The key objective of the Inaugural African Awards is to divert the UK and global spotlight upon one of the most diverse and magical food Genre’s on the planet, ‘African Food’. The awards will recognise the unique role in culture, history and present day that food & Drink products (including unrefined ingredients) from the ‘Dark Continent’ play within the global food industry.
The AFA’s have been created to belatedly recognise the movers and shakers, the economists, chefs, distributors, wholesalers, importers, exporters and employers as well as the Politicians who have been working within the ‘African Food & Drinks industry’ to help elevate it to the crest of the international culinary map.
The African Food Awards will constantly promote the new and fundamental phrases that people should now associate with African Food ‘Innovative and Invigorating, Ingredients’.
The sultry but evident Arabian influence is clear in North Africa, its further European influences are because the region lies along the Mediterranean Sea. The North Africa region encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Mauritania, and Egypt. This is a region marked by geographic, political, social, economic, nomadic and cultural diversity, and the cuisine and the culinary style of North Africa are as diverse as the land and its people.
It is true but controversial to say that the roots to North African food and drink can be traced back to the ancient empires of the Ottomans and other Arabic influences as well as the Empires of the Pharoes in Egypt where many of the country’s dishes and culinary traditions date back to ancient Egypt. Some of the famous food types include fresh couscous with vegetables and chickpeas, but over several centuries; traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of this region.
In regards to beverages there are many sweet beverages that have been blended via recipes passed on from the Egyptian days and from the Arab influence. Many wines emanated from the regions influenced by the Nile.
The region described as Central Africa stretches from the Tibesti Mountains in the north to infamous rainforest basin of the Congo River. Food traditions of this area remained largely free of culinary influences from colonialists and other worldly influences, until the late 19th century. Along with the slave trade came widespread adaptation of cassava, peanut, and Chile pepper plants. These highlighted food stuffs have had a large influence on the local cuisine, but not necessarily preparation methods. Central African cooking has remained mostly traditional, despite this like other African countries there is an impressive array of food dishes.
Basic ingredients of this region are plantains and cassava. The staple is Fufu-like starchy foods (usually made from fermented cassava roots) which are commonly served with grilled meat and sauces. The real array of styles and cuisine is demonstrated when preparing other dishes like spinach stew, cooked with tomato, peppers, chili’s, onions, and peanut butter.
Generally Cassava plants are also consumed as cooked greens which accompany an array of dishes. The ever popular Groundnut (peanut) stew is also prepared, containing chicken, okra, ginger, and other spices. Beef and chicken are favorite meat dishes, but traditionally game meat preparations containing crocodile, monkey, antelope and warthog are also served occasionally as a real treat. In regards to beverages as with the West African traditional root based concoctions are created within communities and hence these recipes are passed on till today.