FOOD

From Jollof to Milktart, FOOD is part of our daily expression about who we are as the people. It was big expression in the Ancient past in Africa and still goes on even today

· Matbucha from North Africa

Ingredients

o 2 Green pepper

o 2 Jalapeno

o 15 tomatoes peeled and cut into pieces

o 1 small pieces of garlic

o 2 tbsp of sugar

o 1 tbsp of chilli pepper flakes

o 1 tbsp of salt

o 1 or 3 cup of cooking oil

o 1 tbsp of spices of your choice

Instructions

o Peel of the pepper skin and take off the seeds

o Roast the green pepper

o Cut the Jalapeno into small pieces and take out the seeds

o Cut the tomatoes in pieces as well

o Take out a small/medium sized pot and put in the mixture along with raw chilli pepper, pieces of garlic, sugar and salt on a medium heat

o Simmer on a medium heat

o Add cooking oil when the liquid has evaporated and mixture becomes thick

o In a small bowl, add and whisk together all kinds of spices of your kind

o Pour in the mixture and simmer every 5 minutes for 30 minutes

o Cool off and enjoy the meal

· Uganda Matoke

Ingredients

o 4/5 of Plantains

o 130g butter

o 2/3 tsp cumin seeds

o 2/3 big onions cut into pieces

o 8 cloves garlic

o 1/2 green chillies

o 1/2 tomatoes cut into pieces

o 1 tbsp tomatoes puree

o 2 tbsp chopped coriander

o 2 tsp ground black pepper

Instructions

o Melt the butter in small medium sized pot and once hot, add cumin seeds and chopped onions

o Simmer the mixture over a medium heat until golden for about 10 minutes

o Add garlic, chillies and tomato puree and simmer for 5 minutes

o Add chopped tomatoes and simmer for 5 minutes

o Cut the plantains, take of the skin and chop into pieces. Fill them in another pot with 500 ml water. Boil for 30 minutes

o Allow plantains to cool, mash them

o Add the mashed plantain into the mixture of the fisrt pot and simmer for 25 minutes

South African Chakalaka( Courtesy of Siba Mtongana)

Ingredients

o 3 tbsp oil

o 1 onion chopped

o 2 green bird-eye chiles( Thai Chiles), seeded and chopped

o 2 cloves garlic

o 50 g/ 2 ounces ginger, finely graded

o 2 tbsp mild curry powder

o 1 green pepper; chopped

o 1 red pepper; chopped

o 1 yellow pepper; chopped

o 5 Large carrots, scrubbed,topped,tailed and grated

o 400 g/14 ounces canned baked beans

o 2 springs; fresh thyme( leaves only)

o Salt and freshly ground black pepper

Instructions

• Simmer for 15 minutes and serve