There are many different methods to cook African cuisine. The preparation of foods varies greatly depending on the characteristics of the food, individual tastes, the environment, and cultural traditions.

It is difficult to pinpoint the exact origin of some cooking methods, as they may have developed independently in different regions or cultures. However, in this piece, we covered five different ways of cooking that are believed to have originated in Africa.

Earth ovens

Unleash the culinary potential of an earthen oven! This is a method of cooking food by burying it in a pit covered with hot stones, coals, ashes or leaves. Earth oven cooking is sometimes used for celebratory cooking in North Africa, particularly Morocco, where a whole lamb is cooked in an earth oven called a tandir.

There is debate about the origins of this kind of cooking, but it seems to have been developed independently in Africa, Polynesia, Melanesia and Native America. Today, earthen ovens are mostly used for large celebratory occasions such as weddings and feasts.

Cast iron skillets

It could easily become the most indispensable tool in your kitchen. This versatile kitchen essential can take the heat on any stovetop – gas, electric, glass, and induction burners included! But that’s not all – it’s also oven-safe and can even be used on the grill or over a campfire. This pan truly shines in its ability to retain heat, making it the perfect choice for achieving a delectable sear on a juicy steak.

Cast iron cookware has a rich history, especially among the Bantu-speaking peoples of southern Africa, who migrated from Central Africa over millennia and brought with them their iron-working skills. It has also been utilised for centuries in Asia.

Griddle

This is a method of cooking food on a flat metal surface over a heat source. Its shape is often square or rectangular, though some of the more classic models take on a circular form. Griddle cooking is used to make various breads and pancakes in Africa, such as injera in Ethiopia and Eritrea, chapati in East Africa, and akara in West Africa.

Looking for a versatile cooking tool that can handle all your breakfast favourites and more? With its flat surface and even heat distribution, the griddle is the perfect choice for whipping up fluffy pancakes, sizzling sausages, crispy bacon, and perfectly cooked eggs.

Cow dung fire

Discover the traditional South African technique, still commonly employed in rural communities, of using dried cow dung as a fire master. Not only is it a valuable tool in the kitchen for cooking up delicious dishes, but it also doubles as a handy warmer to keep your food at the perfect temperature.

Simply collect the dung from domestic cows, dry them out and voila! You have a reliable source of fuel for cooking and heating. Light up a few pieces of dung and watch as the flame provides the perfect heat for all your culinary creations.

This technique may be used to boil meals as well as to bake bread in South Africa using a “bake pot.”

Sun drying

From luscious leaves and flowers to succulent fruits, seeds, vegetables, roots, and tubers, this method is a staple in hot countries, particularly in the African Sahelian and semi-desert regions. And that’s not all – even meats and fishes can be sun-dried to perfection!

No matter the technique employed, it is crucial to delicately arrange the food onto trays, allowing ample space for air to flow around and in between each item. For quicker drying time, position directly in the sun and rotate occasionally.

Sun drying was originally used as a method to preserve foods for later consumption well before refrigeration was invented. Nowadays, sun drying is used as a distinct food preparation method which can enhance the flavour of many foods.

Next time you are cooking, take a moment to think about the cooking method you are using and where it originated – chances are it might have originated in Africa!