When people think of Africa, they often picture lions and elephants roaming freely over huge grasslands. Although the continent is indeed home to many species of exotic animals, decades of logging, sport hunting, poaching, civil wars, pollution, and other human interference have taken their toll on the wildlife. African and foreign countries looking for oil, diamonds, and other resources have destroyed both animals and their habitats.

Africa had 70,000 black rhinos in the 1970s, and ended up with about 3,000 in the 1980s. Their near extinction illustrates the danger to African fauna that exists. Many African governments have made an attempt to conserve the natural flora and fauna, or plants and animals, of their grasslands and forests. Some countries, concerned for tourism, the environment, and the extinction of animals, have set aside large pieces of land as protected wildlife parks.

Nigerian Stew

How To Cook Authentic Nigerian Red Stew

The Nigerian stew is a special type of stew prepared and eaten all over that country.It is a unique blend of tomato, onion, fresh red hot pepper, fried in vegetable oil and to which meat, or fish or a combination of both is added, with some seasonings. It is often called Nigerian tomato stew or Nigerian red stew to reflect the ingredient or the look of the stew.
It leaves a red, excitingly spicy stew that can be served with boiled white rice, or boiled yam or boiled plantain. It can also be served with grated fresh cooked okra and eaten with pounded yam or eba. Hm mm.
Nigerian stew comes in the following forms:

Nigerian Foods

What They Are & How To Prepare Them

Nigerian foods are diverse and exciting. They are often unrefined natural foods, rich in dietary fibers, low GI carbohydrates and a wide range of highly nutritious and vitamin rich combination.

When people talk about foods eaten in Africa in general, and Nigeria in particular, they tend to forget that items highly sought after in Western countries like cassava, yams, plantain, palm oil, coconut and coconut oils, Nigerian brown beans, and rice do not grow in the West.
Nigerian Fried Ripe Plantainjolloff riceNigerian Egusin Soup
This is Fried Ripe Plantain, the Nigerian way, also called dodo. It is a common accompaniment to a dish of rice.This is a dish of jollof rice, served with mio mio and salad, as well as king prawn shrimps and fresh fish. Hmm.A Plate of egusi soup and assorted meat and fresh fish. Another great Nigerian soup.

African Food Recipes

African food recipes are a far cry from what is obtained in the west, though on occasions similarities in their evolution can be sensed.
These meals are never bland as a dish. The tastes are tantalizing, the aromas exciting. Yes. Like foods from most hot climates, they are often very rich in spices, some hot, some with unique flavors difficult to describe in words, but undeniably appealing to the senses.

Ready to try out an African food recipe? Pick your choice and try any of the recipes described here.

About African Food

Many have wondered: What do Africans eat and what does traditional African food looks like?
African foods are plentiful and varied. Rich in dietary fiber and often organic, they present a healthy choice when eaten in the right combination.

African food recipes are centered round a list of ingredients easily found all over the continent. These are natural unrefined food items,easily grown at subsistence farms not far away from home.

East Africa Food and Culture

East Africa comprises ten countries: Tanzania, Burundi, Rwanda, Uganda, Sudan, Ethiopia, Eritrea, Djibouti, Somalia, and Kenya. Among residents of this region, the name Eastern Africa usually refers to these ten countries, while the name East Africa means the political region comprising Kenya, Uganda, and Tanzania. In this article East Africa refers exclusively to the ten countries mentioned. This region covers an area of about 2.3 million square miles and in 2002 had a population of about 190 million people. East Africa has over 500 linguistically distinct communities, which fall into five distinct groups: the Bantu, Nilotic, Cushitic, Sudanic, and Semitic peoples. This area is also home to many people of Arabian, Indian, and European origin.


In general, Africans live in rural areas, particularly those people who live in western, eastern, and southern Africa. Many villagers are subsistent farmers, which means that they live almost entirely off of the food that they grow themselves. Fast food restaurants and supermarkets, as we know them, do not exist in most of Africa. People sell clothing, food, and other supplies at outdoor markets.

In Egypt, many people enjoy a popular bean dish called ful. Couscous is common in countries like Morocco and Algeria. This steamed grain is served with a stew of meat and vegetables.

African Food

It must be impertinence or at the very least, a major injustice, to try to fit within a web page, a topic of the world's 2nd biggest continent, having a human population exceeding beyond 580 million, conversing over 800 different languages, and residing in over 45 nations!

Africa's pure beauty and intriguing sophistication has attracted and mystified travelers, even though her violence, crime, and poverty have terrified. There isn't any easy method to explain the contrasts that are Africa. Possibly a lot more than many other individuals, Africans, as de Villiers and Hirtie have noted, really are a "job in development, in always-unfinished progression." Therefore, only times in that continuous movement to progress could be captured.

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