DYNAMIC AFRICA

Set up in 2010, Dynamic Africa is diverse multi-media curated blog with a Pan-African outlook that seeks to create an expressive platform for African experiences, stories and African cultures.



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Posts tagged "food"

Recipe of the day: Rooibos tea and honey ice cream.

Rooibos is a herbal South African tea said to have great nutritional benefits due to its high level of antioxidants. Using honey as a natural sweetener, here, blogger Drizzle and Drip combines the two to make a delicious ice cream recipe.

Find it here.

Meet the sitta shai, or the Sudanese “tea ladies”.

Walk through the streets of Khartoum, and you will find these women in each corner, dressed in their colorful thawbs and covers. Beside them, a makeshift kitchen is set up to serve you flavored coffee and tea throughout the day.

And the flavors vary. Numerous jars of tea (black, hibiscus, Mahareb) and coffee can be accompanied with herbs and spices like mint, cinnamon, cloves and ginger.

The chatter of the day’s gossip can be heard rising above the tea’s steam as customers sip close by.

To learn how to make Sudanese cinnamon tea, click here

Photos by Tomoko Goto

For more posts on African food and culture, head to ChefAfrik.com.

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My Top 5 African Dishes for a Hearty Valentine’s Day.

Jollof rice with chicken/meat/fish and fried plantain:

Predominantly eaten in West African countries such as Senegal (it’s country of origin), Ghana and Nigerian, jollof rice has become a staple meal acceptable for any occasion - from weddings to birthday parties. With a preparation time of a little over an hour (depending on your serving quantities), the ingredients needed are easy to obtain. The flavour of the rice is dependent on how you prepare to the stew, whether mild or spicy. Vegetables such as peas, carrots and sweet corn can also be added to the mix. For a slightly healthier option, boil or grill the plantain instead of frying it. Similarly, grill the fish or chicken.
Vegetarian option: Substitute chicken/meat/fish for moi moi (contains egg).

Ethiopian injera with sides:

The very thought of eating this Ethiopian teff-grain flat bread with my favourite sides (doro wat, shiro, ye’abesha gomen, etc), is enough to get my mouth watering. With a near-endless possibility of traditional sides (you can also add your own creations), this meal can easily be adapted to suit various palettes. Although injera can be made at home from scratch, you’re much better off buying it from a restaurant. Want it gluten-free? Here’s a recipe for that.
Vegetarian option: go meat-less, stick to vegetable sides.

Senegalese thiéboudienne:

Another feature from Senegal because the food there is just that good. Although I’ve only ever been to Dakar once, as a child, the experience and taste of eating thiéboudienne is not one easily forgotten. Served on a large platter, this meal usually comes with either a rice or cous cous base and is laden with fish, stew and vegetables.
Vegetarian option: leave out the fish.

Moroccan couscous salad:

What I love most about couscous is just how versatile it is. It’s easy to make (from a box) and a great base for a range of different meals. For a salad option, simply make some couscous and add your favourite salad bits.
Vegetarian option: I think this one is obvious.

Ghanaian fufu and peanut butter/groundnut stew/soup.

Peanuts are hands down the greatest nuts there are, simply for this dish. To turn it into a southern African dish, use sadza/pap instead of fufu. For your east African version, use ugali (same as the aforementioned, just a different name).
Vegetarian option: don’t add meat/fish/chicken to your stew.

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All Africa, All the time.

chefafrik:

How to make Kenyan Kachumbari (or salad)

FRIDAY INSPIRATION: Zobo drink via homeofafricanfood

Finally made zobo drink today…didn’t have pineapple so used a little brown sugar. Also added cloves, cinnamon, ginger and orange peel - makes a very good replacement for mulled wine with Christmas around the corner. Will also try it with a bit of rum.

FRIDAY INSPIRATION: Kentumere - smoked mackerel and spinach Ghanaian stew.

(via homeofafricanfood)

ghanailoveyou:

How to make “Red Red” Beans Stew

A guide to makeing the Ghanaian classic “red red”, using Pepper and Stew’s Egusi Stew Sauce by Pepperandstew.

lohi-creations:

Fried yam, shrimp and mushroom sauce

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lohi-creations:

chicken suya wonton cups and rosemary and thyme roasted chicken 

something you might like to blog; truly a wonderful dish, and you maybe you could name it a well. It’s from south-eastern Nigerian.

submitted by http://martinsnaya.tumblr.com/

sabisierraleone:

Black-eyed Bean and Sweet Potato Stew – Sierra Leone Style
Author: Recipes From A Pantry
Serves: 4
 
Ingredients
  • 200g (2 cups) sweet potato
  • ½ tsp ground coriander (cilantro)
  • ½ tsp ground ginger
  • Salt
  • Ground black pepper
  • 1 tbsp + 1 tsp oil
  • 6 onions
  • 2 cloves garlic
  • 2 (bell) peppers
  • Scotch bonnet chilli to taste (optional)
  • 2 bay leaves
  • 210ml (1 cup) water
  • 1 x 400g (14oz) tin chopped tomato
  • 1 jumbo cube (optional, see notes)
  • 500g cooked beans drained weight (or 2x 400 g/14 oz tins)
Instructions
  1. Prep:
  2. Pre heat the oven to fan assisted 160ºC/180ºC/350ºF/gas 4.
  3. Peel and chop sweet potatoes into bite size pieces and season them with ½ tsp coriander, ½ tsp ginger, salt, pepper and 1 tsp oil and mix well
  4. Slice the onions very thinly, chop the garlic and deseed and chop the peppers and scotch bonnet.
  5. Cook:
  6. Bake sweet potato in the oven for up to 30 mins till done. Make sure to stir the cubes at least once during baking so that they cook evenly on all sides
  7. Heat the remaining oil in a non stick pan and add in the onions, garlic, peppers, scotch bonnet chilli, bay leaves and stir fry for a minute until fragrant.
  8. Then add in the water, cover and simmer for about 40 mins till onions are soft stirring occasionally.
  9. Keep an eye on the water level and if it get gets too dry you might need to add in a few tbsp of water at a time.
  10. Then add in chopped tomatoes and jumbo cube and simmer for another 15 mins.
  11. Then add in beans and sweet potato and simmer for another 10 mins so the flavours blend together.
  12. Adjust seasoning and serve.
Notes
You can substitute the scotch bonnet with chillies of your choice. Jumbo cubes (and maggi cubes) are stock cube used to flavour food in West Africa. You can normally find them in shops selling ethnic food. You can substitute with other stock cubes or replace the water with stock of your choice

howiviewafrica:

Senegalese beauty.

Thieboudienne! One of my favourite meals.

sahanimagazine:

What do you know about Ethiopian food? Read this article about this amazing Ethiopian restaurant based in Brussels, Belgium !