Countries With The Best Gastronomy Of The African Continent

Meals in most of the African continent are characterized by containing little meat and few dairy products. So it is a very healthy meal with lots of legumes, fresh vegetables, whole grains, fruits and seeds.

To learn a little about food in Africa, the countries with the best cuisines on the African continent are presented. Which has its own traditions and has received the influence of Asians, Arabs and Europeans.

 

Which are the countries with the best gastronomy on the African continent?

Below are the countries with the best gastronomy on the African continent:

 

Morocco

Among the charms that Morocco has is the gastronomy full of color and exotic flavors but at the same time familiar. The food of this country is traditional, made up of recipes passed down from generation to generation.

The main characteristic of gastronomy in Morocco is simplicity, abundance, and the use of many species. In addition to the combination of the salty with the sweet, among the recommended dishes are:

Harira is a traditional soup that is made from chickpea and meat, usually beef. Couscous, the main ingredient of this dish is wheat semolina and is accompanied with meat, chickpeas and vegetables.

The different dishes are accompanied with the typical Moroccan bread called khubz, which is flattened and round in shape. It has a very crunchy crust and few crumbs. The drink they offer in each place you arrive is mint tea with or without sugar.

 

Egypt is one of the countries with the best cuisines on the African continent

The cuisine of Egypt is influenced by African, Mediterranean and Middle Eastern cuisine. In preparing the food they use tasty and simple ingredients that they cook with various spices.

The flavors are quite mild, most of the dishes they offer are vegetable based with little meat and never pork. Among the meals they offer are:

Spreads are very smooth and delicious to spread on bread like Tahini sauce made with sesame seeds. In addition to oil or water, lemon juice, garlic, salt and optional parsley.

The other cream is Baba Ganoush, a puree of roasted aubergines, garlic and cumin, and another cream is Hummus. This is based on chickpeas and olive oil. The starters that are not lacking are hot soups to reduce the sensation of heat.

What is not lacking in any meal is Egyptian bread, whose name is aish baladi, which is made from whole wheat flour. Among the drinks is the hibiscus or Jamaica flower tea, which can be taken hot or cold with an intense red color, a sweet and very rich flavor.

 

Malawi

The staples of Malawian cuisine are fish, maize and cassava, as well as a variety of tropical fruits. The nsima cannot be missing from meals, made with cornmeal and water, accompanied by two flavors that are generally vegetables.

Other dishes on offer include chicken stew called mkuku and beef stew called nyama ngombe. The chambo is a typical dish of the region based on fish from Lake Malawi and the drink is beer.

 

Mozambique

Mozambican cuisine owes its ingredients and techniques to the influence of the Portuguese, who also invented piri-piri. This is a spicy sauce based on African bird's eye chili and contains vinegar, paprika, lemon and garlic. This sauce is currently used as a base for all meals.

Most of the dishes they offer are made with fresh seafood from the coast of the country. The most used meats are goat and chicken, in their dishes there is no lack of xima, cassava, exotic fruits, cashew and coconut that are used in traditional recipes.

Among the dishes they offer is: grilled chicken, matata, which is a clam stew with peanuts. The matapa is a sauce made from coconut milk, cassava leaves and peanuts, the rissois which are a kind of shrimp croquettes.