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geography

Sub-Saharan Africa

The Congo Cookbook concentrates on Sub-Saharan African foods and recipes. The cuisine of Northern Africa, Egypt, and Ethiopia is documented in many fine books and websites.

Egypt and the Maghrib (the region of Northern Africa along the Mediterranean Sea west of Egypt ; i.e., Libya, Tunisia, Algeria, and Morocco) are undeniably part of Africa. Those who view Africa as a whole find increasing evidence of the connection of the Egyptian and Arab civilizations to the rest of Africa. Years ago, this Northern part of the continent was called "White Africa" and rest was "Black Africa". Today "Sub-Saharan Africa" is the preferred term for all of Africa south of the Sahara desert region. Yet Northern Africa is different from the rest of Africa in many ways. A debate between "Africa as a whole" and "Northern Africa and Sub-Saharan Africa" continues. Those who view Sub-Saharan Africa as separate from Northern Africa can point to the ethnic, linguistic, cultural, and climatic differences between the two regions.


Laurens van der Post

The more one knows of Africa, the less one feels this northern end to be a part of it

In 1949 Laurens van der Post flew over Northern Africa and recorded his thoughts in Venture to the Interior (London: The Hogarth Press, 1952; reprinted by Penguin Books):

...what we were looking at was in the first place Mediterranean; secondly Levantine; thirdly Oriental; and only then, by the blind grace of geography, African. The more one knows of Africa, the less one feels this northern end to be a part of it and the more one knows the Mediterranean the more one sees its continuity even on these bleached and sandy shores of Northern Africa.
(Part Two - The Journey Through Space)


Other African gastronomical excerpts

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