The Cuisine of Africa - WVSU 2021-2022

2
West Visayas State University 2021-2022
Unit
THE CUISINE
OF AFRICA
13 HME 206
Activity
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Analysis
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14 HME 206
Acquire New Knowledge

Introduction
The roots of African cuisine goes back
thousands of years to the Bronze Age in Northeast
Africa, when early civilizations began cultivating
grains such as barley and wheat. Part of Africa was
included in the Fertile Crescent, and agriculture was
first developed by the Ancient Egyptians in this
area. Animals such as donkeys and sheep were also
domesticated, and agriculture spread to North, East
and West Africa, although most tribes still lived a
simple hunter-gather diet.
Many staples were introduced later when Africa was colonized by the Europeans. Foods
that are now important parts of African cuisine such as maize and potatoes were not found here
until the 19th century.
Traditionally, the various cuisines of Africa use a combination of plant and seed
based, and do not usually have food imported. In some parts of the continent, the traditional
diet features an abundance of root tuber products.
Central Africa, East Africa, North Africa, Southern Africa and West Africa each have
distinctive dishes, preparation techniques, and consumption mores.
Learning Outcomes
At the end of the unit, the students must have:
1. Discussed the cultural foods in Africa and the factors that affected it;
2. Explained what makes African cuisine unique;
3. Identified their food ways and food eating habits; and
4. Prepared and presented some recipes common in Africa.
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CULTURAL FOODS IN AFRICA
Africa is a large continent composed of 53

countries that contain a wide array of peoples, skin
colors, religions, and cultures. For comparison, its
land area is greater than the total combined areas
of China, Europe, India, The United States of
America, and Argentina
Northern Africa is composed of countries

that rim the southern shores of the Mediterranean
Sea Algeria, Egypt, Libya, Morocco, Tunisia, and the Sahrawi Arab Democratic Republic
(formerly Western Sahara). The Sahel Region refers to the desert and savanna nations that
span the Sahel and southern halt of the Sanara Desert: Chad, Mali, Mauritania, Niger, and
Sudan. Western Africa is comprised of the tropical Atlantic coastal nations: Benin, Burkina Faso,
Cameroon, Cape Verde, Cote d'ivoire, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Nigeria,
Senegal, Sierra Leone, and Togo. Central Africa is the heart of Africa and includes Angola,
Central African Republic, Congo, Democratic Republic of the Congo, Equatorial Guinea, Gabon,
and São Tomé and Principe. Eastern Africa is comprised or the nations that border the Red Sea
and the Indian Ocean: Burundi, Comoros, Djibouti, Eritrea, Ethiopia, Kenya, Madagascar Malawi
Mauritius, Rwanda, Seychelles Somalia, Tanzania, and Uganda. Southern Africa is composed of
nations at the Africa's southern
tip: Botswana, Lesotho,
Mozambique, Namibia, South
Africa, Swaziland, Zambia, and
Zimbabwe. Egypt, Morocco,
Libya, and Tunisia are sometimes
viewed by some authors of food
culture to be part of the Middle
East, because their foodways are
similar to the other countries in
the Mediterranean region,
although geographically, they
belong to North Africa.
There are different kinds
of foods and styles of eating
among these African nations, due
mainly to the wide variety of soil,
climate, tribal traditions of the
population, dominant religion,
and economy. Morocco, Algeria,
Tunisia, Libya, and Egypt. They
share the resources from the
Mediterranean Sea. Morocco has
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mountain ranges that have snow at certain times of the year, unlike most of inner African
nations that have lots of desert lands and experience intense heat most of the time. North
Africans raise camels, sheep, goats North African countries include and a few cattle.
There are few countries

with shorelines on the Atlantic
Ocean, but most of them are far
from the sea. The rainfalls and
savanna in some Western African
countries help with farming; hence
some of these countries export
crops like peanuts, cocoa, kola
nuts, coffee, sugar, and palm oil for
their national income. However,
production can be limited when
diseases occur, especially due to
tsetse fly, parasites and bacterial infection, which are favored by the high environmental
temperatures.
East and West Africa have plateaus, mountains and valleys, with rivers and waterfalls.
The two big oceans surrounding this vast area are Atlantic and Indian Oceans. The weather in
South Africa is temperate, but the low coastal regions are hot while the high plateaus and
mountains are cooler. There are periods of extreme wet weather or drought, depending on the
time of the year and area. Because of the wide variation of environmental factors, farm produce
and livestock-raising are affected. Europeans who settled in East Africa introduced export
products like tea and coffee in Kenya. Cattle, goats and sheep are raised where water and
vegetable are adequate. Wild game animals are tourist attractions.
Most Africans depend on the crops that can thrive in their soils. Natural disasters in
some nations like war, drought or bad weather, and lack of knowledge in agriculture result in
food shortages. Adequacy of water is a big problem and water supply from the Nile River, a few
dams, and scarce rainfall is not enough. Public health problems in some nations included
tropical diseases both for humans and farm animals.
There are foodways and preparations common across the continent, such as dried
meats jerkies), peanuts, millet, and cassava recipes. Some areas also grow corn, rice, legumes,
potatoes, and local fruits and vegetables. Frying and cooking open tires for barbecues or grilling
are the most common throughout the continent Baking is done in covered pits, and not in
conventional ovens with gas or electricity. For many areas, serving utensils are simple from
natural sources, like bowls made from dried gourds. Using the fingers or hands is common
when eating dry foods.
The following sections discuss briefly what is unique of an African country. Some parts
or the continent where foreigners had migrated or came for jobs or trade reject changes in
foodways blended with native practices.
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ALGERIA
Located on the Mediterranean coast of

North
Africa, Algeria was invaded by France in 1830. It
was a
colony from 1848 until 1962, when the French
finally
consented to leave. Some French influence still
remains,
including the language and foods. Algerians grow grains,
olives, figs, grapes, dates, fruit trees, and vegetables
along the fertile coastal areas. Livestock is raised by
nomadic and sem-nomadic people. Chickens, sheep,
goats, cattle, and horses are the principal livestock.
Algerian cuisine is a colorful combination of Berber, Turkish, French, and Arab tastes,
and can be either extremely mild or spicy. Ginger, saron, onion, garlic, coriander, cumin,
Cinnamon, parsley, and mint are essential in an Algerian pantry. Couscous, the national dish, is
often mistaken as a grain itself, rather than pasta. The pasta dough (a mixture of water and
coarse, grainy semolina wheat particles) is crumbled through a sieve to create tiny pelets.
Couscous was originally made from millet. Lamb, chicken, or fish is placed on a bed of warm
Couscous, along with cooked vegetables such as carrots, chickpeas, and tomatoes, and spicy
stews.
Bread is a staple and is often used to scoop food off a plate or to soak up a
spicy sauce or stew. More traditional Berber families usually eat flat, wheat bread.
Algerians are Sunhi Muslims, thus, no alcohol

or pork is served. The meal marking the end of
Ramadan, Eid a-Fitr is the most important feast. It
almost always begins with soup or stew. Lamb or
beer is most often served as the main dish, and later
a bowl of fresh fruit is placed on the table at the end
of the meal. Sweet tea and black coffee are popular
with the adults. Children are not milk drinkers, but
like to drink apricot juice and other fruit juices.
COUSCOUS: One of the best traditional

foods in Algeria (North Africa).
The Algerian couscous is a traditional recipe that is much loved at home, a very tasty dish, rich in vegetables and
presented for everyday cooking, or for special occasions. The Algerian couscous is always presented in Algeria by
the host of the house, and never tire of it, especially that it is presented in a thousand and one way, which makes
the popularity of this dish, and the particularity of to be a number 1 family recipe. It is on the one hand a semolina
of durum wheat prepared with olive oil a culinary specialty from the Berber cuisine, based on couscous,
vegetables, spices, olive oil, and meat (mammal or poultry) or fish.
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ANGOLA
Formerly known as Portuguese West Africa, Angola is located on the southwest coast
of Africa. The Portuguese dominated throughout the century until independence was granted in
19/5. Majority of Angolans are Christians, mostly Roman Catholics and observe religious holy
days with rites and traditional feasts. The Portuguese influence is reflected in their cooking,
such as preparing special baked goods and dishes with hot spices.
The land is fairly good for agriculture, it is still practiced by hand. Oil has become the primary
export. Cassava is a staple crop and its tender young leaves are also eaten, prepared like
spinach. Rural people grow their own vegetables, such as eggplant, corn, rice, peas, and
tomatoes. Seasonal fruits are mangoes, papaya, and avocado. Urban residents can afford to
buy rice, pasta and meats. In many households, children help in cooking meals and carry water.
Breakfast starts with tchisangua, a

drink made
from ground Cornmeal, sugar, and water. At
lunch and
dinner, the staple dish is funge (cornmeal
porridge) or
pirao, which is a paste of ground cassava.
Served with
the meals are green leafy vegetables cooked in
palm oil
and sometimes, a fish dish. A favorite recipe is Galinha
Muamba, a chicken dish with a mixture of spices and
seasonings, like red and black peppers, garlic and
onions, ginger, and lemon juice.
Galinha Muamba
BOTSWANA
Botswana has maintained one of the world's highest economic growth rates since
independence in 1966 from being a British Protectorate. The nation's herds of large animals are
tourist attractions. It is the largest cattle exporter in the
African continent. Because of its rich gold and diamond
mines that are exported, its people
(mostly Christians) are better fed by buying a variety of
food from other countries. Its dry soil can grow limited
food crops, mostly sorghum, millet, rice, corn, black
eyed peas, peanuts, sesame, and beans. Bogobe is
porridge prepared from sorghum, millet or maize (corn).
A common beverage is mageu, a thick tea also made
from Sorghum. On weddings and festive occasions, rice
replaces sorghum. Bogobe
Chickens and goats are raised by many families. Sixty percent (60%) of the nation's
cattle is owned by less than 10% of the population. Diamonds account for three-fourths of
Botswana's revenues which are enjoyed by a few powerful individuals.
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BURKINA FASO
Formerly known as Upper Volta, Burkina

Faso is
known as a "paradise of meat”, because game
hunting is
so popular. Current exports include livestock. The
people
live by growing their own food (peanuts, sesame,
sorghum, millet, corn, and rice) and any extra is sold as a
cash crop. Goats, sheep, pigs, and donkeys are also
raised. Agricultural conditions are hard in Burkina Faso,
because of frequent droughts and the terrible tsetse fly,
Tô
which kills cattle; there is need to depend on imported food in
such hard times.
The main staple food is tô, a thick porridge made from sorghum, millet or cornmeal. The
national dish is called Fo, which is a meat stew containing beer places, onions, tomatoes, and
okra. Other ingredients may be added to these four basic items. The poor in rural areas eat to
twice a day; it is eaten lukewarm an accompanied by a sauce of groundnuts (peanuts) and
vegetables, usually okra and Sorrel. The most popular sauces are made with baobab and/or
sorrel leaves and contain condiments, which vary from region to region. Shea butter or
groundnut paste is frequently added. In urban areas rice and pasta have replaced tô.
A popular locally brewed millet beer is called dolo served in a calabash after having
been cooked for over three days in huge jars. The preparation of dolo is an important income
1or rural women and the millet beer varies in strength and taste according to region. In the
north and west, tea plays an important role. Their holiday is called Bobo Masquerade, a
ceremonial feast depicting spirit and ancestral beliefs.
CAMEROON
Located in western Africa with varying topography: to the north are dry plains, to the south and
central parts are plateaus, and the western region has mountains. The coastal region has
Swamps and dense rainforests. Thus, this nation has diversified economy and is self sufficient.
The major export product is cocoa. Its other cash crops are millet, corn, and rice. A wide
variety of vegetables and fruits, both domestic and imported species, are grown. Common
vegetables include tomatoes, butterleaf (vernonia), cassava leaves, okra, and garden egg
(eggplant). Staple foods include cassava, yam, rice, plantain, potato, maize, beans, and millet.
Cameroonian cuisine is one of the

most
varied in Africa due to its location on the
crossroads
between the north, west, and center of the
continent, and with profound influence of
French
food, a legacy of the colonial era. Ndolé, the
national dish, is a stew consisting of bitter leaves (a
leaf vegetable having a sweet and bitter taste), nuts
and fish or goat meat, pork rind, and peanut paste.
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CENTRAL AFRICAN REPUBLIC
The official name of the country is the Republique Centraficaine (CAR). It is the former
French colony of Ubangi-Shari that became independent in 1960. This mid-African nation has
high altitudes of plateaus and lots of rainforests where bananas abound. Most (80%) of its
people do subsistence farming and livestock-raising. Chief agricultural crops are millet, rice,
cassava, peanuts, corn, beans, and sesame.
Cassava is served at almost all meals. It is prepared by

grating, pounding and then dried until use. Dried cassava flour
(gozo) is then mixed with water for various recipes or just
cooked and accompanied by a sauce made of vegetables,
poultry, meat, or fish. Millet porridge is popular for breakfast.
Rivers in the area provide fish for protein source, in addition to
game and meat from hunting. Chickens and goats in the
villages are used as currency in marriages ana as gits and
occasionally are sold for cash. The in habitants of the forest
area subsist on cassava, bananas, plantains, palm-nut-oil,
forest caterpillars, and the leaf of a wild plant (koko). Protein is
at a low level in the diet throughout the country. Locally
manufactured beer is now more common along with soft
drinks. A hard liquor is made from cassava or sorghum.
CHAD
Subsistence agriculture, together with forestry, remains the backbone of the economy.
In Chad the population is made up or wo distinct groups. In the north and east regions, the
majority of people are from nomadic or semi-nomadic
Muslim tribes. Through their long religious and
commercial relationships with bordering
Sudan and Egypt, the tribes have become more or less
Arabized, speaking Arabic and engaging in many other
Arab cultural practices as well. In the southern portions
of Chad, the native people took more readily to the
European culture of the French cultural Foods Around
the World 27 colonists. Many Chadians in the south
became Christians, although most people in this region
are animist (believing that all things have a soul). The
large community of French expatriates in Chad
observes all Christian holidays. The climate of Chad is
very hot, and so the French tradition of a blazing Yule
log in the fireplace at Christmas is replaced with the
Yule log on the dinner table as the main decor.
The Muslims of Chad observe Eid-al-Fitr, the feast after Ramadan and serve roast lamb
or goat, with the special side dishes for this holiday.
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EGYPT
The rich culture of Egypt and its history 5000 years ago is known world-wide. There
were over 30 dynasties that ruled Egypt. The Romans introduced Christianity and later around
the year 640, the Arabs brought the Muslim religion. In 1517, the French occupied Egypt, just
for three years, then by the British in 1882-1936. After World War l, Egypt became autonomous
and governed by its own people.
Most food practices observe Islam

rules
seen in 90% of Egyptians, the rest are Christians,
Greek Orthodox, and some Jews. With the
Mediterranean Sea in its shorelines, Egypt has
foodways and cuisine similar to its neighbors
around the Sea. Available are a variety of
seafood and farm produce, like rice, wheat, corn,
legumes, nuts, vegetables (tomatoes, spinach,
onions, carrots, eggplants), and fruits (popular
ones are dates, olives, grapes, oranges,
pomegranate, lime, melons, and bananas) Meats
include lamb, goat and camel, but not pork,
which is prohibited in Islam and Jewish religions.
Egyptians were the first to discover the use of leaveners in breadmaking and developed
methods of preserving fish by salting and drying. Today, their cash crops include sugarcane,
cotton, wheat and other grains. They shop in groceries and enjoy foods from all over the world.
Silverware, china plates and napkins are serving and eating tools in the cities.
ETHIOPIA
Located at the east coast of Central Africa, Ethiopia has varying terrains with high plateaus and
lowland valleys that have fertile soil, allowing farm-raising throughout the year. An important
cash crop is coffee, mainly raised in its Kaffa province where it grows wild. The word coffee
originated from Kafta where the first coffee plant was discovered. Other staple crops include
millet, sorghum, wheat, barley, com, sugarcane, peanuts, peas, plantains, and potatoes.
Teff is a millet unique to Ethiopia

and
wats are their favorite fiery hot stews. Wat
can be made with chicken, beef, fish, or
be
vegetarian. It contains paprika and is very
spicy.
Doro wat is one of the best-known of all
African
recipes. It is a spicy Ethiopian chicken dish made
with berberé (a spice mixture or spice paste) and
niter kibbeh (or nit’ir qibe, a spicy clarified butter
flavored with onions, garlic, ginger and spices).
Doro Wat with Injera
Wat is eaten with injera, an Ethiopian flatbread made from teff.
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GHANA
A wealthy agricultural country located at the west coast of Africa, Ghana has varied
climate and soil conditions that allow raising of a wide variety of cash crops, especially millet,
cassava, yams, corn, sorghum, rice, coffee, peanuts, ginger, and
cashew nuts. Ghana is known for its good quality cocoa. Cattle
are raised in the savannas of its northern territory. Nearly every
household has a backyard little farm for chicken raising or
a kitchen garden for a variety of produce. Dutch and British
influences are inevitable when traders from these countries
invaded and traded there. Its coastal region, inland waters, Lake
Volta, and fish farms supply abundant fishes. Lake Volta is one of
the largest man-made lakes in the world.
Fufu is the most widely served traditional dish; it consists

of pounded balls of yam, plantain, or cassava served with soup,
and a side of goat meat or fish. Soups are typically made or
groundnuts, palm nut, okra and other vegetables. Banku is a
fermented corn version of the dish typically eaten with grilled
tilapia fish or okra soup. Plantains, yams, and sweet potatoes are
prepared in various ways and serve as small snacks. Kelewele is
a delicious spiced fried plantain snack.
Banku with grilled tilapia fish
GUINEA
Situated along the west coast of Africa,

Guinea
consists of four regions: the coastal, the inland
savanna,
the mountainous Fouta Sallon region, and the
Southeastern Forest region. The humid tropical
country
receives a lot of rain. Most of the country is involved in
agriculture, raising food crops of cassava, rice, millet,
corn, and sweet potatoes. Cash crops include coffee,
bananas, palm products, peanuts, Citrus fruits, and
pineapples. Nomadic and semi-nomadic herders raise livestock. Poor sanitation is a problem in
Guinea, which leads to unsanitary drinking water. Most Guineans are Muslims (85%); they eat
together from one big dish and observe customs of Islam.
IVORY COAST
Called by France as “Cote d’lvoire” which colonized this nation until its independence in
1960. Thus, French culinary influence is obvious. Saltwater fish, coffee, and cocoa are major
export products. t is self-sufficient in food supply with its livestock (goats, pigs, sheep, and
cattle), and a variety of garden vegetables, rice, millet, corn, and yams. Seasonal fruits include
bananas, mangoes, pineapples, star fruit and breadfruit. Sugars, canned goods and other food
commodities are imported.
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Favorite recipes include: Avocat Epice

(avocado
boat) and Aloco (fried plantains). There are many
street
vendors wno sell fried plantains, peanuts, and even
yogurt.
Modern cities of lvory Coast nave many French restaurants
(allowed to serve alcoholic drinks) and convenience stores
similar to those found in Europe.
Both Muslim and Christian communities celebrate their own holidays according to their
religious traditions.
KENYA
Kenya is located in West Africa; its highlands at the coastal strip to the south and west are not
fertile for farming. The eastern region has arable land and the British settlers introduced
livestock and farming methods used until now by the natives. Corm was introduced by
Europeans to this part of Africa and spread throughout the continent as a popular staple.
Historically, in 1498, Portuguese explorers established a trading post in Kenyan Coast,

which the Arabs took over in 1730. In 1920, Kenya became a British crown Colony and
introduced Christianity and in 1963, Kenya was granted independence. Thus, Kenyan cuisine is
influenced by these traders/colonizers, but Kenyans still retain their traditional and ethnic
culinary practices.
The national dish of Kenya is ugali, which is

cornmeal
mush. It is served with cream, syrup or sugar, and
ghee.
Among its vegetables, Collared green is the cheapest
and
most popular because it is easily grown in most family
gardens. If not available, potato leaves or cassava
leaves are
used. The most common meats are goat, lamb, and beef.
Other protein food sources include fish, Wild deer, and
monkeys. Nomadic herders who live in North Kenya raise
livestock, which are regarded as a form of wealth. They
seldom slaughter them for meat, but consume milk, along
with grains and vegetables.
LIBERIA
Liberia is located in Western Africa, bordering the North Atlantic Ocean, between Cote d'lvoire
and Sierra Leone. Liberia has 40% of West Africa's rainforest. English is the official language
but there are 16 indigenous languages. Liberians are mostly Christians (85%), with Muslims
(12%) and others with no religion. As a primarily agrarian culture it produces timber, rubber,
cassava, bananas, citrus fruits, plantains and coconuts. Rice is the most important staple
though pasta is gaining importance due to high rice costs. Sweet potatoes are also eaten along
with yams, cocoyam, plantains, mangoes, pineapples and various sorts of nuts and peanuts.
Fish is commonly eaten but meat is used more as a flavoring for dishes (along with
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dried and smoked fish). Stews (known as soups) are the most common dishes and are typically
flavored with fiery hot habanero and scotch bonnet chilies. Liberian cuisine has a tradition of
baking that is atypical of West African cookery.
LIBYA
This oil-rich African nation is mostly desert and has to import its food supply. In its limited
arable land, olives, dates, citrus, barley and beans are grown. As an Islamic country, pork and
alcohol are forbidden. In the desert areas, camels, sheep and goats are raised. Date candies
are popular sweets and are sometimes referred to as "candies that grow on trees”.
Libyans observe strictly all Muslim holidays

since 97% of the population is Sunni Muslim. Most
important is the month of Ramadan. The
government restricts their citizens in socializing
with non-Islamic and non-Arabic influences. The
dishes during Islamic rituals are unchanged and
closely adhered to for many centuries. Eating with
the hands is customary and many dishes are
prepared for easy handling, such as stuffed
vegetables, thick stews, and dry cereals. Children
look forward to Eid al-Fitr they call the "candy
holiday”, which is the day after Ramadan. Different kinds of sweets with fruits and nuts,
especially sesame seeds, are prepared.
MADAGASCAR
An African nation, not part of the large continent, but is an island in the Indian Ocean, just
off the east coast of Africa. Madagascar is the fourth largest island in the World. It has a
variety of crops raised due to its fertile soil and is a well-known exporter of vanilla, supplying
2/3 of the world's needs. Rice is considered by the natives as the only "real food with the rest
of ingredients or side dishes as accompaniments. French cooking is integrated with local
culinary practices after France colonized the island from 1896 to 1960, almost 75 years.
Native Madagascar descendants of Indonesia are called

Malagasy. They combine animism with ancestral worship.
Animism is the belief that all things nave a soul. Older population
of this island is of Black African descent with Arab and
Asian influences that migrated to this country. Many are
Christians and Easter is their most important holiday.
Crusty French bread and rice are eaten daily. Curried rice
is a favorite recipe plain or with nuts and raisins. Also popular is
a dish of shrimps cooked in coconut milk and is served over rice.
Bananas (hundreds of varieties) and rice cakes (Malagasy 'bread)
are staple 'street food' and available everywhere. Mofo Gasy- Madagascar
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MALI
This nation was prosperous in the 13 to 15

centuries when it was known as the Mali Empire and
dominated trade from Senegal to Egypt. It was
colonized by France in the late1800s. Now it is
among the world's poorest nations. Along its coastal
line, fishing is the major industry, although Some
raising of livestock, vegetable gardening, and grains
grow with the help of the Niger River. Fish from the
river provides protein for the people. Around the banks of the river, Malians grow rice, millet,
sugarcane, corn, vegetables, and tree crops. In dryer areas, sorghum is planted. Peanuts
provide another source of protein, being a very important cash crop nationwide.
Different regions have their own traditional foods. The two staples throughout most of
the country are boiled rice and a stiff porridge made of millet. A typical breakfast food is gruel
made with millet flour, tamarind, and sugar. Small leavened pancakes made with millet are also
eaten. Many people prefer rice to millet, and those who can afford it eat rice daily. Both rice
and millet are served with a sauce that may include fresh vegetables, fish, meat, or chicken.
Green vegetables like spinach are cooked with peanuts for a
special stew. On Sundays, peanuts and meat stew are
traditional and are served with rice.
Cooking is done in a single pot in an
open fire.
In the city, a light meal may consist of boiled rice

made creamy with milk and sweetened with sugar. Salad is
also gaining in popularity among younger people. Typical
snacks include fried plantains or shish kebab.
MAURITANIA
The Islamic Republic of Mauritania has a generally 1lat topography with vast arid soil
where approximately three quarters is desert or semi-desert. Extensive deposits of iron ore
account for almost 50% of total exports. Despite being rich in natural resources, a majority of
the population still depends on agriculture and livestock for a livelihood. The nation's coastal
waters are among the richest fishing areas in the world. The country has two main ethnic
groups: black Africans and Arab-Berbers and the religion is Sunni lslam. Two major Islamic
holidays observed are Eid al-Fitr, which is celebrated for three days and Eid al-Adha
(commemorating the willingness of the Prophet Abraham to obey God's command, even when it
meant sacrificing his own son.
Lunch is the biggest meal of the day. Commonly, villagers eat a spicy fish-and-vegetable
stew with rice for lunch. Another popular lunch Is spicy rice mixed with tishtar, or small pieces
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of dried meat. A common dinner meal is couscous consisting of

semolina wheat sprinkled with oil and water and rolled into tiny
grains. Couscous can be mixed with a number of sauces. In
some parts of Mauritania, couscous is known as lachiri. A
favorite desert drink is zrig, a cool drink made from goat's
milk, water, and sugar. And, despite the heat of the desert, tea
is commonly consumed throughout the country.
MOROCCO
Located in northwest Africa, Morocco is bounded by the Atlantic Ocean and the
Mediterranean Sea. As an Arab nation, its culinary practices are like other Arab countries.
Tourists enjoy the hospitality and exotic dishes of Moroccans, particularly its slowly cooked
stews, called tagines (or tajine) known for their distinctive flavoring, which comes from spices
including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's
name is taken from the distinctive earthenware dish with a cone-shaped top in which.it is
cooked and served. Lavish use of fragrant spices with its meat dishes (cattle, sheep, chicken) is
popular, Another Moroccan dietary staple is couscous.
Moroccans are self-sufficient in agricultural

crops that
include wheat, barley, corn, sugarcane, vegetables,
and local
fruits. Family meals and guests sit around a low table
seated
in floor cushions. They eat with their hands and no flatware is
beets, other used. Moroccan pastries and cookies are works of
art, with some Middle East and French touch. They are rich in
honey, nuts, especially almonds, and dried fruits.
Sweets also play a very important role in the Moroccan diet. Every household has a
supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint
tea is served with every meal in Morocco.
MOZAMBIQUE
Formerly Known as Portuguese East Africa because Portugal set up outposts there in 1b05 and
imported a wide variety of fruits and vegetables to the region. The nation got its independence
in 1974, but has retained significant influences of Portuguese culture. Chief foods are corn, rice,
cassava, yams, potatoes, bananas, citrus (orange, lemon, lime), pineapple, chilies, peppers,
and tomatoes. Mangoes were introduced by Indian traders. Some of its popular recipes are
Rice-Coconut Milk, Mango and Egg Pudding, and Fufu, which is boiled cassava made into a sort
dough by pounding in a mortar and pestle. This starchy product is served with stews. The
Portuguese Catholic influence is very heavy among the 30% who are Christians. Consequently,
holidays such as Christmas and Easter are celebrated much as they are in Western cultures.
Similarly, the Muslim population observes Islamic holy days.
27 HME 206
NAMIBIA
Also known as South West Africa, Namibia is mostly high desert plateau generally for
cattle-raising and little produce and crops. About half of the population depends on agriculture
(largely subsistence agriculture) for its livelihood, but still have
to import some of its food. Mostly white, commercial farmers
own almost half of
Namibia's arable land. Tourism is a major industry being a
prime destination in Africa for ecotourism which features
Namibia's extensive wildlife. The Christian community makes
up at least 80% of the population with at least 50% of these
Lutheran. White Namibians are descendants of Germans who
ruled the country for many years, hence had blended their
native foodways with those of old Germany. Ostrich eggs are
not uncommon and sheep, goat meat, milk from these herds
and fish from the coast provide good quality protein. Millet is a
staple crop, followed by corn and gourds.
NIGER
This inland nation colonized by France has strong French influence and uses French as
its official language. However, most of the people are Muslims (80%). The numerous villages
are predominantly farmers and nomadic herders. Millet, Sorghum, and beans are the major
food crops, and peanuts and cotton are the major cash crops.
Millet is the basic daily staple for most rural people in all regions followed in importance
by corn, Sorghum, rice, macaroni, beans, cowpeas, cassava, and wheat dishes such as
couscous. Rice is a "status food that is served at rites of passage, holidays, and other special
occasions. Millet dishes vary in style but usually are prepared as a "paste" or stiff cooked
porridge dough and covered with a vegetable sauce that occasionally contains small pieces of
meat. However, most meat is served apart from sauces, grilled and eaten on the side on special
occasions.
Locally-made non-alcoholic drinks include: lemu-hari a sweet femony-gingery drink,

bisap: a dark red kool-aid-type dink made from hibiscus leaves, apollo: a thick, pinkish
brownish drink made from buy (the baobab
fruit, and degue. sweet yogurt with small
millet balls (like tapioca).
Holidays include Muslim religious

rituals and tribal harvest feasts when roast
lamb or goat served with yams, rice and local
vegetables are served. Jollof is a special
recipe served at Eid-al-Fitr, which is the
Muslim feast after Ramadan.
Couscous
28 HME 206
NIGERIA
Located at the west coast of Africa,

Nigeria
has three main environmental regions
savanna,
tropical forests, and coastal wetlands that
greatly
affect the Cultures of its people. The dry, open
grasslands of the savanna make cereal
farming and
herding a way of life, the wet tropical forests
to the
south are good tor farming fruits and vegetables; and
the small ethnic groups living along the coast are
forced to keep their villages small due to lack of dry
land. Living among creeks, lagoons, and salt marshes
makes fishing and the salt trade part of their
everyday lite.
Niger is one of the world's chief producers of oil. However, about 70% of its people still
do farming, chiefly: cassava, taro, millet, sorghum, corn, peanuts, black- eyed peas, and cocoa.
Cocoa is exported. Livestock raised for local consumption include pigs, sheep, goats, and
donkeys. Because of the tsetse fly, dairy cattle became scarce. The country's strong economy
from its oil allows importation of other foods as needed, especially dairy products like canned
cheese and powdered milk.
Although European explorers who started a slave trade in the 15 centuries introduced
many kinds of food, Nigerian typical meals continue to be basically cassava or yams, served
with a fish, chicken or meat dish with a hot pepper sauce.
SENEGAL
An African west coastal nation, with its terrain mostly covered with savanna. Major crops
are millet, sorghum, manioc (cassava), corn rice, and peanuts. Fish is its big industry and is a
cheap source of protein. The basic food is rice cooked with a spicy sauce and vegetables. The
national dish is chep-bu-jen (also called ceebu jen or thieboudienne), the Wolof word for rice
with fish'. It is cooked in a tomato sauce with boiled fish and a few vegetables (carrots,
cabbage, and green peppers), onions and peanut oi. Yassa is chicken (Yassa poulet) or deep
fried fish (Yassa jen) marinated in lemon juice, pepper, and onions and then baked. It is
accompanied by plain white rice.
Senegal was formerly a French colony

but
only 5% of its population today Christians
while
94% are Muslims. Therefore, the religious
feasts
and foods avoided follow the Islam rituals.
Festive
meals include roasted or grilled meat with beans
French fries. Couscous (steamed millet) with
vegetables, mutton, and gravy is a ceremonial dish.
At the end of each meal, strong and sweet tea is Maafé
29 HME 206
drunk. The elite group serves whole roast lamb for religious festivities, like Eid al-Fitr, and
family celebrations. The lamb is stuffed with couscous and raisins. For the majority, Maafé (or
Mafe) is a one-dish meal stew of little meat (beef, chicken, lamb, or fish, but no pork) and
seasonal vegetables, thickened with peanut butter or groundnuts. It is served with rice or
millet.
SIERRA LEONE
Sierra Leone is an extremely poor nation in

Western
Africa, bordering the North Atlantic Ocean, between
Guinea and
Liberia. Although it possesses substantial mineral,
agricultural,
and fishery resources, its physical and social infrastructure
has
yet to recover from the civil war, and serious social disorders
continue to hamper economic development. Nearly half of the
working-age population engages in subsistence agriculture.
Alluvial diamond mining remains the major source or earnings
accounting for nearly half of its exports. Sierra Leone gained
independence from England in 1961. Although English is the
official language, many tribal languages are still used. About 60%
are Muslims and a minority group is Christians. Harvest days and
Muslim holidays are celebrated. Almost all ceremonial Occasions
such as weddings, funerals, initiations, and memorial services
demand the preparation of large platters of rice, distributed to
guests until they are full.
Rice is eaten daily in almost all meals and fish dish is considered a good omen by some
tribes. Rice is prepared in numerous ways, and topped with a variety of sauces made from
some combination of potato leaves, cassava leaves, hot peppers, peanuts, beans, okra, fish,
beef, chicken, eggplant, onions, and tomatoes. Abala is a favorite rice recipe, which is a
ground rice dough mixture formed into balls, wrapped in banana leaves and steamed. Palm oil,
which is the chief cooking oi in West Africa, gives a reddish color to the dish. Other popular
foods are cassava, cocoa, coffee, and dried seeds from melons, pumpkins, squash and
sunflowers. For daily meals, the right hand is considered clean and is used to eat. It is rude to
use the left hand, which is for personal grooming and toiletry only.
Snacks include fresh mangoes, oranges, pineapple, or papaya, fried plantains, potato or
cassava chunks with pepper sauce, small bags of popcorn or peanuts, bread, roasted corn, or
skewers of grilled meat or shrimp. Local bars sell poyo the sweet, lightly fermented palm wine
tapped from the high tops of palm trees.
SOMALIA
This northeastern African nation suffers frequent droughts and its soil is not Suitable for most
crops. Wars among tribes contribute to the poor economy and in many areas, starvation and
malnutrition exist. Most Somalians are nomadic herders of camels, which are their wealth
30 HME 206
and are used for transport; thus, they seldom eat camel meat, but drink camel milk. Although
fish is plentiful in the waters off the Somalis co0ast, Somalis generally do not like fish.
Weddings, births, circumcisions,

and
Islamic and secular holidays call for
celebrations involving food. Aging
camels may
be slaughtered for their meat, especially
when
guests are expected for a celebration,
and the
tatty camel's hump is considered a delicacy.
Meat, including liver, from sheep and goats
also is popular, but meat is served only a few
times a month, usually on special occasions.
The most popular bread is muufo, a flat bread
made from ground corn flour. Somalis season
their food with butter and ghee, the clear liquid skimmed from melted butter. They also
sweeten their food with sugar, sorghum, or honey.
The land in North Somalia is dry and arid but grassy for their herds, but not for growing
crops. Southern Somalia has more arable land especially along the Jubba and Shabeele rivers
where they can grow sorghum, sugarcane, corn, beans, vegetables, and local fruits like
bananas. Somalians are Sunni Muslims and follow food taboos of this religion. No alcohol in any
form is allowed, tea and milk are the usual beverages.
SOUTH AFRICA
For decades, South Africa was ruled by white Africans primarily of German, Dutch and
French descent. They imposed their apartheid law, which means apartness. Anti-apartheid
action created many years of civil conflict. By constant outside pressure and leaders of the black
community, reform finally came about and in 1994 a multiracial democratic society was
established.
About 70% of the 49 million population are Christians, mostly Protestants Others are
Hindus, Muslims, Jews, and tribal traditional believers. They co-exist and celebrate their
holidays freely. Christmas, New Year, Good Friday
and Easter are traditional holidays, along with Labor
Day, Independence Day and Day of
Goodwill on December 26, when gifts are given to
the poor and needy.
Mealie (corn) is South Africa's favorite

cereal and is traditionally served on festive and
religious OCcasions t may be basked with tomatoes
as a casserole dish or as a mush. Cookies are
adapted from their European background, such as
krakelinge the Dutch Figure 8 cookies and the use
of other numbers and artistic shapes.
31 HME 206
South Africans love barbecue (generally called by its Afrikaans name, "braai") and
biltong (dried preserved meat). traditional beer is common and the fermentation included
additional nutrients to the diet. It is a traditional obligation for any family to be able to offer a
visitor copious amount of beer.
SUDAN
Sudan is a northeastern African nation, located just south of Egypt. The Nile River flows
from south to north of the country and is important for its agriculture Chief crops are millet,
sorghum, wheat, sesame, sugarcane, onions, mangoes Citrus, bananas and nuts. Nile perch is
its most popular fish. The Red Sea is also a source
of fish for the country. Livestock include goats,
sheep, camels, chicken, and cattle.
A cup of tea usually begins the day.

Breakfast is in the mid- to late morning. generally
consisting of beans, salad, liver, and bread. Millet is
the staple food, prepared as a porridge called
asida or a flat bread called kisra. Vegetables are
prepared in stews or salads. Ful, a dish of broad
beans cooked in oil, is common, as are cassavas
and sweet potatoes.
Nomads in the north rely on dairy

products
and meat from camels. In general, meat is
expensive and not often consumed. Sheep
are
slaughtered for feasts or to honor a special
guest.
The intestines, lungs, and liver of the animal
are
prepared with chili pepper in a special dish called
marara. Tea and coffee are popular drinks Coffee
beans are fried, and then ground with cloves and
spices. The liquid is strained through a grass sieve
and served in tiny cups.
Sunni Muslims dominates northern Sudan. At the Eid al-Adha, the Feast of the Great
Sacrifice, it is customary to kill a sheep, and to give part of the meat to people afford it
themselves. The Eid al-Fitr is another joyous occasion, and a large family meal. The birthday of
the Prophet Muhammad is primarily a children’s holiday, celebrated with special desserts: pink
sugar dolls and sticky sweets made from nuts and sesame seed
TANZANIA
Formerly called Tanganyika, this country located at the eastern coast of Africa, has a favorable
climate for agriculture and has many natural resources. It is also known for its tropical beaches
and great lakes. Main crops are cassava, millet, sorghum, corn, wheat, rice, plantains,
potatoes, beans, coffee, tea, peanuts, and tropical fruits, like bananas ana papaya. spiced
32 HME 206
papaya is a common side dish for entrees. Coconut is
used in many recipes. Soups, fish, poultry, meat dishes
and many prepared desserts. Duckling is a delicacy
and served for special guests and festive occasions.
While Tanzanian coffee is popular in Europe,

chai or tea is the most widely consumed locally.
Banana beer, called mbege, is served in Northeast
Tanzania. Other cash crops sold to other countries are
cashews, cloves, and tea.
Mbege
Fishing from its rivers, lakes, and coastal waters give the Tanzanians plenty of protein
supply. Fish is prepared in a variety of ways from soups, stews, sauces, and pickles. One-dish
meals mostly of grains, legumes and vegetables, with little of meats, are daily meals.
TUNISIA
Located in the Mediterranean coast about 80

miles only away from Sicily occupied Tunisia from 146
BC to the 7 century. main crop and Tunisia were the
"breadbasket" of ancient Rome. Italy. Romans’
wheat is the other crops are barley, olives, citrus,
grapes, dates, figs, and assorted vegetables. Other
food products have to be imported from Europe.
Tunisian culinary practices have Italian, French, and Spanish influences, but is Muslim
follow Islamic dietary laws. Their livestock are chiefly sheep, goats, camels, donkeys and cattle.
Tunisians eat with the fingers of their right hand and the family eats directly from the same
large platter.
UGANDA
This east-central African nation sits on the Equator and has fertile land because of its
Lake Kyoga. Almost all families in Uganda cultivate their own crops, mostly consisting of
cassava, sweet potatoes, corn, millet, sorghum, peanuts, and beans. Peanut, also called
groundnut is considered their first survival food. A popular hot dish is peanuts, mixed with
onions, greens, tomatoes, okra, and other vegetables, that is pan-fried in oil and chicken broth
added last. Peanut butter candies and peanut sauces are favorite recipes.
Most people eat two meals a day: lunch and supper. Breakfast is often a cup of Tea or
porridge. Meals are prepared by women, and girls; men and boys age twelve and above do not
sit in the kitchen, which is separate from the main house. Cooking usually is done on an open
wood fire.
33 HME 206
Popular dishes include matoke (a staple made from bananas), millet

bread, cassava (tapioca or manioc), sweet potatoes, chicken and beef stews, and
freshwater fish. Other foods include white potatoes, yams, corn, cabbage,
pumpkin, tomatoes, millet, peas, sorghum, beans, groundnuts, goat meat, and
milk. Oranges, papayas, lemons, and pineapples also are grown and consumed.
The national drink is waragi, a banana gin.
ZAMBIA and ZAIRE (now Congo Kinshasa or the Democratic Republic of Congo)
The Ndembu tribes in these countries of Africa subsist on hunting, fishing,

and hardy crops, like cassava, millet, sorghum, and yams. Other food crops include
sugarcane, bananas, beans, nuts, taro, and pumpkin. The tsetse fly in the region
has discouraged cattle-raising. Wild game, sheep, lamb, chicken and fish (from the
Zaire River) are the most important animal proteins.
Zaire and Zambia have large Roman Catholic churches as well as independent African
Protestants. The tribal leaders join the priests on Christian holidays. Their most important
holiday is Easter (Christian with animist beliefs) and the national dish is Pinto Beans with
Potatoes. Sometimes the beans are cooked with cassava (manioc). Meat is rarely served and is
usually a roast for Easter or a harvest festival.
The main staple of Zambia is nshima,

which is
made of maize (corn). "Mealie meal” is dried and
pounded corn to which boiling water is added. It
is
cooked to a consistency of thickened mashed
potatoes
and is served in large bowls. The diner scoops
out a
handful, rolls it into a ball and dips it into a relish. The
preferred relish is usually a meat (goat, fish, or chicken)
and a vegetable, usually rape (collard greens) and
tomatoes, onions, or cabbage. In rural areas, where
meat is not an option on a regular basis, nshima is
served with beans, vegetables, or dried fish.
Mealie meal is eaten three times a day, at breakfast as a porridgé and as nshima for
lunch and dinner. Buns are also popular at breakfast, taken with tea. Other foods, such as
groundnuts, sweet potatoes, and cassava, are seasonal. Fruits are plentiful, including bananas,
mangoes, paw paws (papayas), and pineapples, which come from the hilly regions. In the
cities, there are plenty of fast-food establishments or "take-aways" that serve quick Western
food such as sausages, samoosas (savory filled pastries), burgers, and chips with soft drinks.
There are also an increasing number of formal western-style restaurants that are accessible to
the wealthy.
34 HME 206
ZIMBABWE
The major grain for consumption is maize,

although in parts of the Zambezi valley millet and
sorghum
are the principal grains. Maize is ground into flour
and is
cooked into a thick porridge that is eaten with
green
vegetables or meat. A wide range of green
vegetables are
grown in kitchen gardens and collected wild,
generally are
prepared with onion and tomato and sometimes
with
groundnut (peanut) sauce. Bread is a staple in the
urban
diet but not as important in rural areas. Foods that are
eaten seasonally include milk, boiled or roasted
groundnuts, boiled or roasted maize, fruits, termites, and
caterpillars. Dry, land rice is grown in some parts of the
country, but generally rice is not an everyday food. Beer
made from millet usually is prepared by women, and
roasted groundnuts are served on special occasions.
England colonized Zimbabwe and brought with

them Christianity, and the English language. However,
many Zimbabweans still follow traditional beliefs based on
spirits: midzimu are their guardians while the spirits of
mhondoro deal with disasters like wars, epidemics and
famines. To contact the spirits, the people prepare
festivities with ritual dancing, parades, and feasting.
Chicken and beef, that are rarely eaten, are served on
these special occasions. Roasted and stewed meat is the
food of celebrations an ox, cow, or goat may be
slaughtered in the rural areas, depending on the
significance of the event, and may be accompanied by
rice. Meat stews with peanuts and vegetables are served
with fried cornmeal mush called sadza. The mush soaks
up the stew and soup. Everyone eats with the right hand
that is considered clean, because the left is used for
personal hygiene.
35 HME 206
Application
DIRECTIONS:
1. Pick up your needed tools and raw materials.
2. Prepare only one (1) recipe of an AFRICAN CUISINE of your choice. Below are the
suggested recipes to be used.
3. Apply the principles of plating and garnishing in your product to be presented.
4. During the activity record your output through a video and send it to your instructor email
account, messenger or through Google classroom. Take also pictures of your product and
paste picture on the box provided below. Submit this page to your instructor on the given
due date.
5. Your product/project will be rated based on the rubric/evaluation criteria listed below.
Paste the picture of your output in this box
36 HME 206
Your product will be rated using the scoring rubric below:

Dimension PERFORMANCE LEVEL
Excellent Very Good Good Satisfactory Needs Points

Improvement Earned
Accuracy Output is Output is Output is Output is Output is

completely generally somewhat inaccurate completely
accurate accurate accurate according inaccurate
according according according to the according
to the to the to the given to the
given given given recipe given
recipe recipe recipe recipe
Quality Output is Output is Output is Output is Output is

/Presen very very presentab not so not
tati on presentable presentab le presentab presentabl
; le presentati le e
presentati presentati on is presentati
on on meets within the on is not
exceeds the standard. according
the standard. to the
standard. standard
Originality Output Output Output Output Output

shows shows shows shows shows
completely generally somewhat somewhat unoriginal
original original original not based based to
based on based to based to to the the given
the given the given the given given recipe
recipe recipe recipe recipe
Economy Utilized Utilized Some Many Too much

ingredients ingredients ingredients ingredients ingredients
completely not so were not were not were not
without completely utilized utilized utilized
wastage. with a little accordingly accordingly accordingly
wastage. most of it
were
dumped.
Total Points
Scale of Performance Level

Excellent - 96 – 100
Very Good - 91 – 95
Good - 86 – 90
Satisfactory - 81 – 85
Needs Improvement - 76 – 80
No Attempt - 50
Criteria of Evaluation of finished product (Laboratory)

Accuracy - 40%
Quality - 25%
Originality - 25%
Economy - 10%
100%
37 HME 206
SUGGESTED RECIPES FOR AFRICAN CUISINES
MUAMBA CHICKEN (MUAMBA DE GALINHA)

(Angola)
Ingredients
3 – 3 1/2 pound chicken cut in pieces

Juice ½ lemon optional
1 teaspoon white pepper
1 teaspoon minced garlic
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon chicken bouillon powder
¼ cup canola oil
¼ cup palm oil
4-5 garlic minced
2-3 onions sliced
2 tomatoes diced
1 teaspoon white pepper
1 teaspoon smoked paprika
Whole hot pepper pierced chili, Scotch bonnet
½ -1 pound butternut squash cut into large cubes
18-20 Okra sliced in half
2 cups or more chicken broth or water
Salt to taste
Instructions
1. Place chicken in a large bowl or saucepan, rub with lemon juice.
2. Then add salt, garlic, thyme, white pepper and chicken bouillon.
3. Mix chicken with a spoon or with hands until they are well coated, set aside. 4. When
ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown
both sides for about 4-5 minutes.
5. Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions
and tomatoes, sauté 2-3 minutes until onions is translucent.
6. Add chicken stock if necessary to prevent any burns.
7. Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken
bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take
about 20 or more depending on the type of chicken used. Throw in okra, continue cooking
until desired texture is reached about 5 minutes or more.
8. Adjust for salt, pepper and stew consistency.
9. Serve warm with Cornmeal mash or rice.
Tips & Notes:

1. You may substitute butternut squash with pumpkin, or sweet potatoes. 2.
I throw in the okra towards the end, because I like the it slightly crunchy.
38 HME 206
ALGERIAN COUSCOUS
Ingredients
¼ cup olive oil, or more as needed, divided
8 mutton chops, fat removed
4 chicken drumsticks
1 pinch salt and ground black pepper to taste
3 onions, quartered
water to cover
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3 potatoes, cut into chunks
3 turnips, cut into chunks
3 carrots, sliced lengthwise and cut into
chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, drained
2 zucchini, sliced lengthwise and cut into chunks
5 sprigs cilantro, chopped
Couscous:
3 cups water
2 cups couscous
1 tablespoon butter
3 tablespoons harissa
Directions
1. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and
chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until
browned, about 2 minutes per side. Transfer to a large plate.
2. Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton
chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and
coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
3. Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to
soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in
chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5
minutes
4. Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and
butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff
couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
5. Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
6. Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate.
Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.
39 HME 206
Cuisses de Poulet a la Puree de Patates Douces (Burkina Faso)

(Chicken Thighs with Mashed Sweet Potatoes)
Ingredients:
4 chicken thighs, skinless and deboned
4 tablespoons peanut butter
1 tablespoon tomato puree
1 cup coconut milk
1 teaspoon fresh ginger, finely grated
1 small hot chili, cut the long way
1 lime juice
3 lbs. sweet potatoes, peeled and diced
Salt to taste
Procedures:
1. In a frying pan with a lid, brown the chicken thighs, if necessary add a little oil to brown. 2.
When they are nicely browned add in 1 cup of water, the ginger, and chili season with salt to
taste and bring to a boil. Reduce to a simmer cover and cook for 15 minutes 3. Bring a sauce
pan of salted water to a boil and add in the sweet potatoes, cook for 20 minutes or until
tender.
4. When the chicken thighs have cooked for 15 minutes, dilute the peanut butter and tomato
paste in the coconut milk. Stir in the lime juice and add this to the chicken. Bring to a
simmer and cook for 10 minutes. If necessary you can add water to dilute the sauce, and
season with salt to taste.
5. Drain the sweet potatoes and mash them with a potato masher or fork, season with salt to
taste.
6. To plate, put the mashed sweet potatoes on a platter and surround it with the chicken, serve
with extra sauce.
7. Enjoy!
40 HME 206
Doro Wat (Spicy Ethiopian Chicken Stew)
INGREDIENTS
3 lbs chicken thighs cut into 1 inch pieces, or 3
chicken breasts, cut into 1/2 inch pieces
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh
or Homemade Niter Kibbeh
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky
puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/4 cup Ethiopian berbere
or use HOMEMADE BERBERE (HIGHLY
recommended!)
1 1/2 teaspoons salt
1/2 cup Tej Ethiopian honey wine, if you have it,
or white wine mixed with 1 teaspoon honey
1 cup chicken stock
4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
INSTRUCTIONS
1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for
at least 30 minutes.
2. Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and
saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another
20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low
heat for another 30 minutes, stirring occasionally.
5. Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and
simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled
eggs and simmer on low heat, covered, for another 15 minutes.
7. Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera,
bread or rice.
41 HME 206
Berbere (Ethiopian Spice Blend)
INGREDIENTS
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
2 whole allspice berries
Seeds of 4 green cardamom pods
4 cloves
5 dried red chilies ,
seeds and membranes removed and broken into small pieces (see Note)
3 tablespoons sweet paprika
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon turmeric
INSTRUCTIONS
1. In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan
regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and
let cool completely.
2. Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt
and grind everything together.
3. Store in an airtight container in a dark place.
NOTES
If you like extreme heat, leave a few of the seeds in. It will still be very spicy even
without the seeds.
42 HME 206
EGYPTIAN KOSHARI
INGREDIENTS
For the Crispy Onion Topping
• 1 large onion, sliced into thin rings
• Salt
• ⅓ cup all-purpose flour
• ½ cup cooking oil
For Tomato Sauce
• Cooking oil
• 1 small onion, grated
• 4 garlic cloves, minced
• 1 tsp ground coriander
• ½ -1 teaspoon crushed red pepper flakes (optional)
• 1 can 28-oz tomato sauce
• Salt and pepper
• 1-2 tablespoon distilled white vinegar
For Koshari
• 1 ½ cup brown lentils, picked over and well-rinsed
• 1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained •
½ tsp each salt and pepper
• ½ tsp coriander
• 2 cups elbow pasta
• Cooking oil
• Water
• 1 15-oz can chickpeas, rinsed, drained and warmed
INSTRUCTIONS
Make the crispy onion topping.
• Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess
flour.
• In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring
often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-
20 minutes).
Make the Tomato Sauce.

• In a saucepan, heat 1 tablespoon cooking oil. Add the grated onion, cook on medium-high
until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and
red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
• Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens
(15 minutes or so).
• Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until
ready to serve.
43 HME 206
Make the Koshari

• Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan
over high heat. Reduce the heat to low and cook until lentils are just tender (15-17
minutes). Drain from water and season with a little salt. (Note: when the lentils are ready,
they should not be fully cooked. They should be only par-cooked and still have a bite to
them as they need to finish cooking with the rice).
• Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and
the rice in the saucepan over medium-high heat with 1 tablespoon cooking oil, salt, pepper,
and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and
lentil mixture by about 1 ½ inches (you'll probably use about 3 cups of water here). Bring
to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been
absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep
covered and undisturbed for 5 minutes or so.
• Now make the pasta. While the rice and lentils are cooking, make the pasta according to
package instructions by adding the elbow pasta to boiling water with a dash of salt and a
little oil. Cook until the pasta is al dente. Drain.
• Cover the chickpeas and warm in the microwave briefly before serving.
Put it All Together!

• To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top
with the elbow pasta and ½ of the tomato sauce, then the chickpeas, and finally ½
of the crispy onions for garnish. Serve, passing the remaining sauce and crispy
onions separately.
44 HME 206
Smothered Pork Chops Recipe
Recipe Ingredients:
• 4 pork chops, 3/4 to 1 inch thick

• 1 Vidalia or sweet onion, thinly sliced
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup self-rising flour
• 1/2 cup vegetable oil
• 2 cups of water
Cookware and Utensils:
• 1 large heavy or cast iron skillet

• 1 measuring spoon
Recipe Instructions:
1. Start off by giving your pork chops a good rinsing in cold water. Next pat your pork
chops dry with paper towels and set aside.
2. In a small bowl form your seasoning mixture by combining and mixing together
seasoned salt, garlic powder, black pepper and paprika.
3. Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each
piece of meat with flour and set aside. Save all leftover seasoning for later use in onion
gravy.
4. Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot
enough add pork chops and brown on each side for about three minutes. Once your
meat is browned remove it from the skillet and allow to cool on a plate covered with
paper towels.
5. Now it's time to form the onion gravy. Without removing any dripping add sliced onions
to the skillet and cook until browned. Add remaining flour to the skillet and a very small
amount of water if necessary. Stir the onions and flour together until golden brown,
paying careful attention not to burn the gravy.
6. Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat.
Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The
meat is done when it's tender. Add additional season to taste if necessary.
Recipe courtesy of https://www.soulfoodandsoutherncooking.com/
45 HME 206
Assessment
Assessment will be sent to your Google Classroom thru Google Forms.
46 HME 206
References
Adela Jamorabo-Ruiz et al., (2011). Cultural Foods Around the World. Second Edition. Meriam
and Webster Bookstore, Inc. Manila, Philippines
African Cuisine-History. Retrieved from https:// en.wikipedia.org/wiki/African_cuisine.

February 28, 2022
Darlene at International Cuisines, 2014. Retrieved from

https://www.internationalcuisine.com/category/burkina-faso/
February 28, 2022
Leanne Schinkel,2013. Exploring International Cuisine. Canadian Agricultural Adaptation

Program (CAAP). Agriculture Council of Saskatchewan Inc.
Killebrew, K., The Daring Gourmet, 2013., Travel the world through your taste buds!. Retrieved
from https://www.daringgourmet.com/berbere-ethiopian-spice-blend/#recipe February
28, 2022
Suggested Readings: https://www.victoriafalls-guide.net/africanculture.html
47 HME 206

The Cuisine of Africa - WVSU 2021-2022

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The Cuisine of Africa - WVSU 2021-2022

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West Visayas State University 2021-2022

Activity will be sent to your Google Classroom thru Google Forms.

Acquire New Knowledge

At the end of the unit, the students must have:

CULTURAL FOODS IN AFRICA

Africa is a large continent composed of 53

Northern Africa is composed of countries

There are few countries

Located on the Mediterranean coast of

Algerians are Sunhi Muslims, thus, no alcohol

COUSCOUS: One of the best traditional

Breakfast starts with tchisangua, a

Formerly known as Upper Volta, Burkina

Cameroonian cuisine is one of the

CENTRAL AFRICAN REPUBLIC

Cassava is served at almost all meals. It is prepared by

Most food practices observe Islam

Teff is a millet unique to Ethiopia

Fufu is the most widely served traditional dish; it consists

Situated along the west coast of Africa,

Favorite recipes include: Avocat Epice

Historically, in 1498, Portuguese explorers established a trading post in Kenyan Coast,

The national dish of Kenya is ugali, which is

Libyans observe strictly all Muslim holidays

Native Madagascar descendants of Indonesia are called

This nation was prosperous in the 13 to 15

In the city, a light meal may consist of boiled rice

of dried meat. A common dinner meal is couscous consisting of

Moroccans are self-sufficient in agricultural

Locally-made non-alcoholic drinks include: lemu-hari a sweet femony-gingery drink,

Holidays include Muslim religious

Located at the west coast of Africa,

Senegal was formerly a French colony

Sierra Leone is an extremely poor nation in

Weddings, births, circumcisions,

Mealie (corn) is South Africa's favorite

A cup of tea usually begins the day.

Nomads in the north rely on dairy

While Tanzanian coffee is popular in Europe,

Located in the Mediterranean coast about 80

Popular dishes include matoke (a staple made from bananas), millet

The Ndembu tribes in these countries of Africa subsist on hunting, fishing,

The main staple of Zambia is nshima,

The major grain for consumption is maize,

England colonized Zimbabwe and brought with

1. Pick up your needed tools and raw materials.

3. Apply the principles of plating and garnishing in your product to be presented.

Your product will be rated using the scoring rubric below:

Excellent Very Good Good Satisfactory Needs Points

Accuracy Output is Output is Output is Output is Output is

Quality Output is Output is Output is Output is Output is

Originality Output Output Output Output Output

Economy Utilized Utilized Some Many Too much

Scale of Performance Level

Criteria of Evaluation of finished product (Laboratory)

SUGGESTED RECIPES FOR AFRICAN CUISINES

MUAMBA CHICKEN (MUAMBA DE GALINHA)

3 – 3 1/2 pound chicken cut in pieces

Tips & Notes:

Cuisses de Poulet a la Puree de Patates Douces (Burkina Faso)

Doro Wat (Spicy Ethiopian Chicken Stew)

Berbere (Ethiopian Spice Blend)