I love Africa and feel that each time I visit the various countries, cultures and regions of Africa I find a new treasure! I have made several journeys but each time I feel I have made only a small dent into what I feel I have learned about all the diversity in that continent. I especially love it that I need to learn more about the different kinds of food!

Knowing that there are uncountable numbers of traditional ways of eating and enjoying, and each food deserves it's rightful mention and praise, but I am writing what I have tried, and what I enjoyed eating, and what I am craving to eat again, now! Come join me and together we will get an appetite as huge as Africa!
Bobotie: I vividly remembering having this for the last time with my South African friend on a picnic on the spot where the Indian Ocean meets the South Atlantic Ocean. 


FUFU: This is a staple food which is used to pick up other bits of food or sauce. Usually it is maize which is pounded into a spongy feeling, and has almost no taste except when dipped into a meat gravy or with other foods. I tried making it from a box (Instant fufu package) but it didn't have the same authentic taste.

The best fufu and Nigerian food was when I was in Chicago. A kind place with a kind owner. I really enjoyed everything!

BILTONG: This is a traditional South Africa's answer to Beef Jerky! I nibbled on this when I was staying in Cape Town on my free lancing fun employment experience, and found this dried meat in small bits in various foods here and there, including in a yellow cheese! I think the only place to enjoy Biltong is in South Africa.

MANDAZI: I had an addiction to mandazi when I was in Kenya! especially when they are still hot and the aroma is wonderful. A perfect breakfast  "fried doughnut" with some jam (from a small tin), coffee and any kind of fruit you can find. Not only for breakfast, I ate them anytime I saw them being made. They cost just a few Shillings! These are called MAGWINYA in South Africa (there is a similar one sold in Thailand too, which is fun to eat with soy milk).

MALVA PUDDING: Oh my gosh!  I can feel my mouth watering from just writing about it here. Imagine, you are in  a modest little coffee place in Cape Town.

Having this with coffee and feeling happy! I didn't need to imagine it! It is a spongy textured and carmel and apricot flavoured sponge cake and hot custard is poured over it! glorious!

TOMATO BREDIE: This is a wonderful South African stew (Bredie means stew in Afrikaans ) made mostly from tomatoes and mutton cooked for a long time with my favourite spices like cardamom, clove, cinnamon and ginger and chili to give it a kick! I really am craving this now!

INJERA: This is a staple of Ethiopia and is a, shall I say- "crepe" but  similar to a cloth which one would use to wipe down a car, but it is made from teff which is a grain. I enjoyed seeing this in various foods when I was in Addis Ababa. There is a dried meat which is in berber spice and rolled up in this injera. Usually injera is under the different foods and is also eaten with the different foods and sauces (wat) and shiro.  

Kelewele: Fried plantains with some local spices on it when they are still hot! Who wouldn't like this??

There will be more foods added to this on going blog page as we plan to return to Africa and will bring you more!


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