Africa’s food scene changes completely from North to South. Here’s a tour of the big ones, with how to make them here in Africa. *West Africa – Bold, spicy, tomato-based* *Jollof Rice* Nigeria, Ghana, Senegal. The party staple. _How_: Fry blended tomatoes, onions, peppers with tomato paste. Add parboiled rice + chicken broth + thyme, curry, bay leaves. Simmer covered on low heat. Don’t stir much – you want that smoky “bottom pot” layer. *Fufu + Light Soup* Ghana, Nigeria, Ivory Coast. Pounded starchy side for scooping. _How_: Boil cassava + plantain or yam. Pound/mash until smooth and stretchy. Light Soup: tomatoes, onions, garlic, ginger, chili, fish or goat meat simmered in broth. *Suya* Nigeria. Street food beef/chicken skewers. _How_: Marinate meat in suya spice: ground peanuts, paprika, ginger, garlic, cayenne, salt. Grill over charcoal. Serve with onions + cabbage. *East Africa – Spiced stews + flatbread...
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