Halfway through the tour is Africa, located to the east of South America, where we were last. The continent of Africa is very close to the equator, meaning it is very hot, leading to specific crops growing, for example, cocoa beans.
Today we will be touring differently, by the regions of the continent and not the countries within it.
Starting in the North, there is couscous, which is a type of pasta often served with vegetables and meat. Alongside that, there are slow-cooked stews made with spices, fruits, and meat.
Now, East Africa, which is home to a stiff maize porridge. There are also spiced rice dishes and roasted meats. These can be served with a spongy flatbread from Ethiopia.
Next is South Africa, where you will be able to find a dish called Bunny Chow, which is bread hollowed out and filled with curry. There are even more types of roasted meats and Chakalaka – a spicy vegetable relish.
And the final destination is West Africa, which will set us up ready for our next destination. Here, there is a dish called Jollof Rice, which is spicy rice cooked in a tomato and pepper base. The final dish of the day, however, is Egusi soup, which is made of ground melon seeds and leafy greens.
Only three locations are left to visit, even if one of them may be a little strange. Tomorrow, we head into Asia and can see the wide variety of dishes and cultural differences when cooking.
Thank you for reading!
