African food ambassadors such as Samuelsson, Senegal-born Pierre Thiam, South Africa’s Dorah Sithole and Ghanaian chef Selassie Atadika have led the way in educating a foreign market about their food traditions and food ways. This has resulted in more American and European chefs experimenting with African ingredients and cooking techniques.
Many African dishes are seen as versatile and cost-effective. Take the tagine for instance, which not only enables you to cook an almost unlimited variety of ingredients (from vegetables to meat) but is also an energy-efficient means of preparation, using very little water.
And consider the humble peanut, a popular ingredient in some African cuisines. Celebrity chef Emeril Lagasse has popularized the Senegalese peanut soup in the US - creamy, delicate and generously spiced with curry powder, black pepper, ginger cayenne pepper.
https://www.finedininglovers.com/stories/african-flavors-influence/
Rising in popularity, African superfoods are not just staying inside the continent's borders. Shrewd business minds are taking them out of Africa and putting them in supermarkets across the world. Across the North Atlantic, former Peace Corps volunteer Lisa Curtis has established her business, Kuli Kuli, named after a popular Hausa snack.
https://www.cnn.com/2015/03/12/africa/african-superfoods-gastronomy-cuisine/index.html
Known for its delectable moorish flavours, rich textures and surprisingly healthy fruit and vegetable bases, West African food is being increasingly appreciated by visitors to the region and beyond. From Cape Verde to Cameroon, and all of West Africa in between, here are some of the tastiest dishes you must try.
https://theculturetrip.com/africa/g...watering-west-african-dishes-you-need-to-try/
Many African dishes are seen as versatile and cost-effective. Take the tagine for instance, which not only enables you to cook an almost unlimited variety of ingredients (from vegetables to meat) but is also an energy-efficient means of preparation, using very little water.
And consider the humble peanut, a popular ingredient in some African cuisines. Celebrity chef Emeril Lagasse has popularized the Senegalese peanut soup in the US - creamy, delicate and generously spiced with curry powder, black pepper, ginger cayenne pepper.
https://www.finedininglovers.com/stories/african-flavors-influence/
Rising in popularity, African superfoods are not just staying inside the continent's borders. Shrewd business minds are taking them out of Africa and putting them in supermarkets across the world. Across the North Atlantic, former Peace Corps volunteer Lisa Curtis has established her business, Kuli Kuli, named after a popular Hausa snack.
https://www.cnn.com/2015/03/12/africa/african-superfoods-gastronomy-cuisine/index.html
Known for its delectable moorish flavours, rich textures and surprisingly healthy fruit and vegetable bases, West African food is being increasingly appreciated by visitors to the region and beyond. From Cape Verde to Cameroon, and all of West Africa in between, here are some of the tastiest dishes you must try.
https://theculturetrip.com/africa/g...watering-west-african-dishes-you-need-to-try/
