South Africa, Egypt, Tunisia, Morocco and Algeria, ranked as African Countries with the Best Food according to Taste Atlas

Information reaching Kossyderrickent has it that South Africa, Egypt, Tunisia, Morocco and Algeria, are ranked as African Countries with the Best Food according to Taste Atlas. (Read More Here).

African Chart Zone reports: “African Countries with the Best Food according to Taste Atlas

1. South Africa 🇿🇦

2. Algeria 🇩🇿

3. Morocco 🇲🇦

4. Tunisia 🇹🇳

5. Egypt 🇪🇬

According to Taste Atlas, South Africa got ranked at 24, making it the first African country to be ranked higher than the rest. 

Some cuisines from South Africa:

Dombolo—dumplings, usually steamed in a pot.

Isidudu—soft porridge made from ground corn known as “mealie meal”.

Mala mogodu—a local dish similar to tripe, usually eaten with hot pap and spinach.

Mashonzha—made from the mopane worm.

Iinkobe—summer salad made with boiled corn.

Sigwaqani—boiled beans mixed with mealie-meal.

Mqhavunyeko—wet corn mixed with beans.

Trotters and beans—from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans.

Ugali—maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples

Umngqusho—a dish made from white maize and sugar beans, a staple food for the Xhosa people.

Umphokoqo—an African salad made of maize meal.

Umvubo—sour milk mixed with dry pap, commonly eaten by the Xhosa.

Chakalaka—a spicy South African vegetable relish.

Chutney, or blatjang, a sweet sauce made from fruit that is usually poured on meat.

Monkey gland sauce—made of chopped onion, garlic and ginger, with a combination of chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine (there are no monkeys involved.

Gesmoorde vis—salted cod or snoek with potatoes and tomato sauce, sometimes served with apricot or moskonfyt (grape must) jam.

Hoenderpastei—chicken pot pie, traditional Afrikaans fare.

Kaiings—made from lamb tail or “lies” cut into small cubes, and cooked in a cast-iron pot over a slow fire. Kaiings resemble cracklings, though the skin is not as puffy and crispy as a crackling, and a small piece of protein is usually left on the skin and fat. They are a chewy traditional Boer delicacy often served as a topping over pap or with honey.

Mielie-meal—a staple food, often used in baking but predominantly cooked into pap or Ugali

Oepsies—a starter made on a braai. Similar to the American devils on horseback but exclusively made with cherries wrapped in bacon and battered with barbeque sauce.

Paptert—a tart used as a side dish for a braai. Made from pap, cheese, canned tomatoes and bacon. Both modern and traditional.

Potjiekos—a traditional Afrikaans stew, made with meat and vegetables and cooked over coals in cast-iron pots.

Tomato bredie—a lamb and tomato stew.

Waterblommetjiebredie (water flower stew)—meat stewed with the flower of the Cape pondweed.

Makataan—a wild fruit that grows in the Kalahari desert. It is soaked in limewater overnight (to remove the bitter taste) before processing into a jam known as Makataan konfyt.

Marula—the yellow fruit of a local tree. This fruit is eaten and beloved by both the people and animals. Amarula liqueur is made from this fruit. The ripe fruit lying on the ground is processed into jams, wine and beer. Many local communities depend on this fruit for extra income. The jam is enjoyed with roosterkoek and on version steaks, such as kudu.

Morogo—spinach-like wild plant sometimes seen as a weed. Traditionally boiled and served with pap, or dried in small lumps for extended shelf life. The traditional Afrikaner/Boer preparation usually incorporates onion, potato, or both.

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