African food

Introduction
food is really important, it is part of the cultural identity of a country
Africa is a continent where you can find a great diversity in terms of food. Indeed, each
country can have several specialties unlike in the West, where there is usually one specialist
per country. But it is clear that once the borders are crossed, African dishes become less
accessible. Faced with this observation, how can we facilitate access to African dishes in the
West?

Overview of specialties by country

Senegal
Thieb is the national dish of Senegal. It is a simmered dish made of tomato sauce, vegetables,
and fish or meat and is served with rice.
It is a perfect dish for large tables, festive meals or for long evenings.
One thing is sure: the thieb is to Senegalese as tajine is to Moroccans

Ivory Coast
Attieke is an Ivorian plan made of cassava semolina

Attiéke is traditionally eaten as an accompaniment to meat or fish and can be eaten with the
hands after being kneaded to form small balls.

The difference is in the presentation of the dish, the colors and also the taste. The garba is
made only with tuna, while the fish attiéké is generally made with several types of fish. There
are several other variations of the recipe, such as chicken attiéké, braised fish attiéké.

Composition: The dish is mainly composed of fried fish, attiéké (cassava semolina),
condiments, a spicy sauce, a small salad, and plantain French fries.

Mali

Direction Mali with these recipes of mafé meat and vegetables. Of Malian origin, mafé or
tiga dèguè na is undoubtedly one of the most famous traditional preparations of the African
continent. It is a sauce based on peanut paste simmered for a long time. The latter, made with
beef, chicken, lamb or fish cooked in a peanut paste and tomato sauce, is usually
accompanied by rice or vegetables.

Burkina Faso

Commonly called Benga or sôssô in Burkina, the bean is a dish prized by the population
because of its taste and simplicity. It is a dish that is often sold by women on the street. We
suggest you review how to prepare this dish.
Ingredient:
1.beans
2. Rice
3. Potash
For the sauce
4. Onions
5. Tomatoes
6. Bell pepper
7. Tomato paste (optional)
8. Spices (chili, salt, African pepper or Fèfè, laurel)
9. Garlic and parsley
10. Oil

Benin
Akassa: Among the foods that are sure to be eaten in Benin is akassa: all sauces are friendly
to it. Akassa, made from fermented corn starch, is eaten from North to South, from East to
West. What differentiates it is the packaging...
ingredients :
1.fish of your choice
2.onion, tomato, green bell pepper
3.Oil
4.corn starch

As you can see, there is a great diversity but unfortunately, I can't show you all the dishes of
Africa otherwise we will spend the night here.

Why these dishes are difficult to access in the West:

- too expensive because of the transportation costs which are sometimes enormous.
Also, the distance can be an obstacle. For example, in an African restaurant, the
cheapest dish is often 20 euros
- the regulations: it is forbidden to import some of its food in Europe for example
- Inaccessible in the market: Ingredients from Africa are sometimes masked by local
ingredients and this makes it difficult to access products from Africa
- African stores often lack communication, are not everywhere. For example here in
Marseille, these stores are only concentrated in Noailles

solutions:
- reRegulation: further facilitating the free movement of products between continents
- Reducing costs to make dishes more accessible
- Communicate more about the products
- Facilitate access to stores
- Strengthen the globalization of these dishes
- Develop partnerships with outside producers to ensure availability and quality of
products
Conclusion
We see a real diversity of dishes throughout Africa. But once these dishes arrive or reach the
West, they become expensive and less accessible. Sometimes, the lack of communication can
slow down the consumption of these foods. In order to limit this, it would be fundamental to
lighten the regulations.