Chapter 7 — West, East & Southern Africa

A Continent of Diverse Flavours

African cuisines are extraordinarily diverse. Rice, millet, teff, cassava, maize, plantain, peanuts, legumes, spices and local greens take different forms across thousands of communities and food traditions.

Recipes

• West African Jollof Rice
• Peanut Stew
• Nigerian Suya
• Kenyan Pilau
• Ethiopian Doro Wat
• Injera
• South African Bobotie
• Bunny Chow
• Malva Pudding