Welcome to this exciting series of articles about African Cuisine. Of all African cuisine, West African cuisine is the most authentic. In North Africa, the Arab culture has made the cuisine not as authentic as one would expect it to be. In East Africa, the presence of Indian culinary culture has eroded the authenticity of Africa’s cuisine. In Southern Africa, European presence does not allow African cuisine express itself authentically. Therefore west Africa’s cuisine is today the most authentic of all of Africa’s cuisine.
The Cuisine From Africa Is Great
West African cuisine is the cooking style which African women who were taken from the cost of West Africa into the Diaspora of north and South America perfected. West African women were such superb cooks, that the mistress of the cotton plantations in America’s deep South had the confidence to leave the feeding of their own immediate family and the entire plantation to the care of these women.
When emancipation came, these women set up cafes and restaurants and gave the world what you call; Creole Cuisine, Cajun cuisine, New Orleans cuisine, and African American soul food.
These women in the days of slavery and in the face of the threat of annihilation, used this cooking style and the joy they had for cooking to sustain their loved ones in the face of extreme suffering and humiliation. This cooking style evolved by West African women was therefore called “Soul Food.”
West African Cuisine is very functional, most Africans don’t just eat food as a perfunctory exercise, for them, food is medicinal. African cuisine has a range of herbs and spices that allows the body cope with various challenges, like the challenge of puberty, the challenge of gestation, the challenge of lactation, and the challenge of aging, therefore you find that Africa’s cuisine is very functional in its nature.
Contrary to popular beliefs, Africans eat copious amount of vegetables, the only differences is that they tend to have their vegetables cooked. Africans believe that vegetables are critical to the well-being of the nervous system, and that palm oil is a critical ingredient for the eradication of free floating radicals and for the nullifying of toxins in the body.
This series of articles will introduce you to what lies at the heart of West African cuisine, and demonstrate to you that this generation has emerge as a safe pair of hands, because it has successfully evolved cooking sauces and marinades that allows Africa at long last to be able to share it culinary culture with the rest of world. Recipes posted will introduce these sauces and marinades to you in greater detail.
You have the Balangwu Suya paste, that allows you to prepare the superb Kebab that comes from West Africa and is germane to that part of Africa, and is increasingly enjoyed here in the UK.
You also have the Spicy Odeiga paste which is made out of a 200 year old recipe. It produces superb creole chicken wings and chicken drum sticks, and it’s just the essential marinade for holiday and seasons such as Easter and Christmas, and produces excellent roast, be it turkey roast, chicken or pork and then you have the Alafia tomato sauce which is superb for all manner of carbohydrates dishes and then you have the star in the range, which is the potent peanut sauces, which allows households up and down the UK to replicate those sizzling alfresco dinners that a lot of tourist who now go to the Gambia enjoy on their trip to the fantastic seaside resort of Banjul in the Gambia.