African cuisine: traditional ingredients (African cuisine)
Africa is a mysterious continent full of contrasts: impressive mountain ranges, fabulous coasts, an exotic world of animals and tropical plants. African cuisine was formed on the basis of local natural resources.
African dishes are very diverse. Here the Northern Arab cuisine of the Maghreb, the southern colonial cuisine of the Cape mountains, and the permanent natural cheerfulness of the dark-skinned inhabitants of Africa are reflected.
In addition, in African cuisine (African cuisine) field plants play a huge role: fruits, including grapes, are grown in the field, and many vegetables (such as oilseeds), which are part of traditional dishes, Mature.
The earliest useful plants that grew in Africa many millennia ago include different species millet, rice, TEF, tubers and dates. Even today, Africans are happy to cook with them.