Food in Africa
Food in Africa plays plays an essential role. It is at the centre of all daily activities and many families spend a lot of time and energy to ensure that everyone is well fed and healthy.
A typical day often revolves around the preparation of a meal and all ingredients are chosen with care. The chores are often done by several members of the family and hours can go by just to come up with a single dish. Naturally, the food is eaten communally to reflect this collective effort.
Playtime among friends will also involve food hunting and sharing. These are moments of great fun and children often look forward to such instances.
Learn English With Africa would like to share this part of African culture with you. Regular articles about food will be published on the website and video podcasts demonstrating different types of recipes will be available. You will also be able to have a direct taste of Africa through our products that you can order for a reasonable price. Details of the purchasing process will be provided soon.
The revered trio
Meet the three natural products that will enable you to have real appreciation for African food:
The Baobab fruit
This dry fruit is the star of playgrounds and markets. No wonder since its mother is the majestic Baobab tree, the emblem of the African savannah. The edible part of the baobab fruit is enveloped in a wooden shell that keeps its contents safe from corruption. Once you break the hard shell and release the white powdery seeds, you discover its secrets that have kept generations of African people enthralled, regardless of the countries where they come from.
Its divine acidic taste makes it a perfect substitution for sugar-laden artificial sweets and snacks. Its nutritional facts will equally surprise you: “six times as much Vitamin C as in oranges, twice as much calcium as milk, and plenty of B vitamins, magnesium, iron, phosphorous, and antioxydants” (Forbes)
Its uses are also varied. You can suck the flesh away from the raw seeds. The powder can also be turned into fruit juice and added to different types of dishes to enhance their taste, flavour and nutritive value.
Groundnuts
Groundnuts are also called peanuts and are largely grown by smallholder farmers in Africa. They are climbing vines with small edible tubers that grow and ripen underground. They are also leguminous plants and belong to the family of peas and beans.
They are very popular on the continent for their high nutritional and economical value. In fact, groundnuts are rich in protein, fat, minerals and vitamins. They are also an energy-giving food just like potatoes, maize and rice.
As with the baobab fruit, groundnuts are used in several ways. They can be eaten raw, boiled or roasted. They are also often ground and the resulting powder or butter can be added to sauces and vegetables or spread generously on a slice of bread.
Rice
Another must-have product from Africa is rice as it is a staple food in many countries. The varieties that are grown across the continent are often aromatic and tasty.
Rice is cooked before being eaten and you can accompany this savoury victual with a beef, chicken or vegetable curry! You will then have a feeling of fullness and satisfaction that will keep you away from unnecessary snacking.
I hope you liked this little introduction to food in Africa. Try some of the products and let us know if you do! Bon appétit!
Further Exploration: (Food in Africa)
- Why don’t you try this delicious recipe here. Have a taste of baked plantains with cinnamon. You will understand why many Africans love this staple. In fact, plantains are very versatile and can be eaten in many different ways.
- Find out more about food in Africa here.
Shop: A2 Short Stories in English
Watch: Culinary Habits in Poland (Comparing Eating Habits in Poland, Malawi, France and Italy)
About the Author
Thandi Ngwira Gatignol is the founder of Learn English With Africa. She was born on June 11th, 1981 in Blantyre, Malawi. When she was 19, she left her country of birth for France. She currently lives with her two daughters and husband in Poland.
Thandi holds a Bachelor’s degree in English studies obtained at the Université Paris X Nanterre in France and a Certificate in Journalism from Malawi. She has taught English as a French Ministry of Education certified teacher both in France and in Poland. She speaks six languages fluently, including French, Polish and Italian. She is now learning Kiswahili, German and Spanish. Salt No More is her debut novel and you can find her other books here on the website or on Amazon.
