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African Cuisine

If you are new to the cuisine of the world’s second largest continent, these are a few ingredients and flavor profiles you can expect from each region of Africa:

North Africa

almonds, cilantro, cinnamon, coriander, cumin, harissa, mint, saffron, lemon, olives, fenugreek, honey;

South Africa

curries, rice, coconut milk;

East Africa

manioc, corn, potatoes, injera (fermented “tortilla”), millet, sorghum;

West Africa

peanuts, okra, beans, yams, and grilled meats.

 

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