Pictures Of African Food Just Does Not Do Justice to The Taste

The basis of African cuisine features a blend of traditional fruits and vegetables, exotic meats and fish that are found on the continent. Added to this, their culinary flare is due to a marinade of cultures, colonies, trade routes, and history. As allembracing as Africa is, so too it is difficult to categorize a sweeping term for African Food. The most difficult thing to do when it comes to African Food is to try to categorize it.

For example one would find that the culinary contact of Kenya is much distinct from dining at the French and British influenced restaurants of Johannesburg, or the Portuguese inspired spices of Angola and Mozambique and maybe even the coconut and fish stews of Nairobi. Unbelievably, all these are part of African cuisine and can be accredited to Africa's rich history. In reality the food of Africa is known by its region.

Traditional Food

Many internationally acclaimed photographers have tried repeatedly to capture the essence of African food by camera, yet the images of these various platters can never lend justice to the actual taste of the food. Unless you have sampled these noteworthy dishes, you will no ifs ands or buts not be privy to just how perfect they no ifs ands or buts are. Photographers attend culinary shows in an exertion to illustrate to the world the diversity of African dishes, any way pictures cannot capture the flavor of the food.

Many photographers sell to the world images of women who sell food from a package perched atop their heads. Usually this type of food requires allembracing preparation, and contain fried yams, cassava and sweet potato. Truthfully these images are no ifs ands or buts not as pleasant as the taste of these starches melting in the customer's mouth! Although the images of women selling rice and stew from a basin perched on their heads lend a lot of comprehension into the culture of Africa, unless one savors these sumptuous dishes and treats one can only wonder!

When consumers of African food are asked to recapitulate the taste of their meals, they often find it a difficult task. The most distinguishing factor of native African meals is the use of starch as a focus; accompanied by a stew containing meat or vegetables, or both as many picture albums would reflect. Steamed greens, mixtures of hot spices with root vegetables, stew with and without meat, particularly chicken, all are African inspired pots. An added flavor that is featured heavily in many African dishes is peanut, this rich and savory flavor no ifs ands or buts can never be captured on film!

Largely due to the media explosion, one would find that today volumes of African plant extracts are being imported into Europe as colse to all of the world. In fact the inquire for more knowledge on African cuisine has grown so vital that there is still a scarcity of recipe books and cook shows on the networks. Try as they might, the pictures still cannot depict the well rounded women selling from rough-hewn sheds perfectly fried yams slathered with a fiery sauce of pulverized Scotch bonnet peppers and garlic.

Pictures Of African Food Just Does Not Do Justice to The Taste

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