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Africa

Of the world’s seven continents, Africa is second only to Asia in terms of population and land size. The continent contains just about every climate and geography type you can imagine, as it stretches from the bone-dry desert sands of the north, to rain-drenched jungles, across the savannas where human life first emerged, to the mountainous tip of South Africa. Africa, quite literally, is where cooking began. In Africa, many millennia ago, our relatives first learned to tame the flames of fire to produce cooked foods. Without this advance, cuisine had no chance to develop. Not surprisingly for such a large continent with so much climactic diversity, there are very distinctive styles of cuisine. Contact with colonizing and slave-trading Europeans began an exchange of foods between Africa and the New World, which brought sweet potatoes, chiles, and tomatoes to Africa -- and black-eyed peas, okra, and yams to the Americas.

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	Featured Cook mags Cooking Level: Expert Home Town: Middlesbrough, Yorkshire, England, U.K. Living In: Middelburg, Mpumalanga, South Africa
About me: i like to spend time with my family and friends. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Pierre

Cooking Level: Intermediate

Living In: Cape Town, Western Cape, South Africa

About me: I am born and bred in South African. I love interior design, art and, of course, cooking. :)

Niknak74

Cooking Level: Intermediate

Home Town: Pietermaritzburg, Kwazulu-Natal, South Africa

About me: I am not the greatest cook in the world...few people are..BUT I definitely come from one of the best! My mom is a master chef (excl the qualifications of course!) She can make the…
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Arkwife

Cooking Level: Intermediate

Home Town: Germiston, Gauteng, South Africa

Living In: Roodepoort, Gauteng, South Africa

About me: I never used to like cooking, until I moved out of my parents house, and had my kitchen to myself. Now I love to experiment with exotic recipes, I never make normal food :-)

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Newest Reviews

Easy Roasted Red Pepper Hummus

Reviewed on Aug. 17, 2008 by Gitana

Really good recipe for a twist on hummus. I would decrease the amount of tahini and use chopped fresh basil. Whole different experience fresh basil in this is. I also added sun dried tomatoes for a bit of tangy sweetness, but that's just a personal preference.

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Boilermaker Tailgate Chili

Reviewed on Aug. 3, 2008 by Louiselombard

Wow, I have been in a bit of an unofficial chili making contest with a friend for a while and I think I won last night! As we only had 5 for dinner I halved the recipe and used only beef and that is what I had. Some of us are not so fond of very hot food, but enjoy a little zing so I make it with ordinary red kidney beans and left out the tabasco and limited the other chili elements, let it simmer for a while, divided it into 2 pots and added the called for chili to one pot and put both pots in the oven to simmer away at 100C all afternoon. Both sides enjoyed their dinner!

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