Big 1

 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...