Over the years, African communities have developed and adopted specific recipes. Topify List present the most consumed traditional recipe in Africa, top local food in Africa: Central Africa, East Africa, North Africa, South Africa and West Africa.
Researches shows that the foods we choose to eat—or not to eat—may increase our life span or the quality of our lives. Not a day goes by, it seems, without feature news stories about food and its impact on health. The message that we can reduce our chances of developing cancer, high blood pressure, diabetes, and other diseases by maintaining a healthy weight, decreasing the fat and calories in our diets, eating more vitaminand mineral-rich fruits and vegetables, and getting fit is becoming a familiar one.
Africa is of great deal of material and immaterial culture, therefore, food is of no exception. The ability to understand the dietary and lifestyle factors that are most likely to ensure a long, healthy life is widely embrace in Africa right from the primitive. And the good news is that we can incorporate these factors into our own lives without sacrificing taste or giving up the foods we enjoy, by discovering and eating tastier, nutritious fruits, vegetables, and whole grains.
This article on Topify provides a skosh List of Popular Traditional African Foods, and perhaps, at the end you will agree with us. Though, the list generated through research online, vox pops, and the author's opinion as par the subject matter.
Most Popular African Local Food
Stews and Starches
It is difficult to know whether to call these dishes stews, soups, or sauces. Part of the confusion is that they are eaten with a starchy staple dish. Many Africans believe that the only real meal is one that combines a stew or sauce with a starch.
Stewing has probably been the most common cooking method in Africa for centuries. Traditional African kitchens are located apart from the living and sleeping quarters. In each a large pot or cauldron for making stews rests on three stones above a wood fire. These dishes are usually simple, made with only a few ingredients. Stews are usually thickened with African oil palm fruit or crushed peanuts, but other thickeners are also used: crushed seeds of Cucurbitaceae (gourds, melons, and pumpkins), known by the West African name, egusi, and called mbika in Central Africa; crushed seed kernels of the mangue sauvage (wild mango) fruit ( Irvingia gabonensis), called odika, dika,or etima;and okra, which is called ngumbo.