Out of Africa

AUSTRALIA’S VIBRANT MIGRANT POPULATION BRINGS DELICIOUSNESS

If you’re out for drinks with two mates, at least one of you was born overseas according to the 2021 Census, which found just over 29 per cent of Aussies were born abroad. There are plenty of delicious recipes on Australia’s Best Recipes reflecting the nation’s history on a plate and the migrant dishes that have made Australia their home.

This week we’re sharing a range of dishes spanning the African continent, submitted by our community of home cooks. From South Africa (where I’m from) to Tunisia in the north, there is no shortage of flavour across the African continent. Farka from Tunisia: The food in Tunisia is influenced by dishes from the Middle East, ancient Carthage, the Ottoman Empire and the Berbers. One of these dishes is a breakfast dish called farka, made with couscous, water and sugar and enriched with dates and nuts. Farka is served hot during the winter and cold in summer. It can be made ahead of time and includes walnuts, almonds, hazelnuts, pistachios and pine nuts. Serve farka with milk and manuka honey. Chicken curry from Kenya: To the east is Kenya, where a fusion of East African, European, Indian and Middle Eastern influences are served up. Occupation by the Portuguese in the 15th century introduced foods such as maize, bananas, cassava and chillies. Europeans brought potatoes and tomatoes, while Indian migrants brought spices, chapatis and chutneys, resulting in dishes like a Kenyan chicken curry that has a lovely depth of flavour and is delicious served with rice.

Bobotie from South Africa: At the bottom of the continent is South Africa, a nation rich with history and flavour. A quintessential South African dish is bobotie. The etymology of this dish is not certain, but it was imported from Indonesia and adapted by the Cape Malay community, once made from leftover lamb or mutton. Bobotie is the “cottage pie” of South Africa, and every household has its own recipe. It blends flavours from migrant cultures with the ingredients available locally. Agashe spiced fish from Sudan: Nearby is North Sudan, where agashe dukkha is a popular local spice. Made with peanut, chilli, cumin and paprika flavours, agashe adds a new flavour to cooking. It’s not an easy spice to find locally, but My Kitchen Rules winner Monzir Hamdin has developed an agashe spice dukkha with his father, to help keep a part of Sudan alive here. Tsire kebabs from West Africa:

West African cuisine comprises a diverse cuisine split across 16 countries where many families grow or raise their own food. Spices are often dried and powdered, with chilli peppers popular. Tsire is a delicious spice mixture used in West Africa. Cooks use it to add flavour to kebabs by dipping the uncooked meat in beaten egg (or oil) and coating it in the spice mixture.