It's all about the hot peppers ...
... and of course, the fish
... and of course, the fish
When Casey of Eating, Gardening, and Living in Bulgaria challenged food bloggers to cook an African dish to highlight the incredible culinary diversity of the continent in honor of World Africa Day, I was eager to participate. After all, African cuisine - particularly the hot and spicy variety - is one of my very favorite things in the world. (I have the sweat-inducing and curiously addicting West African pepper soup at Sumah's carryout in Washington, DC to thank for it. )
Of course, saying "African cuisine" is a gross oversimplification. Each region and country has its own signature ingredients, spices, and cooking techniques. Ethiopian, Senegalese, Tunisian, Ghanaian, Kenyan, South African - these cuisines, and many more I didn't list, are as different from one another as French is from Viennese. I hope that more and more people begin to discover the depth and breadth of flavors this continent has to offer.
