Food of North Africa

The food of North Africa has been heavily influenced over the centuries by the ingredients brought by traders, invaders and migrants.

The Arabs introduced spices such as saffron, nutmeg, cinnamon, ginger and cloves. Sweet pastries and other baked foods were brought by the Ottoman Turks.

Wheat and its by-product, semolina, were introduced early on. The nomadic Berbers adapted semolina into couscous, one of the main staples of the region.

Olives are an important local harvest in North Africa and olive oil is frequently used in cooking.

Food in the South and East

Cattle are regarded as a symbol of wealth across much of Africa. So while farmers may use them for dairy products, often the animals are not used for their meat. Many people in the South and East rely mainly on grains, beans and vegetables, with fish providing protein in coastal, lake or river regions.

The domestic pig was originally introduced by the Portuguese from their Asian colonies.

UgaliGround maize or corn (called 'sweet corn' in the UK) is used as the basis for many meals. Maize flour is cooked with water to form a stiff porridge (called ugali or nsima in certain countries). Sometimes it's made into a dough. This starchy staple is served with sauces or stews.

'Rainbow Cuisine'

South Africa's food blends the traditions of many cultures and influences. Maize and soured milk were historically key components of the diet. As Europeans arrived, South African cuisine began to include meat dishes such as sausages and pies. Malays and Indians brought curries and spices.

Arabic influences can be seen in East African cuisine. For example, steamed rice is served with spices such as saffron, cloves and cinnamon. Indian workers and immigrants also brought their foods with them, such as spiced vegetable curries, lentil soups, chapattis and pickles.

Oranges, lemons and limes are frequently used in cooking, while other fruits such as mangoes, papayas and pineapples are eaten for dessert