| Today, African food is the most diverse cuisine on | | | | is a combination of chilies, chives, tarragon, coriander, |
| the planet, a true "melting pot" of foods and flavors. | | | | cardamom, fenugreek, and garlic.The unique flavors |
| Africa's history is rich and so is its cuisine. With | | | | of the African new cuisine are dependent on the |
| influences from so many other countries, Dutch, | | | | abundant use of various specific aromatic plants and |
| English, Asian, and Indian, Africa's new cuisine is the | | | | other spices. Fenugreek, for example, is used a lot |
| newest global food trend.The Mediterranean has a | | | | and has a bittersweet flavor. Cassava is a starch |
| place in African foods with its influence of olive oil, | | | | root and is used to thicken stews. Bambara are |
| olives, and pasta. Rich African stews are infused with | | | | African peanuts and are used in various dishes. Similar |
| elements from both the East and the West. Using | | | | to cardamom, grains of paradise are strong |
| little meat, but an abundance of vegetables, African | | | | pepper-flavored seeds and used to flavor stews. |
| stews have become a gourmet trend.Southern | | | | Other seeds that are used for flavor include the |
| African cuisine is reminiscent of the East with its | | | | Egusi seeds. African spices are often mixed. Some |
| sosaties, which are like kebabs, bobotie, which is a | | | | spice mixes, such as the Ras Al-Hanout includes over |
| curried minced dish, and bredies, which is a type of | | | | 25 different ingredients, such as rose petals, turmeric, |
| casserole dish.It's all about spiceAfrica is all about | | | | cinnamon, cumin and grains of paradise.Dylan Miles, |
| spice: hot and spicy seasonings characterize the | | | | journalist, and website builder, lives in Texas. He is |
| African cuisine. Close your eyes and you'll be able to | | | | the owner and co-editor of on which you will find a |
| recognize the Ethiopian seasoning mix, Berbere, which | | | | longer, more detailed version of this article. |