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The
continent of Africa is the second largest landmass on the earth and
is home to hundreds of tribes, ethnic and social groups. This
diversity is, understandably, reflected in African cuisine, in the
use of basic ingredients as well as in the style of preparation and
cooking techniques and the influence of the many other cultures that
have visited the continent.
Traditional green
vegetables occupy an important role in household nutrition throughout
Africa as these are the main source of vitamins and provide variety
to meals otherwise consisting of maize, cassava, yam, millet, beans
and occasionally, meat stews.
Cuisine of South
Africa and the neighbouring countries is sometimes called 'rainbow
cuisine' and rightly so as the cuisine of South Africa and the
countries around them have largely become polyglot cuisines, as well
as several waves of immigrants which included Indians, Malays,
Chinese as well as Europeans. Thus, the food here is a blend of many
cultures - African, European and Asian. Whilst it was the Portuguese
who were the first Europeans to set foot in South Africa, it was the
Dutch, French Huguenots and English who were to have the most
influence on the cuisine. Many dishes eaten today are closely based
on dishes from past times, such as Pap, an accompaniment made from
maize and eaten much like rice, which was and is a native black
African staple, Bobotie, a spicy Malay dish similar to Shepherds Pie
and Potjiekos which became an important dish during the Afrikaner's
great trek
The basic
ingredients in Central Africa are plantains and cassava. Fufu-like
starchy foods (usually made from fermented cassava roots) are served
with grilled meat and sauces.
The cuisine of
East Africa varies from area to area. In the inland savannah, the
traditional cuisine of cattle-keeping peoples is distinctive in that
meat products are generally absent. Cattle, sheep and goats were
regarded as a form of currency and a store of wealth, and are not
generally consumed as food. In some areas, they consume the milk and
blood of cattle, but rarely the meat. Elsewhere, other peoples are
farmers who grow a variety of grains and vegetables. Maize (corn) is
the basis of ugali, the East African version of West Africa's fufu.
Ugali is a starch dish eaten with meats or stews. In Uganda, steamed,
green bananas called matoke provide the starch filler of many meals.
More recently the Asian community and Portuguese have had a
considerable influence on the cuisine.
The cuisines of
North Africa are varied and exciting with Moroccan and Tunisian
increasingly popular as well as the simpler cuisines of Tunisia and Egypt.
The new interest
in African cuisine shows in London where are several excellent
restaurants offering Carib African, Ethiopian, Egyptian and South
African for you to try.
Bobotie
(from South Africa)
Serves
6
Ingredients
1-2 onions, chopped
500g lean beef mince
25g butter
1-2 cloves garlic, crushed
5 ml dried mixed herbs
salt and pepper to taste
25g flaked almonds
45 ml Mrs. Balls Chutney
4 Bay Leaves
Curry
Sauce
1 cup Coconut Milk/Cream
40 ml Masala Curry Powder
3 ml Turmeric
5 ml each of
ground cumin and coriander
2 cloves
1 slice of thick
white bread, cubed
Topping
1 cup plain
yoghurt or buttermilk OR ½ cup evaporated milk and ½ cup
plain yoghurt
2.5 ml sea salt
and black pepper
2 eggs
Method
Preheat the oven
to 180°C. Mix the ingredients for the Curry Sauce together and
soak the cubes of white bread in it. Put aside.
Heat a frying pan
until hot. Fry the onion until brown (almost caramelized). Add the
mince, the garlic, the salt and pepper and the dried herbs.
Periodically, also add the chutney, flaked almonds and 2-3 bay
leaves. Let the meat simmer for a while, until well cooked.
Remove from heat.
Make sure the bread cubes is mashed and add the curry sauce to the
meat. Make sure it is well worked through. Dish the meat mixture into
an oven proof dish and level it at the top.
Beat the yoghurt
or buttermilk with the salt, pepper and eggs. Pour the mixture over
the bobotie and bake for approximately 35 minutes, or until the
topping is golden brown and puffy.
Yellow
Rice
Serves
4-6
250 ml white rice
125 ml pitted raisins
5 ml salt
15 ml yellow sugar
4 ml turmeric
10 ml butter
1 cinnamon stick
500 ml water
Rinse the rice
grains well with cold water. Bring the water to boil. Add the salt
first and then slowly add all the other ingredients, except the
butter and sugar. Lower the heat and simmer very slowly until all the
water has evaporated. Remove the cinnamon stick and immediately add
the butter and sugar. Gently fluff the rice before serving. Serve hot.
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