Dynamic Africa
Formerly, "This is Africa/fyeahAfrica".
(Profile Photo by Mama Casset)
DISCLAIMER:
I do not endorse any of the products or opinions shared on this site, nor do I claim any of the work posted here to be my own - except where stated. All posts originally made by me are credited. If no credit is given then the work is either my own/written by me or reblogged from another source.
A LITTLE ABOUT ME:
Student, 24
Based in Cape Town, South Africa
From Lagos, Nigeria
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(As an unemployed media student, all donations go into ensuring my survival in this cruel world and future projects I hope to embark on).
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(since Oct. 21th 2012)
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/
Black-eyed Bean and Sweet Potato Stew – Sierra Leone StyleAuthor: Recipes From A PantryServes: 4Ingredients
- 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
- Prep:
- Pre heat the oven to fan assisted 160ºC/180ºC/350ºF/gas 4.
- 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
- Slice the onions very thinly, chop the garlic and deseed and chop the peppers and scotch bonnet.
- Cook:
- 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
- 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.
- Then add in the water, cover and simmer for about 40 mins till onions are soft stirring occasionally.
- 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.
- Then add in chopped tomatoes and jumbo cube and simmer for another 15 mins.
- Then add in beans and sweet potato and simmer for another 10 mins so the flavours blend together.
- Adjust seasoning and serve.
NotesYou 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
What do you know about Ethiopian food? Read this article about this amazing Ethiopian restaurant based in Brussels, Belgium !
Been craving chin-chin lately…so I made some today! #nigeriansnack #pastry #weekend #foodie #naija
Chin-chin is one of my fave snacks. You can get recipes here and here.
(via lagosphotos)
Doro Wat - Ethiopian Spicy Chicken Stew - Made with our Berbere Spice Kit
someone please pass me some injera.
RECIPE: Kedjenou (Ivory Coast)
This slow-cooked chicken stew is a popular dish in the Cote d’Ivoire (Ivory Coast), where the less-than-tender poultry benefits from the long cooking time. It is sometimes prepared by wrapping the ingredients in banana leaf packets and grilling them on hot coals, as is done with Liboké de Poisson or Liboké de Viande.
More often the cooking method is to place the ingredients in a tightly sealed jar-shaped clay cooking pot called a canari or canary which is also placed on hot coals. The canari is gently turned or shaken periodically as the Kedjenou cooks, to keep it from sticking.
Kedjenou can be adapted to an oven cooking pot, a large pot, like a dutch oven, on the stovetop, a slow cooker like a Crock-Pot®, or even a pressure-cooker.
Whatever the cooking method it is important that the cooking vessel be closed with a tight-fitting cover so that moisture and steam do not escape.
What you need
- two to three pounds of chicken, cut into serving-sized pieces
- one large eggplant (also known as aubergine), or preferably a few small ones; peeled, cut into pieces, and salted — and/or — several okra, cleaned and chopped
- one or two onions, chopped
- one hot chile pepper, cleaned and chopped
- three or four tomatoes, peeled and chopped
- one small piece of fresh ginger
- one bay leaf
- one piece of thyme
- one or two cloves of garlic, minced
- half cup of water or chicken broth or stock
- one spoonful of peanut oil, or other cooking oil (optional, but more necessary if you use skinless chicken pieces)
What you do
- Combine all ingredients in a large cooking pot. Stir until everything is well mixed. Seal the pot with a tight-fitting lid. One way to ensure a tight seal (as is sometimes done in Indian cooking) is to first tightly cover the pot completely with aluminum foil, then put the lid over it.
- Cook in a medium-hot oven, or over low heat on the stovetop, or on the embers of a wood fire. Do not remove the lid after you have started cooking. Whatever cooking method is used, it is important to gently turn or shake the cooking vessel every five to ten minutes during cooking. Cook for ninety minutes or more, check for doneness, and cook more if needed. (If you use a crock-pot, cook according to the manufacturer’s instructions, and skip the turning or shaking.)
- In Cote d’Ivoire, Kedjenou is usually served with attiéké (a starchy side dish made from cassava flour which is like something between Couscous and Fufu or Banku & Kenkey). It is also served with Rice.
Northern Africa’s tagine, a round terra cotta cooking pot with a cone-shaped top, is rather similar to the Canari. And a Chicken and Vegetable Tagine (like Tagine of Chicken, Preserved Lemon, & Olives) — the word refers both to the cooking pot as well as a stew cooked in it — might be rather like Kedjenou; though in North Africa Lamb Tajine is more popular. One difference is the tagine’s top has a sort of chimney to allow some steam to escape. The canari is sealed to retain as much moisture as possible.
The canari cooking method is similar to the tanjia or tangia of Morocco, in which the earthenware cooking pot is placed on the coals used to heat a hammam (a public steam bath).
No Reservations Anthony Bourdain - Mozambique
(Full episode)
Plate | Top 10 Recipes from the “Undiscovered Africa” Issue
The “Undiscovered Africa” Issue features 70 recipes influenced by African cuisine. Amongst the culinary delights, here are our top 10 recipes. You need a membership to access the recipes, but the good news is…membership is free and takes all of 30 seconds! Happy cooking and merry dining!
[Row 1]
1 - Mushroom Wot Crostini with Mustard Greens, Berbere and Parmesan Cheese
[Row 2: Left to Right]
2 - Slow Cooked Lamb Shank with Fonio Salad
3 - Thieboudienne
4 - Bobotie
[Row 3: Left to Right]
5 - Casamance Fish Stew with Moringa Leaves over Fonio
6 - Dry Packed Scallops, Bacon Powder, Melon Seed Milk
7 - Eggplant with Sour Ground Lamb and Sesame Seeds
[Row 4: Left to Right]
8 - Groundnut Peanut Soup
9 - Maandazi
10 - Thiakry - Senegalese Yogurt Infused with Vanilla, Nutmeg, and Couscous
Great dishes, although I’m struggling to understand the ‘undiscovered Africa’ title. Undiscovered to whom?
Asun - Spicy Goat Meat
Get the recipe here - -> Afrolems
Leaf-wrapped snacks: Oleleh, Agidi:
What: These custard-like snacks—traditionally wrapped and steamed in kola or banana leaves, tamale-like—are two of the more interesting street foods you’ll find in Freetown. Oleleh, pictured, is made of ground binch, or black-eyed beans, along with palm oil, onion, and various seasonings; while the sweeter yellow-colored agidi is made with pounded corn. Both are soft and moist, though the agidi is more gelatinous in texture. Interestingly, agidi is sometimes eaten an accompaniment to crain crain, although we saw it sold only as a separate snack on the street.
Where: We found this oleleh in Freetown near the bus station on Wallace Johnson Street—but as these vendors are always walking, you just have to keep your eyes peeled for banana leaves poking out of the baskets they carry on their heads. Both snacks are pretty common in Freetown
(via sabisierraleone)
