You must try these traditional cooking methods
What's the story
Traditional African cooking methods are a treasure trove of flavors and techniques, ideal for making tasty vegetarian dishes. Handed down through generations, the methods focus on fresh, local ingredients and simple yet effective techniques. Be it steaming or grilling, they bring out the natural flavors of vegetables and grains, making them a staple in many African households. Knowing them can up your culinary game and expose you to new tastes and textures.
Natural wraps
Steaming with banana leaves
Steaming is a go-to method in several African parts, usually with banana leaves as natural wraps. This method adds a hint of aroma to the food while keeping it moist. Vegetables such as yams or plantains are mostly cooked this way. The leaves serve as a barrier to trap steam, cooking the food evenly without losing nutrients. Not only is this method eco-friendly but it also adds to the flavor of the dish.
Earthenware technique
Slow cooking in clay pots
Clay pots are a common sight throughout Africa where they are used for slow-cooking meals over an open flame or hot coals. Since clay is porous, moisture circulates within the pot, making vegetables tender and flavors well-blended. This trick works best for stews or soups where the ingredients require time to harmonize with each other. The earthy taste of clay pots enhances any vegetarian meal.
Charred flavors
Grilling over open flames
Grilling over open flames is another age-old technique to add a smoky flavor to vegetables such as corn or peppers. In several African communities, the food is placed directly on hot coals or skewers are made from locally available materials like bamboo sticks. Not only does grilling improve taste, but it also offers a unique texture contrast between charred exteriors and soft interiors.
Natural preservation
Fermentation for flavor enhancement
Fermentation is an ancient technique used widely across Africa to preserve foods while simultaneously boosting their nutritional value and flavor complexity. Ingredients such as cassava are fermented prior to being cooked into dishes like fufu—a staple across West Africa—or fermented grains transformed into porridge-like meals consumed across the continent's diverse regions.