Africa has rich food history that many don’t know about

December 12, 2011

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(Courtesy of James McCann)
A D.C. Ethiopian restaurant advertises its food in Addis Ababa, Ethiopia - a striking example of globalized African cuisine.

Just about everyone has eaten something Italian. While pasta is a familiar staple in many American households, most African dishes haven’t made that leap. Lots of people have never even seen, let alone tasted, fu fu or egusi soup. Yet many foods eaten in the U.S. and around the globe have been influenced by African cooking.

As part of the occasional series Food Mondays, Worldview speaks with James McCann, the author of Stirring the Pot: A History of African Cuisine, who says many of the staples considered traditionally African, didn’t actually originate in Africa.