Africa Tours & Holidays

The style of cuisine in Africa can largely be categorised by region; North, Southern, East, West and Central, with each having their own distinctive flavours and preparation techniques. Northern African cuisine is probably one of the most familiar types of food for people in the UK, with dishes like couscous and tagine. Staple ingredients include lamb, goat, beef, seafood, nuts and olives, with popular spices like ginger, cumin and turmeric. 

The food in Southern Africa reflects influences from a wide variety of indigenous tribes, as well as from Asia and Europe. Ingredients synonymous with the region include meat, seafood, grains and vegetables. The people of Southern Africa are united in their love of barbecue, which is known as braai in South Africa. Another delicacy popular throughout the region is biltong - slices of dried meat which can be made from anything from beef to ostrich. Central African cuisine has influences from Portugal, particularly in Angola and Equatorial Guinea, as well as neighbouring African regions, which have dishes like bobotie (baked mincemeat with egg) and nyama choma (barbecued meat) in common. Plantains are a much-loved staple, and are prepared in a variety of ways, from frying to mashing. 

In East Africa, the cuisine tends to vary a lot from country to country. Meat is eaten less here than in other regions, with grains and vegetables being staple ingredients. One of the most popular dishes in East Africa is ugali, a maize-based porridge with a firm, dough-like texture. Finally, West African cuisine centres on meals comprising meat, fish, spices and some form of starch. Typical dishes include banju (dough balls made from corn and cassava) and kenkey (sourdough dumplings usually served with fish and pepper sauce or a stew).