African cuisine is fascinating and incomprehensible world, like the continent itselfso here we have already brought you the recipes of several African chefs that you can imitate at home.
But surely the experience will be much more complete and fun if do you go to some of these restaurants enjoy not only its gastronomy, but also culture, music, dance and art.
And, above all, his eating habitsoften in low chairs. In some cases, without alcohol and exchange with strangers and food and chatter.
Enjoy the joy of life and the spirituality that these places breathe throughout the peninsula, and if you know of any others, please recommend them to us in the comments, please.
in the mediterranean basin
The owner of this mythical place in Gracia district in Barcelonaan Ethiopian woman with great charisma who came up with a formula for success: replicate the customs of her native country so that her clients can escape their normal life in Barcelona and integrate into a space where there are also low tables. like your stools.
In the center of the tray with all the ingredients, vegetarian or with chicken or beef, is injera, Ethiopian bread in the form of pancakes. And the diners sit around to share, taking their share of the bread with their hands like a hook to lift the food. There is never enough music and conversation.
It is more than a restaurant, it is a place for cultural, creative and joyful meetings, with a very good atmosphere, exhibitions and scheduled concerts, especially for Sundays in Barcelona among colleagues sharing food.
On the menu you will find African staples such as akara (white bean fritters), mborohe (cassava leaf soup with meat), yassa (onion soup with fish or chicken), candia soup (rice with okra sauce, beef and dried fish). or attique (cassava couscous with chicken, fish or vegan).
Restaurant with very good reviews Blanes (Girona)traditional homemade meal with appetizers like loco, fried green plantain and fish fait, mini crispy fried dough with black eyed bean sauce.
Grilled meat with an African touch and specialties such as benechin or tieboudien with chicken or sea bream, yassa, grilled fish or chicken, served with marinated onion sauce and rice; domoda, walnut sauce with meat, vegetables and rice; beef supakanja with okra and seafood sauce; and attieke, i.e. steamed fermented, dried and grated cassava. Served with fish or meat, onion sauce and vegetables.
Huaca Huaca Ibiza
It moves between Moroccan and Senegalese cuisine, from couscous or beef tagine to traditional Senegalese dishes such as rice with peanut sauce with beef and potatoes, Thie Boden of marinated fish with rice and carrots, cabbage, lemon, yuga, eggplant and zucchini, lentils or flour soup.
Or rice tebuyapu with beef and vegetables, red and green peppers, onions and grated carrots; grilled marinated lamb with onions and rice with fried banana and fried sea bream with shrimps, fried potatoes, onion sauce and salad; until finally the desserts are kind of crap.
AT Ceuta We can’t expect less than a good African restaurant, but what’s curious is that it was created by journalist Ramon Pouzo and his wife Malika in 1971 on the hill of Mount Hacho with the intention of creating their own oasis overlooking the strait. Gibraltar.
It has evolved from a teahouse to a fine restaurant where Malika serves the best of North African cuisine with exotic flavors from reef recipes or delicacies such as breua and fish or chicken pastry (which differ in that breua puff pastry is more crunchy than breua). pastel) and the famous lamb tajine (with plums, dried apricots, sweetened pumpkin and quince).
From North to South
AT La Coruna, a good way to try various typical African dishes such as Thiep Bou Diéne, golden rice with fish and vegetables; or Vermizel, steamed noodles with chicken and Mama Africa sauce; ndambe, bean stew with beef and tomato sauce; and fatya, tuna dumplings; Senegalese or Moroccan Thiérrée, i.e. couscous; Jindier – ginger juice; maafé or begné, fritters. Their fish meatballs are famous.
Senegalese cuisine in the center Lavapies (Madrid)a gastronomic hideaway featuring the most representative African cuisine with typical dishes such as maafe (rice with meat and peanut sauce), tiebu dune (rice with vegetables and fish), tibu yapp (rice with meat, onion sauce and fruit salads) ). , yassa (white rice with chicken and sauce).
The offer of its cuisine, rich in vegetables, is ideal for vegans or vegetarians, as well as for people suffering from celiac disease, and drink its special juices while listening to the best African music.
AT Seville they already have Senegalese and Moroccan food which can be complemented with dishes such as Senegalese salad (macerated with a special sauce), taboule, tajine, pastel or already mentioned specialties such as mafe, tiboudien (fish and vegetables with rice), tibou yapp, candia soup (meat in a sauce based on palm oil, gombo and seafood with rice).
And for dessert, beignets (Senegalese fritters) and msemmen cake (crepes with chocolate or honey). Beverage: bisab (hibiscus juice), ginger (ginger juice), buoy (baobab fruit juice and milk), Moroccan tea or coffee toure (Senegalese spiced coffee).
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