Here we go, Africa. I’m scared.
Getting past Morocco and what I would consider my last region of comfort, I’m diving headfirst into the wilds of Africa. From what I have gathered, Africa can be divided into six culinary regions: north, south, east, west, central and the horn. It seems like I’m giving Africa the brush as a continent by only devoting 6 weeks to an entire continent when I just spent 3 weeks in Spain alone. Therefore, I’m going to do my best to dedicate 2 weeks to each area. This seems like a daunting task right now, and I can see myself possibly by week 8, wanting to jump ship and head north to Italy sooner, but I will do my best to resist the urge.
Up first is Western Africa, which for my purposes encompasses Benin, Burkina Faso, Côte d’Ivoire, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Mali, Mauritania, Niger, Nigeria, Senegal, Sierra Leone, Togo and the islands of Cape Verde. Honestly I’ve never even heard of some of these countries but thanks to a very comprehensive website, which I will be referencing quite often in the next three months, they are now on my radar and as of tonight, in my kitchen.
From the limited research I’ve done thus far, the food of West Africa seems to be teeming with stew. Lots and lots of stew. If you’ve been following me so far, you know that I’m not at all opposed to stew, especially given the current season. However, I do appreciate variety, so look forward to some surprises. I sure am!