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Africa

Of the world’s seven continents, Africa is second only to Asia in terms of population and land size. The continent contains just about every climate and geography type you can imagine, as it stretches from the bone-dry desert sands of the north, to rain-drenched jungles, across the savannas where human life first emerged, to the mountainous tip of South Africa. Africa, quite literally, is where cooking began. In Africa, many millennia ago, our relatives first learned to tame the flames of fire to produce cooked foods. Without this advance, cuisine had no chance to develop. Not surprisingly for such a large continent with so much climactic diversity, there are very distinctive styles of cuisine. Contact with colonizing and slave-trading Europeans began an exchange of foods between Africa and the New World, which brought sweet potatoes, chiles, and tomatoes to Africa -- and black-eyed peas, okra, and yams to the Americas.

Featured Cook STACEYLENZ Cooking Level: Expert Home Town: Nairobi, Nairobi, Kenya Living In: Tampa, Florida, USA

About me: Most of my cooking skills were learned whilst living in Kenya. The diversity of people and cultures was uniquely reflected in foods. Fruits and vegetables were had from the fresh markets, which along with providing us the necessities for life, were full of living colour. I marveled at how spices and grains were milled on a daily basis. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »