African Food History

  JOLLOF RICE The second recipe we are going to discover this week is JOLLOF RICE. This meal is one of the delicacies of Nigerian and Ghanaian cuisine. It can be eaten as a whole meal or as an aside meal with any meat or fish. It is also widely known around the world. It is again a very colorful, tasty, and spicy meal you HAVE TO try. La deuxième recette que nous allons découvrir est le JOLLOF RICE . Ce repas est l'une des spécialités de la cuisine nigériane et ghanéenne. Il peut être consommé comme un repas entier ou en complément à manger avec n'importe quelle viande ou poisson. Il est également largement connu dans le monde. C'est aussi un repas très coloré, savoureux et épicé que vous devez ABSOLUMENT essayer. Recipe for 6 persons Ingredients 1 / 3  cup of vegetable oil 6   medium-sized fresh plum tomatoes (or any tomatoes), chopped, OR 400g tin of crushed tomatoes 6   red poblano peppers/tatashe (or 4 large red bell peppers), seeds to disca

  THIEB The first recipe we are going to discover for this rice-themed week is the famous  THIEB .  It can be done in 2 ways, either with fish called “ thieboudienne ”, pronounced ceebu-jen,  or with meat called “ thiebouyappe ” pronounced ceebu-yapp . This meal is one of the major symbols of the Senegalese cuisine which spread all over the Continent and now even out of the continent. It is a very colorful and flavorful meal, you must try! La première recette que nous allons découvrir pour cette semaine basé sur le riz, est le THIEB . Ce plat peut se faire de 2 manière, soit avec du poisson appelé « thieboudienne », prononcé ceebu-jen ou avec de la viande appelée « thiebouyappe » prononcé ceebu-yap . Ce repas est l'un des symboles majeurs de la cuisine sénégalaise qui est connu sur tout le continent et maintenant même hors du continent. Recipe for 6 persons Ingredients: 1 ½ cups of rice broken rice 4 Large pieces of fish or 1kg of boneless meat. 3 tomatoes mashed

 Rice, Rice, Rice! Hey guys, this week is a new theme, and as you can see from the picture, it will be all about “RICE”!!! Historical background moment! Did you know? Rice has been cultivated in Africa for over 3000 years, is used all around the continent, exists in more than 10 varieties and cooked in so many different ways. We are going to discover TWO ways of cooking it in the following posts! Coucou tout le monde, cette semaine est basé sur un nouveau thème, et comme vous avez pu le deviner, ça sera sur « LE RIZ » !!! Petit récap historique ! Le saviez-vous ? Le riz est cultivé en Afrique depuis plus de 3000 ans, est utilisé dans tout le continent, existe en plus de 10 variétés et préparé de tant de façons différentes. Nous allons découvrir DEUX façons de le cuisiner dans les prochains posts!

  Firewood Cooking Set The second instrument we are going to talk about is the famous firewood set, usually called firewood , used to cook any type of food. It is often composed of a molten steel pot that is placed on large stones or iron plinth and to generate fire, long pieces of wood are placed under the pot. Firewood has been present for thousands of years before people can even recall it. Its configuration has evolved over the years and is still evolving as it can be used to cook every type of food. It is faster and more efficient than regular gas or electric cooking instruments. In addition to its speed of cooking, firewood is known to make food taste better.

  The Mortar #AFH African cooking methods are often different from conventional ones in terms of food processing, cooking, and utensils used. This week's theme is " traditional cooking instruments"  and the first one I would like to cover is  the mortar. The mortar is a pounding utensil that consists of two hardwood components, the bowl to put the ingredients in and a pestle to pound the ingredients into either a paste or a powder. It is a very old and sacred instrument used all around the continent.  The mortar and pestle is usually carved from the wood of a tree, and unlike the sharp blade of the modern food processor that bruises the ingredients, the pestle crushed them in a way that helps release their fresh flavors and oils - and the difference in taste is palpable.

  About Me Hi and welcome to this journey! 😍 M y name is Cecile , a young Cameroonian amateur and passionate about cooking. At a very early age, I had the chance to learn my country’s modern and traditional culinary cogs and techniques alongside my grandmother, my mother, and all my female elders. I have also had the immense privilege of learning from culinary chefs from different countries of the continent.  In addition to these opportunities which have increased my expertise, I learn new recipes and secrets of African cuisine on a daily basis thanks to the international context I find myself in. I have been able to see the cross-cultural similarities, the tricks, and shortcuts to get better results even outside your own home country. Let’s discover them together!😉🍵😋

  The Concept African food history was born out of a passion that exists since a very young age in my grandmother’s kitchen. The African continent is recognized worldwide for its great cultural diversity and its gastronomy is one of the richest and vastest resources of the latter. I would therefore like to share with all of you the secrets learned from this gem while getting educated on the origins and historical background of its various meals. The goal of the blog is simple: discover together weekly recipes from various countries with themes on a type of food or family of foods. Let us educate ourselves on this tasty subject!!😍💪🍛