African Delicacies: Fancy a Nibble?

By Jude Nazeer

CAIRO, March 12 (SEE) — While for Elizabeth Gilbert it is about “Eat, Pray, Love”, I am all about “Eat, Sleep, Repeat.” Either this or that, to “eat” is something we all genuinely cherish.

We may argue about politics or about which football team is the best, but I believe food is the only thing we all give the nod. Be it a Sushi lover or a KFC devotee, African cuisine is something you would surely love to try.

Africa is MASSIVE! Being the second largest landmass on earth, it is a very perse continent. African cuisine, still quite underrated, offers a wide range of dishes of great variety and flavor. Basically, it can be broken down into a few distinct regions: Northern, Southern, Central, Eastern, and Western Africa. With these five regions come food traditions that are linked both to geography and heritage.

In Africa, meals, rather than the satisfaction of a physiological need, are translated into moments of encounter, celebration, and homage. Tasting the typical delicacies of a country is to enter its culture, its history, and its tradition through palate, smell, and even touch —considering that most African snacks are eaten by hand. Besides, sharing the table is the most usual way to offer generous African hospitality, always ready to share what there is with the guests.

The culinary tradition of West Africa is based on basic products, which include cassava, corn and spices, and the abundant use of paprika. The Maffé, typical of Mali, is very widespread throughout the region. It is made of minced meat with vegetables and peanut sauce. Yum!

In Senegal, however, the traditional dish is the Tieboudienne, made with fish, rice, and vegetables. Also the Yassa (a delicacy made with chicken, onions, lemons, and pepper sauce and served with boiled rice) is typical of Senegal, Ivory Coast, Burkina Faso, and Mali. The aroma of shea butter, used for frying and seasoning, is quite common in markets. Drooling already!

Boarake, on the other hand, is one of the most disseminated dishes throughout West Africa. It is a bite prepared with fish, cassava leaves, and palm oil.

In Togo, you eat a lot of mutsella, which is nothing more than fish with vegetables and spices.

Taking off to Morocco and its most famous Couscous. It consists of small steamed balls of crushed durum wheat semolina and is traditionally served with a stew spooned on top.

Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, and Egypt. It is sometimes sold in instant form with a flavor packet. It may be served as a side, on its own as a main dish, or as a morning breakfast with milk and a dash of sugar .. and I can literally hear my stomach growling at the moment.

Now if you’ll excuse me, I’m off to the kitchen.