African food ?

Question

Can someone give me an example of African food. I cannot think of any African resturants. Just curious. Thanks.

Answer 1

African food is as diverse as the continent itself!

Morocco, Libya, Tunisia & Egypt are N. African countries with Middle Eastern influences.

Ethiopian cuisine is very popular in the US. There is alot of European & Indian influences: this is a great website
that gives you a good breakdown & lots of info

http://www.sallys-place.com/food/ethnic_cusine/africa.htm

Answer 2

I love African stew. Although I no longer eat meat, it consists of pig hoofs and greens. It's really good. I love to try new foods, my city is extremely diverse and I've had anything from Puerto Rican to French to Vietnamese. Here's some African recipes I found for ya!

Answer 3

Chicken Stew with Okra and Peanuts (Hkatenkwan)
African Peanut Soup
Sixth Night Pickled Black-Eyed Peas
African Squash and Yams (futari)
Callaloo Cookup Rice

Answer 4

Hopefully this helps.. I know for a fact they eat Mealie, the African name for corn, and couscous. I'm not sure of what else.

Answer 5

i've been to africa and the foods are similar with corn bread flat, fish fried, lots of dark green vegetables and they have all the fruits and veggies over there same like us.... mostly we ate curry dishes cause there are a lot of india folks in africa...curry was FAB

Answer 6

Im part nigerian and it taste real good. if you live in Chicagoyou will find alot.

Answer 7

Chicken in Pastry or B'stila

1 chicken
salt
fresh black pepper
1/2 teaspoon turmeric
pinch saffron
1 tablespoon mixed herbs or bouquet garni
3 large onions, peeled and minced
3 tablespoons oil
1/2 cup margarine, clarified
2 eggs plus 2/3 cup egg whites, well beaten
1/2 teaspoon salt
1 cup chopped cilantro or parsley
2 cups ground toasted almonds
1 tablespoon cinnamon
12 filo dough sheets
1/4 cup powdered sugar

Place chicken in a roasting pan. If you use saffron threads, let
them soak in half a cup of water. Pour on fowl. sprinkle salt,
pepper, turmeric and mixed herbs on top. Roast chicken in oven at
400 f for 45 minutes to an hour. cool. Remove skin and all bones.
cube chicken. keep giblets, except for the neck, with all the
spicy, herbed juice. set aside.

In a skillet, saute minced onions in oil. Place in a bowl.

In the same skillet, with a little oil, fry the beaten eggs mixed
with salt and chopped cilantro. Place in another small bowl.
Still in the same oiled skillet, toast almonds until slightly brown
and grind them in a food processor. Set aside. Clarify the
shortening, (margarine) and everything is ready to be put together
now.

On the bottom of the pan used to roast the chicken, after washing
and greasing it, stack 2 sheets of filo dough, letting edges
overhang. Brush on top some of the clarified shortening. At broil,
rapidly brown these 2 sheets. Then add cubed chicken, with all
spices and juice. Spread again 2 more dough sheets with some
shortening brushed on.

Broil rapidly. add soft mixture of eggs with cilantro. Cover with
2 more greased sheets. Broil rapidly. add almonds mixed with
cinnamon and sugar. Finish with your best-looking greased sheets.
Tuck in all dough and bake 25 to 30 minutes at 400 f until golden
grown. Cool slightly. sprinkle with remaining powdered sugar,
making a decorative design with cinnamon on top. Serve hot. It
can be reheated several times. It can also be frozen

CHICKEN-GROUNDNUT STEW (West Africa)
Stewed Chicken with Peanut-and-Tomato Sauce
To serve 6

5 to 6-pound chicken, cut into 12 or more pieces
1 tablespoon salt
1 tablespoon ground ginger
1/2 cup peanut oil
1 cup finely chopped onions
5 medium-sized firm ripe tomatoes, coarsely chopped and pureed
1/4 cup tomato paste
1/2 cup dried ground shrimp
1 teaspoon finely chopped garlic
1/4 teaspoon finely grated, scraped fresh ginger root
1/2 teaspoon ground hot red pepper
1/2 teaspoon white pepper
6 cups boiling water
1/4 cup coarsely crumbled dried small fish, if available
2 whole fresh hot chiles, each about 3 inches long
1 cup peanut butter and 1 cup cold water beaten until smooth
12 large fresh okra, washed and stemmed, or 12 frozen okra
6 hard-cooked eggs

Pat the chicken completely dry with paper towels. Combine the salt
and ground ginger, and rub the mixture evenly over each piece of
chicken. In a heavy 5- to 6-quart casserole, heat the oil over
moderate heat until it is very hot but not smoking. Brown the
chicken in the hot oil, 3 or 4 pieces at a time, turning the pieces
frequently with the tongs and regulating the heat so that they
color richly and evenly without burning. As they brown, transfer
the pieces to a plate. Discard all but about 1/4 cup of the oil
remaining in the pan and drop in the chopped onions. Stirring
frequently and scraping the browned particles from the bottom of
the pan, cook the onions for about 5 minutes, until they are soft
and translucent. Watch carefully for any sign of burning and reduce
the heat if necessary. Add the pureed tomatoes, tomato paste,
ground shrimp (if available), garlic, ginger root, red pepper and
white pepper. Raise the heat to high and stir until the mixture
comes to a boil. Then reduce the heat to low and simmer uncovered
for 5 minutes. Stirring constantly, pour in the boiling water in
a thin stream and add the dried fish (if available) and the whole
chilies. Return the chicken and any liquid accumulated around it
to the casserole, and turn the pieces about with a spoon until they
are evenly coated. Cook uncovered over low heat for 15 minutes.

Stir in the peanut-butter paste and the okra, and continue cooking
uncovered for about 1 hour, or until the chicken is tender and the
dark meat shows no resistance when pierced with the point of a
small, sharp knife. Add the hard-cooked eggs and simmer for 4 or
5 minutes, or until the eggs are heated through. Serve the stew
at once, directly from the casserole or mounded attractively in a
heated bowl or deep platter, accompanied by as many of the garnishes
as you like.

GARNISHES:

1/2 cup finely chopped onions
1 cup finely diced fresh pineapple
1/2 cup coarsely chopped unsalted roasted peanuts
Diced tomato salad
Spiced okra
Avocado salad with ginger
Fried plantain cubes
Diced ripe papaya
Yam fufu (below)

POMEGRANATE SORBET
North Africa

225 g (8 oz / 1 cup) granulated sugar
4 - 6 large pomegranates
juice of 1 pink grapefruit
1 egg white
pomegranate seeds, to decorate
mint sprigs, to decorate

Turn the freezer to its coldest setting. Put the sugar and 300 ml
(10 fl oz / 1 1/4 cups) water in a saucepan. Heat gently until the
sugar has dissolved then bring to the boil and simmer for 5 minutes.
Leave to cool.

Cut the pomegranates in half and squeeze on a lemon squeezer to
yield 400 ml (14 fl oz / 1 3/4 cups) juice. Strain the juice into
the cooled syrup. Stir in the grapefruit juice. Pour into a
freezerproof container. Place in the freezer. When the sides are
beginning to set, transfer the mixture to a bowl and beat thoroughly,
or process in the food processor or blender. Return to the container
and freeze for 30 - 40 minutes.

When the sorbet is just beginning to solidify, whisk the egg white
until stiff. Beat the sorbet mixture again until smooth. Fold in
the egg white. Return to the freezer until firm. Transfer the
sorbet to the refrigerator 20 minutes before serving. Serve,
decorated with pomegranate seeds and mint sprigs.

Serves 4 - 6.

Answer 8

crickets are a nice dish