Africa’s geography is as diverse as its language. The range of climate and soil conditions in Africa has created a diversity of vegetables, fruits, wild and domesticated animals. Africa rests on both sides of the equator and is the only continent to extend from the northern temperate to southern temperate zones. The continent is surrounded by the Mediterranean Sea to the north, the Suez Canal and the Red Sea to the northeast, the Indian Ocean to the southeast, and the Atlantic Ocean to the west. Madagascar is the fourth largest island in the world. Madagascar is famous for two food products; the vanilla bean and tamarind. Tamarind is mostly grown wild on the tropical western portion of the island. Tamarind is used as a spice in soups, in desserts or used to make wonderfully sour drinks.
Madagascar Tamaranid Drink
Yield about 3 cups
Ingredients:
1 tablespoon Tamarind paste
½ teaspoon ginger paste
3 cups hot water
½ cup granulated sugar (or to taste)
Directions:
Place all ingredients into a large heat proof pitcher
Mix well
Serve over ice or serve warm
For a more adult taste mix in 1/2 cup spiced rum (or to taste)
We hear an enormous amount of chatter about the simple life and returning to nature in this day and age. Most of us are so accustomed to a routine life that simplicity is simply a fantasy or a far away concept. Cooking a meal everyday seems like a lot of work. The costs for groceries especially fresh fruits and vegetables have more than doubled in the last years. Also, the time and labor involved in preparing its fleshly namesake. The latter is more troublesome to the consumer. I hope to pass on what I have learned about African cooking preparing homemade cooked meals of meats, fruits and vegetables. So many people lack the time, help, and conveniences necessary to carrying out making a homemade cooked meal each night for their family. It is to this that I would say use your slow cooker. Slowly, put the word homemade back into your weekday routine. Mankind cannot live by means of fast food alone.
Some major African countries cater to tourists with resort areas and serve food such as pepperoni pizza. In Africa, a distinction is made between tourist food and local food just as it is in the United States. In the United States there are tourist eateries and then there are local eateries. The Gambia just like many other African countries cover the gamut when it comes to restaurant food including sushi restaurants. I’m sure your thinking, “sushi in Africa?” Yes there are numerous sushi restaurants in Africa along with French pastry shops. A staple in the African country The Gambia is the hearty stew supakanja. Supakaja is to The Gambia what chicken soup is to American households in the United States.
Supakanja
The Gambia
Yield 5-6 servings
Ingredients:
3 filets of any smoked fish
4 cups fresh okra
3 cloves garlic crushed
3 cups vegetable stock
One 14 ounce can tomatoes
Pepper to taste
Directions:
In a large pot on medium heat, add oil then sauté garlic one minute. Drain tomatoes. Add all ingredients together in the large pot and simmer covered for 30 minutes. Serve warm.
Photo by USAID
Did you know?
Uganda has many online English language newspapers. The New Vision, Ugandans leading paper has a circulation of about 32,500 weekday print subscribers which is about a little less than 1/3 the total circulation of the New York Times. Some other popular papers are:
1. East African Business Week
2. The Monitor
3. The New Vision
4. The Redpepper
5. Sub-Saharan Informer
6. Ugee-Uganda Online
One recipe I discovered in Uganda’s paper is an interesting blend of sweet and tangy. Making jams and jellies is not complicated and you to control the ingredients put into your homemade goodies. Now you can take advantage of that bumper crop of organic fruit and vegetables you lovingly grew and enjoy the wonderful taste all year long. Treat unprocessed (not using the water bath method) jars of jams and jellies like open jars of food and store in the refrigerator. Use a candy thermometer to test the perfect jam and jelly setting temperature of 220F. Do not rest the thermometer on the bottom of the pot or you will receive an inaccurate reading.
Tamarind Mango Jam
Yields about 3 half-pint jars
Ingredients:
2 large ripe mangos
1 teaspoon tamarind paste
4 cups sugar
1 tablespoon lemon juice
1 tablespoon butter (optional)
Directions:
Sterilize three half-pint jars according to the manufacturer’s instructions.
Slice mangos and place in a medium size saucepan with tamarind and lemon juice. Using a potato masher, begin breaking up mango slices until the texture becomes creamy. Simmer 3 minutes on medium-high heat being careful not to burn. Add the sugar and slowly stir mixture. Add butter to reduce the foam. Boil until mixture is 220F. Do not over boil the mixture or you will make candy. Use a heatproof measuring cup with a spout or ladle jam through a wide-mouthed funnel, leaving ¼ inch headspace, pour jam into prepared mason jars. Seal according to canning directions.
MTV (Music Television) collaborated with the Telecommunications Corporation Zain Nigeria to produce the first annual African Music Awards aka the “MAMA’s”. The historical program debuted in Abuja, Nigeria in the velodrome (cycling stadium) on November 22, 2008. The star studded music awards program featured hip hop, R&B, Rock, Afro-Pop, Funk, Soul etc…music stars from many African countries. MTV networks Africa broadcasts TV show in Sub-Saharan Africa which includes the countries Kenya, and Uganda. MTV’s flagship program TRL is also popular in Kenya. TRL Kenya is broadcast every Friday night and features the superstars of African music. Check out MTV sponsored African radio station for yourself http://www.capitalfm.co.ke/ Capital FM based Kenya. Sound kind of familiar?
Photo by L. Lartigue
