It is generally the
women of Sub-Saharan Africa who do most of the work related to food. This
includes work on the "plantations" or "shambas" (as cultivated fields are
called), such as planting, weeding, harvesting, as well cooking as cooking and
serving the food.
The African kitchen is traditionally outside or in a
separate building apart from the sleeping and living quarters. By far the most
traditional and to this day the most common sight in an African kitchen is a
large swing blackpots filled with meat, vegetables, and spices simmering over a
fire. The pot usually sits on three stones arranged in a triangle, and the fire
slowly consumes three pieces of wood that meet at a point under the pot.
Common Ingredients for Traditional African
Food (where available)
Includes recipes from Mauritania,
Mali, Niger, Chad, Senegal, The Gambia, Guinea-Bissau, Sierra Leone, Liberia,
Guinea, Côte d’Ivoire, Ghana, Togo, Benin, Nigeria, and Burkina
Faso.
Carne Gizado
- Stewed Meat & Vegetables Polvo a modo ze de Lino - Octopus
Stew Cachupinha Supida de Xerem - Ground coen with Vegetables &
Meat Ccocnut Candy Papaya Candy Pudim de Qyeijo - Cheese Pudding
Xerem de Festa - a Wedding Dish
