blended techniques and imported ingredients is a perfect exam example of African food sensibilities. To plan an African meal, consider a starch base, emphasize yams, cornmeal, and variety of greens. If palm and coconut oil do not appeal in heart healthy menus, use corn oil, but not olive oil. There are many African books around, and most of the ingredients are easily available. Natural food stores now commonly stock millet, teff, stone ground white corn grits, and varieties of greens.
African cuisine is and remains, a melange of native ingredients simply prepared.
Add to the tubers and starch the food greats of the new World, the peanut, chili, tomato, and pepper, overlaid with the spices and sauces of colonial countries, Indian and Malaysian spices, and local drinks. Hospitable, generous and filling, African dinners will be a welcome addition to a festive meal. Terms Baobab tree, fruit, juice, leaves, and seeds used Berbere red pepper spice paste used in Ethiopia Cassava a tuber which is the source for manioc and tapioca Cola nut flat seed from a West Africa native tree, flavoring for colas. Foofoo mashed yam, or yam, corn, and plantain pudding Groundnuts the African name for peanut, introduced by the Portuguese from Brazil Gombo the West African word for Okra, American derivative of any stew using okra is called a gumbo Garden eggs term for a small green skinned African eggplants Gari starch from the cassava. Used in Ghana, in porridge breads Joloff rice spicy chicken and rice Mealie and Mealie meal maize of American Indian corn, a drier type of field corn.