Take a cultural tour of tastes with a variety of simple African dishes. From fried bananas to spicy peppered meat, there are many regions and cuisines to discover. Although substitutions can be made, focus on crops and products that are native to Africa when creating these dishes for an authentic flavor.
Fruit and Vegetables
Cooked plantains are a staple in central Africa. They are a particular type of banana plant that yields a starchier version of the fruit. Plantains must be cooked before they can be eaten. Boiled plantains are extremely common, and can be made by slicing a plantain into two or three strips and boiling until tender. A tastier version involves frying thinly sliced plantains in hot oil and serving with salt and hot sauce.
The Kikuyu people of Kenya enjoy a corn and bean dish that is easily reproduced. Combine equal parts of dried whole kernel corn with dried beans in a large pot with just enough cold water to cover the vegetables. Boil the mixture for ten minutes before reducing heat. Allow it to simmer for two hours or until the corn and beans are tender. The water will be almost entirely absorbed or evaporated. The corn and beans will be tender but not mushy. Add some salt and oil for seasonings, and serve hot.
Soup
Soups can serve as appetizers or main courses in an African meal. Soups are classified as light or dark. Light soups are thickened with white beans or melon seeds, while dark soups are made with nuts.
A dark soup from the Congo can be made by adding a cup of chicken broth to a half cup of peanut butter and a can of tomato paste. Stir until smooth and add diced, boiled chicken meat. Add sautéed onions and cayenne pepper to taste. This appetizer should be served with a small side of rice.
Ghana is home to a light soup made by mixing chicken broth with white peas, onions, green peppers, salt, pepper and crushed red peppers. Crushed tomatoes, cubed eggplant and okra is also added. The entire mixture is simmered until the beans are thoroughly cooked and the soup has thickened.
Meat
Small servings of richly cooked meats can provide a tasty prelude to a meal. It is important that the appetizer not overshadow the main course, so serve small portions.
Pepper meat is commonly sold on the streets and marketplaces in many African cities. Commonly referred to as roast meat or roast pork, these shish kebabs are served hot and spiced. Make your own by seasoning chunks of beef with salt, meat tenderizer, and black pepper. Add chopped hot peppers to the mix and allow the meat to marinate for 20 minutes or more. Coat the meat with peanut butter after the marinating is complete. Assemble shish kabobs by alternating meat chunks with pieces of onion, sweet pepper, plantains, or corn. Cook on a hot grill. If desired, toss beer over the kabobs while cooking to reduce the overwhelming sweetness of the peanut butter.
Cooked pork can be served with a simple hot pepper sauce for a savory treat. Create the sauce by pureeing one large onion, one large bell pepper, two tomatoes, water and seasonings in a blender. Seasonings should include some garlic, ginger, and hot pepper chunks. Simmer together with a splash of soy sauce and rice wine. Thicken with corn starch.
Tags: peanut butter, chicken broth, corn beans, served with, with salt, with white
