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Akan cuisine, the cuisine of the Akan people, includes meat and fish (seafood) grilled over hot coals, wide and varied range of soups, stews, several kinds of starch foods, groundnut, palm, patties (or empanadas), ground corn (maize), sadza, ugali. Dokonu & grilled tilapia is a type of dish prepared in the style of Akan cuisine that often includes tomatoes, onions, sweet or hot red and green peppers. ==Description== Akan cuisine is influenced by the abundance of produce from the sea on one side and the fertile Brong Ahafo on the other.〔 The river and forest nature of the Akan territory (Akanland) within Ghana has led to a difference between Akan coastal cuisine dominated by fish and seafood, and inland Akan cuisine with fresh and cured meats, many vegetables and starch foods, and freshwater fish and tilapia, and the Jamaican and Portuguese influence is strong in Akan cuisine.〔 Akans have also been quick to absorb new ingredients and techniques from the Akan diaspora and from their own trade and exploration links. When Akans began to trade with the Portuguese in the 16th century AD, they developed the appetite for a variety of freshwater fish and incorporated freshwater fish into the Akan cuisine. The Coromantee, an amalgamation of several Akan groups of Jamaica departed the Gold Coast in the 17th century AD, in which the similarity between Akan and Jamaican cuisine is rooted.〔 Akans embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around Akan settlements, notably Akan festival; Akwasidae festival and Adae Kese festival. Cuisine and the kitchen are at the heart of Akan culture, and there is a Museum of Gastronomy in Kumasi.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Akan cuisine」の詳細全文を読む スポンサード リンク
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