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African meal

post #1 of 5
Thread Starter 

Hey guys !

 

I love eat and I love cooking. With my family, we organize a "come dine with me".  Per couple, we organize a dinner, with a theme and an activity. Last year, we made a dinner about the Chinese New Year. It's soon our turn again. And we are looking for a main theme. We were thinking about Africa. But we don't really know the culture. Do you have any suggestion for an appetizer, a meal, and a dessert about Africa. It would be for about ten people.

And by the way, do you have any idea about an activity ? Should we choose a country in particular ?

 

Thank you very much.

post #2 of 5

Africa is a big continent.....

 

What are your food preferences, basically, what type of food do you like?

 

Corn meal is a staple in many countries and goes by the name of Umgali (Kenya), Posho (uganda), Sadza (Zimbabwe), Nshima (Zambia) etc etc.

Matoke is big in Uganda (plantain).

 

Southern Africa likes it's meat and they love to braai (BBQ)

 

And unlike you may expect: fish and chips is very popular. The fish of choice for many is Tilapia. Almost always fried whole.

 

If you can give me some more info about what people like, then I should be able to come up with some ideas

Life is too short to drink bad wine
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Life is too short to drink bad wine
---Anonymus---

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post #3 of 5

Butzy is right, Africa is a very large continent with a huge variety of foods and cuisines.  The cuisine of Egypt is vastly different than that from Sierra Leone, which is vastly different from that  in South Africa.

 

I have spent a little time in Africa as well as my brother, he in Kenya and me in Sierra Leone and Liberia.  Things that we both noticed were that we were served lots of "stews" which is a good way to stretch meager portions of meat.  In both places we were served a version of "Ground Nut Stew" which is a stew thickened with peanuts.  It was spicy and nutty and one of my favorite dishes that I ate a lot of.  I'm sure you can find recipes online for that.  There was also a Cassava Stew that I was served regularly.  It might be hard to make here, in the US, as the majority of the stew consisted of finely crushed (almost pureed) cassava leaves.

post #4 of 5

Hi Emma2015.

 

Like others have said before, I'm afraid you're trying to cook up a whole continent there, which is impossible. It's a shame the western media feeds us such a vast continent as possibly one place. 

 

Put it this way, you're trying to cook-up 54 different countries, with each no less than 30 signature dishes within its national boarders... all up in one plate.

 

With all due respect, it would be informative and proactive of you to commence by finding out what sort of cuisine you're interested in within the continent. Start from the north and comb your way down. Some tips have been given above. China is a country, Africa, however is a vast continent.

post #5 of 5

So. Many. Countries.

 

Just a few from the second largest continent on earth:

 

Egypt--cuisine is very Middle Eastern. Ful Medames is the national dish. Fava beans mashed with garlic, lemon juice, olive oil served with various garnishes and scooped up with pita bread.

 

Ethiopia--A whole world of spices. Doro Wat is a spicy chicken dish, which is the national dish, but there are so many delicious vegetable and meat dishes in this cuisine that you can hardly go wrong with any of them. All are generally eaten by being scooped up with a soft, spongy bread called injera.  Marcus Samuelson is an Ethiopian-American chef with an excellent website. He was adopted as a child by a Swedish family, so his cuisine is eclectic, to say the least but he does have Ethiopian dishes on his site.

 

Algeria, Morocco and Tunisia-- lots of stews called tagines served over couscous. There is often a bit of fruit in these savory dishes. Lamb is common. Former French colonies and also formerly part of the Ottoman empire, so there is lots of cross pollination between African, Turkish, and French cuisines. We had for many years in my neighborhood a lovely Algerian crepe place. 

 

Most W. African countries all seem to have variations on the Ground nut stew mentioned above, It is delicious. Jollof rice is also a dish seen in variations across many W African countries. Nigerian restaurants here in Chicago all also serve a version of Jerk chicken.

 

Butzy should definitely be your go-to source for ideas from Southern Africa---though I will suggest you go with wines from South Africa.

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