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A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva pudding: Southern Africa: A sweet pudding of Afrikaner origin, usually served hot with custard or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African ...
A Guyanese historian, Walter Rodney, posits that foreign ownership of African natural resources is the "most direct way" that rich countries continue to dominate African states without formally colonizing them: "When citizens of Europe own the land and the mines of Africa, this is the most direct way of sucking the African continent." [9]
In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, kebab, shawarma, falafel, almonds, olives, various vegetables and fruit. Because the region is predominantly Muslim, halal meats are usually eaten. The best-known North African/Berber dishes abroad are surely couscous and tajine. [19]
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Central African cuisine on the other hand, tends to be simpler and relies heavily on starchy foods such as cassava and plantains, often served with sauces made with peanuts or vegetables. [3] In East Africa , particularly in countries like Kenya, Tanzania, and Uganda, the cuisine reflects a combination of native agricultural practices and ...
[1] [2] Like other West African cuisines, it uses spices and herbs with palm oil or groundnut oil to create deeply flavored sauces and soups. [3] Nigerian feasts can be colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are in abundance and varied. Bushmeat is also consumed in Nigeria.
Some statistics on this page are disputed and controversial—different sources (OPEC, CIA World Factbook, oil companies) give different figures. Some of the differences reflect different types of oil included. Different estimates may or may not include oil shale, mined oil sands or natural gas liquids.
Similar starchy doughs are found as staples in other African cuisines. Eba and egusi soup. Kokoro is a Nigerian snack food common in southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State. It is made from a paste of maize flour, mixed with garri and sugar and deep-fried.