A FOOD JOURNEY THROUGH AFRICA CLINTON MOODLEY AFRICA is a destination that boasts some of the world’s most gorgeous landscapes, friendliest people and ecofriendly wildlife experiences. The food scene is equally impressive. IOL Travel takes you on a foodie journey through Africa: Botswana: When in Botswana, try the national dish called seswaa. Matemekwane, a dumpling stuffed with meat and vegetable, is also a popular dish for travellers. Namibia: Travellers can also enjoy a plate of oshifima – a Namibian stiff porridge made from pearl millet flour. Mozambique: Sink your teeth into peri peri chicken or tuck into a fresh seafood dish. Try Matapa, a meal prepared with cassava leaves. Eswatini: Eswatini has strong South African and Portuguese influence. Try umbidvo wetintsanga, a meal made with boiled pumpkin leaves and nuts. Braai food is also popular. Kenya: The staple meal in Kenya is ugali, a meal made from either maize,
sorghum or millet. Pair it with nyama choma, a speciality of grilled goat meat. Uganda: Dining in Uganda is a treat. Feast on matooke, a type of plantain, or try the Luwombo, a traditional Ugandan dish cooked in a banana leaf. End a meal with mandazi, similar to doughnuts. Madagascar: Madagascar is renowned for romazava, the country’s national dish. Lasary, a dish made with cabbage, green beans and carrots, is also a winning dish for guests. Zanzibar: Expect dishes with loads of spice. Try the Zanzibar pizza, which isn’t your traditional style pizza, biryani (also famous in India) and urojo soup. Egypt: Koshari is Egypt’s national dish. The meal consists of spiced lentils, rice, tomato sauce, pasta and chickpeas. Ethiopia: Coffee drinking is a ritual for locals that can take up to an hour. Most meals are served on injera, a sourdough-risen flatbread made with
teff flour. People use the injera to scoop up whatever is served, whether a curry or meat. Tanzania: Tanzania’s style of food packs a punch. Tuck into local barbecue, Chipsi mayai (chips and egg), nyama choma and ugali (see Kenya). Zimbabwe: imbabwe’s foodie scene is among the most beloved on the continent. When here, eat sadza (also known as ugali) and Mopane worms. Or try Chimodho, a wood oven baked maize bread. Wash it down with locally brewed beer called usthwala or the non-alcoholic option of maheu. Mauritius: Try the dholl puri, the country’s national dish, or a beautifully spiced rich tomato stew with sausages. Other options include biryani, vindaye and an upside-down bowl called Bol Renverse. Morocco: Couscous, the national dish of Morocco, and tagine are some of the many dishes to enjoy during your trip.
