Kitchen of West Africa - the history of the African region, Spicy Food

Chile was the most likely was brought to West Africa by the Portuguese in the 15th Century. The African population at that time prepared to accept the new Chile, as they have with hot spices. cubeba pepper, grains of paradise, pepper and Ashanti have been regularly used for cooking in West Africa.

Before the arrival of the Portuguese in West Africa, there is very little mention of spices in the diet of medieval Arab people in this region. SpokenHowever, a "pepper Sudan" in Morocco. This was probably cubeba Ashanti pepper or a variety of pepper known for their sharpness. Ashanti was grown in places on the coast of Guinea, off the Portuguese arrival. There are also indications that some spices have been imported from North Africa, as in the 16th Century of Arab travelers, he says.

In modern Western society, is the hottest food anywhere else in Africa. Eastern, Central and Southern AfricaCooking is usually mild in comparison, with the exception of Cameroon, Gabon and Congo. Some say that these regions become the hottest food in the West African region. There are also areas of Angola in the south-west of the continent, and Mozambique in the south-east, the hot areas. Portuguese colonies have taken that affect the sites.

Spicy West African cuisine refers to the preparation of the Gambia, Guinea, Guinea-Bissou, Senegal, Mali,Liberia, Ivory Coast, Siera Leone, Ghana, Togo, Nigeria, Benin and Burkina Faso. Strangely, in the southern regions of all these countries, food is warmer than in northern regions.

West African food is dominated by different types of stews. And after the bread is cooked rarely found in West Africa, the forces that are usually found in stews. Typically there are millet and sorghum, as the dominant crop in West Africa. You can also find rice,The corn and beans in the Western diet, but to a lesser extent.

Another important food in West Africa is a cereal called Sinfonia, which has grown quite mild, but easily. It does well in times of drought and therefore a very important role in food in West Africa. Wheat is rare and expensive, so it plays a minor role in the diets of West Africans.

And what is the importance of cooking fats in West Africa, red palm oil and peanut oil areessential fatty acids since the discovery of the New World.