International Food Recipes

Africa - African Recipes

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Artichoke Salad
Bulgar Salad
Cucumber With Fish
Plantain Fritters
Beef Pastry
Beef Stew
Beef With Peppers
Bobotee
Anise Bread
Ethiopian Pancakes
Braised Chicken
Chicken Yassa
Madagascar Chicken
Rwandan Chicken
Buttermilk Pudding
Milk Tart

rachael ray acai

Historically, the African taste and use of ingredients has changed a great deal. Before intercontinental trade started at a wide scale, the most important vegetable food staples were rice, sorghum, millet, barley and lentils. In the eastern part of the continent (especially in Kenya) Arabs did start the cosmopolitan trend in local cuisine, sailing in their dried fruits, rice, spices and expanding the diets of the coastal cal gardeners. They also brought oranges, lemons and limes from China and India, as well as domestic pigs. The British were the next to influence eating and drinking habits, importing new breeds of sheep, goats and cattle, together with strawberries and asparagus. They also planted high-quality coffee.

In general European explorers and traders introduced several important food staples to the continent, after their first journeys to America and Asia. Important staples, which had been cultivated by the Indian cultures of the Americas, found their way to the "old continents". Beans, cassava, groundnuts, maize, tomatoes and sweet potatoes thus were introduced to Africa as a direct cause of the European exploring of the American continent. Asian seasonings like pepper, cinnamon, clove, curry and nutmeg were introduced as well.

Today the principal food crops in the western part of the continent are cereals; millet, sorghum, rice and maize. Root crops such as manioc, cocoyams, sweet potato and yams are also important locally. Perennial cash crops include both groundnuts and soybeans.