Sadza is Zimbabwe's version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia's Nshima or Eastern Africa's Ugali. Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonemous with lunch or supper; having sadza implies having a vegetable or meat dish to accompany it. cotton field in malawi
What you need
* four to six cups corn flour, white cornmeal or ground maize -- or -- millet flour * water
What you do
* In a large pot, bring four cups of water to a boil. * Remove about a quarter of the corn flour and set it aside. Place the remaining corn flour in a large bowl. Mix the corn flour with four cups of cold water. Stir until the flour-water mixture is a thick paste. (You will need both a strong arm and a strong wooden spoon!) * Slowly add the flour-water paste to the boiling water, stirring constantly. Bring to a second boil, stirring constantly while the mixture thickens. Do not allow lumps to form and do not allow it to stick to the bottom of the pot. Cook and stir for a few minutes. * Slowly add the remaining flour. The mixture should be very thick and smooth, like extra-thick mashed potatoes. At this point the sadza should begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more. * Transfer the sadza to a large bowl. With wet hands, form the sadaz into one large ball (to serve family-style) or serving sized-portions. Serve immediately with any soup or stew. To eat sadza: use your right hand to grab a bite-sized lump, form it into a ball, and dip it into the soup or stew.
Maize is Zimbabwe's number one agricultural crop. Sadaza is most often made from ground maize (corn), and this has been the case for a century or more. However, maize is native to the Americas, and did not arrive in Africa until after the time of Columbus. Before maize arrived in Zimbabwe, sadza was made from various type of millet native to Africa. To make sadza, use finely ground corn flour, or millet flour. Farina or cream of wheat might also serve as a substitute.
An easy-to-make chicken stew. Cumin is a popular spice in Africa. See also: Beef in Cumin Sauce. woman with baby on vine bridge over river, west africa
What you need
* two onions, finely chopped * one can tomato paste (or tomato sauce) * one large can of stewed tomatoes or several fresh tomatoes * four cloves of garlic, minced * one teaspoon cumin * cayenne pepper or red pepper, black pepper, salt (to taste) * one chicken, cut into bite-sized pieces
What you do
* In a large stew pot combine everything except the chicken. Stir until all is well mixed. Bring to a slow boil then reduce heat, cover, and simmer for about twenty minutes, stirring occasionally. * Add chicken, cover, and simmer for another half hour or more, stirring occasionally, until chicken is throughly cooked. * Serve with Baton de Manioc (also called Chikwangue), or Fufu, or Rice.
Common table salt is now available all over the world, but in the past it was rare and valuable in many places. (The English word "salary" comes from the Latin word for "salt".) Leo Africanus (born Al-Hasan Ibn Muhammad Al-Wazzan Az-Zayyati, 1485-1554) wrote The Description of Africa in 1526 and remarked on salt's value in Timbuktu.
Grain and animals are abundant, so that the consumption of milk and butter is considerable. But salt is in very short supply because it is carried here from Tegaza, some 500 miles from Timbuktu. I happened to be in this city at a time when a load of salt sold for eighty ducats. (Description of Timbuktu)
Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish every day, depending on the cook's preferences and what is available at the market. It is not necessary to use all of ingredients listed in this recipe, choose what you like. There are three essentials: (1) rice (2) fish, prepared as described; and (3) tomato, onion, and other vegetables. Include whatever ingredients you like: use a lot of different vegetables for a big dinner, or just a few for a simple meal. The French word riz (rice), pronounced "ree" rhymes with the English word "key". western african fields
What you need
* several cups of rice * stuffing mixture: o one or two sweet peppers (or bell peppers) (green, yellow, or red); chopped o one onion or two leeks or several scallions, chopped o garlic, minced (optional) o a small bunch of parsley o salt o hot chile pepper, cleaned and chopped (optional) * two to three pounds of fish: whole, filets, or steaks; cleaned (sea bass, hake, haddock, sea bream, halibut, or any similar firm-fleshed fish) * one cup vegetable oil * two onions, chopped * three or four tomatoes (peeled if desired), whole * tomato paste (optional) * one or more of the following root vegetables and tubers: o carrots, chopped o sweet cassava (also called manioc, yuca, or yucca) tuber; or potatoes, chopped o yams (sweet potatoes are not the same, but may be substituted), chopped * one or more of the following leaf and fruit vegetables: o cabbage, chopped o one or two sweet peppers (or bell peppers) (green, yellow, or red); left whole o one squash (any kind will do) or zucchini, cleaned and chopped o eggplant (aubergine, or guinea squash), peeled and chopped o okra o chile pepper, cleaned and chopped * cayenne or red pepper (to taste) * black pepper
What you do
* Cook rice in the normal manner. While the rice is cooking continue with the rest of the instructions. * Combine the stuffing mixture ingredients. Chop, mix, and grind them into a paste. A small amount of water or oil can be added. (Use a food processor if you have one.) Cut a few slits into the fish. Stuff the slits with the mixture. * Heat oil in a deep pot. Fry fish on each side, until nearly done. Add onions and fry until tender. Add tomatoes, cover, reduce heat and simmer for ten minutes. * Remove fish and set it aside. Add the whole sweet peppers and the root vegetables and tubers to the same pot in which the fish was fried. Add water to halfway cover the vegetables. Bring to a boil then reduce heat and simmer for 30 to 45 minutes. Then add the leaf and fruit vegetables. Add water only if necessary. Adjust seasoning. Place fish on top, but not in liquid. Simmer for another 30 minutes. * When all the vegetables are nearly done, carefully remove the tomatoes and a cup of the broth and place them in a separate pot. Add the cooked rice. Stir to mix tomato into rice, continue to heat and stir until the liquid is absorbed and the rice begins to stick to the bottom of the pot. (A spoonful of tomato paste could be added to the rice at this point.) * Place rice in the center of the serving dish. Scrape some of the crust from the bottom of the rice pot and put this over the rice. Put the fish on top of the rice, and surround it with the vegetables. Garnish with the rest of the parsley. Any remaining cooking liquid from the vegetables can be brought to a boil and served in a separate bowl as a sauce. Enjoy your dinner, you deserve it. * Serve Ginger Beer or Green Tea with Mint with your meal or afterwards.
Red-Red, a popular dish in Ghana made from cowpeas (black-eyed peas), might be named for the combination of red pepper and red palm oil. The Red-Red cowpeas stew is usually served with Fried Plantains. plantains in cameroon
What you need
* two to three cups dried cowpeas (black-eyed peas) or similar * one cup red palm oil (or vegetable oil) * one or two onions, thinly sliced * two or three ripe tomatoes, quartered * one or two bouillon cubes or Maggi® cubes (optional) -- or -- small piece of smoked or dried fish and/or one spoonful shrimp powder * cayenne pepper or red pepper * salt and black pepper * several ripe or near-ripe plantains (but not overly ripe)
What you do
* Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If using smoked or dried fish: remove bones and skin, rinse and soak in water, then dry. If using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp). * Place the black-eyed peas iIn a large pot, fill with water to just cover the peas. Bring to a slow boil, reduce heat, cover, and simmer until the peas are tender, thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water. * While peas are cooking: Heat oil in a skillet. Fry the onions until slightly browned, then add tomatoes, and fish and dried shrimp (if desired). Mash and stir the mixture to form a sauce. * Stir the onion-tomato mixture into the black-eyed peas. Add buillon or Maggi cubes (if not using fish or shrimp). SImmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste. * While peas and sauce is simmering: Prepare Fried Plantains. * Serve peas and plantains side by side on a plate.
Maybe you would like some Kelewele, instead of plain fried plantains.
Superkanja may be Gambia's super soup, but the name is probably a combination of Portuguese and West African words. Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra. (?) Superkanja is also called supa kanja, supakanja and kanjadaa. bridge, west africa
What you need
* one cup palm oil or peanut oil (or any oil) * one pound stew meat (beef or similar), cut into cubes * one onion, peeled and chopped * one sweet red pepper, chopped (optional) * one hot chile pepper (left out, or left whole and removed at serving for a mild dish, or chopped for a spicy hot dish) * five to ten cups water * one smoked or dried fish, cleaned, rinsed in water, and bones removed, broken into bite-sized pieces * one fresh fish, cut into bite-sized pieces (optional) * one to two pounds of greens (spinach, collards, kale, turnip greens, okra leaves, sweet potato leaves), stems removed, cleaned, washed, and shredded * twenty to thirty okra, ends removed and cut into pieces * one or two Maggi® cubes or Maggi® sauce; or chicken or beef bouillon cubes * salt, red pepper (to taste)
What you do
* Heat about a quarter of the oil in a large pot. Fry the meat until browned. Add the onion and pepper and fry for another minute or two. * Add all remaining ingredients, bring to a boil. Reduce heat and simmer for one to two hours, until all is tender. * When soup has reduced to your liking, stir in additional palm oil (if desired) and simmer for another ten to twenty minutes. * Serve with plain boiled Rice.
Pepper Soup or Peppersoup—which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria—doesn't have any more pepper than many other African soups. It is usually made with goat meat, but can also be made with beef, chicken, or mutton. There are many ways this soup can be seasoned. One Nigerian company makes "Peppersoup cubes" (for "easy, tasty, convenient peppersoup in double quick time"), which may be available in import grocery stores. palmnut warehouse in nigeria
What you need
* two pounds goat meat, lamb or mutton (beef for stew can also be used); cut into bite-sized pieces * one or two onions, quartered * two or three hot chile peppers, cleaned and chopped * peppersoup seasoning (see below) * four cups meat broth or stock * two tablespoons ground dried shrimp * one small bunch fresh mint leaves, chopped * one tablespoon fresh or dried utazi leaves (or bitterleaf) (see below) * salt and black pepper to taste
What you do
* In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry. * Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes. * Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served.
Packaged peppersoup seasoning mix, usually imported from Nigeria, may be found in African grocery stores. The traditional spices used in pepper soup are little known outside of Africa.
Jessica B. Harris and others report that expatriate Nigerians make a substitute peppersoup seasoning mix from allspice, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, and tamarind pulp.
Some cooks also use thyme, Maggi® cubes, curry powder, cayenne pepper or red pepper, and tomato paste.
Utazi leaves and bitterleaf may also be found in African grocery stores. If they cannot be obtained, any bitter green can be substituted.
Ceebu Jën is one of Senegal's classic dishes. There are dozens of possible variations; use this recipe as a starting point and put in whatever you like or leave out what you don't. There are three steps to making Ceebu Jën:
* frying onion and fish that has been stuffed with roof (or roff), a flavoring mixture * cooking tomatoes and other vegetables in the oil that was used to fry the fish * cooking the rice in broth from the vegetables.
The fish, vegetables, rice (including the scrapings from the bottom of the pot, called xooñ), and cooking liquid are combined for a grand presentation. west african woman with basket
What you need
* stuffing mixture (roof or roff): o one or two sweet peppers (or bell peppers) (green, yellow, or red); chopped o one onion or two leeks or several scallions, chopped o garlic, minced (optional) o a small bunch of parsley or a bay leaf (or some similar fresh herb) o salt o hot chile pepper, cleaned and chopped (optional) * one cup peanut oil, or for an authentic red color: red palm oil * two onions, chopped * a piece of dried, salted, or smoked fish, such as cod or herring, (stockfish is often used); the piece should be about half the size of your hand * two to three pounds of fish: whole, filets, or steaks; cleaned (sea bass, hake, haddock, sea bream, halibut, or any similar firm-fleshed fish) * tomato paste * three or four tomatoes (peeled if desired), whole * one or more of the following root vegetables and tubers: o carrots, chopped o sweet cassava (also called manioc, yuca, or yucca) tuber; or potatoes, chopped o yams (sweet potatoes are not the same, but may be substituted), chopped * hot chile pepper, such as habanero or serrano chile, whole, but pricked with a fork * one or more of the following leaf and fruit vegetables: o cabbage, chopped o one or two sweet peppers (or bell peppers) (green, yellow, or red); left whole o one squash (any kind will do) or zucchini, cleaned and chopped o eggplant (aubergine, or guinea squash), peeled and chopped o okra, whole, but with ends removed * several cups of rice (In Senegal, this dish is often made with broken rice. Short-grained rice can be used, and it can be broken by soaking it in water, draining it, then mashing it with your hands or a blunt object like the end of a bottle.)
What you do
* Prepare the roof (or roff) by combining the stuffing mixture ingredients and grinding them into a paste, adding a little oil or water if needed. Many cooks include what seems to be an essential in Africa: a Maggi cube. Cut deep slits into the fish (but not all the way through) and stuff them with the roof mixture. * Heat the oil in a large pot. Fry the onions and dried/salted/smoked fish for a few minutes. Then fry the fresh fish for a few minutes on each side. Remove the fish and set aside. * Stir the tomato paste and a cup of water into the oil in the pot. Add the root vegetables and tubers and the hot chile pepper. Add water to partially cover them. Bring to a boil, reduce heat and simmer for 30 minutes or more. * Add the leaf and fruit vegetables, place the fried fish on top of them, and continue to simmer for an additional twenty minutes or until the vegetables are tender. * The fish and all the vegetables and set them aside, keeping them warm. Remove a cup or two of the vegetable broth and set it aside. Add the rice to the vegetable broth. Add water or remove liquid as necessary to obtain two parts liquid to one part rice. Bring to a boil, cover, and simmer on very low heat until the rice is cooked--about twenty minutes. It should stick a little to the bottom of the pot. * Find the hot chile among the vegetables. Combine it to the reserved vegetable broth in a small saucepan and bring to a slow boil. Remove and discard the pepper and put the sauce into a dish or gravy boat. * When the rice is done turn the pot over onto a large serving platter. Scrape the crust (the xooñ) from the bottom of the pot over the rice. Arrange the fish and vegetables over and around the rice. Garnish with parsley and sliced limes (to squeeze over fish) as desired. * Serve Jus de Bissap with your meal, and Green Tea with Mint afterwards.
Fish -- stuffed with onions or peppers, and fried -- is common in many African countries along the Atlantic coast; see: Fish & Onions in Tomato Sauce and Mulet Farci à la Saint-Louisienne.
Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread common in West Asia, particularly India. They are also popular in Eastern Africa, especially among the Swahili people and in Swahili-speaking countries. The Malay and Indian populations of South Africa also eat chapatis. Serve chapatis with any African curries.
What you need
two cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Mix flour and salt in a bowl. Slowly mix in enough water to make a thick dough. Mix in one spoonful oil. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour. Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
Cover the finished chapatis and place them in a warm oven until they are all done.
Banku and Kenkey are two more Fufu-like staples from Western Africa, served with a soup or stew or sauce. They are particularly popular in Ghana. Both are usually made from ground corn (maize), as are Sadza and Ugali, though Banku can also be made from a mixture of maize and grated Cassava tuber. Unlike Ugali, making Banku or Kenkey involves letting the maize (or maize and cassava tuber) ferment before cooking, as is done with cassava tubers when they are made into Baton de Manioc. Banku is cooked in a pot; Kenkey is partially cooked, then wrapped in banana leaves, maize or corn husks, or foil, and steamed.
What you need
six to eight cups of corn (maize) flour or cornmeal (ground corn or ground maize); (White cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind); for Banku only: a similar amount of equal parts corn flour and grated cassava tuber may be substituted
for Kenkey only: banana leaves, or maize or corn husks, or aluminum foil to wrap dough in (the leaves or husks may be available at African, Asian, or Latino groceries)
What you do
Prepare the fermented cornmeal dough: Traditional Method: In a large container combine the corn flour (or corn flour and grated cassava) with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days. Fermentation may take longer than two days, especially in cool climates. (Note: a warmed oven is an oven that has been heated for a few minutes then turned off. The flour should ferment, not cook.) When it is properly fermented, it should have a slightly sour, but not unpleasant, aroma -- like rising bread dough. Overly fermented corn flour will not taste right. Alternate method: Prepare the corn flour as described above, and let it ferment for about six hours. Then mix one tablespoon of vinegar into the wet corn flour. Once the fermented dough is ready, prepare Banku or Kenkey according to the following methods.
To prepare Banku:
Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened.
In a large pot, bring one cup of water to a boil. Slowly add the fermented dough. Cook for twenty minutes or more, stirring constantly and vigorously. The banku should become thick and stiff. Add water as necessary, if it becomes too dry. Form the banku into serving-sized balls (about the size of a tennis ball). May be served hot or cool (room-temperature).
To prepare Kenkey:
Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into two equal parts.
In a large pot, bring one cup of water to a boil. Slowly add one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the "aflata".
Combine the aflata with the remaining uncooked dough. Mix well.
Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tightly in banana leaf, maize or corn husks, or foil. Banana leaves are more flexible if they have been briefly warmed in a hot oven or a pot of boiling water. The wrapped dough should look like burritos or tamales. Cooking string can be used to tie the wrapping closed.
Place the wrapped dough packets on a wire rack above water in a large pot. Bring to a boil and steam for one to three hours, depending on their size and thickness. Serve room-temperature.
Serve banku or kenkey with Palaver 'Sauce', or any fish, fowl, or meat dish from Western Africa.
Note: ready-to-use fermented cornmeal dough made especially for banku and kenkey may be available at African import grocery stores and should be prepared according to package instructions.
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan Africa. The Western African style is usually more elaborate, with more ingredients and garnishes. Palm-Oil Chop is similar to Groundnut Stew: the main difference is that peanuts (or peanut butter) in Groundnut Stew replace the palm nuts (or canned palm soup base) and in Palm-Oil Chop.
What you need
one or two sweet potatoes, or a similar amount of yams, peeled and cut into cubes (optional)
peanut oil (or other cooking oil)
one or two chickens, cut into large bite-sized pieces (you can also use equal parts chicken and beef or stew meat)
one-quarter cup dried shrimp or dried prawns (optional)
one medium eggplant (aubergine, or guinea squash) or a dozen okra, or canned beans, or canned corn (optional)
sweet green pepper (or bell pepper), chopped (optional)
squash, chopped (optional)
one cup peanut butter (preferably natural and unsweetened) -- or make your own peanut paste by roasting peanuts, removing the shells and skins, and grinding, mashing, or mincing them, then simmer them in a saucepan with a cup of water
What you do
If using sweet potatoes or yams: Boil or steam them until they begin to become tender.
In a large pot or dutch oven fry the meat in hot oil, until browned. Add salt and pepper. Reduce heat, add a cup of water or chicken broth and simmer.
Heat oil in a skillet. Fry the tomatoes, onions, garlic, chile peppers over high heat. Add spices. Add the optional vegetables, sweet potatoes or yams, and/or dried shrimp or prawns. Reduce heat and stir in peanut butter and a bit of water or broth. Stir until smooth.
Add the tomato-onion-peanut mixture to the simmering meat. Stir throughly and continue to simmer until the meat is cooked and the vegetables are tender.
Serve with boiled Rice and as many garnishes as possible:
hard-boiled eggs, peeled (everyone must have a hard-boiled egg); these are sometimes added to the pot and cooked with the stew a few minutes before serving
sliced boiled yam or sweet potato
breadcrumbs or croutons
sliced fruit: such as banana, mango, orange, papaya, pineapple, etc.
Okra is generally thought to have originated in the wild in Northern or Northeastern Africa. It has been cultivated throughout Africa, the Middle East, and Asia for centuries, where it is used to give a mucilaginous thickening quality to soups and stews. It can be used fresh, or dried for storage. Okra was brought from Africa to the Americas by enslaved Africans. Africans also brought their names for okra. The English word okra comes from the West African Twi (or Tshi) language's nkruman or nkruma which was shortened in English to okra. In many Bantu languages of Central Africa, okra is called ngumbo, or ngombo, from which the Louisiana Creole-Cajun Gumbo soup-stew made from okra gets its name. See the early Gumbo recipes among the Rare Recipes of Mrs. M. Randolph, Mrs. L. Bryan, and Mrs. A. Fisher.
What you need
one onion, chopped
two tablespoons of palm oil or any cooking oil, (palm oil gives the most authentic taste)
one cup water
one pound greens, cleaned, stems removed, ,and shredded: cassava leaves ( Feuilles de Manioc), kale, collards, or similar)
twenty okra
two cups palm butter or nyembwe sauce, or canned palm soup base -- peanut butter can be substituted
Congo Bars or Congo Squares are a popular dessert in the southeastern United States. They are also known as Blond Brownies, or Blondies (as they are made without any cocoa powder). They don't have anything to do with Africa -- the Congo region has no tradition of baked desserts such as brownies and cakes, and wheat (for flour) cannot be grown in Central Africa. In fact, most of Africa has little tradition of sweet desserts.
The name Congo Bars is a fanciful allusion to a mythical Congo, which also inspired the famous Congo Room of Las Vegas, and even the Congo Room of Canton, Ohio. Perhaps someone thought that all of the exotic ingredients (the chocolate, the coconut) might come from Africa. In New Orleans, there is a plaza called "Congo Square" (also known as Beauregard Square and now part of Louis Armstrong Park) which, in the early 19th century, was a gathering place for both free and enslaved African-Americans who met for marketing, music-making, and dancing -- and eating this variety of brownie? Who knows?
What you need
two cups flaked coconut
one-half teaspoon salt (omit if using salted butter)
All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Preheat oven to 350° F.
Mix (or sift) together the salt, baking powder, and flour.
When oven is hot, place the coconut on a cookie sheet and toast until lightly browned (one or two minutes). Remove and let cool.
Using an electric mixer, mix together the butter and brown sugar. Add the beaten egg bit by bit, mixing well. Add vanilla. Stir in the flour mixture. Mix well with wooden spoon.
Lightly grease (or butter) and flour a 9- x 13-inch cake pan. Spread the batter into the pan. Bake at 350° F for about 25 minutes. Remove from oven as soon as a sharp knife inserted into the center pulls away clean. Careful not to over-bake. Cool, cut into bars (or squares) and serve.
The coconut can be replaced, in whole or part, with your favorite chopped nuts (almonds, pecans, walnuts . . . ).
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry (or kerrie) dishes are popular in South Africa.
one cup dried apricots, soaked in warm water and drained
one small can tomato paste
one teaspoon vinegar
two cups beef broth or stock (or mutton stock if available)
one-half cup apricot jam
one cup plain yogurt or buttermilk
What you do
Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the spices and continue stirring for a minute.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.)
Add all remaining ingredients except the apricot jam and yogurt (or buttermilk). Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
Stir in jam and yogurt (or buttermilk) a few minutes before serving.
Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa's Ugali and Southern Africa's Sadza (which are usually made from ground corn (maize), though West Africans use maize to make Banku and Kenkey, and sometimes use maize to make Fufu). Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating.
In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia's dumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick. All over Africa, making fufu involves boiling, pounding, and vigorous stirring until the fufu is thick and smooth.
What you need
two to four pounds of yams (use large, white or yellow yams; not sweet potatoes, not "Louisiana yams"); or equal parts yams and plantain bananas
one teaspoon butter (optional)
What you do
Place yams in large pot and cover with cold water. Bring to a boil and cook until the yams are soft (maybe half an hour). Remove pot from heat and cool yams with running water. Drain. Remove peels from yams. Add butter. Put yams in a bowl (or back in the empty pot) and mash with a potato masher, then beat and stir with a wooden spoon until completely smooth. This might take two people: one to hold the bowl and the other to stir.
Shape the fufu into balls and serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce.
Remove stems and seeds from peppers. -- Careful! Wear kitchen gloves! Do NOT touch your eyes or face while handling hot peppers! Wash your hands with soap and water after you have handled hot peppers -- Grind hot peppers, green pepper, garlic, and onion (or use food processor). Combine all ingredients in sauce pan. Simmer for an hour or two. Add cayenne pepper if desired. Put in jars and refrigerate.
Serve with everything.
Pili-Pili Sauce
An easy-to-make hot sauce. Pronounced "pee-lee pee-lee", also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to refer to hot red peppers, sauces made from them, and foods cooked with these peppers or sauces. Is Pili-Pili a reduplication? See the Coupé-Coupé recipe.
What you need
several chile peppers (i.e., hot red peppers!), cleaned and finely chopped
Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water. Drain excess water before adding peanuts.) Squash can be mashed if desired.
Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot.
Kachumbari could almost be called East African cole slaw -- it is a mixture of chopped or shredded vegetables that is prepared ahead of time and served cold. The most basic version is onions and tomatoes in a vinegar or lemon juice dressing; cabbage, chile peppers, and other vegetables are often included.
What you need
* one (more or less) hot chile pepper, cleaned, seeds removed, chopped * one medium onion, chopped * two to four tomatoes, thinly sliced * juice or one or two lemons or limes, or a few tablespooons of vinegar * up to one teaspoon salt * fresh cilantro (coriander leaves, dhania), chopped * one cucumber, peeled and sliced (optional) * one small cabbage, shredded (optional)
What you do
* Combine all ingredients in a mixing bowl. Toss to coat all ingredients with liquid. Set aside in a cool place for twenty to thirty minutes before serving. Consume within twelve hours. * Serve Kachumbari with dishes from Eastern Africa.
If raw onion is not to your liking, try one of the following: (1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or (2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry.
Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or one of the Fufu-like staples: Baton de Manioc, Fufu, or Ugali.
one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)
one or two tomatoes, chopped or canned tomatoes (optional)
one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)
What you do
If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.
If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.
Simplest Peanut Soup
The simplest Peanut Soup recipe calls for two parts chicken stock, two parts shelled peanuts, and one part milk or cream. Start by roasting the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a food-processor. (Or you could use one part peanut butter, preferably natural and unsweetened.) Combine the peanut paste with the chicken stock in a saucepan and simmer for thirty minutes to an hour. Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir in milk before serving.
Colonial American Peanut Soup
Make a roux by heating a spoonful of butter in a saucepan and slowly stirring in a spoonful of flour, then add the other ingredients (as above). Consider including a chopped celery stalk and a chopped leek along with the other vegetables. Also add some milk or cream just before serving.
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