African food style
People who thrive on African soil have formed unique dietary characteristics due to climate, culture and other factors. In Africa, there are many native spices, vegetables and fruits, and there are many varieties. So since ancient times, a variety of foods have been cooked together. For meat, curry, milkshake, tomato juice and other methods are used, while for pasta, the method of mixing with other fruits and frying in oil is used.
Due to historical factors, African cuisine not only retains traditional cooking methods, but also absorbs many French cuisine practices, and is also influenced by many Italian and Middle Eastern Arab countries, thus forming a unique food structure. From North Africa to South Africa, due to the influence of race, religion and culture, the main style of its diet lies in the "hodgepodge" of various foods in the form of roasting, stewing and stewing.
African food has always been famous for its seasoning art, and all kinds of spices and seasonings, such as pepper, cardamom, cinnamon and clove, are used incisively and vividly.
African dining etiquette
In many parts of Africa, you don't need tables, chairs, knives and forks, let alone chopsticks, but grab food with your hands. When eating, everyone sits around with a lunch box and a vegetable box in the middle. Everyone grabs the edge of the lunch box or vegetable box with his left hand, and grabs the rice and vegetables in front of him with his right finger and sends them to his mouth. Guests should pay attention not to spill food on the ground when eating, which is a big taboo for the host. After dinner, the younger generation should sit still and wait while the elders are still there. When the child leaves, he must salute and thank his parents. Guests should leave together after the host has finished eating.