Ingredients of the African Pantry
Many of the grains and vegetables eaten in Africa are found nowhere else. Others, like corn, tomatoes, sweet potatoes and coconut milk, are common around the world. Grains like millet, teff and sorghum can sometimes be found at many health food stores. Latin or Asian markets will carry plantains and cassava root.
Here is a list of foods commonly eaten on the African continent south of the Sahara. Use it to stock your own home with the essentials of the African kitchen.
Breads and Grains
- Barley, Cornmeal, Millet, Rice, Sorghum, Teff
Vegetables and Beans
- Collard Greens, Corn, Eggplant, Okra, Onions, Peppers, Pumpkin, Sweet Potato Leaves, Tomatoes, Wild Greens
- Cassava, Plantains, Sweet Potatoes, Taro, Yams
- Black-eyed Peas, Lentils
Fruits, Nuts and Seeds
- Avocado, Bananas, Coconut, Guavas, Mangoes, Pineapples, Tamarind, Watermelon
- Kola Nuts, Palm Nuts, Peanuts
- Baobab Seeds, Sesame Seeds
Meats, Poultry and Fish
- Beef, Bushmeat, Goat, Lamb
- Chicken, Guinea Fowl, Ostrich
- Tilapia, Lake Victoria Perch, Shrimp, Smoked and Dried Fish
Eggs and Dairy
- Buttermilk, Curds, Eggs, Milk
Sauces, Condiments and Oils
- Coconut milk, Honey, Maggi© Seasoning
- Butter, Palm Oil, Shea Tree Butter
Spices and Herbs
- Chili Peppers, Gingerroot
- Dried Shrimp
- Curry Powder, Egusi (ground gourd seeds), Grains of Paradise
Beverages
- Coconut Juice, Coffee, Ginger Beer, Palm Wine, Tea
