African cuisine is as diverse as the people who live on this continent. The many countries and regions have culinary peculiarities that are characterized by local cultivation and former colonial influences. A characteristic feature of African cuisine is the generous use of spices such as coriander, cardamom, cloves, cinnamon, ginger and chili. Popular near the coast are fish dishes of all kinds, such as cioppino, a type of seafood stew that is also at home in Italy. Couscous recipes play an important role in the northern African countries such as Morocco and Egypt, while meat varieties such as ostrich, lamb and beef are popular in the south.

Information: The cooking course "The diversity of African cuisine: a culinary journey via Marrakesh and Namibia to Cape Town" will take place on Saturday, March 21, from 11 am to 3.45 pm in the Kniestedter Herrenhaus and costs 56.60 euros (food costs are included).

Please bring a sharp knife, a tea towel, containers for leftovers and a drink.

Registration is required.

If you have any questions, please contact the Volkshochschule (0 53 41 / 839-36 04). Registrations are only possible in writing: Städtische Volkshochschule Salzgitter, Thiestraße 26 a, 38226 Salzgitter, Fax: 0 53 41 / 839-49 40 or vhsstadt.salzgitterde