|
The great indigenous
dish of North Africa is couscous—steamed wheat or semolina grains—served
with meats, poultry, and vegetables piled on top of and around the
grain. Another is brik (related to the Turkish börek), a deep-fried
pastry turnover stuffed with fish or meat and a whole egg. A sampler
from this continent would include, in East Africa, peanut (groundnut)
soup and beef and cassava stew, cooked with coconut, chilies, and
coriander; in West Africa, fish imojo, a fish and seafood salad; in
Ethiopia, yetemola cheguara, steamed stuffed whole tripe. South Africans
prepare a cinnamon- and clove-flavoured stew, called lamb and pumpkin
bredi, and date and onion salad. Angola has a yellow coconut pudding in
which the colour comes from the predominance of eggs among the
ingredients.
|
