Just as with cuisines from other regions of the world, certain ingredients and staples are prevalent in African cuisine. These ingredients include vegetables and fruits, cereals meat products and spices. We will give you a brief history and more detail on each of these ingredients in future articles.
Vegetables
Vegetables play a large role in African cuisine and a variety of them are used across the continent. Although many of them are native to the continent, others were introduced by European and Arab explorers. Below are some of the most important vegetables:
- Yam
- Plantain
- Cassava
- Cabbage
- Groundnuts
- Black-eyed Peas
- Maize (corn)
- Sweet Potatoes
Cereals
Along with the vegetables mentioned above, cereals are the principle crops on the continent, especially in West Africa. Rice, in particular, is very important and has been a staple for centuries. Below is a list of the most important cereals:
- Rice
- Millet
- Sorghum
- Maize
Meats
Unlike the vegetables listed above, meat is often used as a secondary ingredient, rather than as a main ingredient. Nevertheless, animal products are used whenever available. The kind of meat used varies from region to region, and although wild animals (bush meat) are commonly used, certain animal products – mostly those from domesticated animals – are commonly used accrosed the continent.
- Chicken
- Pork
- Beef
- Fish of local Varieties
Spices and Herbs
Anyone familiar with African food would tell you that compared to North American food, they’re rich in flavor and are generally spicy. This is thanks to a variety of spices used across the continent, the most popular of which have been listed below:
- Garlic
- Melegueta Pepper and/or Cardamon
- Cloves
- Black Peppercorns
- Cardamom
- Nutmeg
- Turmeric
- Pilau Mix
- Curry Powder
What do you think about our lists? If you think we’re missing any other important ingredient(s), please let us know by leaving a comment.
