The African Gourmet

Vryheid, an Afrikaans name meaning ‘freedom’, was established in 1884 as the capital of a Voortrekker republic proclaimed on 16 August of that year. The settlement of a group of Transvaal Voortrekkers in the upper reaches of the White Mfolozi River came after a commando led by Lucas Meyer helped Dinizulu (son of Cetshwayo) to defeat Zibhebhu, a headman who drove Cetshwayo out of power. The ‘Nieuwe Republiek’ (New Republic) was incorporated into the Zuid-Afrikaansche Republiek (ZAR) on 20 July 1888 and at the end of the South African War it was transferred to Natal. Among Vryheid’s places of interest are the Old Raadsaal (Council Chamber), dating back to 1885 and now a museum, and the Old Fort at the rear of the Raadsaal, which accommodated a prison and the house of President Meyer. Other noteworthy buildings are the imposing dressed-stone Dutch Reformed Church and the Carnegie Library, built in 1908.

Source http://www.southafrica.org.za/tour-sa-heart-of-zululand.html

Eritrea, officially the State of Eritrea is located in East Africa, more specifically the Horn of Africa (the Horn of Africa denotes the region containing the countries of Eritrea, Djibouti, Ethiopia and Somalia) and is bordered on the northeast and east by the Red Sea. The country is virtually bisected by one of the worlds longest mountain ranges, the Great Rift Valley, with fertile lands to the west and the descent to desert in the East. Off the sandy and arid coastline is situated the Dahlak Archipelago and its fishing grounds. The land to the south, in the highlands, is slightly drier and cooler. Eritrea at the southern end of the Red Sea is the home of the fork in the rift. Asmera is the capital and it is situated on the eastern edge of Eritreas highland plateau. Asmara enjoys a great climate, clean and picturesque streets, attractive palm trees, and a reputation as one of the safest, calm and alluring capital cities in Africa.

Eritreas capital holds an amazing surprise. The city was designed by Mussolinis architects as a bold experiment in 1930s Modernism, and Italian coffee, cakes and customs live on. The main port serving Eritrea, Massawa became an urban centre in ancient times. It is the largest natural deep water port on the Red Sea. Massawa is divided into three parts Batse, Tualud, and the mainland. The island Batse comprises the ancient historical centre with interesting houses, hotels, squares and religious buildings and is a marvellous place to wander about. The mountain city Keren, which means highland is one of the five major secondary towns in Eritrea. It is one of the major agricultural centres of Eritrea, particularly for fruits and vegetables, dairy herds supply fresh milk, butter and the cheese producing provolone and other cheeses. 

The currency, Nakfa, is named after this town. Agordat is located between the Barka River and the Gash River. The area is famous for its banana plantations. The Akat trees or Doum Palms seen along the Barka River are known for their fruit. The mosque, the second largest in Eritrea was build by Haile Selassie in 1963. Visitors who have ventured to this little known country since its independence in 1993 have discovered a land of green mountains, deserts and coral reefs, populated by many ethnic groups. The country offers an untamed landscape of astonishing diversity, an interior rich in historical remains, a coastal gateway to some outstanding diving spots, and a broad, hospitable welcome. It will prove irresistible to those seeking adventure.

About the Author
Douglas Scott Source: http://www.articlestreet.com

The Seychelles is made up of more than 100 tiny islands that dot the face of the endless deep. Millions of years ago, these islands were stranded in the western Indian Ocean after Africa and Asia drifted apart. Wherever you come from, Seychelles will be far away from home. And this is indeed a key attraction for many who want to get away. It lies northeast of Madagascar, and is 1,593 Km east of the African coast at Kenya.

The Arabs are thought to have been amongst the earliest visitors, having come by as early as the ninth century. But it was Vasco de Gama- the celebrated Portuguese explorer, who formally discovered the uninhabited islands in 1505. For many years thereafter, the islands were a hiding place for pirates- thus the whispers of hidden treasures that occasionally surface. In 1756, the French claimed the islands and subsequently became the first settlers. They named them Sechelles -after King Louis XV’’s finance minister.

As the Seychelles islands were unoccupied before the French period, its people have no common native ancestry. Here, Africans, Indian, Asians, Chinese, Europeans, and Arabs met in various circumstances, mingled and the times rolled. Today, Seychelles prides itself in the resulting rich Creole culture. The spoken tongues are Creole (French based), English and French. The 115 islands of the Seychelles stretch a vast 400,000 sq km. Only 33 of the islands are inhabited, with a population of about 82,000 (2005). About 56 other islands are strictly set-aside as Natural Parks and Reserves to preserve their incredible natural beauty and rare species of flora and fauna. This has put Seychelles on the world map as the country with the largest proportion of natural resources protected in conservation sanctuaries.

Author: Andrew Muigai Article Source: http://www.articlealley.com/article_84251_29.html Photo USAID

Easy Weeknight African Meal

Enjoy making this easy week night meal with ingredients you probably already have in your kitchen. We all need recipes away from the mundane weeknight chicken recipes. Chicken with peanut sauce will delight the entire family and soon this dish will be a family favorite.

Chicken with Peanut Sauce

Serves 4

Ingredients:
1 lb chicken breast
One 6 ounce can tomato paste
4 large tomatoes, cubed
1 small onion, diced
4 teaspoons minced garlic cloves
2 teaspoons red pepper flake 
1/2 teaspoon ground ginger
1/2 cup smooth peanut butter
One 10 1/2 ounce can chicken broth
2 tablespoons vegetable oil

Directions:
Saute onion, hot pepper, garlic and spices in oil about 2 minutes
Add chicken and brown
Stir in tomato paste, chicken broth and peanut butter
Reduce heat and simmer 20 mintues and serve over rice or couscous

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