Africa: Sparing with meat, rich in flavour

Every African country cooks and eats according to its own culture and cuisine. There really isn’t a specific ‘African cuisine’. If we really want to make a distinction, then we can divide the second largest continent in the world into three smaller cuisines: Sub-Saharan African cuisine, North African cuisine and cuisine of the Middle East.

These cuisines have something very important in common. Chicken – or any meat for that matter – is not a main ingredient. African dishes consist mainly of grains, couscous, yams, plantains, cassava and millet. So what makes this continent so interesting? The dishes that do have chicken contain all the goodness in food that you could possibly want: