Africa in my kitchen

The holiday season often means lots of food, which we happily endorse. Now if you’re looking for something healthier to add to your lineup of dishes, something tasty, and something a little different, we’ve got you. This episode is our season finale, our fourth Special and features salads from different parts of the continent. 

From Tunisia in North Africa, we have Omek Houria, a lovely spicy carrot salad that pairs well with tuna, olives, and eggs.

From South Africa, there’s Chakalaka, a relish made with peppers, carrots, and baked beans.

From Seychelles of the East African coast is Salade de Palmiste, made with Heart of Palm and onions.

Finally, join us in West Africa where Ghana and Nigeria pretty much share a particular kind of salad. With its medley of vegetables, corned beef, baked beans, boiled eggs, and salad cream, this could easily be a large meal rather than a side.

Delve into this sweet, spongy dessert with us as we tell you a little about Namibia in south-west Africa.

#NamibianFood #Namibia

Introductory music: Kumangoma  - Promise   (https://youtu.be/S5L6_eEQJrk).

This south-eastern African country boasts beautiful coastlines and is well known for its peri-peri pepper, giant prawns, and grilled chicken. That titbit was enough to inspire us to grab some shrimp, some chicken, and slather them with a home-made, peri-peri sauce made from peppers, herbs, spices, and vinegar.

#MozambicanFood #Mozambique

Introductory music: Taxi - Cr Boy Ft.  Trap Boys   (https://youtu.be/9AFZ8NM21kc).

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Morocco in North Africa is a tourist’s delight for many reasons, one of which is food. On that note, we bring you Zaalouk, a popular Moroccan warm salad made with eggplant and tomatoes.

#Morocco #AfricaInMyKitchen #Zaalouk

Introductory music: Fnaïre - Ngoul Mali   (https://youtu.be/8-0uoRNERE4).

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The island country of Mauritius is a delightful melange of ethnicities, races and cultures that have bubbled their way into the cuisine. With all that deliciousness, we couldn’t bring ourselves to make just one dish. We explore a spicy tomato-based sauce and a lima beans dish, all accompanied by a flaky flatbread.

#MauritianFood #Mauritius

Introductory music: Elijah & Linzy Bacbotte - Mootia  (https://youtu.be/0UV49yKVtqM).

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This elaborate couscous dish is definitely one to be shared and enjoyed. Gather round and we’ll tell you all about Ngomou from Mauritania.

#Mauritania #AfricanFood

Introductory music: Taha Suliman, Mouna Dendenni & Sal  - Bilad Wa Buhur  (https://youtu.be/cUz3ETmlZqI).

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Mali was once part of a great African empire with important educational centres and home to one of the wealthiest men in history. From Mali, we bring you Fakoye, a rich, dark and earthy lamb sauce with a distinct taste you won’t forget in a hurry.

#Fakoye #Mali

Introductory music: Salif Keita - Africa  (https://www.youtube.com/watch?v=OLLjQcyK4eU).

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You may or may not have heard of Jollof rice, but if you haven’t, it’s time you did. We welcome you to the bold, bright and spicy world of Jollof. From Mauritania down to Cameroon, we’ll tell you what it is, how it came about it, and why West Africa is crazy about Jollof.

#jollofrice #jollof

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On this episode, our stop is in Malawi in south-east Africa. Here, we try Masamba Otendera. Masamba Otendera is an easy-to-make vegetable and peanut sauce that is high in protein and other nutrients.

#Malawi #MalawianFood

Introductory music: Nakupenda - Kell Kay ft Tay Grin (https://youtu.be/sZvsMSt9XfA)

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We’ve picked up a couple of Malagasy words from the island country of Madagascar and we are very proud to break down this mouthful for you. Voanjobory refers to Bambara nuts or Bambara beans; Henakisoa is pork. Ranovola is a drink made from rice. We’ll tell you how they all come together 😊

#Madagascar #MalagasyFood #Ranavola #Voanjoborysyhenakisoa

Introductory music: Hanaraka Anao - Melky ft Princio (https://youtu.be/xjyS_Zc4YS4)

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Spicy minced meat meets potatoes in this delightful dish from Libya in North Africa. It can also serve as a good appetizer at a gathering. Try M’battan and thank us later.

#Libya #LibyanFood

Introductory music: Nisyan by Ahmed Fakroun (https://youtu.be/eSMTnLgYK8A)

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Mention “Liberian Cabbage” and many people may think you’re referring to a specific kind of cabbage grown in Liberia. Mention “Liberian Cabbage” to someone from Liberia, and odds are they’ll tell you something different. In Liberia, we try Cabbage. It is made with the well-known vegetable, but it is so much more fun to eat than ordinary cabbage 😊

#liberia #liberianfood

Introductory music: No Money No Voice by Faith Vonic ft Boifatty  (https://youtu.be/w5gS3B_BiyA )

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In the southern African Kingdom of Lesotho, we try a rich oxtail stew that is slow-cooked. Now, if you happen to have a multi-function pot, you could fast-cook your way to this pot of deliciousness.

Introductory music:  Ke Hana Ke Holile by Khosi Mosotho Chakela (https://youtu.be/Hv88BsXziSY )

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In West Africa lies Guinea-Bissau with its mix of Portuguese and indigenous culinary influences. This country puts a unique burst of flavour on a grilled chicken dish called Cafriela de Frango.

#Guineabissau #Guineabissaufood

Introductory music:  Buruntuma by Salia Featuring Kimi Djabaté (https://youtu.be/w2EfD0jLWXM )

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In Guinea, we try Mango Rafalari, a sweet yet slightly savoury mango sauce. Pair it with some rice, and you’re good to go!

#Gambia #Gambianfood

Introductory music:  La Patronne by Djelykaba Bintou   (https://youtu.be/zaL4LzgoOWo )

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In Ghana, off the west African coast, we take Garri (processed cassava grains) and toss it with a delightful mix of sauce and vegetables to make Gari Fortor.

Introductory music: Sarkodie - Happy Day ft. Kuami Eugene (https://www.youtube.com/watch?v=8_n8ve6cURw )

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Gambia serves up a hearty seafood and cassava soup called Ebbeh. Whether it’s because it is a chilly day or just another Wednesday, this tasty, slightly tangy soup will leave you licking your spoon and wanting more.

#Gambia #Gambianfood

Introductory music: Sembo by O Boy and Gambian Child  (https://youtu.be/KX2OslQxIqg )

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Join us in the Central African country of Gabon where we try Odika, a sauce made from a high-fat seed often called African Mango, wild mango, chocolat indigène, Ogbono, or - in this case - Odika.

#Gabon #Gabonesefood

Introductory music: Tchizambengue by Shan'L. (https://youtu.be/QLaBN7coza0)

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From the hills of the east to the shores of west Africa, many will agree that plantain is “bae”. In our season 2 premiere, we tell you why, as we try out different plantain dishes you can make with unripe, ripe, and overripe plantain.

#plantain #Africanplantain

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