OUT OF AFRICA

Myraid cuisines of Africa are brought to the table in a new book from chef ANTO COCAGNE.

- ANTO COCAGNE

Red Rice

Africa is a continent made up of 54 sovereign states. Straddling the equator, it encompasses a great number of climates: equatorial in the centre and near coastal areas; wet tropical on the fringes of the equatorial region; tropical temperate with a dry climate and dry winter in a large part of southern Africa; semi-arid and arid in the north with high temperatures and very low rainfall; temperate near the Mediterranean with hot and dry summers and cool and wet winters.

This diversity in climates is an initial indicator of the diversity of produce, and consequently cuisines found in Africa. While we often talk about African cuisine, it would be more insightful to refer to the “cuisines of Africa”. Even though the basics are often similar, there are actually as many African cuisines as there are African countries, cultures and dialects. And while the Maghreb region is the most well-known from a culinary perspective, the SubSaharan region is yet to be explored.

Traditionally the various African cuisines use a combination of local produce such as fruit, grains and vegetables. This is especially since the majority of people (with the exception of the most well-off) don’t have the means to eat meat and fish every day.

African cuisines are often labelled as too oily, too spicy, too rich, too strong smelling or criticised for being served up in slapdash manner... But rest assured, if you are able to enjoy a French foie gras, delight in a good homemade mayonnaise or hollandaise sauce, savour a smelly blue cheese or eat your sushi with wasabi, then you will be able to appreciate the varied and tasty dishes that come from the cradle of humanity.

Red rice

SERVES 6 // PREP TIME 15 MINS // COOK 45 MINS