How spicy is African cuisine?

African cuisine is known for its use of spices, but the level of spiciness can vary depending on the region and culture. Some African dishes are very spicy, while others are mild.

In West Africa, for example, dishes such as Suya, Egusi soup, and Jollof rice are known for their spiciness, often incorporating chili peppers, ginger, and other spices that give them a fiery kick. In East Africa, dishes such as Pilau and Wat are also known for their spiciness, often incorporating chili peppers and other spices to give them a strong heat.

However, not all African dishes are spicy. In Southern Africa, dishes such as Bobotie, Chakalaka and Potjiekos are known for their milder flavours, often incorporating a combination of sweet and savoury tastes, and not as much heat.

It is also worth noting that African cuisine has a lot of variation across the continent, and even within countries The use of spices and level of spiciness can vary greatly depending on the specific recipe and the cook who makes it Some people may prefer to make their dishes spicier than others, and some dishes are also meant to be adjusted to personal taste. Therefore, it is worth asking or trying different dishes to understand the level of spiciness of a particular dish.