EAT SOME MORE WITH AFRICAN HISTORY!

With African food.....

Here are Interesting facts about African food

While you all think about the beauty of food in Africa has become and licking your lips to taste, think about the history where it all began. The history of the food we are eating today goes back to the past; where all began either beautiful or sour experiences, it is very important to know our food history to trace our African roots back

TRANS-ATLANTIC SLAVERY

Is all about Byaling(Planting)!

The Trans-Atlantic Slavery had taken place in the 1800’s; where our own Ancestors from West Africa were being sold off to slavery. Though with that sour experience, a beautiful thought came into their minds, that food is seed and without seed, we can never live. Women basically had to smuggle Fruit and Vegetable seeds upon their braided hair to easily hide their plans to plant in the Diaspora away from the White Masters, to establish a life of their own. So they established their lives through substainence farming to take care of their families

DROEG KOS IN SOUTH AFRICA

Originally from Southern Africa, During Apartheid era, African women used to work as domestic workers in white households.They would clean, cook and look after the children while the white parents are out there working. At that time, they would be given food, toiletry and other household objects because money was less paid towards labour they provided to the white people.So when they are given those things, they would keep them and not use them for a while until they go back to their homelands(black townships and villages) with them in order to feed and take care of their families.

Food was a very important aspect in terms saving; instead of wasting and throwing away food like bread, meat, vegetables and fruits our own Ancestors would dry them up till a certain period of time to be consumed. This is because during those times, electric appliances like fridge were rarely used and bought by because of financial instability presented in black people's households due to the Apartheid system.

Bread rusks, Biltong, Dried Fruits and Vegetables are very common in South Africa. They represent the times of what our Ancestors went through to feed themselves and families

AFROFOODIES WITH BREAKFAST BUNCH!

Magwinya Puff Puff Chin Chin

Magwinya; originally from Southern Africa. Is a nice cake everyone could enjoy especially during winter season. It is almost as Puff Puff with consistency but you can eat it with anything on a side dish such as Atchaar, Polony, Chicken Feet and Soup

Puff Puff

West Africans love, an African Donut one can never stop asking for because of its delicate sweetness and uniqueness. It can compete with donuts and cakes globally. Though you cannot eat it like Magwinya because it is to sweet, that you can have it with tea or coffee for a nice breakfast morning

Chin Chin should honestly replace biscuits because they taste more delicious compared to a normal biscuit. Although they are very dry which require a strong teeth, they are good on a go for snack for a whole day.

All These go down well with Tea and Coffee too as it will satisfy your appetite

More and More IETS on Food Recipe With K.MOLAPO

Black Bean Rice

A symbolism of the Carribean Love, the most tastiest and healthy meal one could ever have with Cholula Sauce. Follow this link for more on www.cafedelights.com

INGREDIENTS

2 tablespoons olive oil

1 onion, finely chopped

5 cloves garlic, minced

1 1/2 teaspoons ground cumin

2 cup uncooked white rice, long grain or jasmine rice

4 cups chicken broth (or stock)

2x 14 ounce cans black beans, drained and rinsed

3-4 tablespoons lime juice, (adjust to your tastes)

4 tablespoons finely chopped coriander (or parsley), to garnish

INSTRUCTIONS

• Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.

• Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).

• Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.

Prep: 5 min

Cook: 25 min

Total: 30 min

Zigni (Ingera & Sheep Meat)

From the beauty lands of Ethiopia and Eritea; famously known as Kai Wat. It can be very settling and delicious at the same time Follow more on www.endoffork.com

INGREDIENTS

1 kilos goat meat, lamb or stewing beef 2 lbs, cut into small cubes

6 tablespoons ⅓ cup (or T'esmi ) see notes below

90 grams minced onions 3 cups

1½ tablespoons garlic minced

1½ tablespoons ginger peeled and chopped

4 tablespoons berbere spice mix ¼ cup

400 grams canned tomatoes 14 oz, blended till smooth

1 tablespoon white wine vinegar

1 teaspoon of salt

4 hard boiled eggs optional

INSTRUCTIONS

• In a large saucepan on medium-low heat, melt 3 tablespoons of niter kibbeh (or ghee), pour in the onions and cover with a lid. Cook till caramelised for 1-2 hours, stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.

• Stir in the garlic and ginger and cook for 10 minutes.

• Add the remaining 3 tablespoons of niter kibbeh (or ghee) and stir in the berbere spices and salt, then cook for another 10 minutes.

• Pour in tomatoes and vinegar and cook for a further 10 minutes.

• Add the meat and stir well, then cover and simmer on a low heat for 60-75 (for goat meat), 40 minutes (for beef) or 60 minutes (for lamb)* till the meat is tender. Add the boiled eggs in the last 5 minutes of cooking. Serve the zigni warm with injera bread

NOTE

Goat meat takes longer to cook than beef or lamb

Use a mixture of meat on the bone and boneless for best results.

Either finely dice or blend the onions and cook on a very low heat for 1-2 hours, stirring and scraping the bottom to prevent burning. The closer to 2 hours, the more caramelised and jam-like the onions will be, giving a rich sweet flavour.

The spices are cooked at length before adding the meat to fully release the flavours.

Feel free to adjust the amount of chilli in the berbere spice mix to your taste.

Prepare a day in advance if possible as this Zigni tastes even better the next day.

PREP TIME:10 mins

COOK TIME:2 hrs 30 mins

TOTAL TIME:2 hrs 40 mins

AFTERNOON PUNCH

With Jamaican Kingston Lifstyle;

Chillin’ Restaurant & Bar

Wednesday Special:

Pumpkin Vegetable Soup

Jerked Chicken

Curried Chick Peas

Stew Peas With Pigtail

Sliced Fish In Coconut Sauce

BBQ Chicken

For more visit the link https://chillinrestaurant.com/

With Beverage Punch of Ginjan Juice With Milkshake for desert