Cuisine of Gabon

Techniques - Utensils Weights and measures Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines... Famous chefs Kitchens - Meals Wikibooks: Cookbook Cuisine of Africa reflects indigenous traditions, ...

Including:

• Cuisine of Africa - Traditional
• Cuisine of Africa - East Africa
• Cuisine of Africa - North Africa
• Cuisine of Africa - West Africa
• Cuisine of Africa - Southern Africa
• Cuisine of Africa - Central Africa

Read more here: » Cuisine of Africa: Encyclopedia - Cuisine of Africa

The cuisine of East African varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive in that meat products are generally absent. Cattle, sheep and goats were regarded as a form of currency and a store of wealth, and are not generally consumed as food. In some areas, traditional peoples consume the milk and blood of cattle, but rarely the meat. Elsewhere, other peoples are farmers who grow a variety of grains and vegetables. Maize (corn) is the basis of ugali, the East African version ...

See also:

Cuisine of Africa, Cuisine of Africa - Traditional, Cuisine of Africa - East Africa, Cuisine of Africa - North Africa, Cuisine of Africa - West Africa, Cuisine of Africa - Southern Africa, Cuisine of Africa - Central Africa

Read more here: » Cuisine of Africa: Encyclopedia II - Cuisine of Africa - East Africa

Central Africa stretches from the Tibesti mountains in the north to vast rainforest basin of the Congo River , and has remained largely free of culinary influences of the outside world, until the late 19th century, with the exception of the widespread adoptation of cassava, peanut, and chile pepper plants which arrived along with the slave trade during the early 1500s. These foodstuffs have had a large influence on the local cuisine, perhaps less on the preparation methods. Central African cooking has remained mostly traditional. Nevertheless, like other parts of Africa, Central Afri ...

See also:

Cuisine of Africa, Cuisine of Africa - Traditional, Cuisine of Africa - East Africa, Cuisine of Africa - North Africa, Cuisine of Africa - West Africa, Cuisine of Africa - Southern Africa, Cuisine of Africa - Central Africa

Read more here: » Cuisine of Africa: Encyclopedia II - Cuisine of Africa - Central Africa

A typical West African meal is heavy with starchy items, light on meat and generous on fat. Fufu, a semi-solid starchy mass similar to mashed potatoes or polenta, is served with soups and stews, such as egusi. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains or plantains. Another characteristic is the hot spices, including peppers and chiles. Seeds of Guinea pepper (Aframomum melegueta; also called grains of paradise or melagueta pepper) a native West African plant, ...

See also:

Cuisine of Africa, Cuisine of Africa - Traditional, Cuisine of Africa - East Africa, Cuisine of Africa - North Africa, Cuisine of Africa - West Africa, Cuisine of Africa - Southern Africa, Cuisine of Africa - Central Africa

Read more here: » Cuisine of Africa: Encyclopedia II - Cuisine of Africa - West Africa

North Africa lies along the Mediterranean Sea and encompasses within its fold several nations, including Morocco, Tunisia, Algeria and Egypt. This is a region marked by geographic, political, social, economic and cultural diversity, and the cuisine and the culinary style and art of North Africa are also as diverse as the land, its people and its history. The roots to North African cuisine can be traced back to over 2000 years. Over several centuries - traders, travelers, invaders, migrants and immigrants - all have influenced the cuis ...

See also:

Cuisine of Africa, Cuisine of Africa - Traditional, Cuisine of Africa - East Africa, Cuisine of Africa - North Africa, Cuisine of Africa - West Africa, Cuisine of Africa - Southern Africa, Cuisine of Africa - Central Africa

Read more here: » Cuisine of Africa: Encyclopedia II - Cuisine of Africa - North Africa

Cuisine of South Africa and the neighboring countries is sometimes called rainbow cuisine and rightly so as the cuisine of South Africa and the countries around them have largely become polyglot cuisines, having influences of several immigrants which include Indians and Malaya, as well as Europeans. Thus, the food here is a blend of many cultures – European, Asian and African. The Malay influence has brought spicy curries, chutneys, and pickled fish and curry-marinated pork or lamb kebabs, and variety of fish stews. The Indians have ...

See also:

Cuisine of Africa, Cuisine of Africa - Traditional, Cuisine of Africa - East Africa, Cuisine of Africa - North Africa, Cuisine of Africa - West Africa, Cuisine of Africa - Southern Africa, Cuisine of Africa - Central Africa

Read more here: » Cuisine of Africa: Encyclopedia II - Cuisine of Africa - Southern Africa