Ethnic cuisines appear to need, at the very least, a significant number of immigrants to create local traditions of cooking here. America has seen lots of Italians, Chinese, and Mexicans, and Americanized versions of their cooking are essentially ... read more
So, then, what we need for sub-Saharan African food to become more popular is more contact with sub-Saharan Africa. More immigrants, for example, or more Americans traveling there. It would help if we had a champion for the cuisine here, opening restaurants or writing really influential cookbooks on the topic. read more
Well, sub-Saharan Africa is a pretty big region, so I can only talk about what I know. The best part of living here is finding fresh fruit for incredibly low prices. Kenya/Tanzania - The main food that people associate with the area is ugali, which is a stiff maize porridge eaten with leafy vegetables (sometimes kale or spinach, sometimes local plants) cooked in lots of oil. read more
We simply cannot let February, which is Food Month here at Global Voices Online, pass without sharing with you ten delicious dishes from Sub-Saharan Africa. Make sure to add them to your recipe collections! 1. Kamba wa nazi (Prawns in coconut sauce) Kamba (Prawns/shrimp) is loved in the coastal region [East Africa]. read more