Traditional African cooking relies on tools that have stood the test of time, blending function with cultural identity.
The grinding stone (or “ata ile” in Yoruba) is used to crush peppers, spices, and grains. Though now replaced by blenders in many homes, it still adds an unmatched rustic texture.
Mortar and pestle are essential in most African homes—from pounding yam in Nigeria to making fufu in Ghana or crushing spices in Kenya.
Clay pots, known as "canari" or "mbiya," are used for cooking stews and storing water. They retain flavor and keep water naturally cool.
Charcoal stoves or three-stone fires remain common, especially in rural areas, where they provide high heat for cooking large meals.
Calabashes, made from gourds, are used to serve pap, palm wine, or soups.
These tools aren’t just functional—they are cultural heirlooms, passed from generation to generation and deeply embedded in Africa’s culinary story.
