Flavours of Africa
HERITAGE WEEK: FOCUS IS ON FOOD FROM THE CONTINENT
Something quite different – Nigerian Garri, Zanzibar pancakes, Joloff rice or Shuku Shuku.
There are hundreds of days, weeks and months of observation around the world and, while some are totally ridiculous, like, for example, World Hug A Tortoise Day, others allow for a time of reflection and, too, an excuse for a jolly good time.
Go a little beyond traditional holidays like Easter and the Festive season, pass Valentine’s Day. This week, quite apt as the restrictions on alcohol consumption were eased coupled with an extended curfew, is African Heritage Week. The focus is on food.
It’s a great excuse to go out and have a good bottle of wine or, of course, stay at home and serve up something a little different. With a good bottle of wine.
While cassava is originally native to South America, it reached African shores via Portuguese traders in the 16th century and, for the past few centuries, has become a stable in many continental dishes. It’s a starchy root harvested from the cassava plant, a perennial crop extensively farmed. And what you can do with it is legion. If you have ever had tapioca pudding, you have eaten it.
Google cassava recipes and explore Africa, from east to west, with easy to make recipes and accessible ingredients. It can taste a bit like solidified dust, so cooking it right is important.
Nigerian Garri, a cassava based dumpling, is used in countless dishes and in almost every soup.
Apart from likely being one of the most beautiful places earth, Zanzibar’s signature delicious items are Zanzibar pancakes.
It’s a staple at markets and has slowly made its way onto the menus of several resorts on the island.
With savoury or sweet fillings, Nutella an absolute must, this light and fluffy rice flour pancake is delicious as mains or as a dessert.
But make a lot of them, as they are super moreish. There are several recipes available online with ingredients available at most large supermarkets.
Sadza is pap, but with a somewhat different texture. Closer to stywe pap, as we would call it in South Africa. Traditionally made north of the Limpopo, the cooking process starts with the mielie meal and water forming a paste on a medium heat. Thereafter, water is added and cooked through until translucent, and reduced to taste.
Sadza is served with greens such as spinach or relish. It’s easy to make and for an incredible journey, serve it with muboora – a delicious pumpkin leaf dish with either tomato and onion relish or Movi, a version using peanut butter.
Sticking with starchy foodstuffs, Joloff rice is a stable in Nigeria and many other west African countries. It’s simple and easy to make, comprising minced tomato, onion, pepper and spices. It is served on its own or with fried chicken, beef, or fish. There are recipes all over the net.
No meal is complete without dessert and, if Zanzibar pancakes are not your thing, try Shuku Shuku – Nigerian coconut balls that are so delicious you may want to skip starters, mains and diet. Forever.
Made with coconut, sugar, egg and self-raising flour, the combination of ingredients in just the right quantities create a simple but incredible dessert.