Wednesday, 6 June 2018

African cuisine: Lands of plenty.

Image: Getty
Africa’s food is as unimaginably varied as the continent is vast, and we are witnessing ever more interplays between between tradition and reinterpretation.

Last year was widely heralded as the moment when African food finally arrived in the foodie capitals of the world. But what exactly is African food? Is it the no-frills heartiness of South African pap en vleis with chakalaka, the boundless variety of piri piri-imbued seafood served up in Mozambique, the sponginess of slightly sour injera soaking up a variety of Ethiopian stews, or the everything-but-the-kitchen-sink inclusiveness of jollof rice? Africa’s food is as unimaginably varied as the continent is vast, and we are witnessing ever more interplays between old and new, between tradition and reinterpretation. We’ve zeroed in on four food destinations worth a plane ticket.

Mozambique.
What to get
Talk about Mozambican food and you’ll probably find yourself talking about seafood. With more than 1,500 miles of coastline abutting warm, tropical waters, Mozambique is paradise for lovers of fishy dishes, and is known particularly for prawns of colossal proportions.



By Anthony Sharpe.

Full story at National Geography.

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