The World of International Cuisine
African cuisine is as diverse as the continent itself, with each country and region having its own unique flavors and cooking styles. In this lesson, we will focus on the cuisines of Morocco and Ethiopia.
Moroccan cuisine is heavily influenced by Arabic, Andalusian, and Mediterranean cuisine. It is known for its use of spices, such as cumin, cinnamon, and paprika, and its signature dish, tagine, which is a slow-cooked stew made with meat, vegetables, and spices. Moroccan cuisine also features a variety of bread, such as khobz and msemen, as well as sweet pastries like baklava and chebakia.
Ethiopian cuisine, on the other hand, is characterized by its unique blend of spices and herbs, which include berbere, a fiery spice mix, and mitmita, a spicy powder made from chili peppers. Injera, a sourdough flatbread, is a staple of Ethiopian cuisine and is used to scoop up stews and other dishes. One of the most popular Ethiopian dishes is doro wat, which is a spicy chicken stew made with berbere and served with injera.
Moroccan and Ethiopian cuisines are both rich in flavor and history, and offer a delicious glimpse into the diverse world of African cuisine.
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