From Firewood Pots to Electric Stoves: The Evolution of African Cooking Abroad

There was a time when the smell of food in an African home wasnt just aroma, it was an announcement. Even before you started cooking, the thick smoke from firewood danced into the air, neighbors knew someone was making a meal, and every meal carried a smoky signature that no spice could fake.

That was home.

Back then, cooking wasn’t just about eating. It was a ritual, the time it took to source wood then stacking the wood, blowing air into the fire till your eyes watered, stirring the pot with a long wooden spoon while telling stories about the day. The kitchen was outside, laughter echoed, and the food always seemed to taste better after the sweat.

Fast-forward a few decades.

Now, the same people who once fanned flames are turning stove knobs. The firewood has become an electric coil, and the open flame replaced by sleek cooktops and air fryers. The kitchen moved indoors, very much neater, faster, quieter. But even with all the upgrades, something still calls us back to that flavor of home. 

That’s why no matter how modern our kitchens get, our recipes never forget their roots. We may be abroad, surrounded by non-stick pans and smart fridges, but we’re still hunting for palm oil, crayfish, stockfish, pepper mix, and maggi cubes, the very soul of our cooking.

African cooking has evolved, yes but it has never lost its heart. We’re just finding new ways to keep the fire burning, without the smoke in our eyes.

And that’s what MamaJones is here for, helping you bring that same warmth, that same “home” taste, into your modern kitchen.

Because whether you’re using a firewood pot or an electric stove, food still tastes better when it reminds you of home.

Craving that original taste?
Shop authentic African ingredients at MamaJones,  from palm oil to crayfish, stockfish, and pepper blends, all delivered fresh to your doorstep.

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