Africa is blessed with some very wonderful dishes that you can’t probably get anywhere else around the world.
It is these dishes that make us unique and special in our own way. Even people from other continents usually come around from time to time to have a great taste of our wonderful dishes.
Today, we’ll be talking about two out of the best dishes that make us unique in Africa.
The first one is Injera. Injera, Ethiopia’s traditional flatbread, has been a staple for centuries. Made from teff flour, water and yeast, its sour taste and soft texture really complements various stews and salads.
Ethiopian farmers discovered injera’s unique fermentation process by chance. They found that teff flour mixed with water created natural yeast, thereby producing this very special bread.
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To make injera, all you need to prepare it is to mix teff flour, water and yeast. Let it ferment for 24 to 48 hours, then cook on a hot griddle. Injera symbolizes community, hospitality and sharing meals.
Injera provides fiber, protein and iron. It’s gluten-free and supports digestive health.
Another special delicacy in Africa is Jollof Rice.
Jollof Rice unites West Africans with its rich flavors. This popular dish combines tomatoes, onions, peppers and spices.
Originating in the 19th-century Senegal, Jollof Rice spread throughout West Africa. To prepare it, you need sauté onions, peppers and tomatoes. Add rice, spices and broth, then simmer.
Ghana’s version is spicy, Nigeria’s emphasizes tomatoes and Senegal adds seafood. Jollof Rice fosters unity at gatherings.
