Question

Writing at least 2 complete paragraphs, compare the similarities and differences of the Western and Eastern traditional African cuisines.

Answer 1

Africa is a continent made up of 54 independent counties with a wide and rich mixture of cultures, natives, economy and history. An important part of the african culture is the various cuisines in each tribe, country and region in the continent.Traditionally most of Africa cuisines use a combination of locally cereal grains, available fruits and vegetables, as well as meat and milk products.
Depending on the region of this continent, there are some quite significant similarities and a lot of differences in the drinking and eating habits throughout Africa’s many populations: Quite a number of cultural groups have very similar foods in their cuisines. For example, a very common maize/corn-based dish is pap, also named ugali, sadza, nsima, nchima, chima, poshto, tuozafi, ubgali, bugali, sokoro, sokora, depending on which part of the continent you are eating it.
Eastern Africa cuisine :- East Africa area is home to mainly Tanzania, Kenya, Burundi and Somalia and Somaliland, Rwanda and of course Uganda. Like most African foods, food in this area consists of dishes made from grains, rice, millet, yam, beans and cowpeas, flours for bread, including sorghum, maize, and stews cooked with meat and vegetables.
Breakfast - Breakfast cuisine – East African breakfast would consist of specially food with baked bread Ahooh, or Chapati in Kenya and Uganda, in Somali and Somaliland canjeera . Those specialties are usually served with different vegetable stew and sometimes with sour porridge for example the Kenyan uji. Food in African breakfast from ground cereals and sour milk are not uncommon for the nomadic population.
Lunch - In East African lunch is the most important food meal of the day. In African culture lunch would be served in the afternoons. Most of the time is served with a heavy meal. Same like other most African foods all over the Africa, it consists mashed starchy meals made from different tubers and gains.Dependent upon different regions, and simply boiled white or brownish rice, eaten with a lot of vegetable fish and stews or meat to ground corn meals, mixed with potatoes such as Irio and Githeri or even Ughali in Kenya is actually common.
Dinner -In Eastern Africa it is often not different from what they eat as lunch. One of the best East Africans specialties is Kuku Paka, it is a delicious food with chicken coconut curry which is served with white rice, or sometimes Cambuulo which is made from cooked beans with butter and sugar and usually is served with rice or bread and is so famous in East African cuisine. There is a small difference because a meal for lunch today could be cooked but in smaller quantity and can be served as dinner for tomorrow. In east African food all these different meals are often served with a blend of vegetables, salads and fresh fruits or sweets.
Western Africa cuisine :- A typical West African meal is made with starchy items and can contain meat, fish as well as various spices and herbs. A wide array of staples are eaten across the region, including fufu, banku, kenkey (originating from Ghana), foutou, couscous, tô, and garri, which are served alongside soups and stews. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains.The staple grain or starch varies between regions and ethnic groups, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. Banku and kenkey are maize dough staples, and gari is made from dried grated cassavas. Rice dishes are also widely eaten in the region, especially in the dry Sahel belt inland. Examples of these include benachin from The Gambia and Jollof rice, a pan-West African rice dish similar to Arab kabsah.