Tchetchouka: North African Cuisine

Ingredients:

• 1/2 pound green peppers
• 1/2 pound tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic
• 8 eggs

In Algeria, this recipe is called Chechukat and in Tunisia it is called Chachuka. There are other variations in different countries, including Tchoutchouka. The dish's composition also varies a bit between North African nations. Onions or zucchini may be added; the eggs are not always beaten; the eggs and vegetables may be mixed; or it may be filled with vegetables and folded like an omelet.

Instructions:

1. Sear the peppers over a flame to make them easy to peel. Open them and remove the seeds and white ribs, and cut them into thin strips. Peel, seed and quarter the tomatoes.

2. Brown the vegetables in the oil in a large frying pan together with the garlic cloves. Simmer for 30 minutes. Remove the garlic.

3. Beat the eggs and season with salt and pepper. Pour them over the vegetables and let set.

A Video Recipe:

Acras de Morue: Caribbean Cod Fritters

These spicy Cod Fritters are made widely throughout the West Indies. It is a popular cuisine that arose in this region of the African diaspora. They are particularly revered by the inhabitants of the Antilles, whether rich or poor. They are frequently sold by food vendors on popular streets and venues.

Ingredients:

• 1/2 pound salt cod fillets
• 1 cup flour
• salt
• 2 eggs
• 1 cup milk
• 2 onions
• 1 clove garlic
• 1 shallot
• pepper
• 4 sprigs parsley
• 1 pimento

Instructions:

1. The day before: Place the fillets of cod in a strainer placed in a pan. Place under a stream of running water to remove the salt. Leave it overnight.

2. On the following day, pour the flour and a pinch of salt in a bowl. Make a hole in the center and pour in the eggs and milk. You will obtain a batter which is slightly less fluid than an ordinary pancake batter.

3. Peel the onions, garlic and shallot and place them in 2-1/2 cups of water with salt and pepper. Bring to a boil. Add the fillets of cod. Simmer for 10 minutes. Drain and mince all the ingredients.

4. Chop the remaining onion and parsley. Cut the tomato into very small pieces. Put all the ingredients into the batter. Mix well.

5. Fry this mixture by the spoonful in very hot oil in a skillet. Once the fritters swell, drain carefully. Serve hot.

Senegalese Soup

Senegalese Soup is a creamed curry soup that features a mix of fresh ingredients and spices.

2 tablespoons butter

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 teaspoon curry powder

3 sticks cinnamon

1 tsp. whole cloves

2 bay leaves

1 tablespoon red currant jelly

1 tablespoon tomato puree

2-1/4 tablespoon. Tomato puree

2-1/4 tablespoons almond paste

5 cups vegetable broth

3 tablespoons buttermilk

3 tablespoons flour

2 cups heavy cream

grated coconut, toasted

In a large pan, melt 2 tablespoons of butter. Cook the onion, carrot, and celery in the butter over moderate heat, stirring, until they are tender (about 8-10 minutes). Add the curry powder and blend thoroughly with the vegetables. Add and mix in the cinnamon, cloves, bay leaves, jelly, tomato puree, almond paste, and vegetable broth. Bring to a boil and simmer for 1 hour, skimming off the foam that rises to the surface.

Kneed 3 tablespoons of butter with 3 tablespoons of flour. Gradually blend small pieces of this paste into the soup, using a wire whisk. Cook until slightly thickened (5-6 minutes). Strain and taste for seasonings; add salt and pepper to taste. Cool and refrigerate for at least three hours. Just before leaving on your picnic, add well-chilled cream and combine thoroughly with the soup. Carry the toasted coconut in a separate container. Garnish each serving with a generous sprinkle of coconut. Serves 6-8.

Hoppin' John and the African Origins of Black-Eyed Peas into the New World

The folklore of the black-eyed pea (Vigna unguiculata), a variety of the cowpea, is that it was introduced in the New World by Africans who carried the dried legume from Africa. The African origins of the bean (yes, it is a bean) into the New World is confirmed by the U.S. Library of Congress research website, which states the bean was "[b]rought to the West Indies from West Africa by slaves, by earliest records in 1674." This also makes sense when one looks at the preparation of black-eyed peas in many traditional West African cuisines.

For example, in West Africa, crisp pan-fried bean fritters are frequently served as snacks, for breakfast and as a side dish to dinner.  In Nigeria, a popular black-eyed peas dish is called the Moi Moi (also Moin Moin), which involves a pounded and seasoned black-eyed peas into a loaf. In Liberia, black-eyed peas appear in many of their traditional soups. Upon arrival of those early Africans to the New World, black-eyed peas quickly became a staple food -- used in soups, fritters and more. This tradition survived throughout the Americas and Caribbean, including the cuisine of Africans in Brazil who simply added shrimp to the traditional African black-eyed peas fritters.

It would reasonably follow that if the food was introduced to the New World by Africans, the tradition surrounding the food was also developed by those same Africans. This would include the tradition that black-eyed peas consumed on New Year's day will bring prosperity in the new year. One of the earliest known African black-eyed peas recipes popularized in the United States was called "Hoppin' John," and was in fact served on New Year's day for good luck. Eric V. Copage provides a recipe for this traditional African dish in his book "Kwanzaa, An African-American Celebration of Culture and Cooking," provided below.

Hoppin' John

1 pound dried black-eyed peas
1 pound spicy bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice

The tradition practice when working with dried beans or peas is to soak them overnight in cold water. Alternatively, bring the peas and water to a boil over high heat in a large saucepan. Boil for 1 minute before removing the pan from the heat. Cover the pan tightly and let it stand for one hour.

In a 4-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, until the meat is cooked, about 10 minutes. Drain off all excess fat.

Add the drained peas, water, and red and white peppers to the pot of sauteed sausage, onion and garlic. Bring to a boil. Reduce the heat to a simmer and cover the pot. Cook for about 1 and 1/4 hours, until the peas are tender. Stir in 1/2 teaspoon of the salt.

To prepare the rice, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan. Add the rice and slowly reduce the heat to a simmer. Tightly cover the pot until the rice is tender. The liquid should be absorbed in about 20 minutes. Fluff the rice and transfer it to a deep serving bowl.

Pour the peas over the rice, mix well and serve immediately.

See also Black Eyed Peas Recipe instructional -- How to Make Southern Soul Food Black Eyed Peas from Divas Can Cook YouTube channel.

Resources: Everyday Mysteries -- Library of Congress: http://www.loc.gov/rr/scitech/mysteries/blackeyedpeas.html

How to Make Ethiopian Injera Bread

Photo: (lower center) A waiter at the Addis Ababa Restaurant in Ethiopia opens a wicker cover
from a circular basket table with a wonderful spread of injera bread.

A common thread in much of the cuisine of Africa is the stew and bread combination. This can be found from the fufu and stew dishes of West Africa to the stew, or wat, of Ethiopia that is served with the unique rounds of injera bread.

The injera bread is the equivalent of the tortilla to a Mexican and rice to a Chinese. It is traditionally made of teff, a flour milled from a specially high grade of millet. It is a flat bread that is cooked like a giant pancake on a covered ceramic griddle. The injera cook pours the injera batter on a hot griddle in a circular fashion, from the outside inward. The griddle is then covered with a lid.  The edges of the covered griddle imay then be additionally sealed with the a damp towel. In minutes the injera is ready. Below is an excellent instructional video illustrating how to make injera from the more commonly found flour used outside of Ethiopia.

SERVING INJERA BREAD

Once injera is made it is often stored in quantity for a few days for an average family. When serving the bread, stew, or wat, will be poured over the injera along with other side dishes, such as vegetables and lentils. Dinners will tear off pieces of the bread with their fingers and garnish it with wat.

The culinary tradition of Ethiopia offers its participants an opportunity to partake in a highly ritualistic experience. This will begin by the formal washing of hands that occurs before a formal dinner to the serving of traditional Ethiopian coffee at the end of a meal.

One of the romantic rituals of Ethiopian dining occurs when a companion chooses an attractive morsel of food, served in injera bread to the mouth of an intimate other. The spicy stew may be enjoyed with the traditional Ethiopian honey wine, the tej drink. If you have never enjoyed injera, look for a local Ethiopian restaurant in your city to start off your journey towards learning to prepare this traditional African bread. 

African Fufu Recipe Served with Stews, Soups and Sauces



Photo: Fufu served with stew and accompanied by various garnishes

FUFU (West Africa)

YAM PASTE BALLS

Fufu is enjoyed by many of the people of West Africa, including Ghana and Nigeria. Fufu is also made from cassava, cocoyam and plantain and is generally served with a soups, stews and sauces. To make your own yam fufu, following the following instructions.

Slice the yams crosswise into 1/2-inch-thick rounds and then peel each slice. Drop the peeled yam into a bowl of cold water to prevent it from discoloring.

Combine the yam, water and salt in a heavy 2- to 3-quart saucepan and bring to a boil over high heat. Reduce the heat to low. Tightly cover the pan and cook for 30 to 45 minutes, or until the yam is under enough to easily mashed with a fork.

Drain the yam slices in a large colander. Then puree the yams through a food mill set over a large,   heavy earthenware or metal bowl.

Using an up-and-down motion, pound the yam vigorously with a large pestle or the smooth side of a wooden kitchen mallet. After four or five strokes, dip the pestle or mallet into cold water to keep the yam moist as you pound and to prevent it from sticking to the pestle. Repeat about 10 minutes, or until the yam forms a compact but slightly sticky paste.

To shape the fufu into balls, fill a mixing bowl with cold water and set it beside a large, flat plate. Sprinkle a little water on the plate and moisten your hands lightly. Lift up about 1/4 cup of yam paste and roll it between your palms and across the plate until it is a smooth, firm ball. Moisten your hands and plate to keep yam balls from sticking.

Arrange the yam fufu balls attractively on a platter and serve at once, or cover them tightly with foil or plastic wrap and set them aside at room temperature for up to 2 hours before serving.

Traditional Ghanaian tutorial for preparing fufu:

 

Well, if you're thinking, what can I make with my fufu, below is a quick Ghanaian Stew Okra Soup. See also, our earlier blog Ghanaian Cuisine: West African Peanut Stew & Gari Foto.

INGREDIENTS: Okra, beef, crayfish, tomatoes, mushrooms, onions, pepper, maggi, stock fish, water

 

CITRUS GINGER JUICE

CITRUS GINGER JUICE

African cooking includes juicing. Here is a refreshing juice fast for a day. One liter of fresh Citrus Ginger Juice.

Ingredients: ginger, lime, orange, apple and water.

Preparation: Cut and juice your lime. Use the remaining inside lime peel to clean your apple before slicing. I keep the peel on the apple when I blend because its tasty and good for you. Juice and blend one lemon with two oranges and pour into blender. Place your clean sliced apples into your blender. Any citrus used here can be substituted, e.g., pears, berries. I would keep the lime and ginger, however, for the mega cleansing and digestive benefits.

Prep ginger root for juicing by peeling. Use a ginger piece the size of about 2-3 quarters; it should yield one to two tablespoons. Grate the peeled ginger. Use a strainer to extract your ginger juice. Though the juice is small, it will be very refreshing in your drink. Add your ginger juice to the blender. Add water for 1 liter. If needed, add sweetener to blender to taste, e.g., maple, agave, or brown cane sugar. 

If you use a blender this will be a pulpy juice blend. Use juicer or strain further if you want less fiber. Serve chilled. Drink one cup and it will be refreshing and should curb any signs of hunger for those watching their weight.

This fruit and root drink is full of the vitamin C. For those who need more fiber, it is also very high in fiber - especially when the juice is left unstrained. It is a natural cleanser and is a great supplement during a week's juice fast. Add bananas for more natural benefits, such as potassium and magnesium. 

~ African Cooking

Ghanaian Cuisine: West African Peanut Stew & Gari Foto

Photo: Barbara Baeta and guest enjoying Ghanaian cuisine at Jimmy Moxon's Black Pot Restaurant,
circa late 1960s.  Courtesy of African Cooking by Laurens van der Post (1970)

Barbara Baeta is known as one of Ghana's leading culinary experts. In 1968, Baeta started her catering business in Accra, Ghana in West Africa. Pictured above is Barbara, at far left, with guests about to enjoy a Baeta buffet at the famous Jimmy Moxon's Black Pot Restaurant in Ghana in the late 1960s. To receive an invitation to one of her dinners was a coveted prize.

The main dish pictured above is West African peanut stew, also called African groundnut stew or soup, with a simple recipe illustrated below.

 

The peanut stew is supplemented with rice. Vegetables are tiny eggplants and boiled okra.  Fruits included oranges, papaya and pineapple. The dessert includes a watermelon mokette and pineapple delight (rear, right).

The large serving dish on the left contains gari foto, a West African recipe that includes a blend of cassava meal, eggs, tomatoes and onions. This West African dish of scrambled eggs and manioc meal with tomatoes and onions, makes an excellent breakfast or brunch. It is frequently served with red beans on a platter.

Photo: Gari foto served with red beans.

A recipe for a vegetarian (without eggs) gari foto: 

• 1 medium sized onion, chopped
• 2 fresh tomatoes, peeled and chopped
• 175 g (6 oz) carrots, chopped
• 175 g (6 oz) mushrooms, chopped
• 175 g (6 oz) green peppers, chopped
• 300 ml (1/2 pt) vegetable stock or water
• Hot pepper, to taste
• 100 g (4 oz) gari (Gari is a coarse-grained roasted, grated fermented flour, made from cassava and used as a staple food in a similar way to ground rice)

Cook the onion and tomatoes in the margarine or palm oil, stirring until pulpy, in a non-stick saucepan. Add carrots and fry for a few minutes. Stir in the palm oil, then add the mushrooms, green peppers, stoc, and hot pepper. Cover and simmer for 10 minutes.

Mix the gari into the sauce in handfuls, stirring constantly until all the liquid is absorbed. Serve hot with a vegetable stew or fish stew.

West African Peanut Soup with Chicken

Photo: Senegalese Peanut Soup with Chicken

The use of peanut, also referred to as groundnut, is widespread in Africa for both its oil and to be eaten for its own sake. Peanut sauces primarily consist of pounded peanuts that have been boiled and blended into a thick soup or stew. Sauces may be flavored with herbs, crushed peppers, onions, seafood or meats, or made with vegetables or mushrooms. In Cameroon, the people have a flair for including their large prawns and shrimps, grilled on wooden skewers, in a peanut sauce.

West African peanut stews re frequently paired with roasted Chicken. Made in Ghana, Nigeria and Sierra Leone, the secret of the dish said one West African cook is removing the excess peanut oil that rises to the surface as the peanut stew simmers. Peanut stews are also served with boiled rice or fufu, hard-boiled eggs, fried plantains and diced fruits such as pineapple or papaya cubes.

Chicken-Groundnut Stew (West Africa Recipe) - Serves 6

A 5- to 6-pound chicken, cut and chopped into 12 or more pieces
1 tablespoon salt
1 tablespoon ground ginger
1/2 cut peanut oil
1 cup finely chopped onions
5 medium-sized firm ripe tomatoes, coarsely chopped and pureed through a food mill
1/4 cup tomato paste
1/2 cup dried ground shrimp, if available
1 teaspoon finely chopped garlic
1/4 teaspoon finely granted, scraped fresh ginger root
1/2 teaspoon ground hot red pepper
1/2 teaspoon white pepper
6 cups boiling water
1/4 cup coarsely crumbled dried small fish, if available
2 whole fresh hot chilies, each about 3 inches long
1 cup peanut butter and 1 cup cold water beaten to a smooth paste
12 large fresh okra, washed and stemmed, or 12 frozen okra
6 hard-cooked eggs

Pat the chicken completely dry with paper towels. Combine the salt and ground ginger, and rub the mixture evenly over each piece of chicken. In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until hot but not smoking. Brown the chicken in the hot oil, 3 or 4 pieces at a time, turning the pieces frequently with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate.

Discard all but about 1/4 cup of the oil remaining in the pan and drop in the chopped onions. Stirring frequently and scraping the browned particles from the bottom of the pan, cook the onions for about 5 minutes, until they are soft and translucent. Watch carefully for any sign of burning and reduce the heat if necessary.

Add the pureed tomatoes, tomato paste, ground shrimp (if available), garlic, ginger root, red pepper and white pepper. Raise the heat to high and stir until the mixture comes to a boil. Then reduce the heat to low and simmer uncovered for 5 minutes.

Stirring constantly, pour in the boiling water in a thin stream and add the dried fish (if available) and the whole chilies (de-seed). Return the chicken and any liquid accumulated around it to the casserole, and turn the pieces about with a spoon until they are evenly coated. Cook uncovered over low heat for 15 minutes.

Stir in the peanut-butter paste and the okra, and continue cooking uncovered for about an hour, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small, sharp knife. Add the hard-cooked eggs and simmer for 4 or 5 minutes, or until the eggs are heated through.

Serve the stew at once, directly from the casserole or mounded attractively in a heated bowl or deep platter, accompanied by as many of the garnishes as you like. In West Africa, chicken-peanut stew is often served with fufu or with an accompaniment of various fruits or vegetables.

Photo: West African chicken and peanut stew

Diced tomato salad garnish:
2 large firm ripe tomatoes
1 tablespoon fresh lemon juice
1/4 teaspoon ground hot red pepper
1/2 teaspoon salt

Drop the tomatoes into a pan of boiling water and let them boil briskly for about 10 seconds. Run cold water over them and, with a small, sharp knife, peel them. Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juice, and chop the tomatoes as fine as possible.

In a small serving bowl, combine the lemon juice, ground red pepper and salt, and stir until well mixed. Add the tomatoes and toss together gently but thoroughly. Let the salad marinate at room temperature for about 30 minutes before serving.

Cooking with Ethiopian Spice: Berberé

Photo: Ethiopian meal of doro wat, yegomen kitfo and rice.

There is a story told that when a certain Ethiopian civil servant in the city of Gondar was about to marry, he made inquiries about the quality of her doro wat (chicken stew). The report was not only good but word was that she was mighty good. She even prepared her own berbere seasoning for her wat. Berberé  seasoning is no simple matter.

Berberé is the name of the fiery pepper seasoning used in a wide variety of Ethiopian dishes. Besides the pepper, berberé contains a variety of ingredients. I have provided a list of suitable spices and other ingredients from the American kitchen that can be used to prepare this Ethiopian seasoning.

1. Mixed paprika and red pepepr
2. Salt
3. Ginger root
4. Onion
5. Garlic
6. Cloves
7. Cinnamon sticks
8. Nutmeg
9. Cardamom pods and seeds
10. Allspice
11. Black peppercorns
12. Crushed fenugreek
13. Coriander seeds
14. The berbere paste

The picture below shows the first stage for making a large batch of berberé seasoning. Using traditional techniques, here the cook keeps watch over a tray of red peppers that have been drying for three days in the sun. For the cook without either the time or the sun, the red peppers can be fire-roasted over a grill or sauted in oil atop the conventional stove. Garlic and ginger are ground separately, along with a procession of spices (see spice options below).

Berberé, the Amharic name of the fiery pepper universal seasoning
in Ethiopian cooking begins with drying red peppers in the sun (above),
or oven roasting red peppers.

The doro wat, a spicy chicken stew with hard-cooked eggs is simmered with berberé and other spices. It is a national dish in Ethiopia. Apply the berberé spice to the chicken in a fashion similar to the American barbeque sauce.

Ethiopian traditional side dishes to the doro wat may include yegomen kitfo, or collard greens, and rice. The Ethiopian diner probably would forgo the rice if injera is available. In such a case, the injera would line the serving dish and the doro wat, yegomen kitfo, the diced tomato Ethiopian salad and other side dishes may be placed atop the injera for a communal dinner.

The Ethiopian communal eating tradition begins with the injera, an Ethiopian bread.

At the conclusion of the dinner, traditional Ethiopian coffee will be served. It may be served unsweetened after being spiced, boiled and reboiled into a concentrated richness that may smell faintly of cloves. Below, a woman fills cups with coffee from the typical black jebena (jug).

Photo: serving Ethiopian coffee

Bahia, Brazil: South American Culinary Fare with an African Flair

Photo of Afro-Brazilian Baiana Cooking in Aracaj, Brazil

Embark on a culinary travel to the heart of Bahia, Brazil through its flavorful African-inspired cuisine.

Article by Vanessa Cross

The cuisine of Bahia, like every aspect of its culture, is heavily influced by African traditions dating back to the Africans arrivals as slaves in the early 17th century. Hardly, if ever, can you find the kind of people who enjoy cooking and eating as much as the people of Bahia, Brazil. Eating in Bahia is not merely a matter of physiological needs, but involves a complex set of rituals and beliefs.

Candomble and West African Traditions in Bahian Cuisine

An estimated forty-four percent of the total Brazilian population is of African descent, with approximately 75% of Bahia's 2.5 million occupants being of African descent. Salvador de Bahia is often referred to as the African soul of Brazil. It has kept the African traditions of rich food, music, capoeira, and religious alive.

Candomble (pronounced Can-Dome-Blay) is derived from the religious traditions of the Yoruba of West Africa. It is a religion that has persevered and continues to flourish in Bahia and many parts of Brazil. One of the most common Candomble gifts is food. During Candomble celebrations, Bahian dishes are placed on a special alter for ceremony and then shared with participating family and friends. This is the religious aspect of Bahian gastronomy and is one of the many pretexts used for having loved ones over to celebrate and savor fine Bahian fare.

While the following video documentary is available in the Portuguese language only, it clearly visually illustrates the traditional intersection between Afro-Brazilian food and religious life.

African Inspired Cuisine in Bahia, Brazil

Photo of Bahian Xinxim de Galinha dish

Acaraje, caruru, xinxim and vatapa are four distinct Bahian dishes that have related West African version of the cooking recipes. Acaraje is bean dough fried in palm oil and filled with prawns and hot sauce. Caruru is shrimp cooked in oil with seasoning and peanuts. Vatapa is a custard of bread, milk, peanuts, fish and shrimp cooked in special palm oil seasoning. Xinxim de galinha is primarily a chicken fricassee in nut sauce. It includes chopped chicken, shrimp, palm oil, and seasoning. Other African inspired dishes include efo and moqueca.

Xinxim de Galinha Recipe
  8  boneless skinless chicken thighs
2 tsp olive oil
1  tomato, seeded, chopped
1  white onion, chopped
1  bunch cilantro, chopped
1 tsp  dende oil*
2 tbs coconut milk
1 garlic clove, minced
     Juice of 1 lemon
1 tsp finely-chopped peanuts

Cut chicken into 2-inch chunks and brown with oil in skillet, 6 to 8 minutes. Add tomato, onion, cilantro, dende oil, coconut milk, garlic and lemon juice. Sprinkle with ground peanuts. Cook over low heat 25 minutes before serving hot.

* If dende oil (palm oil) is not available, peanut oil may be substituted but it will have a different flavor.

This recipe yields 4 servings (appx. 256 calories per serving).

The Essence of Afro-Brazilian Food Preparation

The essence of Bahian cuisine is palm oil and pepper. The dende, or palm oil, extracted from the palm tree, originally from the African west coast, gives typical dishes an attractive reddish yellow color and delicious smell that is said to "open your appetite".

Have a tall glass of water ready before you begin eating an Afro-Brazilian meal. The pepper is hot. The chili pepper typically used in traditional Afro-Bahian cuisine is the malagueta (Capsicum frutescens).  It is said to get its name from the unrelated melegueta pepper from West Africa (Zingiberaceae). This hot cayenne like pepper is said to motivate the stomach, liver and intestines to function better, facilitating smooth food digestion.

Photo of Malagueta (Capsicum frutescens) Pepper

While the main influence on Bahian cuisine comes from Africa, there are also strong influences from the native population to the region, as well as from the Portuguese who colonized Brazil. Palm oil from Africa, olive oil from Portugal and native Brazilian herbs blend together to create the unique flavor of Bahian food. If the essence of Bahian cuisine is the palm oil and pepper, the secret is the spices. Also, the most distinctive native Brazilian contribution is the cassava flour called 'gari', which is used in many side dishes that are made to accompany stews and soups.

Baianas and Bahian Food Vending

Photo of an Afro-Brazilian Baiana

In Bahia, there is also the business of food. The baianas are women dressed in flowing skirts and blouses, typically predominately white in color. They shoulder their trays full of small appetizers and sweets along the streets of Bahia for local natives and tourist consumers. They are all over the lively streets of Bahia selling acaraje, cocada and many other delicacies. At lunchtime the baianas beat by far the competition of the fast-food houses.

Bahian Drinks

Nothing compliments a Bahian meal like the Brazilian national drink, caipirinha. Caipirinhas are made with cacha (raw, white spirits), lemon and sugar. Guarana is also an uniquely Brazilian soft drink. There are also a variety local fruit juices. If you have any room left, wrap up an Afro-Brazilian meal with a demitasse or one of the many homemade cordials, many of which are made from local tropical fruits.

How to Make Ethiopian Injera, courtesy of Mesob Ethiopian Restaurant

Injera is a staple bread from Ethiopia. It is made with teff, wheat and millet. Teff is a gluten-free grain.

African Culinary Fusion: The Secret African Kitchen - Swahili Paste

West African Jollof Rice Recipe: Cooking with Chi Chi

Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa. It is thought to have originated in The Gambia but has since spread to the whole of West Africa, especially Nigeria and Ghana amongst members of the Wolof ethnic group.

There are many variations of Jollof rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.

- From Wikipedia



For more of Chi Chi's West African recipes view her videos on YouTube at www.youtube.com/user/ChiChiTV.