Variety Found In West African Cuisine

Posted by africancuisines on October 20th, 2014

Among the entire West African cuisine the recipes of Nigeria are most popular throughout the world. Outside of the Nigerian native region people all over the world prefer them as they are quite different from native Nigerian cookery. Most of these dishes are greatly based around the use of grains with millet, sorghum, barley and cassava flours being their staples.

You will find that hot chillies are a crucial component of all the cuisines prepared in the West African countries. With hot chillies you are never short of vitamin C in the diet. All the stews and dishes contain hot chillies as they form a major part of the country's traditional diet.

For West Africans tomato-based stews are a common component to their diet and their snacks based on plantains and peanuts. One of the favourite recipes of this region is fried fish stew which is known as Obe Eja Dindin. The best place to enjoy the African charm and leisure is at Lagos the former capital of Nigeria. It is the commercial hub of the country and at the even a place that receives a major influx of tourists from all over the world. With the natural beauty; the beaches, awesome sights, natural landscapes its makes for a memorable trip with cuisine famous among the overseas travellers.

The Tunisian cuisine is spiced chilli based and majority of the population enjoys a cuisine that is a combination of Berber and Arabic. While tasting the cuisine of Tunisia you must know that it is notable for its use of hot chillies. They prepare the spiced chilli-based mix, harissa which is a feature of Tunisian cookery and most recipes are mixed with olive oil and lemon juice to form a condiment that's served with most of the meals.

You can taste the Ghanaian cuisine which comes from the West African bulge. Ghana has a tropical climate and their main produce comprises of cocoa, banana, cola nuts, coconuts, rice, palm fruit, and various citrus fruits have are flourishing in the region. They make use of African yam that is unique and enjoyed by the Ghanaians. Their main meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Last but not least East African cuisine has a strong culinary bond with West Africa and India.