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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.
 

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zesty

Cooking Level: Beginning

Living In: Grahamstown, Eastern Cape, South Africa
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Annene

Cooking Level: Beginning
About me: I Love cooking but newer had the time to learn the finer point in being a expert cook.
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Mona

Cooking Level: Intermediate
Living In: Los Angeles, California, USA
About me: I lived between egypt and saudi arabia most of my life then two years ago I moved with my husband to USA ... I used to work in Egypt as an aerospace engineer so I was so busy and …
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Orchidhunter

Cooking Level: Intermediate
Living In: Fort Collins, Colorado, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Vegan Chocolate Cake

Reviewed on May 7, 2008 by Mona
I`m not vegeterian but I was searching for a chocolate cake without butter or much oil and I found this amazing recipe. the most things that I lik about this recipe that it has a very affordable Ingredients, the second thing is the preparing method is very simple all u need is a spoon and a bowl...very easy, and the third thing the texture ..sooooooo moist and not oily at all. I did`t like it when it first came out of the oven it had a wierd taste and smell I was very disappointed, but I waited 6 hours to try it again and it was so different so moist and tastes very well and the best thing that it`s not too sweet the sugar amount with perfect. thank you for this great recipe
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Strawberry Jam

Reviewed on May 6, 2008 by Windspirit
I make jams, jellies and preserves all the time since I live on a farm and have fruit trees and live in a country where fruits are available all year round. This is the first time that I have had a strawberry jam turn out quite as it was supposed to. The taste is fantastic. I modified the recipe as I and my husband prefer whole fruits or chunky jams. The cooking time takes a little longer as I am also very near the coast. I have added a picture of the canned goods. My husband actually tasted the pot after it was bottled in the jars, and his immediate reaction was, HMMMMMMMM!! That is a plus all by itself. I must admit the last time I attempted Strawberry jam was when we had picked so many from the garden and I made an attempt at jam, which was a total failure. I burned it and then tried to eat it anyway, but oh my goodness, it was awful and so I ended up chucking it out. Cried for weeks. Thanks for this super recipe and now I have no excuses for not preparing it properly.
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Fried Butterflied Shrimp

Reviewed on May 5, 2008 by Mona
I gave it five stars coz the shrimp was very crisb like the fried shrimp that we have in our favorite seafood resturant , but the flavor is very poor so I added salt , black pepper, cumin , lemon juice and garlic powder to the shrimp and just salt and black pepper to the water mixture ...so it was the best shrimp I have ever had . as many other reviews said that the water and the cornstarch is toooooooo much for one pound , I had one pound large shrimp and I just used 1/4 the amount of the water and the cornstarch .
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0 users found this review helpful


 
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