African Safari

Africa: A culinary trip to the wild

“A solution lies in salt and spice” is not something uncommon on taxi screens of Addis Ababa. That’s Africa on a plate. The origin of humanity that bears in its dark history the many layers of an iconic gastronomy. Be it Doro Wat, Ugali, Couscous or Braai the African continent has spread its wings across the globe. Let’s take a walk on the wild side of global culinary map and discover some gems from the Africa.


Bobotie 

Meaty, earthy and flavourful, this meaty beauty got Prince Harry hooked. Try this South African Classic made with spicy minced meat baked with an egg-based topping.

INGREDIENTS
1 Fairly thick slice crustless bread (white or brown)
375 ml Milk
25 ml Oil
10ml Butter
2 Onions, sliced
2 Cloves garlic, crushed
25 ml Curry powder
10ml Salt
25ml Chutney
15ml Smooth Apricot Jam
15ml Worcester sauce
5ml Turmeric
25ml Brown Vinegar
1 kg Lamb mince (Shop here)
100 ml sultanas
3 Eggs
Pinch each salt and turmeric
Bay leaves

METHOD:

1. Soak bread in milk.
2. Heat oil and butter in large pan and fry onions and garlic.
3. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well.
4. Drain and mash bread and save the milk.
5. Add bread to pan together with the mince and sultanas.
6. Cook over low heat while stirring continuously.
7. When the meat loses its pinkness, remove from stove.
8. Add 1 beaten egg to it. Mix well and then spoon it into a greased, 28 x 16 cm baking dish and level the top.
9. Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the salt and turmeric.
10. Pour over meat mixture and put a few bay leaves on top.
11. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees celsius for 1 hour or until set.
12. Serve with rice, coconut, chutney, nuts and bananas.


Suya

Baked African style Chicken Satay that is a total flavour bomb! A Nigerian speciality this method can be adapted to all kinds of meats.

INGREDIENTS
3 Pounds Skinless Chicken Thigh (Shop here)
4 Tbsp peanut butter or groundnut paste
1/2 -1 Tbsp cayenne (depending on heat preference)
1 Tbsp smoked paprika
1- Tbsp garlic powder
1- Tbsp onion powder
1- Tbsp white pepper
1 Tbsp Bouillon
1- Tsp salt
2 -3 Tbsp vegetable oil
African pepper sauce

 

METHOD:

1.Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
2. Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the Chicken from sticking to the pan
3.In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, peanut butter and bouillon.
4.Pat the chicken thighs dry with a paper towel. You want to have a completely dry chicken before cooking. Slice the chicken into a diagonal medium thin shape or bite size.
5. Thread the chicken onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of chicken
6. Brush the chicken skewer with spice mixture; on both sides.
7. Place skewers on the roasting pan or baking sheet.
8. Drizzle with oil and bake on for about 20 minutes- rotating sides half way through baking until chicken is fully cooked through.
9. Towards the last 3 minutes of baking, switch from baking to broiler setting. This gives a nice golden crispiness on the outside.
10. Serve warm and pair these chicken (suya) skewers with African Pepper Sauce and with onions.


African Fish Rolls

This Cameroonian tea-time snack is crisp on the outside and scrumptiously meaty and tender on the inside. Try them today for the alternative fish pie experience.

INGREDIENTS
Filling
425gm Mackerel (mixed and rested in chili tomato sauce) (Shop here)
½ Medium Onion chopped
½ Tsp Parsley
¼ Tsp Curry powder
Dough
1 Cup + 2 Tbsp water
1¼ Tsp yeast
2 ½ Tbsp or 30grams sugar
½ Tbsp salt
4 Cups or 500grams All Purpose Flour
5 oz or 142g Unsalted Butter/ Margarine

METHOD:

1. Drain half of the tomato sauce from the Mackerel and place in a medium sauce pan.
2. Then add the onions, curry powder and let it simmer for about 10-15 minutes until almost all the liquid has evaporated. Proceed to add parsley .
3. Stir and simmer for 2 more minutes. Set aside and let it cool.
4. In a large bowl add the warm water, and yeast. Set aside for 5 minutes
5. Mix the flour, sugar, salt, then add margarine.
6. Then add the yeast mixture to the flour mixture and mix for about a minute
7. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth
8. Cover and let it sit for 30 to 45 minutes.
9. Divide dough into 1 -2 ounce balls.
10. Makes 25 -35 balls each depending on the weight.
11. On a lightly floured work surface, using a rolling pin, roll out the each 2 ounce dough until ½” larger in diameter.
12. Then place a teaspoon of fish mixture and roll it up. Repeat the process. Set aside the fish pie
13. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot.
14. Take care not to get it smoking hot.
15. Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes.
16. Using a slotted spoon, remove the fish pie and place them on paper towels.
17. Serve warm or at room temperature.

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