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You can also browse recipes from the following other African Regions:
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Swaziland, officially: Umbuso weSwatini; Kingdom of Swaziland ranks amongs one of Africa's smallest nations and is entirely land locked. It is embedded between South Africa and Moambique. The country's largest city is Manzini, it's royal and legislative cpital is Lobamba and its administrative capital is: Mbabane. Swaziland attained independence from Britain on September 6th 1968. The majority of Swaziland's population is ethnic Swazi, mixed with a small number of Zulus and White Africans, mostly people of British and Afrikaner descent. Swazi (also known as SiSwati, Swati or Seswati) is a Bantu language of the Nguni Group spoken in Swaziland and South Africa. It has 1.5 million speakers and is taught in schools. It is an official language of Swaziland (along with English) and one of the official languages of South Africa. The most common religion in Swaziland is Christianity which totals 82.70% of the total population, in which various indigenous African churches constitute the majority, followed quickly by Roman Catholicism. There are also non-Christian religions practised in the country such as Islam: 0.95%, Bahai: 0.5%, and Hinduism: 0.15%. Swazi cuisine combines native fruit and vegetables with game animals and fish. This country's cuisine is noted by the use of ginger, especially in fish dishes. Swazi cuisine has been more influenced by French cooking techniques than other South African cuisines and this is exemplified by the use of lime juice in cookery as well as the use of garlic and marinades for meat. Outside the cities, however, samp remains the staple of the diet and is often accompanied by stews and sauces. Cornbread is another staple of the diet and often accompanies main meals. |
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The alphabetical list of recipes from Swaziland follows (limited to 100 recipes per page). There are 7 recipes in total:
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Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
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