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Real African Men Don't Cook

August 3, 2013, 11:39 am
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I have a good friend. Let's call him Moses.

Moses is African. I will not specify which country he is from to negate any stereotypes. Moses is smart as a whip, funny, kind and one of the best cooks I know.

I have often found myself driving by his place and checking to see if he has any leftovers he is willing to share. Whether its the traditional food from his country or a succulent roast, Moses takes pride in the food he produces. Unlike many African men who cook, he doesn't just do it to survive.

He is also a wonderful restaurant companion. He will try any restaurant, any form of food and drink (My love for Argentinian Malbecs came from him). He often sends me emails reviews of new restaurants opening up in our area.

"Tell your next date to take you here. It's great!" read one of his most recent emails.

He is the ultimate host and you will often find his apartment with people over for a drink or two. And that was the case last night when I found myself there for a post-work beer. Being the Moses that he is, he decided to quickly "whip up" a pasta with white sauce for everyone.

Seeing that I have the blog, I was sent by everyone else to inspect his work. Also, I was hungry and wanted to taste and nibble as he cooked. I walked to the kitchen


He did not notice me come into the kitchen so I was able to observe him quietly. He was humming a tune under his breath as he chopped green peppers and onions. The oil in the pan was heating up on the stove. The energy was upbeat calm. He was in his own world, content with his own thoughts.

As he transported the ingredients to the pan, he turned and did this "hop-skip"  dance move that would have made James Brown proud. It was unexpected and hilarious. My stiffled laugh caught his attention and I came into the kitchen ready to tease  him.

I spent the rest of my time in the kitchen helping here and there but mostly leaving him to his devices. As a woman, when I in the kitchen with a man, I often feel that I should "take over" or at least, offer my services. But with Moses, I languidley splayed myself on his countertop, tasting and giving comments on flavors and spices here and there. We mostly talked about life and goals. 

The conversation, invariably turned to the fact that he was such a great cook. For some African men, it is uncommon to even see them step into the kitchen. But for them to cook, and be THIS good was something in itself.

He modestly brushed off my compliment and said, "You better enjoy it now. Because once I find my Mrs. [Moses], you will not find me in this kitchen working so hard."

What?! There were so many things wrong with his statement that I just started wherever my mind could land.

"Wait, you're going to get married?"

***

What followed was a longish conversation about marriage, food, women, work, expectations, and Africa.  He let me talk about it on the blog. Here are some paraphrased snippets:

Me: Why would you stop cooking?

Mosese: Real African men don't cook when their wives can. (this was said with no equivocation. This was a fact to him)

Me: Who taught you this nonsense?

Moses: The whole of Africa

****

Me: But you love to cook? This is not just about survival. You get a kick out of it!

Moses: I do. But I think I will love my wife cooking for me more.

Me: What about entertaining? A big part of your pleasure with cooking is to share with your freinds and family.

Moses: And I will be just as proud and happy when my wife does it.

***

Me: What if she can't cook?

Moses: That's unlikely.

Me: Why?

Moses: I would never marry a women who doesn't cook better than me.

Me (throwing my hands up in exasperation): Wait! You don't just want a woman that can cook but she has to cook better than you?

Moses: Yes, why would I want to be with someone who is a worse cook or at a similar to me?

Me: But Moses! You cook really well!

Moses: I know.

Me: Like extrememly well. Like you should be a chef. Your palette is impecablle

Moses: I know.

Me: And you like to cooks things like tuna tartare and ceviche. Not just the usual [African] fare.

Moses: I know. 

[Pause]

[I pointed at the other room, where a group of our friends were all seated. Four of them are women.]

Me: So basically you're saying you wouldn't marry any of our buddies in there?

Moses: Nope

Me: Nor me?

Moses: No, sorry Adhis. You're cute and you have the blog and all. but No.

[Pause]

Me: Here's to finding a finding a unicorn.

I raised my beer and toasted him.
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Get to Know: "The Somali Kitchen"

August 6, 2013, 2:21 pm
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The Somali Kitchen team sitting left to right are Shukri, Mariam, Abderazzaq and Abshiro.

I am happy to introduce the team that make up the Somali Kitchen food website: Abderazzaq, Shukri, Mariam and Abshiro. Based in Melbourne Australia, these four food enthusiasts have been sharing their somali food recipes for the world. Abdel was kind enough to answer the below questions for the whole team. Get to know the Somali Kitchen team.
Introduce yourself!
My name is Abderazzaq Noor. Together with my wife, Shukri, and cousins  Mariam and Abshiro, we manage our food blog – The Somali Kitchen.

Mariam, Shukri and I grew up in Kenya while Abshiro grew up in the southern Somali coastal town of Kismayo.

We call ourselves nomads as Somalis are known for their love of travel. It is said that you will find a Somali pretty much anywhere in the world! And that’s very true of The Somali Kitchen as we all live in Melbourne, Australia.

I am a journalist and teacher by profession and work in communication for a university in Melbourne. Shukri worked for many years in the humanitarian sector until she decided to take a break to look after our two sons. Abshiro works part-time in children services and cares for her two children.

Mariam is a mother of five and has built a reputation as a community worker, cooking teacher. She recently published a book about her life called A Resilient Life.

suqaar - diced and stir-fried beef or lamb commonly eaten for breakfast

When were you last in Somalia?Mariam and Abshiro were living in Mogadishu, Somalia when the civil war erupted in 1991 and fled with their families to Kenya and eventually to Australia. I was last in Somalia in 1989 and wanted to go back in 1990, but was warned about the growing insecurity.


What is Somalia like from what you remember?Somalia is mostly semi-desert in the hinterland, with rugged mountainous terrain in the north. The coastline, the longest in Africa, has many beautiful beaches. Along the two major rivers – Juba and Shabelle – there is fertile land that is the breadbasket for the country. Somalia is known for its wonderful fruit, particularly the huge bananas that are a must have with every Somali meal.
I remember the laid-back lifestyle that I experienced in Somalia every time I would visit my grandparents and other relatives. In the big cities like Mogadishu you could feel the lingering influence of the Italians who colonised the country until 1960.  Life came to a standstill at 1pm when shops, offices and schools would close for the day. Everyone headed home for lunch and a leisurely afternoon siesta. By 6pm, the city would be full of people, shopping, going to theatres, taking a walk along the Lido (the beachfront) or sitting in one of the many pavement cafes sipping a caffe latte. I miss this slice of la dolce vita (as the Italians call the sweet life).
It is our hope and prayer that peace in Somalia prevails so that people can get their lives back together, and build a good and happy life.


If one could visit without worrying about danger, where would you recommend the go?There would be so much to see!  The ancient coastal towns such as Mogadishu, Barawa, Kismayo, and Zeila were settled about a thousand years ago. The sense of history and culture is still quite strong.
Somalia also has Africa’s longest coastline (about 3,000 km long) and there are immense, unspoilt beaches.

Before the civil war, the southern parts of the country had some game reserves where you could experience the typical African wildlife safari. I hope that this can be revived for tourism in the near future.
Can you tell me a favorite food memory that involves Somalia?

If you like ancient rock art then you can’t go past Laas Gaal, a couple of hours outside Hargeisa. The rock art at Laas Gaal is considered to be some of the best preserved in the world. It is estimated to date back to somewhere between 9,000-8,000 and 3,000 BCE.
ancient rock art in Lass Gaal (source)

What are the native dishes in Somalia?
Somali food is as surprising as the desert rose that blooms in the arid Somali landscape. It is a rich and spicy mix of flavours from the Horn of Africa, East Africa, the Middle East, India, and as far as Italy! 

I don’t think it is easy to pinpoint particular dishes as being native to Somalia. What we have is a fusion that has over-time become Somali. For example, the famous canjero(fermented flatbread) is similar to the Ethiopian injera bread, which is probably where we got it from, but we make it in a particular way that on one else makes it. Somali canjero is plate sized and light compared to the larger and much spongier Ethiopian version.
canjero (fermented flatbread)


muqmad (preserved beef or camel jerky) which is a popular breakfast meal
However, there are some dishes such as muqmad, dried beef or camel jerked that is preserved in ghee (clarified butter). This is sometimes mixed with dried fruit such as raisins and makes an excellent food for the Somali nomads in their constant forays in search of pasture for their livestock.
There are variations too, depending on where you live. For example, in the south you are more likely to find foods such as soor, a polenta like dish whereas in the north rice dishesinfluenced by neighbouring countries like Yemen are common. 


How would you describe your cooking?

All of us in the Somali Kitchen agree that we cook instinctively as do many Somalis. We don’t measure the quantity of the ingredients we use, whether that is salt, sugar, meat, rice etc. We just add things and taste as we go along!



How did your love for cooking begin?
I am unusual for a Somali guy as I learnt to cook at the early age of nine. My father had a Somali restaurant so I grew up appreciating food in a different way – it was our source of income!  I learnt to cook by peeling potatoes and chopping onions, and before long, I was stirring the pot.

The girls – Shukri, Mariam and Abshiro – learnt to cook at early ages too. For them it was an imperative – girls had to learn to cook! They all have common memories of waking up at dawn to start the fire to make the daily canjerobread for the family breakfast.

How did Somali Kitchen come about?
All of us share a love for cooking. I had the idea of writing a cook book and I discovered that Mariam too had a similar thought.  We also wanted to show another side of Somalis – something positive as sadly much that is said about Somalia isn’t good news. And food is a universal language so what better way to communicate with people around us?

Then came the question of how to do it. Getting a print publisher seemed to be such a convoluted and ardous task. Publishing online was an easy and accessible way to share our passion and so started our journey.

We also think that it is important to document our recipes for our children and for posterity.

Another important consideration for us was to bring all Somalis together regardless of regional differences.  Our food and culture are things we have in common.

What's the best part about food blogging?
The connection we’ve made with people both Somali and non-Somali has been incredible.  We learn so much from each other. For example, a Somali in Djibouti or Ethiopia or Kenya would point out the different things they would add or omit from a particular recipe.
 The other fascinating learning for us is how interested non-Somalis are in our cuisine. To see them appreciating something that we take for granted is humbling.


What are common misconceptions about Somali food?

I wouldn’t say that there are common misconceptions about Somali food as our cuisine is relatively unknown.  We don’t have the profile of say Moroccan or Indian food. However, people are learning about Somali food, particularly in the countries Somalis have migrated to e.g. Australia, Canada, USA, Europe, etc. I was at the train station and I heard two guys talking enthusiastically about the food in a restaurant they had discovered.  I was delighted to realise they were talking about a Somali restaurant!


Briefly, what sets Somali food apart from the other Horn cuisines to the untrained eye?
What makes Somali food different is the variety of influences – we have African, Indian, Arabic, Ethiopian, and Italian touches that have shaped our cuisine. We have adapted much from such sources and made it our own. The Italians would be shocked with what we’ve done with pasta – imagine adding curry to pasta!

Our geographical location at the nexus of Africa and Asia, long coastline and strong trade links over the centuries with the Arabian peninsula and the Indian sub-continent facilitated the introduction of new foods and spices. Settlements along the coast by Arabs and Persians also introduced different elements to Somali cuisine.

Another influence has been the nomadic nature of Somalis and the fact that we also inhabit neighbouring countries e.g. Ethiopia, Djibouti and Kenya. As we travelled, we learnt new ways of doing things and often brought these learnings back home.

Melbourne, where you live, has a strong Somali Diaspora population tell us about that? And the Somali food scene there?
Melbourne has a vibrant Somali community. There are several popular restaurants. We even have halwa makers who make a delicious sweet that is a must have in weddings and other festive occasions.

There is a growing art and music scene with young artists holding exhibitions and producing music.
"Halwa is a sweet that is a must have at Somali weddings" [Photo: Somali Kitchen]
I remember the fresh and piquant pasta sauces that I would find in the smallest village. As a vegetarian this was ideal for me as the sauce was made simply with tomatoes and capsicum.

Abshiro fondly remembers the sweets of her hometown Kismayo – its famous halwa,  kashato (coconut candy) and sisin loos (sesame snaps with nuts).

What would you like people to learn from you about Somalia and its food?
That Somali food is flavoursome, interesting, different to anything you’ve ever had before, but somehow familiar!

Who gets to enjoy your cooking most?
My family and friends.

What is your favorite dish to cook?
Potato curry, which I like to make with ginger, cumin, coriander leaves and green chillies.

What is your never fail dish?
Beans in coconut sauce. All the ingredients in one pot and simmer for 10 minutes, and you have an amazing meal ready.
Somali food isdelicious!

I find the online Somali food community very strong and vibrant, can you speak on why this has been able to take place?
I think the dispersion of Somali people all over the world has made online communication an obvious channel to use. I have siblings in Africa, Australia, Austria and Norway. Using facebook and Skype is an important way for us to keep in touch.

Somalis are also a very gregarious lot so in the absence of face-to-face interaction, online chat facilitates the sharing of information quickly and easily.

The vibrant online community is also because we have a high population of young people among the Somalis in the diaspora. In this sense we mirror the global trend of young people living their lives online.

Are there any other Somali food bloggers you follow?
I was delighted to see a few Somali food bloggers out there. myfoodblog and xawaash.com are excellent.  It is wonderful to see the growing knowledge that is being accumulated in an accessible way about our culture and cuisine.

What are the future goals of the site?
Keep blogging and keep sharing what we love. We believe in embracing and learning from whatever comes our way. So far, it has been a great journey and, inshallah, it will continue to be a great journey.

Get to know other African food bloggers and authors featured
Christine Benlafquih of MoroccanFood (Morocco)
Oumou Bah of Kadirecipes (Guinea)

Yetunde of Avartsy Cooking (Nigeria)
Lohi of Lohi's Creation (Nigeria)
Jeanne Horak-Druiff (South Africa)
Barlin Ali (Somalia)
 Brenda and Heba of MidEats (Egypt)
Noni of Tamu Tamu (Kenya) 
9jafoodie (Nigeria) 
Saphy of Guinee Gourmand (Guinea) 
Fran Osseo-Asare of Betumi (Ghana)
Michele Daryanani (Gambia)
Miguel Carmona of Cook Guru (Mozambique + Cape Verde)
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#AFRITRAVEL: Support the T2T expedition

August 7, 2013, 1:27 pm
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I wanted to highlight another group of people who are also undertaking a journey through Africa. If you've ever clicked on the #afritravel hashtag on twitter (created by the lovely Meruschka), you will find tweets about African travel and tourism from versions of the @t2africa account. Behind it is the project Tsitsikamma to Tataouine (t2tAfrica). A group of three friends, Ishtar, Matt and Tracy are looking travel between Tsitsikamma in South Africa to Tataouine in Tunisia starting November 2013 to mid-march 2014.
On 5 October 2013 we will drive from Tsitsikamma (South Africa) to Tataouine (Tunisia), touching all 4 sides of the continent, 3 of Africa's cardinal points & passing from the southernmost tip at Cape Agulhas to the northernmost tip at Ras Ben Sakka.
the route will cover 24 countries and take 165 days.

In preparation for the trip, they have put out a ton of information and I admit that I am slowly building my Chef Afrik bucketlist based on the info they share! They even offer these awesome infographics they've created of the different countries they'll be traveling to. Aren't these fun?



They will be traveling to South Africa, Namibia, Botswana, Zambia, Malawi, Tanzania, Kenya, Uganda, Rwanda, South Sudan, DRC, Republic of Congo, Gabon, Cameroon, Nigeria, Benin, Togo, Ghana and Tunisia (I think that's everything).

Anyway, I wanted to bring attention to a particular part of the T2T trip.They have three objectives: 1) showcase the beautiful continent #seeafricadifferently 2) create 44 school food gardens and 3) live on $1.25 a day

I wanted to bring attention to their 2nd objective, to create 44 school food gardens. More:
To ensure that the T2T expedition has a sustainable impact beyond our journey will be planting 2 school food gardens in every country we pass through. This will be done using indigenous seeds sourced from local sponsors and seedlings purchased with money collected via the 'Sponsor a Day' Programme.

These seeds will be selected based on their geographic, cultural and environmental suitability. In addition to sourcing the seeds and seedlings we will facilitate knowledge sharing between these communities on the best techniques for local environments. An experienced horticulturalist  has agreed to donate assistance in this area to supplement knowledge and guide this process.

​



The team is currently working to crowdfund  money to create these food gardens. They are doing the work with thundafund "Africa's very first crowd-funding platform to generate the funds."



Their goal is to raise R225,000 (just under $23,000) and currently have collected R54,550 ($5533). THERE ARE THREE DAYS LEFT IN THEIR EFFORT. I have just given money and I urge you to also do the same. It is a great project.

I have a monthly email list of friends, family and co-conspirators with whom I communicate with about my "Eat, Pray, Africa" preparation and goals. In my July email, I spoke briefly about the trip feeling a little selfish. I think I am looking for ways to give back while I am on the ground, and I have yet to figure out how I'd want to do that exactly. The T2T team are giving me motivation to explore this further. I know I'll be watching their journey closely in preparation for my own trip. Otherwise, check out their site, their trip, and give over some $$ to this great expedition.
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Eat, Pray, Africa: Learning to sell myself

August 11, 2013, 5:31 pm
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I have a special monthly "Eat, Pray, Africa" mailing list that I write for family, friends and "co-conspirators" where I document my planning, starts-stops, and emotions surrounding this multi-year, multi-country trip through Africa. I get great feedback from it. Every now and then I will share [edited] versions of those emails on here. This is one of them:

This past weekend I was invited to a women-only networking brunch. To give you an idea of the mood, the hostess wrote in the invitation:

“Lately, I feel like we've all been hearing a reoccurring version of “I'm ready for something new or I'm looking to transition soon”....Hopefully, over some French toast we can get new career inspiration or just meet a new friend!”

The brunch was tastefully organized with two dozen young women from different career paths like finance, communications, non-profits and government spread over three tables. Each table had the same icebreaking assignment: to introduce ourselves, present what we do now, and what we would like to do instead. Sounds easy enough.

I immediately panicked.


If you are reading this you obviously know Chef Afrik and “Eat, Pray, Africa” are part of my future plans for the next few years. But I am still struggling with talking about these goals publicly.

Chef Afrik has always been a side project. Even though much of what I do on there could go on my résumé, I chose not to do so. Not many friends or even family members knew about it. I was able to build my own community of friends within the Chef Afrik space.

As the “compartmentalizer” that I am, I was happy with this set-up because it felt like the one space where I had complete control and was on no one else's time, schedule or expectations. If you’ve ever had a space of your own like that, you will know what I mean.

The decision to take this “Eat, Pray Love” journey has forced me to share Chef Afrik. The length and breadth of this journey is of the type where people in my life need to know what's going on. But I am also learning to talk about it naturally to people that I meet in my day-to-day life.

And for me, this networking event was an opportunity to talk about Chef Afrik. I panicked, initially, but I did it in the end to a positive response.

A few things I noticed:

1. I do not know how to talk about “Eat, Pray, Africa”!

I cannot describe “Eat, Pray, Africa” succinctly. If I was to do an elevator pitch I would fail miserably. I think the skeleton of the project is pretty easy ( I am going to spend multiple years traveling through Africa writing about food, travel and culture for the site), but I struggle with the why. Because there are multiple whys and they each come up depending on my mood or who I am talking to.

A large part of “Eat, Pray, Africa” is selfish. It's a journey of self-exploration as much as it is a journey about Africa. This idea of self that—for lack of a better word – embarrasses me. The trip should be bigger than just me, shouldn't it? And this is exactly what I think when I am trying to explain the trip which then leads me to rambling on and on.

[SN: In my last post, I wrote about the T2T team as they are taking a similar long-term journey through a number of countries in Africa starting this October. I loved the fact that they will be giving back to the communities through school food gardens. I am looking to also do giveback...it will help relieve me of the "selfish" feeling I carry on my back. And it's just good for the soul].

2.  I downplay Chef Afrik

It’s a general bad habit of mine to downplay my accomplishments. But doing so is detrimental to my trip goals. This journey is HUGE! It’s exciting, it’s ambitious and it’s innovative. But to hear me discuss it, you would think I am taking a two-day vacation next week to the beach that’s by my house. I need to do better.

 I grew up learning that selling yourself was considered "showing off". The traveling salesman image comes to mind (see image above). And it was never a good thing to be considered a show-off. Sit in the back, be quiet, and eventually someone will notice your great talent. 

THAT. DOES. NOT. WORK. American culture is quite different and I had to learn that merely talking about your accomplishments or what you do, does not mean you are trying to steal the spotlight. Being confident about your achievements, does not mean being arrogant. And though I know this in theory, I still struggle with it in practice?

Phew! Quite an angsty post. So my question for you: Do you also struggling touting your own goals and achievements? How do you overcome that? As a reader, are you clear about what my "Eat, Pray Africa" trip is about? Would love any feedback you kind readers could share.
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Madagascan "Varenga"

August 18, 2013, 3:50 pm
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It is always a pleasure discovering the food of a new country in the kitchen. It is one of the most intimate of introductions to a place, I think, and cooking this roasted shredded beef dish from Madagascar was definitely a way to do that.

Those familiar with beautiful island of Madagasar (also named "the Great Red Island" because of its red lateritic soil) off the coast of South East Africa in the Indian Ocean know it for its spectacular ecology. Others may have come to know it from the cartoon movie "Madagascar ("physically fit").

The location of this island has allowed it a colorful historical past that includess African, South East Asian and French influences that can be seen in different cuisine forms. 


The country is also known for its numerous tropical fruits, and its large vanilla export. So large is the export that Madagascar produces two-thirds of the world's vanilla. These long black vanilla beans can be found in markets throughout the country where they are sold in little packets. 

Varenga is a national dish of shredded, simmered and roasted beef.  I found the recipe in an excerpt of Bea Sandler's "The African Cookbook" hosted by University of Pennsylavania which is always a great resource for me. They write of Varenga: 

The manner in which beef- Varenga- is treated is worthy of note. Beef is cut in small pieces, simmered until done, shredded, and then roasted until it is browned. It is surprisingly delicious and a good way to use left-over cooked beef.

The final result was a little bland for my tastes (I prefer more seasoning with my meats --and food in general) but after a few doses of my infamous hot sauces, I was good to go. Serve the dish with rice.

Here is the recipe:

Ingredients
4 Ibs. beef (boneless) cut in 1-inch pieces.


1 quart water
2 tablespoon saly
2 cloves finely minced garlic
parsley (to garnish)













In a sauce pan: add the beef, water, salt, garlic ad onion.
Bring the contents to boil, then let simmer for two hours until the meat can be shredded with a fork





You can keep testing it to see if it shreds. When done, the meat should be able to come apart with ease
Shredded the mear by cutting it into this strips
Trabsfer the meet and sauce to a grease baking pan and roast at 400 degrees (Fahrenheit) for 30 minutes. It should be a lovely brown on top once done.




Garnish with parsley.






Et voila! Enjoy!
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[Belated] Eid Mubarak in Africa

August 14, 2013, 7:24 pm
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If you follow me on twitter (which you totally should if you don't), you will know that I have had quite an existential week. Lack of good planning had me dealing with more than I could handle, and I had to step away from the blog this week. I had began writing this post to put up on Eid, I wanted to showcase Eid meals that different african food bloggers had to offer. I never got round to finishing it on time. Though its late, I do think its a relevant post that I still want to share. So here you go. Belated Eid Mubarak
 ***
Just under 422 million africans are muslim and this is a celebratory time in their religious calendar. I remember Eid being a part of my life growing up in Kenya mostly because my Muslim firends and classmates missed this day of school every year at my catholic school. I was often very jealous.

Around Africa, Eid is being celebrated with big feasts to celebrate Eid Al-Fitr , the three day festival marking the end of the Ramadan fast. After prayers at sunrise in the mosque, a celebratory family mean is sharedd. Its also a time for gift-giving, traveling home to see loved ones

 The words "Eid Mubarak" mean "Blessed Feast." I love that!It is a beautiful thing the role that food plays in celebrating religious holidays from Christmas to Eid, food plays a key role in how. Around Africa this is being celebrated and I wanted to higlight some great blogs that celebrate it:



Taste of Tanzania
The beautiful Miriam of Taste of Tanzania put up this post with recipe ideas for the day. Like this Holiday Pilau


The other recipes include kachumbari and chapati. Check out her post here

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Libyan food
The  team over at the Libyan food blog had this post about Eid on their site from two years ago.
 "Everyone knows that if the Little Eid (Eid ul Fitr) is all about dessert, in the Big Eid (Eid Adha), it's all about meat."

photos: Libyan Food
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Xawaash (Somalia)

The folks over at Xawaash offered Happy Eid well wishes in FOUR different languages (gotta love Africa). 

The lovely Christine Benlafquih of Morrocan Food, who I interviewed here, gives a menu of things to cook for Eid. From Mechoui (slow roasted lamb) to Seffa Medfouna, there are a lot of great recipes to pick from if you were ever throwing a big Eid feast.


mechoui (photo by Moroccan Food).
seffa medfouna (Photo by  Morrocan Food).
Did you celebrate Eid? What dishes did you enjoy at your feast?

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In the Kitchen: Rwandan Honey Bread

September 18, 2013, 1:38 pm
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I am trying really hard to avoid the long periods of absence, but sometimes life happens.  Work took me all the way out of the game, but I am now back and still trudging along. Back to business.

My oldest sister recently made a big move from the U.S. to Rwanda for work. She is loving Kigali so far and has enjoyed exploring this lush green country. I hope to visit her later this year.
 
The last time I wrote about Rwanda on the blog it was from a "Music to my Tastebuds" interview with Rwandese musician, Iyadede, who gave us the low-down on food from her country.


In  I found this recipe for Rwandan Honey bread from Beth Hensperger's "The Bread Bible." It immediately caught my attention to try something outside the usual savory dishes I have been putting up. We all know how time consuming and exhausting bread making can be, but I was intrigued.

As for the historical and cultural context of the bread, I did not find much information on why Rwanda has a strong bread background. However, we all know colonialization plays a large role in national cuisine throughout Africa. The Rwandese were colonized by the Belgians. I am not familiar if Belgians have a strong bread story, like in France. 

That being said, I noticed there a number of boulangeries throughout Kigali and that the breadmaking industry has a strong identity. There has also been a rise in breadmakers with presently 280 bread makers in Rwanda, up from 35 bakers in 2001.

With that background, let's get into making the bread. I was cooking other things that day so after the initial kneading, I only had to check in on the dish occasionally. It is extremely fragrant when cooking and your kitchen will have that lovely smell of a bakery.

Don't let the honey fool you. It's a slight sweetness, but definitely not a cake! I used it for sandwiches throughout the week. It was also incredibly good wtih goat cheese, but then I think everything tastes good with goat cheese.



Ingredients 

1 package active dry yeast
1 egg
4 -4 1/2 cups all-purpose flour
1 cup lukewarm milk
1/2 cup honey
3/4 cup lukewarm water
6 tablespoons of melted, unsalted butter
1 tablespoon ground coriander
1 1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves

Put the lukewarm water in a bowl and sprinkle the yeast over top. Wait two or three minutes then stir thoroughly. Allow the mixture to stand in a warm place until the mixture almost doubles in volume. This should take another five minutes, approximately.


Using a separate bowl, whisk together the egg, honey, coriander, cinnamon, cloves and salt. Add the yeast, milk and four tbsp of the butter. Beat, then stir in the flour gradually. Use just enough flour to make a dough that forms a soft ball. If you can no longer stir it, use your hands to blend in as much additional flour as needed.

Flour a kneading board or other surface and knead the dough several times. You may smear a little melted butter over your hands to prevent sticking, but avoid using extra flour. You want the dough to remain soft and workable. Knead for about five minutes or until the dough is smooth.
Butter a large bowl, and place the shaped ball of dough into the bowl. Cover and let rise in a warm location until twice the size. This takes an hour, give or take.


Using your pastry brush, butter the bottom and sides of a round, three quart baking dish like the one I use in the pictures.

Give the dough one sharp punch to flatten it and then knead for one or two minutes. Place it in the baking dish after you have shaped it into a round ball. Press down into corners.
Allow the dough to rise again for about an hour, or until it has doubled in size.

Warm the oven to 300 ° F. Place the Rwandan honey bread in the middle of the oven for approximately an hour or a little less. When done, the top should be crusty and a light golden color. Cool on a cake rack.


This Rwandan honey bread recipe is good eaten while warm or when cooled. Serve this traditional Rwandan Honey Bread recipe with butter and honey.

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Another Satisfied Chef Afrik Reader!

September 18, 2013, 2:27 pm
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Guys, I love hearing from people who've received the cookbooks/wares from my giveaways. Gonzalo, one of the winners of my Gambian Cookbook giveaway this summer sent me a pic with the book once he received it in Spain.


He said: "When I Cook any dish of The Gambian Coobok I send you photos. Probably Chicken Yassa, hahaha. Again, thank you very much!"

My giveaways have sent african cookbooks everywhere from New York and Singapore to Italy and Spain. I look forward to bringing you the next giveaway before Chef Afrik's birthday month in November.
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GET TO KNOW: Affi of My Belle Don Full

September 20, 2013, 1:08 pm
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I met Affi of the delightfully named food and photography blog “My Belle Don Full”, where else? Online! I love how this blog has introduced me to some deeply talented and intelligent people in the culinary world. I was immediately drawn to the lovely colors and photographs from her site, as well as her culinary mission in exploring Nigerian food. I also enjoy the fact that she attempts (and succeeds) in taking her camera out of the kitchen to explore other spaces and countries around her.

If she sounds familiar, I have featured her briefly on the blog before when I showcased her marketplace photography series. In this interview, we discuss food, how love brought her to Nigeria, and how that change has affected how she cooks and shoots.

I am very excited to share this interview with her. Meet Affi of “My Belle Don Full.”
 
Introduce yourself! Name: Age: Where are you from? Where do you live?

Hello my name is Affiong Osuchukwu (aka Madam Chef) and curator of My BélléDon Full - a Nigerian food photography blog. I currently live in Lagos Nigeria. Now in terms of where I’m from, for me that is sort of a trick question. A number of places. I’m British, American and Nigerian. Yes. I’m all three and I claim all three. My family hails from Akwa Ibom State in Nigeria and I’m happily married to an Ibo man from Imo State Nigeria.

I love the name of the blog, “My Béllé Don Full” It’s playful and cheeky. How did you end up choosing it?

Well most people view me as a very serious corporate type with a type-A personality. So I wanted to name my blog something that was 180-degrees opposite to what anyone would normally expect of me. I also wanted something that expressed my fun and playful side. Aside from that, I wanted anyone who ate my cooking or who oogled at the images on my blog to feel full, totally satisfied and completely and pleasantly stuffed. My Béllé Don Full is a Nigerian Pidgin English term that expresses just that, although the English translation doesn’t do it justice, but ask any Nigerian and they’ll tell you what it means to them.

The motto of your blog is “a repatriated diva rediscovering Naija cuisine.” Talk to us briefly about what it’s like moving back home and how does it show itself food-wise?

Moving back home all depends on why you move back. For me, I got engaged, the love of my life had moved to Nigeria, so that is where I packed my bags to be. But I’m glad to be here to be honest, and at this very moment I do not know where else I’d like to live. Moving back to anywhere in Africa from the West (or East for that matter) is an adjustment, just like it would be for the reverse. It took some time and acceptance to make Nigeria work for me. I do miss my old gym in Chicago, weekend bike rides in the park and leisurely strolls down streets filled with restaurants and cafes, but Lagos has a lot going on and it’s exciting to be part of it.  As for what’s changed foodwise? Not much. I am exploring local cuisine, learning to cook local dishes like my mum and aunties used to when I was young, and creating my own recipes. I actually think I’m much more adventurous now with food than when I was in the States.

How did the blog come about? I know you are not a chef first. Has your love for food and cooking grown as you work on the blog?

I am a professional photographer and spent many years shooting art and lifestyle photography (www.fotograffi.com), as well as a bit of photojournalism. When I moved to Nigeria however, I found that I couldn’t just pick up my gear and roam the streets freely to shoot whatever caught my fancy. After getting harassed a number of times and getting really stressed out I gave up photography all together for a few months. It was frustrating for me as this was sucking the passion for the art out of me. Then one day I just decided to find ways to shoot without the hassle. That happened to be in my kitchen and as for food, I’ve been baking since I was about three-years old, my mother was a professional caterer, markets and grocery stores excite me and I have an obsession for purchasing kitchen appliances and hardware. It seemed like a perfect fit. I’m still exploring, learning and testing, so my preferences and skills are developing on a daily basis. It’s an endless process of culinary discovery and this blog is forcing me to be much more creative. When you have loyal blog fans you have to deliver! Besides, I also now have some dietary restrictions to take into account and so that is more motivation for creativity in the kitchen.
Ekpang Nkwukwo: a cocoyam delicacy



Who is teaching you the most about Nigerian food since you arrived home? 

My steward, the market women, and a really good friend who is a fellow photographer and naturalista. I have a day job so my steward, with my guidance prepares meals during the week. This is wonderful as cooking for me is never a chore. It’s fun and I indulge in it at my leisure. A small luxury for moving back!  We discuss ingredients and he reminds me of things I’ve forgotten from my childhood that my mum would have used to cook our meals. The market women at the local fruit & vegetable market are great. I’m their “customer” they explain where produce comes from, what’s in season and give me ideas on what and how to cook. They are also very proactive in telling me what’s in season so I can plan my meals accordingly. Their little snippets of information are invaluable. Then I have this wonderful friend LCC of Namaste Organics. We constantly discuss food, ingredients, cooking techniques and photography regularly. She also always challenges me to do things differently when it comes to preparing food.

For those who've never been, what is Nigeria like? What is one place everyone should visit?

Nigeria is crazy! But in a good way. It’s like a pot of boiling water. Lots of energy, lots going on and amazing economic progress being made. It is it’s own melting pot of cultures, language and food. It’s definitely the place to be right now.  Every time I land in Lagos after a trip overseas I find that the customs & immigrations queues for foreigners is much much longer than the queue for Nigerian nationals. Now that is saying something!
As for where to visit, everyone should visit Calabar. It is in Eastern Nigeria, was established as one of the earliest colonial towns and is steeped in rich culture. Compared to many other locations in Nigeria it is an escape. And as for the food? Let’s just say it’s amazing! In my opinion the best dishes in Nigeria comes out of Calabar in Cross River State (my parent’s state - Akwa Ibom - was formerly part of this area).  Calabar men and women are known for throwing it down in the kitchen and what I know to be one of  the most popular dishes - edikang ikong soup, hails from this side of the country. And no, my partiality to Calabar has nothing to do with the fact that my mother’s family was born and raised here (smile).

How would you describe your cooking?
Nigerian fusion. Not all the time, but mostly. I believe African food could do with some innovation. Cuisines from other regions have become more popular due to fusing ingredients and cooking methods and I believe this is how we can firmly put Africa, especially Sub-Saharan African dishes on the global stage. Food in China tastes very different from the Chinese food you get from the take-away down the street.

What is it about African food that is so special? Which African countries would you love to learn more about their cuisine?

Gosh the flavours. The flavours are so varied and rich in African food. As for countries, do I really have to choose? I’d say all as they each have something unique. However, I would like to learn more about food from Angola, Mozambique, the two big Portuguese-African countries. 

Iwuk Edesi (Native Jellof Rice)
Can you give us one cooking technique you've learned in the kitchen?

Not really a technique but a process. I prep everything up front. I love to get to the cooking part so, I like to do all my prep (and cleaning/clearing up) before even putting the pan on the fire.  I’m actually, dare I say, a bit obsessive about this. Cooking in an organized clean kitchen makes all the difference (to me!)

You have traveled quite a bit and your photos of places throughout the continent are beautiful. What is one thing you’ve learned about Africa from these trips?

I have learned from my travels is that there is still so much of Africa to be uncovered and explored. We Africans truly underestimate and undervalue the beauty and resources we have here. The people are amazing, the food is delicious and varied beyond belief, and the landscapes are breathtaking. A goal of mine, similar to yours, is to touch all 51 countries on the Continent.
And the most beautiful place you’ve been to?

Tough question! I travelled to 5 of 7 Continents, so there are many beautiful places on my list. But, in Africa, it has to be the Island of Mauritius. Crystal blue waters, shimmery white sand, amazing food, wonderful people.

You are a photographer by day. What does working behind the camera do for you?

I actually head up marketing for a global tech firm by day, a photographer at most other times and a foodie, always (smile). But when I’m behind my camera I’m a totally different person, in my zone where my creative juices flow. Behind the lens I always find myself in my element and I see the world from a totally different perspective. I see the overlooked details, rich colours. Over the years I’ve invested heavily in my photography equipment, but each time I produce an image I find that my investments are worth it.

Your food photos are beautiful, what is one tip you’d give those looking to shoot their food?

I am flattered at the complements about my work.  I’m still evolving as a food photographer and some days are stressful. Food photography is an art as is food styling. But my advice to anyone looking to shoot food is to not be afraid to play around with it. Food photography is very much about the styling. Move plates, accessories and food around until you get a shot that works in the lighting that works. Your food can taste amazing, but the people visiting your blog can’t taste it with their mouths, so help them do so with their eyes. Shoot until your food starts to come alive in the photos. Like someone once said to me, “You have a digital camera? Film is free. Keep shooting till you get that money shot”.

A Nigerian kitchen is nothing withouta mortar and pestle. Lol! Yes, just like my grandma used to have. Even if you don’t use it, there’s something nostalgic about having it in the kitchen.



Who gets to enjoy your cooking most?

I do. After me, my oga (aka my boss, aka my husband). Although I have learned not to tell him what is not in the food so he actually tries stuff first before forming an opinion. I recently made asteamed mango pudding that was wheat-, yeast-, sugar- and dairy-free. He literally squealed about how it was not going to taste any good until I forced him to try it. Obviously his opinion was changed immediately. Aside from us, my two pugs enjoy some of my food when a few scraps hit the floor.

steamed mango pudding with mango coulis


What is your favorite part about cooking? Your least favorite part?

Favourite has definitely has to be the actual cooking. The least? Cleaning up after. I’m obsessive about it and it seems to never end, don’t you think?


What is your favorite dish to cook?

It’s a dessert. Mango crumble and steamed mango pudding. I love to cook with mangos because I love to eat them. And mangoes are one of my two favourite fruits of all time.


What is your never fail dish?

Iwuk edesi (aka native jelloff rice). It’s one of those one pot dishes. Quite basic in it’s ingredients and uses traditionally smoked fish. You throw all the ingredients into a pot and it comes out tasting amazing.


What are the future goals of the site?

If I told you that I would have to silence you. LOL! The site is definitely heading towards and exciting place. I have a few new partners that I’m working with on some exciting projects.  You’ll see the site go through some transformation in direction in the coming year with a fresh take on content. I doubt you’ll see me turn my blog into a recipe book, there are plenty of those out there. No need to add another one. My day job in marketing is in the digital content space so it’s a great compliment to my endeavours with and plans for MBDF. My two worlds collide very nicely. I’m very excited about it all, so stay tuned to www.mybelledonfull.com.

All photos courtesy of "My Belle Don Full" 

Get to know other African food bloggers and authors featured
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Remembering #WestGate

September 22, 2013, 6:51 pm
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My family and friends are all safe. But what a tragedy to have occured in my homeland of Kenya. It has been quite a week and I worry sometimes that we, or at least, I, am becoming desensitized to the violence we experience in the world.

On Monday, a gunman went into the Navy Yard facility in Washington D.C., where I currently live, and started shooting.

On Saturday, the somali-based terrorist group Al-Shabab went into West Gate Mall in Nairobi. As of the time I published this post, 68 people have been killed with hundreds injured. I am often at West Gate when in Kenya.

This is a reminder to me that there is no place in this world that is really safe in the world. Safety is a mindset. It is found in places like family, traditions and love. Live life fully everyday my friends. Because you never know how life will go tomorrow.

I am most proud by the solidarity of my countrymen, with thousands lining up to donate blood and help in anyway possible

Kenya juu!
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Eat, Pray, Africa: The Lonely Traveler

September 25, 2013, 1:49 pm
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You all know my love for the book "Eat, Pray, Love". As in, I have gone ahead and done the most cliche thing possible by naming my big trip "Eat, Pray, Africa". If that's not a major ode, I don't know what else is.

Well the author of the book, Elizabeth Gilbert, is about to release her latest book, "The Signature of All Things" which is nothing like her now uber-famous memoir. To begin with, it is a work of fiction based in the 1800s and deals with botany....

Before "Eat, Pray, Love" Gilbert was infact a well-respected award winning fiction writer. She had won a National Book Award and National Book Critics Circile award with her first two works. The release of "Eat, Pray, Love" and the insane commercial success of the book, followed by the Julia Robert led (and awful) movie, diminished her respectability in *uppercrust litertary circles* (said in a posh Brit accent).

With the new book out, she is doing the mandatory press rounds and there some gems found in her interviews. In particular I wanted to share this quote I found in her Q&A with Mother Jones:


Q: You write about travel with such optimism. As a traveler, did you ever feel incredibly lonely or totally freaked out?

Gilbert:  Oh my God, yes! Mostly that. There's no loneliness like the loneliness of traveling alone. And there's particularly no loneliness like the hours after you've had dinner and you're by yourself in a foreign place and you're sort of like, "I can't go to bed, it's 7:30!" But I think it's particularly important for women, and especially for young women, to learn how to be lonely and to move through it and come out on the other side and see that you're intact—and to then have the power to decide whether you actually really want to be with somebody. Because if you're living in fear of being alone, that will cause you to make all sorts of rash moves in that department.

Have you ever traveled on your own? Do you connect with what Gilbert is talking about?

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AFRICAN BOOK CLUB READ: "I do not come to you by chance" by Adaobi Tricia Nwaubani

September 30, 2013, 12:27 pm
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 Late last year, I stared a book club.

I have always been an avid reader. I've been told that I read like a person who inhales their food without chewing. I loved that description!

As an English major in my undergraduate years, I adored sitting down and analyzing books in my classes. My favorite class was an "African Female Writers" class taught by a Haitian, feminist, and liberal PhD student, who had these long beautiful dreadlocks. The class was small, about 10 girls and one guy, and we explored the works of Ghana's Ama Ata Aidoo to Egypt's Nawal El Sawaadi. It is also in this class that I was introduced to Chimamanda Adichie!


I missed those days greatly and decided to start a book club that was a safe space with women from allover who are smart, committed and would offer  different life perspectives. Almost a year later, we are eight women, ranging between the ages of 25-30 and are from Kenya, Sudan, Ethiopia, Peru, Panama, El Salvador, Togo, US and Venezuela among other places.

We read books from allover the world but this July, we read "I do not come to you by chance" by I wanted to recommend it to anyone looking to read contemporary african lit. Here is the book's synopsis (which doesn't do the book justice ---but whatever):

A deeply moving debut novel set amid the perilous world of Nigerian email scams, I Do Not Come to You by Chance tells the story of one young man and the family who loves him.

Being the opera of the family, Kingsley Ibe is entitled to certain privileges--a piece of meat in his egusi soup, a party to celebrate his graduation from university. As first son, he has responsibilities, too. But times are bad in Nigeria, and life is hard. Unable to find work, Kingsley cannot take on the duty of training his younger siblings, nor can he provide his parents with financial peace in their retirement. And when a tragedy befalls his family, Kingsley learns the hardest lesson of all: education may be the language of success in Nigeria, but it's money that does the talking.

When Kingsley turns to his Uncle Boniface for help, he learns that charity may come with strings attached. Boniface--aka Cash Daddy--is an exuberant character who suffers from elephantiasis of the pocket. He's also rumored to run a successful empire of email scams. But he can help. With Cash Daddy's intervention, Kingsley and his family can be as safe as a tortoise in its shell. It's up to Kingsley now to reconcile his passion for knowledge with his hunger for money, and to fully assume his role of first son. But can he do it without being drawn into this outlandish mileu?
The book is a fast read, and a riot! For a debut novel, Nwaubani did a great job with the characters and the twisting plot will keep you on your toes.

If looking for the next book to read, I highly recommend this book!
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Mama's Cooking: Dinner Party!

October 1, 2013, 1:30 pm
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There's this great video from Beyonce's "Mrs. Carter" tour.

There's usually a part of the show, specifically when she is singing "Irreplaceable" that she kneels down on the stage, reaches  out to the audience and serandes specific fans. It's great! Sometimes, she turns the mic on the fans to belt their best, "you must not know about me...!" The fans are ecstatic to be in the mere presence of Queen Bey.

At this particular show I'm thinking of, Beyonce is doing the particular squence with a fan who, of course, has his smart phone out recording the whole event. She turns the to mic to him to sing, but he refuses to put the phone down. Beyonce, somewhat fed up, playful scolds him:

"See, you can’t even sing because you’re too busy taping, I’m right in your face baby, you gotta seize this moment baby!"
(watch video here)
Well, I am definitely not that person. I am one to put the phone down and be in the moment. Often to my detriment. Like this weekend, when my mother held one of her stupendous dinner parties. I only snapped a picture of the final set-up and a shot of the dessert. That was it! I was so enjoying the dinner party, the company and the food that I didn't think to take many photos.


The menu:

chapati
carrot, peas, cauliflower with cheese
chicken curry dish
rice
lamb and potatoes
salmon with pesto sauce
sukama wiki (kale kenyan dish).

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CHEF AFRIK IN AFROELLE MAGAZINE

October 9, 2013, 6:58 pm
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Heylo,

I wrote an article for the latest issue of AfroElle magazine. The theme of issue was "Afropolitans." So I wrote about my experience of food as an immigrant moving to the U.S. from Kenya. My piece is called "A Hunger and a Thirst for Home: A Timeline." You can find it on page 55. Read it and I hope you enjoy it!

 Also, check out the rest of the magazine! Patricia Miswa, the Editor in Chief of AfroElle has done a great job.
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Senegalese Chopped Egg Salad/ "La Salade Cote Cap Verte"

October 9, 2013, 8:44 pm
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We've been going through a health-kick in the Chef Afrik household. My mother is a very healthy eater in general, but we've taken it to overdrive with lots of juicing, fruits and salads. I am also currently training for a 10k next month, so this diet (with lots of carbs) has been great for my body. I am feeling refreshed and stronger. Not forgetting that my skin is the best it has been in a long time!

That being said, I was more than surprised to find this chopped Senegalese Egg salad. You don't find many salads (those made with green vegetables) in african cuisine. This has been my experience so far, so I am not sure if this is a french influence or that salads are a large part of Senegalese cuisine.

I found the recipe from the University of Pennsylvania's African Cookbook. Of the salad, they write: 

"La Salade is so important in French cuisine that in Senegal it may be used both as an appetizer or as a salad following the main dish."

Here is the recipe:
In a salad bowl:
Combine 2 to 3 cups any available greens as LETTUCE, SPINACH, WATERCRESS, ROMAINE, cut in coarse chunks.
Arrange in mounds on 6- to 7-inch salad plates.
Chop 4 HARD BOILED EGGS finely (or put through sieve).
Sprinkle eggs heavily over the mound of greens.


In a jar:
Combine: 1 cup SALAD OIL (use part olive oil If possible)



1/2 cup TARRAGON VINEGAR
1 tsp. GARLIC POWDER (or crushed cloves)
1 tsp. SALT
1/2 tsp. FRESHLY GROUND PEPPER
1 Tbs. SALAD HERB
2 Tbs. HONEY. 
Shake thoroughly. 
Serve dressing separately.




 
Here is the salad:
 
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What I learned in 2013: A Birthday Post

October 11, 2013, 10:10 am
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My birthday was last week! It was a beautiful week filled with love from family and friends. I did a whole lot and I will share a post on that soon. But outside all the birthday flurry of activity, it is always a time of self-reflection for me as I consider what I have learned in the last year. Last year, I made a list of things I learned that year and it was one of my most popular posts of the blog. Here it is again--shorter--but I'll expand on some of the points.

Friends

1. Develop new friendships -- If you meet someone that's cool, make the effort and follow up. There are some great friendships out there that are ready to be fulfilled. .
2. Pride is a demon. A grudge is the devil. They are related, and there are some families you should stay away from --This year I lost my best friend due to something I did. The initial incident was really not that bad, but it snowballed into this huge spectacle that had both of us hurt. She did not talk to me for almost a year, and it really felt like someone had died. Grudges and pride on both our ends played a HUGE role. We have finally began talking again, but things are not the same.
3. Build groups around things you like to do -- like how I started my very own book club (read more about that here).

Family
1. SKYPE! SKYPE! SKYPE!
2. Your parents were young once; hear their stories! -- We had adinner party a few weeks ago (see here) and my parents told this great story about how my siblings were born! I looked at them with new eyes after that story and it was a riot seeing them outside of "mum" and "dad"
3. Your family is not as messed up as you think.

Work
1. You'll get used to your job eventually
2. Go to outside work functions to connect with colleagues outside the workspace
3. Have something that connects you and your boss/ co-workers -- My boss and I have little in common: he is an older Jewish white guy, I am a young, African woman. But when it comes to television, we are like squealing young girls. Try catch us the morning after an episode of "Scandal" and it is a riot. It has definitely brought us closer AND its great for our work relationship. (Note: there is a line though--like I wrote last year ---your boss is NOT your friend).

Love
1. It's a numbers game, but time is also a luxury-- If you are not interested, move on.
2. The next bus comes in 10 minutes-- It's okay to let this one go if it's already pulling out.
3. Timing matters. Sometimes it's not on your side -- I connected with someone I really cared about this year. But the timing of how we met and where were in our lives was completely horrible. We all  know what it is like to connect to a kindred spirit emotionally and intellectually, but then life has other plans for you.

Self
1. I can do anything I put my mind to - I think Eat, Pray, Africa is a testament to that. I am a force to be reckoned with. Sometimes I forget that, but not as much anymore
2. Be yourself
3. I am stronger than I think. Keep pushing.

What have you learned since your last birthday? Do you connect with any of the above?
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VIDEO: NYC African Restaurant Week

October 12, 2013, 11:01 am
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It's been a long time coming but NYC finally has an African Restaurant Week! As you know, I went to graduate school in NY and I actually began Chef Afrik in my apt in Brooklyn before moving to D.C. two months later. NYC has a number African restaurants spread out throughout the five burroughs, and it is great that this event showcases them.

The folks putting the event together, which runs Oct. 13-20, are Panla . Sounds familiar right? That's because they have a monthly "Taste of Africa" series which I covered in this post over a year ago.

They have a kickoff event on Sunday October 13th, 2013 which will take you on a culinary voyage as various chefs and artisans of the African cuisine take you on a journey through North, South, West and East Africa. You can get tickets here

Other highlights throughout the week:

o   “AfroBeats & Dinner” on Monday, October 14, from 4PM until 7PM, at Amarachi

o   “Africa  & Food” on Wednesday, October 16, from 6PM until 10:30PM, at LeSouk Harem

o   “African Food and Wine meets Brooklyn” on Thursday, October 17, from 5PM until 10PM at Bedvyne

o   “African Cuisine & Culture Party” on Friday, October 18, from 10PM until 2AM, at Buka

o   “A Taste of Senegal” on Saturday, October 19, from 2PM until 7PM, at Jollof

o   “Pan-African Literature Salon”, a reading event featuring three renowned African and Haitian literary authors, on Sunday, October 20, from 4PM until 7PM, at La Caye

Doesn't this look great?! I am so jealous of you right now NYC!

Below is a great preview of the NYC African Restaurant Week where the beautiful Makho Ndlovu meets up with Mark Henegan, the owner of Madiba, a South African restaurant and the most popular African restaurant in NY as well as one of the most popular in Brooklyn. I used to visit Madiba (named after Nelson Mandela) all the time. Love that Mark goes through his special menu



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M&G's Voices of Africa: How to write about African food

October 16, 2013, 7:13 pm
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I'm back with my October column for Voices of Africa, a digital  of the South Africa's largest newspaper Mail & Guardian. Since I started writing about African food, I have run into A LOT of nonsensical articles. So in the spirit of my fellow Kenyan writer, Binyavanga Wainaina, I was inspired to write "How to Write About African Food". 
Also, catch my previous post: Adventures in African Cuisine


This post is inspired by Kenyan writer Binyavanga Wainaina’s acclaimed “How to Write about Africa“ essay, published in the Winter 2005 edition of Granta. As a food blogger who reads and writes about African cuisine, the amount of nonsensical articles I’ve come across on the topic have left me exasperated, annoyed, amused, bemused – and with enough material for this piece.

If your editor assigns you to review a restaurant serving African food, the following instructions will prove helpful*:

It is best practice to include the word “Africa” plus a positive descriptor in your headline. If you must be more specific, whole regions like West Africa, Southern Africa, East Africa, West Africa or Central Africa will do. Always keep the headline of your article broad, even when writing about the food of a specific country. Examples: “Tasty South African Food Now in Eastham“ or “Africa’s Exotic Delights“.

Exceptions for use of specifics are allowed only when talking about Moroccan or Ethiopian food. Note that it is also okay to mix interchange Ethiopian and Eritrean food.

Insert yourself into the story: you are a writer for a local publication and you have decided to write about a Ghanaian restaurant. You did not make it to the restaurant opening three years ago, but emphasise that you have spent those three years fantasising about trying out the food there.

Mention that the first time you tried Cameroonian food was many years ago. Doing so indicates your expertise and allows for some form of comparative analysis. Other reasons for your expertise include having a Cameroonian roommate in college and enjoying a homemade feast during his graduation celebration.

Read the rest of the article here 
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Give Me A Cup

October 16, 2013, 7:41 pm
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It's been one of those weeks...

You know what I mean: it's only Wednesday, and yet it feels like a Friday.

My solution -- a cup of hot Kenyan tea. And all my worries melt away...

...until tomorrow.
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Eat, Pray, Africa Book Club: "African History: A Very Short Introduction"

October 22, 2013, 6:45 pm
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As the countdown to 2014 draws nearer, I am working on reading more historical texts to give me contexts of the countries I will be visiting for my Eat, Pray, Africa trip. I have revealed the first year of countries to family, friends and close allies, but I want to sit on it a bit and make any additional changes to it for a bit before putting it on the blog. It has changed a number of time already, but I feel really good about where it stands.

But I want to be educated and well-versed on the countries I am visiting. I'd like to think that I have a good historical background about the continent, but you can never know too much.

So I have a couple of books I will be reading and I wanted to share them with you on here. I am starting broad with this overview historical book by by John Parker and Richard Rathbone,both  professors at SOAS,  called “African History: A Very Short Introduction.” Its a broadstrokes introduction to the whole continent's history — which we all know goes back to the first homo sapiens in East Africa — to present day.

I am only two chapters in, and I try reading a little each night (along with my book club read). I'll try sharing other books that I end up reading.

Are there any other books of African history, sociology or anthropology you know of?
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