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African Food Terms
introduction | ingredients | terms | recipes
Baobab
tree, fruit, juice, leaves, and seeds used
Berbere
red pepper spice paste used in Ethiopia
Cassava
a tuber which is the source for manioc and tapioca
Cola nut
flat seed from a West Africa native tree, flavoring for colas. Used in Africa to lessen thirst
Efo
multipurpose name for greens, including cassava, sorrel, mustard, collards, chard, and turnip
Elubo
yam flour
Foofoo
mashed yam, or yam, corn, and plantain pudding
Groundnuts
the African name for peanut, introduced by the Portuguese from Brazil
Gombo
the West African word for Okra, American derivative of any stew using okra is called a gumbo
Garden eggs
term for a small green skinned African eggplants
Gari
starch from the cassava. Used in Ghana, in porridge breads
Joloff rice
spicy chicken and rice
Mealie and Mealie meal
maize of American Indian corn, a drier type of field corn. Stone ground white cornmeal substitutes
Millet
grain bearing grass, a smaller version is called Teff
Niter Kibbeh
Ethiopian spiced butter oil. Clarified butter to which nutmeg, cinnamon, and cardamom seeds are added with turmeric for color, browned, strained and uses as seasoning and cooking oil in Ethiopia
Okra
native to Africa, pods are gelatinous, adding a thickening agent to soups and stews. available frozen throughout the year, fresh seasonally
Palm nut oil and butter
from the palm nuts in Ghana. Almost impossible to find in the United States, highly saturated
Plantain
a starchy banana, cooked like a root vegetable
Sorghum
cane like grass with a small cereal grain (similar to millet)
Yam
all purpose term for yellow-orange tubers.
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