African & American kitchens are not so different
Whether in North, Southern, East, West or Central Africa meat is a luxury. Meat is usually reserved for special occasions such as festivals, weddings etc…Most everyday African meals consist of vegetables either from home gardens or from public markets.
The emphasis is on starches and one main starchy side dish is fufu (fofo). What is fufu you may ask? Well, fufu is to West Africa as mashed potatoes are to North America. Both fufu and mashed potatoes have very similar qualities:
1. Prepared in similar ways
2. Filling
3. Versatile
4. Easy to make
5. A kitchen staple
African and American kitchens are not so different. Fufu is made from either boiled green plantains, rice, corn meal, corn, yams or sweet/white potatoes. Just like mashed potatoes, fufu is bland until seasonings are added. Fufu is usually served with soups and stews replacing the conventional spoon of North America. You pinch off a little ball of fufu and use this to scoop up the soup or stew. Mashed potatoes are made by smashing boiled potatoes with a potato masher or a fork. Fufu is also made by pounding the potatoes with a mortar and pestle (masher of sorts). Make your own fufu tonight for dinner!
Photo courtesy USAID
There are more exciting spices in your food life than just salt and pepper. Let’s embark on a culinary spice tour of Africa from Ethiopia’s fiery spices, South African aromatic seasoning blends, Morocco’s infinite fragrant spices to Uganda’s flavorsome barbecue. Ja! There are more exciting spices in your food life than just salt and pepper. Make ordinary meals exciting with African herb and spice blends. Add an exciting taste to your everyday vegetables, poultry, lamb, beef, pork, desserts, jams, jellies and chutney’s.
Recipe
Fiery Curry Powder
Senegal
Yield about 1/4 cup
Ingredients:
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 tablespoon red pepper flake
1 teaspoon garlic powder
1 teaspoon ground ginger
Directions:
Mix all ingredients well and store in airtight container away from light and heat.
Not much is known about Africa and indigenous sweet treats. You will find that “sweet is sweet” no matter what continent you happen to live on. The thought of Africa’s sweet culinary inclinations may raise your eyebrows at first but as you read and prepare the recipes, the tastes are familiar and delicious. The initial unfamiliarity with Africa’s sweet delicacies will become familiar. My goal is to introduce simple and satisfying African sweets into kitchens across the world and introduce recipes that are sure to become family favorites. We begin the introduction of African sweets with a classic east African treat, mango fool.
Recipe
Mango Fool
Cote d’Ivoire (formerly the Ivory Coast)
Yields 4 servings
1 cup mango puree
1 teaspoon cardamom
1/4 teaspoon cloves
2 cups whipped topping
Directions:
In a small bowl mix well mango puree, cardamom and cloves.
Then carefully fold mango puree mixture into the whipped topping.
Chill at least 4 hours before serving.
For a pretty presentation serve fool in wine glasses and top with a sprig of fresh mint dark and white chocolate shavings.
Note- How to fold: use a rubber spatula to gently slice through the mixture working in a circular motion while turning the bowl slowly. Folding gives the final product a light and airy texture while stirring will deflate your fool.
Not much is known about Africa and indigenous sweet treats. You will find that “sweet is sweet” no matter what continent you happen to live on. The thought of Africa’s sweet culinary inclinations may raise your eyebrows at first but as you read and prepare the recipes, the tastes are familiar and delicious. The initial unfamiliarity with Africa’s sweet delicacies will become familiar. My goal is to introduce simple and satisfying African sweets into kitchens across the world and introduce recipes that are sure to become family favorites. We begin the introduction of African sweets with a classic east African treat, mango fool. Visit http://www.theafricangourmet.com/ for more information.
Recipe
Mango Fool
Cote d’Ivoire (formerly the Ivory Coast)
Yields 4 servings
1 cup mango puree
1 teaspoon cardamom
1/4 teaspoon cloves
2 cups whipped topping
Directions:
In a small bowl mix well mango puree, cardamom and cloves.
Then carefully fold mango puree mixture into the whipped topping.
Chill at least 4 hours before serving.
For a pretty presentation serve fool in wine glasses and top with a sprig of fresh mint dark and white chocolate shavings.
Note- How to fold: use a rubber spatula to gently slice through the mixture working in a circular motion while turning the bowl slowly. Folding gives the final product a light and airy texture while stirring will deflate your fool.
Mealie means corn, this South African soup is easy and filling. South African food has influences from indigenous Black tribes, Indians, Malaya, and Europeans. South Africa is the southern most point on the African continent. Also like many African countries South Africa has 11 official languages.For people who enjoy cooking there is something satisfying about cooking a new healthy wholesome recipe for our loved ones to enjoy. The wonderful thing about African soups and stews is that you do not need a special occasion to create a wonderful hearty meal. Mealie soup is inexpensive to make but very filling, add a piece of sourdough bread or cornbread and you will have a cheap wonderful dinner in no time.
Recipe
Mealie Soup
South Africa
Yield 3-4 servings
One 15 ounce can whole kernel corn
One 15 ounce can cream corn
1 can evaporated milk
3 cups chicken stock
One 14 ounce can tomatoes
1 cup chopped onions
1/2 teaspoon salt (optional)
1 teaspoon red pepper flake (optional)
1 teaspoon black pepper
Directions:
In a large pot on medium heat, add oil then sauté onions one minute
Drain the can of whole kernel corn then add all ingredients into a large saucepan
Simmer on low uncovered for 30 minutes
Serve warm
African and American kitchens are not so different. Fufu is made from either boiled green plantains, rice, corn meal, corn, yams or sweet/white potatoes. Just like mashed potatoes, fufu is bland until seasonings are added. Fufu is usually served with soups and stews replacing the conventional spoon of North America. You pinch off a little ball of fufu and use this to scoop up the soup or stew. Mashed potatoes are made by smashing boiled potatoes with a potato masher or a fork. Fufu is also made by pounding the potatoes with a mortar and pestle (masher of sorts). Make your own fufu tonight for dinner!
