A clear distinction between Northern Africa and the rest of the African continent is made by the division created by the Sahara desert. The greater Northern area comprises Algeria, Tunisia, Egypt, Morocco, the Sudan, Libya and the Western Sahara, an area largely controlled by Morocco. Because of this great divide, North African culture became more closely affiliated with the seafaring nations of the Mediterranean and Middle East.
East, West and South Africa
The other half of the continent is known as sub-Saharan Africa, and comprises the Western, Eastern and Southern parts of Africa, which fall under the European influences of the French (Angola, Congo, Ivory Coast, Mauritius), Portuguese (Mozambique), German (Rwanda, Burundi, Namibia), and Britain (Kenya, South Africa, Zimbabwe). In South Africa, there is also a large Indian and Malay influence, and spicy curries and chutneys abound, while in West Africa most dishes have peanuts added to them, due to the profusion of peanuts in this area. An example is the delicious Groundnut Stew, which is served with the traditional porridge, a staple in this part of Africa and most often served with a peppery or highly spiced sauce.
The Staples and their Sauces
There are a large variety of porridge-type food sources, among them are sadza, which is the Shona (people indigenous to Zimbabwe) term for maize meal and commonly eaten with spinach which has been fried with onion, garlic, chilli and tomato. The same item in South Africa is called ‘pap’ and is served as a base for many meals, but is most often paired with ‘sheba’, a spicy tomato and onion gravy combining chilli, herbs and garlic, and occasionally peppers and/or grated carrots. Another South African staple sauce is chakalaka, similar in theme to sheba, but with richer, more potent flavours – ginger, paprika, cayenne pepper and masala spice for added piquancy.
The ingredients in all of these traditional sauces vary from country to country, and even more so from cook to cook, as most have been passed down from ‘ouma’ (grandmother) to daughter to granddaughter, and so forth, and each household swears by their customary version.
Starch
Mielie meal is arguably the most widely eaten food source in Africa, and comes in many different forms – it is eaten as breakfast porridge, as corn cakes, as a starch to compliment vegetables, or as is with a rich sauce or gravy. Another very versatile grain is millet, which is similar to rice and is used to stuff vegetables and in many puddings, and is extremely nutritious, containing all of the amino acids essential to growing children. Other starches that are commonly eaten in all African countries are sweet potatoes (yams), potatoes and rice.
Sub-Saharan Africa is a place of huge abundance and generosity, and when the creativity and flair of the traditional African cook is combined with a love of the fresh fruits and vegetables of this bountiful place, a feast is imminent, one which is cooked, preserved and served up in countless inventive and delicious ways. African food is ‘soul’ food. It is simple, honest and hearty, and when served with the customary African hospitality and warmth, it will have those who have experienced it coming back for more, every time.
‘Putu’ Pap with Sheba Sauce
- 2 onions, peeled and chopped
- 3-4 garlic cloves, peeled and crushed
- 1-2 chillies, chopped (to taste)
- 1 tin of peeled and chopped tomatoes or 4 fresh tomatoes, chopped
- 2-3 teaspoons sugar
- ½ teaspoon salt
- Cracked black pepper
- 1 teaspoon each of basil, origanum and parsley
- Fry onion, garlic and chilli in a little oil.
- Add tomatoes, sugar, salt, pepper and herbs and stir well.
- Bring sauce to the boil, and then reduce to a simmer.
- Cover and allow cooking for 20 minutes, until sauce has thickened and absorbed all flavours.
- Serve with ‘putu’ pap, or Mielie meal, cooked according to instructions on specific brand.
Mellissa Bushby - Mellissa Bushby is an author, illustrator and ceramicist. She studied Fine Art for four years, and her newest book release is January ...
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