Chinese people love to eat noodles, and noodles are a regular guest on our table; in China, no matter in the north or south, there are very distinctive local noodle dishes.
The Chinese people who love to eat, can eat, can eat, use various methods such as stir-frying, frying, deep-frying, steaming, steaming, braising, stewing and other methods to combine simple flour with other ingredients to create countless delicious dishes.
In the fertile, rich and productive land of Africa, where people also like to eat all kinds of flour, noodles, although in practice as well as in the form of not as fancy as China, but it is also considered to be rich in variety, here will introduce you to the five specialties of Africa's pasta, so that we can feel the wisdom of the African eaters.
1、Ghana: Fufu
The name fufu sounds adorable, and it is actually a type of dough made from cassava flour (sometimes also containing maize flour, plantain flour, etc.), and is the national dish of Ghana. It is actually found in many countries in Africa and is a staple food for the African people, except that it is called differently in each place; in Côte d'Ivoire it is called sakora, and in the French-speaking part of Cameroon it is called couscous.
Fofo is often eaten with peanut soup, palm nut soup, consommé or a variety of broths, and is sometimes served with pâté or vegetables. The bold African people usually use their hands to pull a small piece of soaked in the soup wrapped in vegetables, or dipped in some meat sauce directly into the mouth. In fact, tapioca our countrymen also eat, fresh taro cents of taro balls and pearl milk tea inside the pearl is made of tapioca, only more fine grinding, and because of the small so no sour flavor. You can make up your own mind every day to eat a large pile of sour taro rounds as a staple food feeling.
2、Somalia: Puff puffs
These small golden-colored dumplings look like fried dough to Boo, but they are made of cornmeal, and paired with a cup of tea they become a convenient breakfast for the locals.
In some African countries such as Nigeria, people also mash bananas and knead them into the dough, which has a slightly sweet taste and fluffy, soft dough. In Tanzania Puff puffs are a very popular street food and the addition of nutmeg gives it a unique flavor. We can make this kind of dough at home, and the texture will be better if you add egg.
If you prefer a richer flavor, check out South Africa's twist on the fried dough - Vetkoek is a South African street food that consists of fried dough cut up and stuffed with sweet or savory fillings, your choice of cream or honey, ground beef or curry, etc. It's kind of like a miniature hamburger.
As you make your way through South Africa's major attractions, be sure to pick up a Vetkoek if you're feeling peckish - it's tasty and a quick energy boost, but be warned that it can easily make you fat.
3. South Africa: The seed bread
As we all know, Africa's soil is fertile, and it is said that the locals sow cassava seeds in the rainy season, which can be left completely untended, only to be picked when ripe. Under such natural conditions, the nuts there are of excellent quality, abounding in cashews, nutmeg, etc. The largest nut in the world, the sea coconut nut, grows in the Seychelles in Africa. South Africans adapt to the local conditions, all kinds of nuts and bread together, seed bread was born. This kind of bread and ordinary bread practice is similar, but instead of fine wheat flour as the main ingredient, but with wheat bran and other coarse grains and flour, adding sesame seeds, flaxseeds, cashews and other nuts.
Don't look at its rough appearance, but it has high nutritional value, and it is also healthier compared to other breads and snacks. You can apply pure natural honey locally produced in Africa, which is definitely the best green food.
If you are looking for deliciousness, you must try the East African Coconut Bread (East African Coconut Bread).
This bread is sweet, spiced with spices made from cardamom, and it is often compared to a donut because the inside of the bread is light and fluffy, but it is fried and can be served on its own for breakfast; it is light and flavorful due to its coconut flavor, and with the addition of a creamy curry turns it into a lunch or dinner. If you go traveling, local hotels in East Africa offer it.
4. Egypt: Egypt's bread
Like in northern China, people love to eat pancakes and steamed buns, Egyptian cake is both common and common, is the local people's staple food. It is made of flour fermented with salt and water and baked into a flat round shape, with the staple bread in long strips.
Egypt has been making pies for thousands of years, and residents can't eat three meals a day without pies or staple bread. Whether it is an ordinary people's home, or high-end hotels and restaurants or seafood restaurants, cakes dipped in sauce is the first dish.
Usually, the bakery has a small frontage, with the counter facing the sidewalk and the oven behind the counter, where the bakery sells while baking. Standing in front of the counter, one can see the red-hot fire, and when the salesman takes the cakes out of the oven and pours them on the table, customers can buy them while they are still hot. The hot, fragrant cakes and bread are so tempting that some people can't help but eat them as they pay for them.
Walking in the city of Cairo those noisy streets and alleys, a big cake can let you taste a strong Arab flavor.
5. Ethiopia: Injera
In the minds of Ethiopians, Injera is the most delicious food in the world. They have been eating it every day for 3,000 years, and they are still not tired of it, which is already very telling.
Ingira raw material is a small granular crop called moss bran, the Ethiopians grind this small particles into powder, then add water and become flour, put in a reed woven in a large round basket spread, covered with a lid for two or three days. When it ferments and is taken out and steamed, it becomes a large spreading cake that looks round, smells swishy, feels soft, tastes sour, and is covered with small holes.
The injera can be served in various forms, sometimes rolled, sometimes spread. But the way to eat it is the same; tear off a small piece, roll the meat or vegetable in it, dip it in the soup, and stuff it in your mouth.
Africa always brings something new to the traveler, and so does the food. The people who thrive on African soil have developed a unique food culture due to climate, race, religion and other factors. This magical land is always open for curious travelers to explore!
Post time: Jul-03-2024