Africa, the second largest continent in the world, is rich in geographic and cultural diversity . It is a land populated by peoples with histories dating back to ancient times and cultures shaped by innumerable tribes, languages, and traditions. Because it is the land of origin for much of the world's population, the culture of food and eating in the different regions of Africa is important to people throughout the world.
The African Diet
The historic influences on the African diet began in ancient times and continue to the present day. Great geographic differences across the African continent caused much of the variety in the African diet. In addition, many tribes and peoples migrated or traded, bringing spices and foods from each other's culture into their own. However, though each region of Africa has its distinct cuisines, African food has its basic staples.
The combination of various foods is called stew, soup, or sauce, depending on the region. This mixture is then served over a porridge or mash made from a root vegetable such as cassava or a grain such as rice, corn, millet, or teff. Regional differences are reflected in variations on this basic meal, primarily in the contents of the stew. The greatest variety of ingredients occurs in coastal areas and in the fertile highlands. Flavorings and spiciness have varied principally due to local histories of trade. In the traditional African diet, meat and fish are not the focus of a meal, but are instead used to enhance the stew that accompanies the mash or porridge. Meat is rarely eaten, though it is well-liked among carnivorous (meat-eating) Africans in western regions of the continent.
Cooking Techniques
Cooking techniques of West Africa are changing. In the past people ate much less meat and used native oils (palm oil on the coast and shea butter in sahelian regions). Baobob leaf and numerous local greens were every day staples during certain times of the year. Today diet is much heavier in meats, salt, and fats. Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made up with hot peppers, onions and tomatoes various spices and water to prepare a highly flavored stew. In some areas, beef and mutton are preferred, and goat meat is the dominant red meat. Suya, a popular grilled spicy meat kebab flavored with peanuts and other spices, is sold by street vendors as a tasty snack or evening meal and is typically made with beef or chicken. It is common to have a preponderance of seafood and the seafood, as earlier stated, is sometimes also mixed with other meat products. Guinea fowl eggs, eggs and chicken are also preferred.
Ghanaian Cuisines
Ghanaians enjoy a rather simple, but flavorful cuisine. The majority of meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Stews come in a variety of flavors, the most popular being okra, fish, bean leaf (or other greens), forowe (a fishy tomato stew), plava sauce (spinach stew with either fish or chicken), and groundnut (peanut), one of the country's national dishes.
Many spices are used to prepare stews and other popular dishes. Cayenne, allspice, curry, ginger, garlic, onions, and chili peppers are the most widely used seasonings. Onions and chili peppers (along with tomatoes, palm nuts, and broth) help to make up the basis for most stews.
Certain foods that make up the Ghanaian diet vary according to which region of the country people live in. In the north, millet (a type of grain), yams, and corn are eaten most frequently, while the south and west enjoy plantains (similar to bananas), cassava, and cocoyams (a root vegetable).
The people of the dry southeastern region eat mostly corn and cassava. Rice is a staple throughout most of the country. Jol lof rice , a spicy dish that includes tomato sauce and meat, is enjoyed by most of the population. Pito , a fermented beverage made from sorghum (a type of grain), is a popular drink in the north, while those living in the south prefer palm wine.
“Ghanaian food is quite sophisticated with liberal and adventurous use of exotic ingredients and a wide variety of tastes, spices and textures” Jamie Oliver
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