Tag Archives: African cuisine

World Jollof Rice Day And Ten Things You Should Know About Jollof Rice

World Jollof rice day is the day set aside to celebrate this wonderful cuisine.  I remember while growing up, I usually wondered why the name ”Jollof’’ and where did it originate from?  I never thought most countries in different part of the world also enjoy making Jollof rice .

As I grew older, I realised  that people across the world adore this sumptuous meal. So if you’re a Nigerian, here are ten things you should know about Jollof rice.

Here are ten (10) things, we didn’t know about Jollof Rice;

  • The rice cuisine that is now called jollof rice is originally from the Wolof tribe that’s cuts across the Gambia and Senegal.
  • The rice cuisine is originally a fish-based recipe. But now, its normal to find jollof rice as chicken garnished.
  • The Wolof rice which is now called jollof rice is not a morning meal. It’s an evening meal.
  • The major ingredients for the meal are the tomato sauce. It gives rice to its redness.
  • Many of us don’t know that palm oil and tea-bush leaves are also part of the ingredients used for the preparation of jollof rice.
  • There is a dance that is done in honour of the cuisine.
  • The bottom of the jollof rice pot is more delicious compared to the top.
  • Homemade jollof is not as delicious as the party made jollof rice because it is over spiced with lots of condiments.
  • Jollof rice is better eaten when hot, I mean steaming hot.
  • Take note, Nothing can rival Jollof rice not even EBA (some people’s favourite).

Jamaican Corn Meal Dish Recipe ”Dukunu”

I came across this Jamaican meal and I think it’s a  healthy meal with a simple recipe to try . It called Dukuno” made with corn meal/flour, sugar, coconut milk etc. If you love Corn, surely you would  love this dish.

It can easily be mistaken as moimoi but  it’s  actually corn as no kind of oil or fresh pepper is added to it.

INGREDIENTS

2 cups spelt flour

½ teaspoon sea salt

¾ cup agave syrup

½ teaspoon cinnamon

¼ cup grated coconut

1 ½ cups coconut milk

1 teaspoon vanilla

quailed banana leaves

big pot of boiling water (about 2 ½ liter)

METHOD

Quailed banana leaves

1 Heat banana leaves over fire until slightly darkened

2 Cut banana leaves in about 9 inches squares

Putting it together

1 Mixed all dry ingredients and grated coconut together. Add coconut milk, agave syrup and vanilla, mix well.

2 Put about 1/2 cup of mixture unto each quailed banana leave sheet. Fold up the two ends and tie with strings (preferably strings that can be taking from the bark of the banana tree)

Dukunu

2 Drop into boiling water. There should be enough water to cover all parcels. Simmer for about an hour.

Remove banana leaves before eating.

Photo credit: kaanbelize

10 Most Popular Dishes In Africa

Africa is a beautiful continent with the spread of cultures across
thousands of miles, especially when it comes to food, there’s plenty
of culture, flavour, spices it’s never ending.

Africa’s favourite foods offer something for every palate. But it seems as if African dishes are still woefully under-represented on the world culinary scene.

This article focuses on regional dishes that you might enjoy in the some of the more popular in countries in Africa. Have a read and feel free to share.

10 POPULAR DISHES IN AFRICA

NIGERIA

Jollof rice2

​Jollof rice and chicken is a dish that is certainly in the hall of
fame especially when it comes to parties in Nigeria. The dish consists
of rice, tomatoes and tomato paste, onions, salt, garlic, bell pepper,
carrots, green peas or cabbage. and spices; Touches of this dish can be
found all the way through the continent. Nigerians significance to have
the most authentic recipe

EGYPT 

Egypt Kushari

​Kushari is the Egyptian national dish, which contains pasta and
tomato sauce, other ingredients are rice, garlic, caramelised onions,
chick peas and lentils. This dish has four sources of carbohydrates,
which has made it the most popular lunch item in Egypt. Photo credit: aroundtheworld

SOUTH AFRICA

S.Africa Bobotie

Bobotie is a one of South Africa’s signature dishes, and possibly the
most common dish in Cape Town. It’s combined with minced lamb, pork or
beef and various herbs and spices. For those that have a bit of a sweet
tooth they usually include bananas, chutney, a spice fruit, sambal, a
chilli-based condiment, and shelled walnuts with the egg topping. This
is likely to be the chosen dish, when you want to give overseas visitors
the typical taste of South Africa.  Photo credit: amstelkitchen

GHANA

Ghana Fufu

​Fufu is a well-loved dish in Ghana. It consists of boiled cassava
which is mashed and pounded into a paste. Fufu tastes delicious
particularly with groundnut soup, dried fish and assorted vegetables. The Cassava is rich in carbohydrates which supply the body with energy. Photo credit: africansworld

SENEGAL

Senegal Thiaebue

​‘Thiebou jen’ means rice and fish in Wolof; usually broken rice
is used for this dish. This dish is very popular in Senegal, because it
is easy and inexpensive to prepare and of course, delicious to eat! Photo credit: pepperandstew.co.uk

TANZANIA

Tanzania Ugali

​Most of Tanzanians dishes consist of carbohydrates and a lot of
starch. One of the general dishes in the country is a corn flour mush, also known as Ugali. Eating it alone is rather tasteless so it is
typically eaten with sauce, veggies, beans or meat. Photo credit: 1.bp.blogspot.com

MOROCCO

Morocco couscous

​In the northern African country Morocco, Cous cous is there National dish. It is made out of semolina and water rolled with the hands, then dried and steamed, ingredients such as meat, spices and vegetable are the main elements in this dish. There’s no way you wouldn’t find this delightful dish in the majority of Morocco’s Restaurants. Photo credit: moroccomama

GAMBIA

Gambia Domoda

​Taking it to the west side of Africa, Gambia has a lovely dish called
‘Domoda’ it is a rich groundnut stew made with tomatoes, peanuts
with some type of meat consisting any chosen vegetables you would like to chuck in whether pumpkin, potatoes etc. What makes this dish unique is that the flavour comes from the main ingredient of concentrated peanut paste. There is a great source of high protein packed with nutritious value in this dish. Photo credit: senrecettes.com

CAMEROON

Cameroon ndolé

Ndole is a dish enjoyable in Cameroon made up of bitter leaf and
groundnuts and served warm with boiled rice, fried plantain or bobolo (a Cameroonian dish made of cassava and wrapped in leaves). The dish may also contain shrimp or prawns. Photo credit: jewanda-magazine

UGANDA

Uganda Matooke

​Matooke is the fruit of a variety of starchy banana. Matooke is
similar to mashed potatoes but instead it is boiled and mashed plantains wrapped in banana leaf. In Uganda , the fruit is steam-cooked. It is everywhere and served with every meal: with eggs for breakfast, lunch, and dinner. Even though it is pretty bland-tasting on its own usually it is mixed with the “sauce” which is surprisingly fairly nice. Photo credit: mzungudiaries.files

Credit: hellofood.com

Irish Potatoes with Catfish(Restaurant Review)

So I attended a Mobile Web Conference meet-up, 2013 at Four Point Hotel Victoria Island.  And during the hiatus, I decided to order for lunch. Was wondering what I would like to eat, as I wanted to try something different.  So I ordered for Irish potatoes and fish.

This Irish potatoes with catfish, chicken and chopped lettuce garnished with olive oil, taste so amazing.  It is also easy to replicate at home.

Four point hotel is known for it continental, French and African cuisine.  Check out the white soup locally called ‘Ofe Nsala’ I also tasted, bet you will love it!

The atmosphere is clean and conducive. The staff, courteous and friendly,

Feel free to share your restaurant experience on foodiciary.com