INTRODUCTION:

The African Culture is rich and diverse with many different traditions and
ways of life. The cuisine is also rich and diverse as it has many different
countries having different ways to prepare and eat the many different types of
food. Traditionally, African cuisines use a combination of plant- and seed-based
ingredients and do not typically rely on imported food. Traditional diets in some
parts of the continent include an abundance of root-tuber products. Many
traditional African dishes have influenced many different foods in most
Caribbean countries.
In today’s issue of “Africa in Focus”, we will be looking at a variety of African
dishes, the history behind them, and most importantly, how they are made.
Enjoy!
Egusi Soup:
Egusi Soup is an outstandingly delicious, quick, and easy soup with ground
egusi seeds, like pumpkin seeds. This meaty, nutty, spicy soup is protein-packed
and full of tasty greens. And it’s also the ultimate West African comfort food.
Egusi derives its name from Igbo and Yoruba language and translates to menan
"melon." It is also known in West Africa as Wild watermelon, Ibara, Agushi,
Ikpoghiri, Neri Niri or Egusi melon. Egusi soup typically features meat (such as
beef, smoked poultry, goat, cow skin, and offal) and seafood (smoked dried fish
or stockfish), as well as awara (Nigerian tofu), mushrooms, and greens. Egusi
soup is commonly paired with swallows (soft, cooked doughs made from roots,
tubers, vegetables, flours, and more) like eba, fufu, and pounded yam. You can
also serve egusi with white rice (typically parboiled long-grain), dodo (fried
plantains), and other starchy preparations, such as boiled yam or plantain, or
enjoy it on its own.
Ingredients:
For the Beef and Stock:
1 pound (450g) bone-in or boneless beef chuck roast, cut into 2-inch pieces
1 medium red onion (about 6 ounces; 175g), thinly sliced
2 tablespoons ground crayfish
2 teaspoons (6g) Diamond Crystal kosher salt, plus more to taste; for table salt
use half as much by volume or the same weight
1/2 teaspoon Nigerian red dry pepper

For the Egusi Soup:

1 medium red onion (about 6 ounces; 175g), roughly chopped
1/2 fresh habanero or Scotch bonnet pepper, stemmed (optional)
2 cups (10 ounces; 300g) ground egusi seeds
3/4 cup unrefined red palm oil (5 1/4 ounces; 150g), such as Obiji
Kosher salt and Nigerian red dry pepper
1 teaspoon ground crayfish
3 1/2 ounces (100g) fresh pumpkin leaves, amaranth greens, or kale, rinsed and
finely chopped
3 1/2 ounces (100g) fresh waterleaf or spinach, rinsed and finely chopped
1 tablespoon finely chopped fresh or dried bitter leaf or fresh dandelion greens

Directions:
1. For the Stock: In a medium pot, combine beef, onion, crayfish, salt,
pepper, and 6 1/2 cups water and bring to a boil. Lower heat to maintain a
simmer and cook until the stock is slightly reduced, and the beef is
mostly tender, about 45 minutes (the beef will tenderize further when
cooked in the soup). Using a slotted spoon, remove beef and transfer to a
medium heatproof bowl; set aside. Reserve stock (you should have about
5 1/2 cups).
2. For the Egusi Soup: In a food processor or countertop blender, process
onion, pepper (if using), and 1/4 cup water until smooth. Scrape into a
medium bowl and stir in the ground egusi seeds. Add water, 1 tablespoon
at a time, until a thick, creamy paste has formed (paste should be viscous
and hold its shape). Set aside.

3. In a 4-quart saucepan, heat oil over low heat for 1 minute. Slowly add all
the reserved stock, along with the crayfish, and bring to a gentle simmer.
Add paste, 1 heaped teaspoon at a time, to stock. Cover and cook, stirring
and gently scraping the bottom of the pot occasionally, until all the paste
is firm and crumbly, about 25 minutes (patches of orange-red palm oil
may bubble on top or around the sides).

4. Add reserved beef and stir gently to break up the cooked paste into curds
(stirring affects the size of the curds). Season with salt and pepper to
taste. Continue to cook until beef is heated through and tender, and some
of the orange-red palm oil pools on top, about 10 minutes.

5. Mound spinach on top of soup without stirring, then cover and let steam
until greens are wilted, about 2 minutes. Stir in wilted greens. Add bitter
leaf and cook until soft, about 8 minutes.
Jollof Rice:
Jollof rice is a spiced dish that is cooked in reduced tomatoes, onions, peppers,
and various seasonings depending on where it is made. It's an iconic dish with
significant regional significance throughout West Africa, and it's a staple at
celebratory social gatherings. The dark-orange spicy rice dish can be enjoyed on
its own or with side dishes such as fried plantains. The most widely accepted
theory for the dish's spread places it in the Senegambia region of west Africa,
during the 14th-16th centuries, in the ancient Wolof or Jolof Empire. The
former empire was in what is now modern-day Senegal, The Gambia, and
Mauritania. Thieboudienne, a broken-rice meal thought to be a precursor to
Jollof rice, is popular in Senegal, widely regarded as the motherland of the dish.
Penda Mbaye, a cook based near the Senegal River delta and Portuguese trading
posts, is thought to have created the Senegalese dish by accident after a lack of
barley forced her to cook with rice. However, the spread of Jollof, also known
as Benachin or "one pot," meant that regional differences in the recipe also
influenced differences in the recipe.
Ingredients:
3/4 cup oil
1 medium onion sliced
5 Tbsp Tomato paste
4 cloves Garlic
1 Tbsp Ginger Grated
2 bay leaves
Blended pepper sauce
1 Tbsp Thyme
1 Tbsp Curry Powder
1 Tsp Salt or add to taste
White Pepper or black pepper to taste
1 Tbsp chicken bouillon powder or 3 cubes
6 Cups Rice Long grain
4 Cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tbsp butter at room temperature optional

For the sauce, blend:

3 Red Bell Pepper
3 Tomatoes Plum
2 Scotch bonnet
1 Onion Diced
Directions:
1. Heat the cooking oil in a large pan. When the oil is hot, add the diced
onions and cook for about 3 to 5 minutes, or until the onions are soft.

2. Next, add the tomato paste and fry for about 5 minutes. Then add the
garlic, ginger, and bay leaves and let it cook in the tomato paste for about
2 minutes.

3. Add the blended pepper and allow the pepper to cook until the water is
reduced entirely and the oil is seen floating on the fried pepper—about 15
minutes.

4. Season with thyme, curry powder, salt to taste, white pepper, and
seasoning cubes. Cook for another 2 to 5 minutes.

5. Stir the rice into the sauce until it is well coated. Then add the chicken
stock, stir, and cover with a tight-fitting lid, and then bring to a boil over
high heat.

6. Once it begins to boil—after about 3 to 5 minutes, reduce the heat

immediately to medium-low and steam until the rice is done—about 30
minutes.

7. Add the butter, sliced tomato, and onions, stir together briefly and turn
off the heat. Cover it immediately so that the heat remaining in the rice
can steam up the vegetables a little.
African Crunchies:
This is a granola bar-like dish which is used as a dessert. This dish originated
from South Africa.
Ingredients:
1 cup (227g) unsalted butter or margarine or coconut oil (I use Kerrygold butter
for the superior grass-fed flavor)
3 tablespoons (60g) Lyle’s Golden Syrup or honey
4 cups (326g) regular oats (not quick cooking)
3 cups (256g) unsweetened shredded coconut (dessicated coconut)
1 1/4 cups (150g) all-purpose flour (bleached) or white whole wheat flour
1 1/4 cups (242g) granulated sugar
3/4 teaspoon fine sea salt or kosher salt
2 teaspoons baking soda (aka bicarbonate of soda)
1 teaspoon ground cinnamon
1/4 cup (61g) milk or almond milk or oat milk
3/4 cup (75g) sunflower seeds, raw or toasted (optional) see additional mix-ins
below

Directions:
1. Set the oven rack to the middle and preheat the oven to 325 degrees F
(160 C) convection (preferably) or standard.

2. Spray one half sheet pan with cooking spray and line with parchment
paper with a one-inch overhang all around.

3. Place butter and syrup or honey in a small, microwave safe bowl and
microwave about one minute until just melted. Set aside to cool for five
minutes.

4. Mix all dry ingredients (except for seeds and other mix-ins) in a large
bowl until very well combined.
5. Make a well in the center of the dry ingredients and add the milk and
cooled butter mixture and mix very well.
6. Mix in sunflower seeds or other optional mix-ins. Make sure to
incorporate all the dry ingredients at the bottom of the bowl.

7. Spread out on the prepared baking sheet. Even out and flatten slightly by
hand and then flatten/compact well with a rolling pin or flexible spatula
so the cookies won’t flake/break apart. Push down any edges that come
up with your fingers or the spatula.

8. Place in preheated oven and set a timer for 30 minutes and a second timer
for 15 minutes. After 15 minutes carefully rotate the pan and set it on a
second baking sheet; cover loosely with foil.

9. When the first timer goes off (after 25 - 30 minutes) turn the oven down
to 300 degrees F and bake an additional 5 - 10 minutes depending on how
chewy or crunchy you like them. If they already look golden brown keep
the foil on; if they need to brown a bit more remove the foil, but watch
very carefully so the tops don’t get overdone.

10.Remove from the oven and set on a wire cooling rack for 30 – 40
minutes. (I used to cut them after 10 – 15 minutes but I find it easier to
cut them when cool.) Cut into 2-inch squares (you will have 6 x 8 rows
with one skinny row of tasters) with a sharp, serrated knife–preferably
with a round tip. If they’re difficult to cut, pop them in the freezer for 10 -
20 minutes.

11.If the middle bars are too chewy, put them back on the baking sheet and
return to the warm, turned off oven for about twenty minutes.

12.Cool completely and store in an airtight container for one week. Or freeze
for three months.
Koeksisters:
The koeksister’s origins are not exactly clear, but it is generally believed to have
originated from a recipe brought to the Cape by Dutch settlers in the
17thcentury. Koeksisters are not to be confused with the closely named but
distinctly different Cape Malay treat koesisters, of Malay/Indonesian origin.
These are more cake-like than koeksisters, slightly spicy, and covered in
coconut with a dumpling shape. Just like the manner of their intertwined-ness
structure, koeksisters are closely intertwined with the identity and heritage of
Afrikaans South Africans. They have been lovingly made from family recipes
for years, not only to be enjoyed at home but for markets and bake sales as
fundraising for churches, schools, and orphanages. The koeksister became a
symbol of forgiveness and reconciliation in Orania in 1995. Nelson Mandela
traveled here soon after he became President to have afternoon tea with Mrs.
Betsie Verwoerd, the widow of the former Prime Minister Hendrik Verwoerd. It
was under Verwoerd’s leadership that Mandela was imprisoned, and he
implemented many major racist policies that expanded the apartheid system.
And what sweet treat did Mrs. Verwoerd, a self-respecting Afrikaans lady, serve
with tea that afternoon? Koeksisters, of course. This humble plate of koeksisters
they shared showed that Mandela wasn't simply speaking about reconciliation
and forgiveness, but acting on it.
Ingredients:

Syrup
4 cups (1 litre) White Sugar
2½ cups (625 ml) water
1 cinnamon stick
1 x 2,5 cm piece fresh root ginger
1 Tbsp (15 ml) lemon juice
½ tsp (2,5 ml) cream of tartar
½ tsp glycerine (optional for extra shiny koeksisters)

Dough
4 cups (4 x 250 ml) High grade flour
½ tsp (2,5 ml) salt
4 tsp (20 ml) baking powder
1 Tbsp (15 ml) sugar
¼ cup (60 ml) butter
2 eggs
½ cup (125 ml) milk
½ cup (125 ml) water
oil for frying (sunflower or canola)

Directions:

1. Place the ingredients for the syrup into a saucepan and stir over moderate
heat until the sugar has melted. Bring to a boil and boil for 1 minute. Reduce
heat and simmer for 10 minutes. Allow to cool and chill overnight to make the
syrup ice cold.
2. Combine the dry ingredients for the dough and rub in the butter until the
mixture resembles coarse crumbs. Beat together the eggs and milk, add to the
dry ingredients, and mix with a fork, adding as much water as necessary to
make a soft dough (similar to scone dough).

3. Turn out the dough on a floured surface and knead very gently for 2 – 3
minutes until smooth. Return to the bowl, cover, and chill for at least 30
minutes or several hours.

4. Roll out the dough on a lightly floured surface to a rectangular shape and
about 0.5 cm thick. Cut lengthwise into strips about 4 cm wide and then
crosswise into rectangles about 8 cm long. Keeping about 1 cm at the top end of
each rectangle intact, cut it into three strips. Plait the strips very loosely to allow
for rising while frying and press the ends together well to seal neatly. Set aside
on a tray until all the plaits are made and cover with a damp cloth.

5. Divide the syrup into two bowls – use the first bowl until the syrup starts to
warm up and then use the second bowl. Return the first bowl with syrup to the
freezer to chill again.

6. Pour enough oil into a medium-sized saucepan to come 5 cm up the sides

of the pan and heat the oil to moderately hot (170 º C). Fry the koeksisters
a few at a time until golden on both sides. Lift out with a perforated
spoon and place into the ice-cold syrup. Press down lightly for about 30
seconds and lift out with a fork or tongs. Take care not to use the same
implements in the oil and syrup. Place onto a cooling rack set over a plate
or tray to catch up the syrup that will drain off for it may be necessary to
re-use it at the end. Repeat until all the koeksisters are fried and dipped.
Serve as a special treat for dessert or with tea or coffee. Delicious!
Coconut Rice:
Coconut rice is a dish prepared by soaking white rice in coconut milk or
cooking it with coconut flakes. As both the coconut and the rice plant are
commonly found in the tropics all around the world, coconut rice too is found in
many cultures throughout the world, spanning across the equator from the
Indian subcontinent, Southeast Asia, South America, Central America, East
Africa, the Caribbean, and Oceania.
Ingredients:
2 cups (360g) jasmine or long-grain white rice
400 ml / 14 oz coconut milk, full fat, or light
1/2 cup (125ml) water
1 tbsp white sugar
1/2 tsp salt

Directions:
1. Rinse rice in water until the water runs clear.

2. Drain rice then soak in water for 15 minutes. Then drain.

3. Add rice, coconut milk, water, sugar and salt into a small pot or large
medium-higher medium high heat. Add pandan or kaffir lime leaf if
making Asian restaurant style option.

4. Bring it to a simmer so the entire surface of the liquid is rippling (not just
the edges), give it ONE stir (not more!), place lid on and immediately
turn heat down to LOW.

5. Leave for 14 minutes.

6. Remove from heat, and rest, undisturbed, for 10 minutes.

7. Fluff with rubber spatula. Garnish with toasted coconut, if using, then
serve.
African Chicken Stew:
This is a popular and traditional West African stew that is often prepared in
most homes in countries such as Cameroon, Nigeria, and Ghana - by varying
the number of tomatoes, onions, and spices. A lot of oil is used to cook the stew,
and it is frequently used to fry the tomatoes for a period to reduce the amount of
acidity in tomatoes. A good West African stew has a lot of flavour and is rarely
acidic. You can drain some of the excess oil before serving.
Ingredients:
Chicken
Chicken Stock
Tomatoes
Red Bell Peppers
Onion
Habanero Pepper
Olive Oil
Thyme
Black Pepper
Curry Powder
Salt

Directions:
1. Rub the chicken thighs with salt and pepper and leave them in a bowl.
Cut the onions into two and chop one part into small pieces.

2. Heat olive oil in a pan and add the chicken one at a time. Brown the
chicken on each side for about 10 minutes. When the chicken is done,
take it out and leave it in a bowl.

3. Blend the tomatoes, red bell pepper, habanero pepper, and the other half
of the onion together. If possible, do this without adding water, or adding
just a little, so the flavours are more potent. Add the chopped onions to
the olive oil and sauté till translucent.

4. Pour in the blended tomato and pepper mix and cook for about 5 minutes.
5. Add in the chicken thighs, chicken stock (broth), bouillon, curry, and
thyme, and bring to a boil. Taste for salt and add more if you need to.
Simmer for about 20 minutes or until the chicken is done.
Malva Pudding:
Malva pudding is a sweet pudding of South African origin. It contains apricot
jam and has a spongy caramelized texture. A cream sauce is often poured over it
while it is hot, and it is usually served hot with custard and/or ice-cream. Many
South African restaurants offer it. Malva pudding was once flavoured with the
leaves of geranium, which, in Afrikaans, translates to Malva. But some say it
got its name from a woman called Malva. And others, that it was flavoured with
Malvasia wine.
Ingredients:
Pudding
1 tbsp butter at room temperature
1 cup brown sugar
4 tbsp apricot jam
1 large egg
1 cup milk
2 tbsp vinegar
2 tsp vanilla essence
1 cup all-purpose flour
1 tsp baking soda
½ tsp salt
Sauce
2 tbsp butter
125 ml cream
4 tbsp brown sugar
2 tbsp water

Directions:
Pudding
1. Preheat the oven to 180℃ (350℉). Ovens are temperamental, so if you
know yours needs a bit more (or less) of a push, feel free to adjust.

2. In a large mixing bowl add your first 4 ingredients - butter, sugar, jam,
and egg. Beat until it lightens and gets a bit fluffier. If you only have a
fork, the fluffy part isn’t make-or-break.
 3. In a large measuring cup or a bowl, add milk, then vinegar and vanilla
essence. Whisk lightly.

4. In another measuring cup/bowl, add bicarb to flour and give it a quick

stir.

5. Alternating between the milk mixture and the flour, add to the large
mixing bowl and mix well as you go along.
6. Pour into a lightly greased oven-proof dish.

7. Bake for 45 minutes, or until a knife comes out with spongy crumbs stuck
to it (it’s not likely to come out clean) rather than uncooked batter. The
pudding will stay in its mold and rest for a bit once the sauce is poured
over.

Sauce
1. Add all sauce ingredients together in a pot and bring to a boil.

2. Let it simmer, stirring constantly, for 3 minutes. This time will give the
sauce a richer, deeper taste.

3. Stab the pudding a few times with a fork to help the sauce sink in so that
it doesn’t pool at the sides and soak in only there. Then pour the sauce
over slowly, being sure you’re not leaving any part dry.
West African Lime Cake:
West African Lime cake called Keke is a wonderful dessert that is not too
sweet and is super easy to make.
Ingredients:
1cup sugar
2 1 ⁄ 2 tablespoons butter
2eggs
1lime, juice of
1 1 ⁄ 2 cups flour
2 1 ⁄ 4 teaspoons baking powder
chopped peanuts (optional)

Directions:
1. Cream the sugar and butter, add well-beaten eggs and the lime juice, then
the flour and baking powder.

2. Pour into greased and floured square cake pans and bake at 350 degrees
for 25 minutes, or until straw stuck into center comes out clean. Sprinkle
chopped peanuts on top for garnish if you like.
North African Spiced Chicken:
A warm and smokey homemade North African spice blend is used to season
chicken thighs in this quick and easy weeknight dish. Maybe you've heard of ras
el halout. It's the name for Moroccan spice blends, and the name literally
translates to 'head of the shop'. Basically, every store has it's very own blend
consisting of its best spices so every shop's blend is different and can include as
many as 30 spices! This North African spiced chicken uses a simplified version
of ras el halout with just 7 spices.
Ingredients:
Chicken Thighs
Paprika
Cayenne Pepper
Cinnamon
Allspice
Turmeric
Cumin
Coriander

Directions:
1. Season the chicken - place the chicken in a large bowl then add the olive
oil and spices. Use a pair of tongs to turn and toss the chicken pieces until
they are evenly coated with spices

2. Sear the chicken - Using a large frying pan or heavy bottomed skillet
heated to medium-high sear the chicken pieces 1-2 minutes per side
before removing them from the pan and placing them on a parchment
lined baking sheet. Searing the chicken adds a layer of flavour and helps
to hold in the moisture to keep the chicken juicy.

3. Bake the chicken - bake the chicken in an oven heated to 350ºF for about
15 minutes. The most accurate way to check for doneness is with a
thermometer. Chicken is fully cooked with it reaches 165ºF.
African Cake (Pound Cake):
The African Cake belongs to the family of the Pound Cake but with a little
twist. In west Africa, most of us do have our family recipe for this Cake, and it
varies from family to family. However, no matter the recipe used by each of this
family, you will know that you are eating our Cake when you bite into it. A
pound cake is so called because the original recipe which probably dates to the
18th century calls for a pound each of four ingredients used for the cake which
are butter, sugar, flour, and eggs. Any recipe that calls for equal amounts of
these ingredients by weight is a pound cake regardless of if it's a pound each.
Ingredients:
500 g butter /margarine
400 g- 450g granulated sugar
480 g of all-purpose flour
10 Large eggs
2 teaspoon pure vanilla extract
2-½ teaspoon baking powder
½ teaspoon ground nutmeg optional

Directions:
1. Preheat the oven to 350ºF/180ºC

2. Measure out all your ingredients.

3. Sieve the flour, baking powder and nutmeg into a bowl and set aside.

4. Crack the eggs and beat them, then add your pure vanilla extract to the
beaten eggs.

5. Prepare your pans with baking spray or by greasing with butter/

shortening and flouring them.

6. In a Stand mixer with the paddle attachment, mix the butter and sugar for
about 5 mins till it becomes fluffy and lighter in color.

7. Add your beaten eggs and the flour in three parts alternating the eggs and
flour starting with the eggs and ending with the flour. (Which means you
 add a third of the eggs, mix then you add a third of the flour mix again
until the flour is just incorporated. Continue in this pattern till you have
mixed in all the beaten eggs and flour)

8. When you have mixed in all the eggs and flour then mix up the batter for
another minute and it is ready. (The batter should drop from your spoon
when lifted but not runny.)

9. Pour into prepared pans and bake in the middle rack of your oven at
350*F for about 45 - 50 minutes or until you insert a toothpick and it
comes out clean.

10.When this yummy creation is ready, bring it out of the oven, allow to cool
in the pan for about 5 mins then place on a cooling rack to cool
completely.

11.Enjoy plain with warm milk, hot chocolate, ice cream and berries or
caramel topping. Your options are endless.