African cuisine

A camel (from and () from Ancient Semitic: gāmāl) is an even-toed ungulate in the genus Camelus that bears distinctive fatty deposits known as "humps" on its back. Camels have long been domesticated and, as livestock, they provide food (camel milk and meat) and textiles (fiber and felt from camel hair). Camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world's camel population, and the two-humped Bactrian camel makes up 6%. The

Okra (, ), Abelmoschus esculentus, known in some English-speaking countries as '''lady's fingers''', is a flowering plant in the mallow family native to East Africa. Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible green (red in some cultivars) seed pods, okra is used in the cuisines of many countries.

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

species of mustard plant

species of plant

Harissa (, from Tunisian Arabic) is a hot chili pepper paste, native to Tunisia. Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production. The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

Harira () is a traditional North African soup prepared in Morocco and Algeria, with many variations. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served during Ramadan, although it can be made throughout the year.

culinary traditions of Africa

food spice

milk produced by female camels

tea preparation and form of tea consumption in the Maghreb countries

subspecies of cowpea plant

species of plant

Brik ( ; ) or burek is the North African version of borek, a stuffed malsouka pastry which is commonly deep fried. The best-known version is the Tunisian egg brik, known as Brik à l'œuf; a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (). It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. It is also widespread in Eastern Algeria

Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan. On the 9th day of Ramadan, the Mozabite people of Algeria exchange bag

species of plant

beer originating in sub-Sahara Africa

thumb|Oil palm fruit thumb|Harvesting palm nuts for moambe

Smen (from also called sman, semn, semneh, or sminn) is a salted, fermented butter native to North African cuisine (Algeria, Morocco and Tunisia), as well as a traditional Yemeni dish. In countries like Jordan and Lebanon, samneh is a type of butter similar to clarified butter, while north African smen is a type of fermented butter similar to ghee.

snack

species of plant

coffee drink flavored with grains of Selim

thumb|Eggs with khlīʿ and cumin Khlea or khlii () is a preserved meat, usually made with beef or lamb, originating from Morocco.

flat bread from Algeria

thumb|right|Tunisian bsisa of Msaken with grilled wheat, olive oil and dried fruits Bsisa (, Berber aḍemmin, ), also known as bsissa, is a fine powder made from roasted barley and legumes, typical in North African cuisine, prepared and served either as a paste or drink. It dates back to Pharos times. Its history goes back a long way, and travellers and nomads used to take bsisa with them on their journeys since it was both full of nutritional value and easy to carry in its ground powder form.

Ricinodendron is a plant genus in the family Euphorbiaceae first described as a genus in 1864. It includes only one known species, Ricinodendron heudelotii, native to tropical Africa from Senegal + Liberia east to Sudan and Tanzania and south to Mozambique and Angola. It produces an economically important oilseed. The tree is known as munguella (Angola), njangsa (Cameroon), bofeko (Democratic Republic of Congo), wama (Ghana), okhuen (Nigeria), kishongo (Uganda), akpi (Ivory Coast), djansang, ọrùnmọdò (Yorubaland), essang, ezezang and njasang. Two varieties of the tree species are recognized R.

species of plant

species of plant

cooked dish made from plantains

Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. Taktouka is an extremely popular dish and can be found in many a restaurant in different parts of Morocco.

Mahdjouba (Arabic: محجوبة) or mhadjeb is a crepe-like semolina based flatbread originating from Algeria.

Malawah ( ), also known as Malawax (), is a sweet pancake. It has origins from Somalia and is eaten regularly in Somalia, Djibouti, parts of Ethiopia and Kenya. It is also eaten in Yemen where it is possibly related to Malawach, although the latter is a flatbread.

cow's feet, used as food

East African food

thumb|Algerian chicken and vegetable rechta with red sauce thumb|Algerian rechta Rechta (Arabic: رشتة) is a dish made from pasta cut into thin fresh artisan strips, typical of Algeria. It is in particular the symbolic dish of Algiers cuisine.

thumb|right|Potatoes with derssa sauce Derssa () is a popular condiment in Algerian cuisine, which is typically made with garlic, cumin, red chili pepper flakes, and olive oil. It is often served alongside grilled or roasted meats, and also used as a marinade for meat or vegetables before cooking. It is a versatile condiment and is often used to add flavor to various dishes, It can also be used as a dipping sauce for bread or vegetables, or as a spread for sandwiches or wraps.

afro-Brazilian cultural aspects

thumb|Algerian hmiss salad Hmiss () or ifelfel, meaning "chilli pepper" in Kabylia, or felfla and chlita in the region of Oran, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil. The word "hmiss" means sauté in Algerian Arabic, because the vegetables have to be sautéd after grilling.

Babute is an African dish, effectively a form of meatloaf, originating in the Babute region of the Congo containing ground beef, curry powder and apricots.

African chicken dish

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Algerian food

Algerian meal

thumb|220px|alt=Mbege being poured|right| Mbege, a traditional chagga brew

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