"Taste of Africa" Exploring African cuisine

BY: Rehana Mustak 23ZAD107398

 Food is an essential part of African culture with a great diversity in cooking methods, ingredients, flavor and spices. Each country in the African continent has their unique type of foods they consume. Mostly in African cultural foods, there is use of locally grown and harvested ingredients such as cassava, yams, millet and vegetables. Africa's most common staple food has to be maize.

Some of the common local staple foods in Africa are:

• Ugali, which is made from maize flour. It's common in Tanzania and Kenya. Ugali can be served with any side dish of choice but is mostly served with greens like sukumawiki.
• "Injera" , which is common in Ethiopia. It is a flatbread served with various curries.

•  Jollof rice, which is known to be Nigeria's common local food.

• Matoke is a common staple food mostly found in Uganda and some neighboring countries. It is also known as green bananas.

These are just some of the common foods in the African countries. There is a diversity in foods across the African culture. Food is important as it can reflect to African culture and traditions. People from different cultural backgrounds eat different types of foods hence symbolizing their heritage through food.