Below you'll find a list of all posts that have been categorized as “Africa”
by Nancy Gerlach Photos by Norman Johnson; Styling by Denice Skrepcinski Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations. Tagine refers to both the stew …
By Dave DeWitt An Excerpt from Precious Cargo: How Foods From the Americas Changed the World(Counterpoint Press, 2014). Available here. The high priest of African chiles was Laurens van der Post, the South African author who wrote, “The man who has become hooked on piri-piri hungers for his favorite dish like a junkie for heroin, because the person who has …
Zanzibar, 1897 In the Kew Bulletin (1892, p. 88) the following information respecting chillies was given in an article on the Agricultural Resources of Zanzibar, contributed by Sir John Kirk, G.C.M.G., K.C.B. :— “The small red peppers or chillies are largely grown in the more dry and rocky part of the island, where the upheaved coral presents a honeycombed surface …
by Diana G. Armstrong Rich, golden curry powder is at the heart of Cape Malay cooking. Sweet Cape Malay curry is worlds apart from its fiery Durban relative (read Diane’s article about Durban curry here); Durban curry is hit-you-in-the-face, red and hot, and its fourth cousin once removed has a subtler taste, which is a complex union of sweet and …
By Leyla Loued-Khenissi The Island of Mauritius is located east of Madagascar in the Indian Ocean.It was once the home of the now-extinct dodo bird. Recipes Mazavaroo Salata Mechouia Nablia Hey kid, wanna fly? In our time, it seems that everyone knows everything already. Globalization and democratization have done much to render the novel find a rare one. So, I …
