1. Staple food

Attiéké is the most authentic staple food in C? te d 'Ivoire, and no Chinese translation can be found on the Internet. Attiéké is simply a kind of grain that has crushed cassava and fermented it into particles. It looks and tastes very similar to Gusgus, a small rice in North Africa, but it is slightly sour and slightly fermented, so I don't like it very much.

Attiéké is sticky, so the local standard way to eat it is to grab it by hand. Blacks also like to mix it with tomato and onion pieces and so on, and grab it by hand together.

the second staple food is Alloco and Klaklo. These two staple foods are two different things to the local people, but basically the same thing to me. In short, they are both fried banana, with the difference that the former is fried by slicing banana with normal maturity, while the latter is fried by mashing banana with almost black skin. You may think of our traditional food fried bananas in Wuhan, but the popularity is completely incomparable with the fried bananas here. C? te d 'Ivoire is a big country that produces all kinds of bananas, so the production cost of Alloco and Klaklo is quite low.

Bread and rice are also local staple foods in C? te d 'Ivoire, but compared with Attiéké and fried plantain, their prices are not so close to the people. The local bread is no different from that in France. There are baguettes or whole wheat croissants and chocolate bread (there are few grape breads because there are no grapes locally). One of the characteristics of cooking rice in Ivory Coast is to try not to make it into white rice. Generally, a small amount of spices or vegetables will be added, but the amount added is not as much as the vegetable rice that we eat in China, just to adjust the taste.

Main course

The basic principle of local cooking is that no matter what ingredients are smoked first, they are called braiser in local French (note that this is basically different from Braiser in French or Braiser in English). Followed by stew (rago? T) and bouilli, there are few fried and fried dishes that we China people are good at.

Ingredients

Pork is not very common, and chicken has naturally become the most popular cheap meat for local people. There is a very famous local chicken called Pintade Guinea fowl, also known as African chicken, which was quite noble when it was alive.

Beef and mutton are relatively luxurious ingredients in C? te d 'Ivoire. I usually buy veal on the street for 61 RMB per kilogram, which is not cheap compared with Chinese prices. However, local cattle and sheep are often stocked, especially in the countryside, where lovely goats are everywhere, and the pure natural meat quality is definitely not lost to domestic production.

The most common way to roast beef in the local area is to smoke it. After it is cooked, it is mixed with onions and tomatoes and sprinkled with pepper and garlic cloves. This dish is called Choukouya by local people. Every night, there are many stalls selling Choukouya in downtown Abidjan. The stalls are often near the noisy streets. Mosquitoes and dust are Qi Fei, and the sound of cars is boiling, which smells like riff-raff, if you can bear it.

The night market focuses on packaging. Packaging is all paper bags without bags, and one copy is only a dozen RMB. The locals are full of praise for this kind of food. I didn't eat much, and the evaluation was quite good. The beef tastes tough but not old, but it tastes slightly heavier but enters the meat, which is very suitable for eating and drinking.

Chinese food pays attention to sauces and ingredients, while western food separates sauces from ingredients. Therefore, a sauce system that is not found in Chinese food is derived from western food. When I arrived in C? te d 'Ivoire, as mentioned earlier, the practices of ingredients are relatively simple, so sauce has become a very important part of the eating habits of Ivorians. In particular, locals often like to soak the ingredients such as fish, meat and meat in very thick sauce, which is far from the habit of China and French people. You can feel it at will through the following pictures.

First of all, it is this kind of peanuts, roasted coconut shreds and so on in glass bottles.

chien means puppy in French. It is said that many black-hearted stall owners used to hang sheep's heads to sell dog meat, which made them afraid to eat kebabs for a long time, and called street barbecue collusion Chien.

Sandwiches

Bread should be covered with a lot of disturbing sauces.

Gbofloto

is probably the most common breakfast for local people, which is basically fried dough.

jungle meat

Recently, there is a local food that has gained popularity in the world public opinion: jungle meat. According to legend, the earliest Ebola virus was obtained because humans ate jungle meat infected with Ebola, so jungle meat can't be found in the current market in C? te d 'Ivoire.

Jungle meat refers to the meat of wild animals caught in hunting, including the above-mentioned orangutans and monkeys, as well as various wild pigs, antelopes, bats (baked bats, a famous dish in Abidjan) and so on. Black people are not good at cooking. They often bake jungle meat in animal shapes and then chew it, which often gives people a strong visual impact.

In people's impression, Africa is vast and sparsely populated, and it seems that there is nothing to eat all year round because of the lazy people and lack of materials. In fact, we don't have to worry about these black brothers. Their food is not as bad as we thought.

Africa is not rich in natural products, but it can also grow some crops, such as rice and corn, which are the staple foods of most Africans. In addition, it is said that there is a magical food in Africa called cassava, which is suitable for all kinds of eating methods and is very popular among African blacks. We often eat vegetables that Africans eat, such as tomatoes, potatoes, onions, pumpkins and celery. Meat, pork, beef and mutton are also common in Africa, but not everyone can afford it.

Africa is divided into South Africa and North Africa. Generally speaking, South Africa is more developed and has better living conditions, so eating is naturally much better. In North Africa, seafood is a luxury ornament. It is transported by long distance, and the cost is high and the price is expensive. Most people will not eat it at all. But in South Africa, although seafood is also expensive, there are many more people eating it.

Here are some photos of African farmers' markets. Seeing is believing.

Barbecue is not cheap in terms of local prices.

It's easier to sell the fish by cutting it open.

prawns, this is a luxury ornament. The price refers to Qingdao prawns.

African specialty food, African snail. It is said that the nutritional value is high.

Finally, let's look at the fruit market in Africa. Looking at a banana, there are not many kinds of fruits.

In African food culture, cassava and plantain are generally the staple food. As a highly adaptable organism, cassava can grow even on barren land. So Africa's cassava production is very high, and its production accounts for half of the world. Cassava with multiple practices is also a unique flavor in Africa. And plantains, Africans do not regard them as a kind of fruit, but use them to satisfy their stomachs. Of course, you can eat whatever you want.

Brother comes back from the wild!

When black people eat, they feel that no matter what they eat, they like to eat roasted bats, roast chicken, roast mutton and roast beef very much ... These are common foods in Africa, and they also bake bananas. Bread, such as pillow bread, will be cut into pieces and fried. Barbecue frying is just like a special cooking method for black people. Although it tastes delicious, it is also unhealthy. < P > In this respect, unhealthy food culture is also one of the reasons why black people don't live long.

And

African people who live by the sea like to drink coconut juice. They also use coconut or other grains to make wine. It is said that the only local wine that African governments are allowed to sell and drink now is called Busa. When drinking, several people, or even dozens of people, put their thin pipes three to five meters long into the jar at the same time, smoking and chatting.

China people pay the most attention to "food is the most important thing", and the food is rich and varied. However, in the vast land of Africa, there are many kinds of food, but people may not be able to eat it.

Africa's richer countries can pay attention to their diets, while more poor countries really don't look so good.

Some of my classmates work in Africa. There are many Africans working in their factories. Sometimes the factory benefits well. African workers are extremely excited because it is a way of cooking food that they have never seen before. They never thought that simple ingredients can make such delicious food.

Most Africans can't eat without sauce. Perhaps the staple food is potatoes, cassava, or rice, all of which are eaten by dipping their hands in the sauce.

I don't know what these sauces are, but they are all stewed with oil, vegetables and meat.

I asked many people, and they all said that the main cooking methods in Africa are roasting and stewing. Some African girls cooked in China factory and learned some simple cooking skills from Master China, so they were extremely excited.

While some slightly richer African countries like South Africa, Egypt, Ethiopia, etc., can pay a little attention to their diets and start to use tableware.

South Africa produces a kind of sacred meat, which is called "sacred meat Biltong" by the locals, and it is generally an excellent food with red wine.

samosa is an appetizer in South Africa, which is very popular among local people.

undoubtedly, this long sausage is the most popular food for South Africa's barbecue.

Simple and crude foods like South African sandwiches are also very popular.

Ghanaian cuisine is rich. Simply put, it is a stew of palm oil, vegetables, meat, etc., which is often made into a pot of soup. When you eat it, you can dip it in your hand. This is a local national cuisine.

In the poorest countries in Africa, people may not be so particular about eating. They often eat when they are hungry (if there is food), and less people use tableware, and most of them just grab it by hand.

Because cassava and plantain are well produced in Africa, many people directly roast them or stew them, which is also a favorite staple food for many people.

And some people cook banana rice, which is often baked or boiled with the skin attached. Anyway, local people like to eat it this way.

Soup made with corn as the main ingredient is a rare food for many Africans. Most people in Africa live on corn, rice and potatoes, while poor people live on cassava.

Lemon, a fruit found all over Africa, is a strange way for South African children and adults to pick it and eat it directly with the skin when it is not fully ripe.

Of course, Africa is very vast, and the food flavor is also varied. Please add your explanation.

(Wen/A Bing)

Many friends may think that Africa is backward and poor, and the food is definitely not satisfactory. But is this really the case? Let's move on to see what they eat. Take their daily diet as an example, you can understand the following 1. Ugali

This is their staple food, which is made of all kinds of miscellaneous grains powder and water. However, these miscellaneous grains contain cassava flour, which is mostly used to make snacks in China, such as taro balls. But most people don't know cassava. There are sweet potatoes, cold potatoes, potatoes and other potato foods in China, but cassava is rarely seen.

The status of cassava in Africa is equivalent to that of wheat and rice in China, and it is one of the staple foods of African people. In fact, in the famine years, our compatriots also had the experience of eating cassava, but with the development of agriculture, it gradually faded out of the table.

But because of its extensive cultivation methods, it is loved by lazy African people with low level of agricultural modernization. Data show that more than 61% of cassava in the world is produced in Africa.

In Africa, it is grown in almost every agricultural family in sub-Saharan Africa. Cassava is also known as the "king of starch", so it has become the staple food of Africans.

some people say: if you haven't eaten cassava, you haven't been to Africa!

As a very important staple food, cassava tubers are taken, soaked in water, peeled, ground and roasted at high temperature for detoxification. The general shape is sticky dough, called "fragrant", yellow and white, and it is eaten with vegetables. It tastes like a rice cake, but it is more tenacious, with a light taste and a strong sense of fullness. There are also vendors selling cassava in zongzi leaves on the streets of Africa. The price is very low, and a bunch is enough for one person to eat for one day! 2.Super food II-Nshima

Many people have seen this kind of food in the video. In fact, it is corn paste, which is usually made of corn flour, and a small part is made of cassava flour or a mixture of the two.

production method: grind the corn into powder, pour it into boiling water, stir while cooking, and the final coagulated product is Hema. Its eating method is the same as that of Fufu, but because of its bland taste, it is best to eat it with sauce or side dishes.

I wonder if a careful friend has noticed that the corn paste is white.

This is because: the maize varieties in Africa and China are different. From the beginning of the 6th century to the middle of the 7th century, maize was introduced to all parts of Africa by Arabs and Western Europeans by sea and land. Horse-toothed white maize became the main edible variety in Africa. This kind of maize is resistant to fertilizer and water, with high yield and poor taste, and is suitable for making starch or alcohol. Therefore, it has become their daily full food. 3. Rich fruits

Africa is a big wild orchard. In central and western Africa, mangoes, mangosteen, annona, avocados and bananas are very common. Some Africans have mangosteen trees in their yards. In the mature season, the picture is envied.

but there is a banana-banana plain, the brother of banana-which is not in the fruit circle in Africa, but active in the staple food circle, and is affectionately called "African sweet potato". Rice banana is a wild variety. It tastes very astringent when eaten raw, and its flesh is hard and thick. However, after peeling, baking or slicing and frying, it becomes soft, glutinous, fragrant and sweet, which is the best staple food in the hearts of many Africans! When dining in a restaurant, waiters usually ask whether the staple food is rice, French fries or banana.