Africa, as we know it, is such a diverse region and its food has so much potential; yet is still largely unknown. Hopefully with the internet world burgeoning with African bloggers, the landscape is changing fast. This is awesome!
01 of 05
This curried mince ensemble is the national dish of South Africa. It is sweet as the result of fruit jam or chutney and raisins, aromatic and spicy. It is usually served with a yellow spicy rice, however this would go very well with pasta or potatoes.
02 of 05
You are cooking a what? Actually, to be precise, it is a wat. A wat is an Ethiopian onion and berbere spice based stew. In Eritrea, this dish is known as tsebhi dorho.
03 of 05
Sadza is an African staple eaten throughout Africa. It may be known by other names such as ugali, nshima, pap and phaleche amongst other names. However, what makes this the king of meals is the stew, sauce or soup that is served alongside it. It is normally paired with meat and gravy or a stew, and collard greens or spinach relish. Pictured is sadza, oxtail stew and wilted spinach, and eating with your hands is a finger licking must try experience.
04 of 05
Chermoula is a Moroccan paste or marinade used in cooking fish, chicken or meat dishes. Follow the link to try an easy fish dish using chermoula paste.Continue to 5 of 5 below.
05 of 05
Pilau rice is the fragrantly amazing East African rice with Indian influence through the spices. Through centuries of trade with the East, pilau has become a traditional Tanzanian and Zanzibari dish of choice.