Travel Africa in the Comfort of Your Kitchen!

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By Nolitha Ngamlana

The continent Africa consists of about 54 countries with diverse cultures and a rich history. One of the best aspects of this continent is the food!  The dishes can tell you a lot about the countries that they come from and your taste buds can experience the taste of African food from the comfort of your own kitchen. You don’t need to only eat South African food – there are many African foods out there waiting for you to taste them! Here are a few dishes to try out.

Satori is a Congolese dish that consists of fish (called Tilapia) fried with pumpkin seeds called Pepitas, garlic and plantains. It is a dish that is popular from the communities of the Lokele fishermen in Kisangani. Kisangani is a former part known as Stanleyville which involved trading in palm oil and nuts within Congo. Usually the unmarried Congolese women cook the dish and it is highly advised eat it with cold beer (the recommended beers to drink with the dish are Primus or Skol).   

Poulet yassa is a Senegalese dish from Casamance region which is famous throughout the west African regions. It consists of chicken chopped into pieces. The chicken is then marinated in lemon juice (overnight to make the chicken not only tasty but juicy and tender), vegetable oil (1/4 cups) and Dijon mustard (2 tablespoon), salt and hot peppers for some extra spicy seasoning! The Casamance region is found is in southside of Gambia along the Casamance River. The region consists vegetation, mangroves, oil palms, and raffia palms – hence the reason why the dish consists of the ingredients mentioned above. The region was under the region of the king of Kasa and was involved in trading with the Portuguese – that is why the country and dishes have a Portuguese influence. This place was the last region of Senegal to be conquered in 1903 by the Europeans.

Jarret de boeuf is a Chadian dish. The country is made up of 140 ethnic groups – which means lots of different foods to eat from different cultures and traditions! The ingredients of Jarret de boeuf include 1kg of beef, with chopped 2 onions, 2 garlic cloves with a seasoning of salt, black pepper and cayenne pepper, 6 whole cloves, 2 carrots (sliced), 1 aubergine (eggplant) which has to be cubed, 1 leek (chopped), 1 sweet potato (cubed and chopped). You can eat the stew with rice or fufu.

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