Like Asia, Africa is a continent with many cultures, and this extends to its multiple culinary history. This culinary history shows different cultures and traditions found throughout the continent. The north, south, east and west of Africa has its own cooking techniques and flavors, which makes the African cuisine diverse.
Traveling would be the perfect way to experience African cuisine but thanks to a medium like YouTube you get to watch different types of food related videos from all parts of the world.
If you take a look at how rural parts of Africa cooks, you’ll see that some of the family members would be sent out, as though they were going for a scavenger hunt. They’d all return with different types of cooking components like indigenous herbs, woods to set the fire, tubers, and little rocks to blend wild spices. These spices used in each meal contribute to its particular flavor, preserve the food, and hold cultural value. In this article, we’ll look at various spices from various regions of Africa.
North Africa
North Africa and the Middle East have comparable spices. On the Indian cooking show Khana Khazana, the chefs always used coriander and cumin in their meals. It’s like a staple spice among Indians. Northern Africa is famous for its spices, such as cumin, coriander, cinnamon, and cloves.
The reason these two regions use similar spices in their cuisine can be traced back to ancient trade routes such as the Silk Road and others. These routes promoted the movement of products, specifically spices, between Africa, the Middle East, and Asia. Back then, traders would travel along these routes to deliver spices such as cumin, coriander, and cinnamon to other places. Thus, these pathways spread not only spices but also culinary techniques.
Cumin and coriander add an earthy flavor to foods, but cinnamon and cloves add an inviting smell. These spices can be found in mixed spice mixes such as the well-known Ras el hanout from Northern Africa. This spice is also used to make Tagines, a popular dish in Tunisia, Algeria, and Morocco.
West Africa
The amount of pepper used in West African recipes makes them immediately associated with hot and spicy. The major spice in West African cuisine is chili peppers (flakes), or any type of pepper in general (scotch bonnet pepper, cayenne pepper, etc.), as well as an allspice produced from a combination of other spices.
West African cuisine has several tomato-based dishes that require a pepper mix. This spice brings heat and richness to West African food. These meals include Jollof rice, pepper stew, maafe, suya, pepper soup, shitto, kelewele, and yassa, among others.
East Africa
Berbere is a popular Ethiopian spice combination that often comprises chili peppers, garlic, ginger, basil, korarima (Ethiopian cardamom), and other spices. Aside from Berbere, East African cuisine can be spiced with cardamom, turmeric, and cloves.
Each of these spices serves a unique purpose. Berbere is a blended spice, thus it adds a complex and aromatic flavor to dishes. Turmeric’s golden color makes the meal appear more vibrant. On the other hand, cloves offer a sweet smell, and cardamom adds a floral flavor to both savory and sweet East African dishes.
South Africa
Rooibos, herbs, and black pepper are common seasonings in South African recipes. Rooibos is derived from the shrub Aspalathus linearis, which is native to South Africa. Although these leaves are commonly steeped as tea, they can also be used to flavor soups, stews, and baked products.
Wild rosemary, buchu, and pelargonium (African geranium) are popular herbs for infusing meats, sauces, and stews with peculiar flavors. While black pepper provides depth and flavor to South African dishes.
Bottom Line
African culinary history reflects different traditions and cultures that are spread over the continent. The north, south, east and west of Africa has its own cooking techniques and flavors, like gathering indigenous herbs, using fire wood, etc. All of these and more, adds to the diversity of African food. Spices give each continental dish a distinct flavor. As a result, each African region has its own unique spices. Cumin and coriander can be found in North Africa, chili peppers in West Africa, turmeric and berbere in East Africa, and Rooibos and black pepper in South Africa.
