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My New Obsession: "Cava Mezze" Harissa

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Two weeks ago, I was in Whole Foods picking up some hair products. Im usually pretty focused about what I need to pick up when there, because Whole Foods is one of those places where you can go in for a single toothpick and come out with a kabob!

On my way to the beauty aisle, I passed a tasting station where a team from a company called "Cava Mezze" was trying to hawk their line of dips and pastes to customers. The name was familiar, but I couldn't figure out why. One of the products, a Harissa, caught my eye.


I love Harissa. I've made a Tunisian version of it for Chef Afrik (see here). It's one of the best condiments and sides I've had. I am also quite biased about home-made versus store bought products. But guys, this product is THE BEST!

I've been eating it non-stop for the last two weeks. And I eat it with everything. In the morning with a breakfast omelet; I add it to my pasta sauce bases...everything. It has the perfect balance of kick and it's not for those who don't appreciate spicy food. My favorite pairing is harissa with goat cheese on a baguette...heaven!

Since my Jamaican hot sauces are now done, this is my new obsession.

Turns out, the company was familiar because it is named after a popular D.C. Mediterranean restaurant franchise.
Cava Mezze Foods is the successful extension of Washington, DC’s beloved Cava Mezze Restaurant, bringing fine Mediterranean dips and spreads straight to you via quality markets and gourmet shops on the east coast.
If you live in the U.S., I highly recommend picking this up from your closest Whole Foods.

my home-made harissa

GET TO KNOW: Miriam Kinunda of "A Taste of Tanzania"

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Miriam Kinunda is one of the first African food bloggers I met when I started blogging almost two years ago. It was easy to see why we connect: there are few bloggers from East Africa and it was an instant connections. Also, Kenyan and Tanzanian cuisine are so similar due to the Swahili influences in our background.

Miriam first began blogging in 2004 into what has now become "A Taste of Tanzania" food blog and a large database of Tanzanian dishes to try. She also accompanies her posts with detailed and popular youtube videos -- making her the definitive voice on Tanzanian food online I've already tried some of the recipes including this "Coconut Rice with Carrots and Peas" dish.

She was recently featured in Ebony Magazine and you can expect the second edition of her recently published cookbook "A Taste of Tanzania" out this December 2013 (and there'll likely be a giveaway).

Without further ado, meet my good rafiki, Miriam.


Introduce yourself!
My name is Miriam Rose Kinunda, I was born 43 years ago in Tanzania. Now I live in Phoenix, Arizona.


For those who've never been, what is Tanzania like? What is one place everyone should visit?
Tanzania is a country on the east coast of Africa. Tanzanians are known to be very social people. As many other African countries, Tanzania is a developing country full of potentials.

One place that everyone should visit is Serengeti National park. I have never been there but everyone who has been there love the place. I have too many positive feedback about Serengeti.

What are the native dishes in Tanzania? What's the style of cooking there?
Our staple foods are Ugali, Mchicha (amaranth vegetable), Cassava, green bananas, sweet potatoes and beans.

Many Tanzanian households will have Ugali at least once a day; the most common type of ugali is a mix of water and maize flour. Ugali is served with any type of meat, fish or vegetable stew.


Ugali
Tanzania is a Swahili speaking country, so is the cooking style. Swahili cooking style is African mixed with Indian, Arabic, and a bit of European. We stew, ferment, deep-fry, mash and barbeque a lot using fresh ingredients from the market. Some recipes are very spicy and full of flavor like pilau and some recipes are just blunt like ugali. One must master to cook Ugali, then stewing.

Charcoal stoves are very common, or nowadays gas stoves too. Electrical stoves are not used as much. Food prepared on charcoal stoves usual taste better --I do not know why, but I guess the smoke from wood or charcoal adds flavor to the food.

How did your love for cooking begin?
Since I was young, I would eat anything that is put in front of me.

Before I was six years old, my friends and I would help ourselves to  rice or vegetables from the house, then we would make a small fire outside the house and cook using a margarine tin-can as a pan. We enjoyed cooking in those tin cans so much. It was sad that my mom did not allow me to cook at that age.

When I was 7 years old, I lived with a relative who was a home economics teacher, I used to watch her practicing different recipes at home and I would help once in a while, that is when I realized that cooking was fun.


How would you describe your cooking?
I like to eat healthy. For example instead of deep-frying fish, I broil until golden brown. The end result is the same as deep-fried fish.

To get nice flavor, I never use canned tomatoes or canned vegetables. The only canned products I use in my house are tomato paste, coconut milk and jackfruit. Everything else has to be fresh.

For sauces, I would make my own home made sauces.

A good thing with Tanzanian recipes, we do not depend on processed ingredients. Everything is prepared right from the kitchen.


coconut rice with peas and carrots
How did "Taste of Tanzania" come about?
In 2004, I decide to create a website to post recipes for my family and friends abroad who were always asking me to send them recipes. The domain name was my name; which was very long.

In 2005, Ndesanjo Macha, an old friend of mine introduced me into blogging, he is the first Tanzanian blogger. So in 2006, I came up with a new URL and started blogging, also I decided to write a cookbook. Then just after that, I became very busy with school: I was doing Masters in Information Technology at that time and with the family it was just too much, so I decided to put the idea of a cookbook aside.

2009 was a good year, I finally finished the cookbook “A Taste of Tanzania”. I wanted my website URL to match with the book title, so I changed the URL again to www.TasteofTanzania.com.

What's the best part of food blogging?
Sharing recipes is the best part of food blogging. It does feel good to share recipes with others. We all cook and eat every day, but there is always someone who may need a recipe or two from someone else. A few people do appreciate the recipes I’m posting and it does make a difference.
 

Lemongrass tea - chai ya mchaichai
What are common misconceptions about Tanzanian food?
It is very hard to answer this question, but I have been asked a few times why we Tanzanians eat Asian or Arabic food. I think some people think our food is the same as Asian or Arabic food. But that is not true! It just happened that a few Tanzanian recipes that are being shared by many has Indian influence. This does not mean all other recipes have asian influence. We do have many recipes that are Bantu.

Why do you think the world is not as interested in African cuisines as they are of foods from other places in the world?
A few years ago, we did not do much to promote our recipes. And if we did, we did not follow international standards of measuring ingredients.

Then we started to see a few Africans posting African recipes over the Internet, but, we used a lot of grease, and the food presentation was not as nice. If you think about it, it is hard to convince a regular American or European who has never been to Africa to try those recipes that were badly presented.

If you look around every continent they are not only serving food, but also want the food to look good. This is very hard for most of our African cuisine. Our cuisine tastes great but it is hard to give a good artistic presentation at the table or in the cookbooks to appeal to people from other continents.

As the go-to source for Tanzanian Cuisine, what would you like people to learn from you?
First I want people to know that Tanzania has healthy recipes and also has almost the same ingredients like many other countries around the world, just cooked different. Another thing that I want people to learn is that there is nothing scary about African cuisine.
 

What is your favorite part about cooking?
My favorite part about cooking is the aroma. I also like the creativity which allows me full control of what I am preparing. I do not like to cook like everybody else at all. The idea of adding something or removing something from any ordinary recipe makes me happy.

Your least favorite part?
I do not like to bake cakes. It is not easy to play around with the ingredients and its quantity. I don’t like recipes that I always have to follow the instructions 1, 2, and 3 as it is. I like breaking the rules. I find baking cakes does not give me that much of freedom.


Prawns in coconut sauce
What is your favorite dish to cook?
I love shrimps with coconut sauce. It is simple and fast but full of flavor.


What is your never fail dish?
My never failed dish is pilau. I have never made any pilau that people did not like. I love making pilau at any time. Pilau ingredients are, Rice, meat, peas, potatoes, cinnamon, cardamom, clove, ginger, black pepper, onions, garlic, and water or coconut milk.


plain pilau
You recently finished a cookbook on Tanzanian cuisine that is about to release it's second edition in December 2013. Tell us about it?
A Taste of Tanzania cookbook is a collection of simple, and healthy recipes from Tanzania. I carefully selected recipes that the ingredient can be found in any grocery store in USA and other countries around the world. In this book, you will find only four ingredients that are processed; everything is made fresh from your house so you have a choice to use only organic ingredients. In short, this is an introductory to Tanzanian recipes, my second cookbook will go deeper. This book will be on sale summer 2013. 


Tell us more about that including the difficulties in finding a publisher.
Finding a publisher was such a stressful work. Agents did not think that there was any market for such books in America. I was hurt, but I did not give up, and now I am publishing on my own. I will be able to sell the book at much lower prices than the price the print on demand publishers wanted.

Advice to others trying to release cookbooks on African cuisine?
The advice is never to give up! If you cannot get an agent or a publisher, try to self publish. But never give up because if we give up then other countries will not know about our food. I do believe that time will come when other continents will embrace African cuisine. It’s just a matter of time.


Can you give us one cooking technique you've learned in the kitchen?
I have a few, but one important technique is about ginger roots. It is better to puree ginger in a blender. Make at least two cups full, and then freeze in small containers. Before you use, defrost the ginger, then squeeze the juice from the pulp directly into your recipe. What we need from ginger roots is its juice, not the pulp.


A Tanzanian kitchen is nothing withoutmaize flour

Who gets to enjoy your cooking most?
My family and a few friends get to enjoy my food the most. I love to host dinners at my house, so my friends get to enjoy a lot of my food.


my version of coconut rice with peas and carrots
 Get to know other African food bloggers and authors featured

Still Here x Bday Acknowledgment

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Hello foodies,

Sorry for my silence. I have been overcome with work, travel and deadlines. I will probably be pretty quiet for the rest of the month and will begin posting again towards the end of the month. But I also want to acknowledge my baby, Chef Afrik's birthday is this month. We are entering the terrible twos of blogging. A proper acknowledgement will be posted

Meanwhile, here are some great recipes and posts, I am looking at allover the African foodie web. I just had to share!

Kitchen Butterfly: Juice: The Truth About Passion Fruit

Somali Kitchen: Tamarind and Dates Shidni Hot Sauce(my new hot sauce obsession) (Also: Read about Somali Kitchen blog here)

Biscuit Bone Blog: Matzo ball pepper soup with tripe(mind was blown by this recipe)

K.O. Rasoi: Crispy potato Bhajia(East African indian/swahili cuisine)

Photo Courtesy: K.O. Rasoi

MADIBA

Happy Belated Birthday Chef Afrik: Terrible Twos

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I know I haven't posted on Chef Afrik properly in just over a month, but I did warn you that I would be missing in action for a while. 2013 has been a roller-coaster year for me, with a number of personal goals I have been aiming to achieve. Those goals, including running a 10k to writing for various publications as a journalist, had me really busy the last few weeks, and I knew I had to do those before returning to Chef Afrik fully.

Also, I had some news about Eat, Pray, Africa, my big continent wide trip, that left me really discouraged about Chef Afrik around the same time (more on that in another post). But I am now back, all work goals achieved and with tons of posts to put on Chef Afrik.

Even though, I haven't been posting, do know I am still working on Chef Afrik behind the scenes, whether its cooking or writing articles for other pubs etc.

Anyway, Chef Afrik turned two years old on November 8, 2013. I celebrated with a glass of wine, similar to last year...then I got right back to work. This post is to acknowledge that day and how far I have come with Chef Afrik in the last year.

This year in Chef Afrik, I accomplished a lot :



  • I redesigned the site to how it looks today and it's absolutely beautiful. Thanks to Sherida Kuffour
  • I became closer with many fellow African food bloggers, who continuously are kind and look out for me. I wish I could share with you some of the behind the scenes correspondence. This African food blog community is amazing!
  • I grew my social media presence/ grew my analytics
  • Got more involved with the #afritravel world with Eat, Pray Africa
  • I begun writing a Mail & Guardian's "Voices of Africa"column
  • I wrote for a couple of magazines like here in AfroElle magazine
  • Built much of my itinerary for Eat, Pray, Africa

There were also things I worked on that fell through including some of the goals I set in last year's post like:

  • Africa#365 - Remember this venture where I was going to cook an African dish everyday for a year? I saw a blog where a woman did that and I was so inspired. Yup! I totally fell off from that pretty early. I was pretty good the first month working with Tunisian dishes, then after that I just couldn't keep up. There is a lesson here though: I have always been one to be too ambitious sometimes with my goals--unrealistically so. It's great because I always think big, and when I achieve the goals, I get a big reward at the end. But when I don't achieve, it is just as big a flop. I wanted to post more "In the Kitchen" posts on the site; it was as simple as that. But instead of just setting the goal to post more, I went overboard with this. It is definitely possible for me to have achieved this goal, but with the number of balls I am juggling in my life, I did not set myself up to get it done. I had failed even before I began because of lack of proper planning. So I learned alot here about achievable goals and making them happen.
  • Shooting videos for Chef Afrik videos --- Though no vidoes went up on the site, I have actually been working hard behind the scenes to make this happen. I have become apart of a great opportunity that I can't really talk about now, but if it comes through, it'll work towards achieveing this goal...so I am going to extend this goal into Chef Afrik's terrible twos -- My lesson here is that sometimes the right opportunity to make sa goal happen isn't there...but it doesn't necessarily mean you should give up on it. Be patient.
  • There's another thing I learned this year, and it is rather contradictory with what I am doing right now: "Do not share information until contracts are signed". A friend told me this the other day and I see what she means. Avoid going public with things when they are not fully sorted to avoid falling flat on your face when they don't come through. Africa365 was a nice face splat for me. I should have just started working on them before really saying anything until I knew the grove was hit. It's something I am definitely doing with Eat, Pray, Africa where I am working on a need-to-share basis (though its always nice to see behind the dcenes).

However, I am going to continue sharing because it is important for me to look back and see what worked, what did not, and my lessons from it. So for 2014, here are my Chef Afrik goals

1) write less, but more consistently - Consistency is something I have an issue with. I have bursts of energy where I post a whole lot then periods of silence (often due to work and other projects) but it is about proper planning and preparation
2) write better - I really want to improve my writing. Especially if I will be posting less, I want each post to have more impact. Also, as research continues with preparing for the itinerary for my first years, most posts will cover food and culture of those countries
3) Blog more food recipes - This is what Africa365 was supposed to be. I have a (reasonable) sense in my head of how much I'd like to post but just be content with seeing more from me. I got a little distracted this year adding travel dialogue due to working on Eat, Pray, Africa. But at the end of the day this is food blog in its core. I will still discuss travel but, I want to return to the food basics this year.

That is all. Seeing that the year is almost ending, this works beautifully with my Chef Afrik birthday goals.

So here is to the terrible twos Chef Afrik.

Adhis.

Reader Question: Festive African Desserts for Christmas pt.1

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Two years ago, when Chef Afrik was still called Chef Afrique, I answered a reader question about festive holidays desserts that became a two part post. I decided to head into the archives and pull out that post and update it a little with some of the things I have seen and learned so far. I only added a few more desserts on here from a few African food blogs around the web, but I hope to keep adding to it slowly as the years go by. Otherwise, wishing you a Merry Christmas and holidays full of major sweet eating.

 ***
 Originally published: December 22, 2011

 
Hello foodies,

Three more days until the Christmas arrives. I am very excited about this time of year. From family and festivities to parties and overeating...how can one not be merry! 
So I was really excited to receive a tweet-question from a Chef Afrique follower @sunnykay, who also happens to be quite a good friend of mine. 

She asked:

Although I had initially thought to respond with a tweet, as you can tell from my reply, I believed a post would be better suited for this. I found out so much cool stuff, so will have to be a two part post. w

What African desserts would work for a festive occassion like Christmas? It would've been easy to list of a bunch of African desserts, but this holiday calls for something a little above and beyond your regular day to day desserts. Especially if she wanted to take her dish to a dinner party!

Before we dig in, I want to point out an observation I noticed from my research. Africans don't really have that many desserts! Yes, we eat the cakes, puddings and pies that you often see in the West, but I do not think we have as many of our own dessert recipes as we do with the other courses. Fruit, as I will discuss below seems to cover a big role in the dessert aspect of our live. Please let me know if you think otherwise because I am theorizing this at this point. 

Ok, let's dig in:
FRUIT SALAD

http://mideats.com/pomegranate-salad-salatat-al-rumman/
Mid-Eats' Pomegranate salad
 Africans, we LOVE our fruit. A freshly cut fruit salad with your local fruit (if you are in Africa) can be a real treat! It can be easy to go grab an already cut fruit salad from the store, but don't be lazy! Head out to your local market, test and pick the fresh fruit, and cut everything up to serve. Mangoes (my fave), bananas, papayas, pineapple* are all delicious fruits found round the continent. For a festive occasion, I'd add an exotic fruit that mixes well with the flavors. Throw in a kiwi or lychee in there.

In North Africa, it is not uncommon to find dried fruit salads using dates, raisins, dried mango, figs, apricots, prunes etc. So try out a dried fruit salad as well. Especially if you know that the other desserts tend to be creamier like cheese-cake, rice pudding, or ice-crea.

I found this delicious pomegranate salad on the Mid-Eats blogger run by Egyptian-Americans Brenda and Heba. I did a get to know interview with them here

Get the recipe here: http://bit.ly/1bVyd9s

*Please make sure the pineapple is ripe. Nothing destroys a fruit-salad more than the taste of bitter pineapple. You'll see your guests faces scrunching up in reaction. 

ICE-CREAM

Who does not love freshly made ice-cream? Home-made ice-cream, though some effort to make without an ice-cream maker, can be great because you get to direct the flavors you want and the intensity of those flavors. To WOW your guests, I recommend flavors you won't commonly find in stores. 
Mango and papaya ice-cream? yes please! 
Guava icecream? Can I have more?
 Nigerian food blogger Ola of Alhaji's Groove's Mixed Fruit Ice Cream (photo courtesy of Alhaji's Groove)
 I found a lovely strawberry ice-cream recipe on the blog Zoe Bakes that I believe would work as a great base for many of the different fruit flavors we've discussed.  Her recipe involved roasting the strawberries to release some fragrant and amazing flavor while removing most of the water in the fruit. I am going to try doing this with my own fruit when I make mango icecream for my family this weekend.  Also throwing in some dry fruit adds a fun surprise to the tongue. So I'd add dried mango to my ice-cream. Check out Zoe's recipe here.  

Zoe Bakes'strawberry ice-cream: She roasts the fruit to get the most flavor (photos courtesy of Zoe Bakes)
On that note, I think I'll stop here with my recommendations. Tomorrow, I will give you actual recipes to follow.

December 2013 Updates: 

VIPOOPOO (TANZANIA)

http://tasteoftanzania.com/blog/vipoopoo-desert/
 This particular recipe caught my eye because visually, I think it could look really attractive as a festive dish! According to Miriam, it is a dish made mostly during Ramadan, but it would work well in this Christmas season too!

Also: See my interview with Miriam of Taste of Tanzania









THE CHAPMAN (NIGERIA'S SIGNATURE COCKTAIL)

Photo: My Belle Don Full
I threw in this cocktail, The Chapman, as seen on My Belle Don Full's blog. It is apparently signature cocktail. I enjoy a good cocktail myself and for those who do enjoy some drinks during the holidays, give this a try. 

Also: See my interview with Affi of My Belle Don Full

PINEAPPLE WITH GINGER (MOZAMBIQUE)


I think everything about this recipe on the Cook Guru blog sound refreshing and EASY TO MAKE for guests and family. It is made with pineapple, oranges and ginger and in someways is a fruit salad in itself. I will be trying this.

Read Part 2 of this post here

Do you have any recommendations for @sunnykay on African desserts she could take to her Christmas event?

Merry Christmas: On family and food

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Christmas this year was a little subdued as two-thirds of my family were not able to join us. Christmas is the one time of the year all six of us can be together, so it was especially felt when my sister and father could make it. They at least spent the day together in Kenya.

my mother's leg of lamb, fresh out of the oven
But it was also a difficult Christmas for my family as the arguments and struggles that any family suffers bubbled up during the holidays. Not having the full family to balance out the energy was quite noticeable. So it was not all sparklers and glitter in the Chef Afrik household.



We still threw it down in the kitchen like we always do! My mother, the ultimate cook, made her delicious leg of lamb, and a chicken stew dish as well as some chapatis; I made a mushroom soup, a salad, and a fruit salad (younger child syndrome) while my older sister made a delicious garlic infused mashes potato dish. My brother contributed too, by laying the table and doing dishes. One day, I will write about the sexism behind this (NOTE: I have been reading more about womanism and feminism- specifically black and african feminism and learning how I want to involve it in my life) (NOTE 2: you will notice, with my piece about "How to Write about African Food" that I am beginning to do more criticism - a muscle I am very unused to using).

Outside of the chapatis and the chicken stew...the meal was very "western", but indicated the various influences my family has enjoyed. This meal is a picture of our Kenyan, Swedish and American influences as a family. I wanted to point this out because diaspora plays a huge part in African food, whether you are in or out of the continent. The heavy vietnamese influences in Senegalese food for example have played a huge role on the country's cuisine.

We then got dressed up, went to the movie theater and watched the new Mandela movie with Idris Elba. It was a good movie, but could have been a GREAT movie. Idris Elba was good, but I always felt like I was watching "Idris Elba playing Mandela" as opposed to watching "Mandela." Naomie Harris was quite good, and I think their portrayal of Winnie was very fair. History, without much context, can be quite unkind to Winnie Mandela and the decisions she chose to make.


After that, we went home and had leftovers.

I am very much looking forward to 2014.

Did you all have a good Christmas Day. What did you end up cooking?

Chef Afrik's Top 10 African Food Posts of 2013

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Who doesn't love a good list?

I shared some great recipes from allover the continent this year and I thought I could highlight the top hits and some of my favorites in this post.

Happy New Year

1. Tunisian Green Tea with Mint




2. Ugandan Bean Stew




3. Shaah Somali (Somali Tea)

http://www.chefafrik.com/2013/05/day-9-shaah-somali-somali-tea.html

4. Peanut Butter Spinach

http://www.chefafrik.com/2013/07/mamas-cooking-peanut-butter-spinach.html

5. Madagascan Varenga
 
http://www.chefafrik.com/2013/08/madagascan-varenga.html

 6. Mama's Cabbage

http://www.chefafrik.com/2013/04/day-7-mamacabbage.html

 6. Tanzanian Coconut Rice

http://www.chefafrik.com/2013/05/men-suck-until-they-dont-x-tanzanian.html

7. Senegalese Chopped Egg Salad


http://www.chefafrik.com/2013/10/senegalese-chopped-egg-salad-la-salade.html

http://www.chefafrik.com/2013/09/in-kitchen-rwandan-honey-bread.html 




10. Eritrean Fuul with Egg


Yum! Yum! Yum! Thanks for reading Chef Afrik this year and I look forward to sharing more recipes with you in 2014!

Tanzanian Green Mango Chutney

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Happy New Year Afrifoodies!


I made this as a side/condiment dish a while ago when I was working on the coconut rice with peas and carrots (here) recipe from Miriam's (of Taste of Tanzania) site. I had some green/mid-ripe mangoes sitting around and decided to use them instead of the papaya as recommended.

It was a nice accompaniment to the coconut rice and beef stew I ate with it adding a nice kick of sweetness. And you know how I feel about my hot sauces and chillies (see here and here) so you know this went down well with my meal.  The appearance of a chutney in Tanzanian cooking is a great example of the Indian/Arab influence on our food in East Africa.  A great blog that showcases this is K.O Rasoi, who cooks East African Indian dishes. I highlighted her bhajias here last month, but you should definitely check out her site and her beautiful photography.

Otherwise, here is the recipe for the green mango chutney:

Ingredients
200g green/semi-ripe mango finely chopped (if you have green papaya, you can use that)
1/4 cup lime juice
1 tsp salt
2 tbsp vegetable oil
1/4 cup chopped onions
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp fresh ginger
1 tsp garlic
1 tbsp chopped habanera peppers
1/2 tsp sugar

For the rest of the recipe head over to the Taste of Tanzania site.

Also, see my interview with Miriam Kinunda who runs Taste of Tanzania here

Eat, Pray, Africa: What Now?

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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. You can read my previous post about learning how to sell myself here

In my Chef Afrik birthday post, I discussed how I had become slightly discouraged with Chef Afrik and Eat, Pray, Africa. This email from November will describe where I was coming from. The tone is rather defeated and uninspiring but it captures how l was feeling at the time . I am in a much better place now, and happy to share where I currently am with Eat, Pray Africa: 

In early 2012, my friend Stephanie asked me to write a piece about diasporan self-labeling for a website called “Hornlight.” In the article, I discuss coming to terms with the transition of being just “Kenyan” to becoming “Kenyan-American.” By that point in time, I had been living in the U.S. a few months shy from a decade. And today, from the many places I have called “home” in my short life, America is the country I have lived in the longest.

Here is an edited excerpt from the piece I wrote:
My name is [Adhis]. I am in a crisis.

I am Kenyan, a label that has been acceptable to me for the last 23 years of my life. But today, I have decided to add an extra word to that label. Yes, ladies and gentleman, I nowconsider myself Kenyan-American.

*record needle scratches*

Yes, I said it! I am now Kenya-American. Is this as big a deal to anyone else as it is tome? Am I overdramatizing the situation? I’d like to think not. I am tweaking how I have labeled myself all my life, and as a result, it changes how others will perceive me.

My sister certainly thought I was being dramatic when I asked her about it

“But you are Kenyan-American!”

“No, I’m not,” I squeaked (my emotions went from 10-80 mph in a matter of seconds).

“Well if you think about it, you have now lived here in the US exactly the same amount of time you lived in Kenya,” she said matter-of-factly.

“And, I might add, you weren’t even born in Kenya.”

I shut down the conversation then and there. I was not ready for her smart mouth…or the truth. I admit there is nothing that she said that was a lie. Her tone though…

It is quite scary watching myself slowly losing my “Kenyan-ness” as the years pass. It’s like watching the sand trickle through an hourglass. And as each sand particle drops, my accent grows stronger...or my cultural perspective shifts more.

And I can feel myself beginning to overcompensate with my obsession with Kenya and the continent. As in, I can’t have people question my authentic African-ness by not being able to name all the ten Cape Verde islands, right?

Or pushing my mother to teach me all her Kenyan recipes (something I was never interested in before). [NOTE: The whole premise for starting Chef Afrik!]

Or asking my dad to repeat my tribe’s traditional wedding ceremony process.

Or suddenly wanting to use my Kenyan middle name [Adhis] over my anglo first name.

Because not knowing or doing any of the aforementioned obviously indicates that I am not African, right?

...

My biggest fear is that by claiming the “American” in Kenyan-American, am I then disclaiming the Kenyan in me?

****

My first thought upon re-reading this two years later was, “Wow, Adhis! Was this written prematurely or was this written prematurely?”

Because I am not even an American citizen TODAY. I can only begin applying for citizenship next August 2014.

I found out this new information over the summer, and boy has it thrown a wrench in my “Eat, Pray, Africa” plans for a number of reasons:

1) According to my 1.5 year planning process, the goal was to begin my “Eat, Pray, Africa” trip the summer of 2014. This application process falls smack dab in the middle of that timeline.
2) Applying for citizenship could take six months to a year. This means postponing trip by six months to a year.
3) There is no option NOT to apply for the citizenship. Speaking strictly about travel, we all know some of the benefits that an American passport can offer. In terms of travel logistics, it is easier and cheaper; and in terms of safety...well, we’ve all seen the U.S. response to any trouble their citizens my suffer with abroad…!

The decision to postpone "Eat, Pray, Africa" should be easy enough. I could plan more, save more money, make stronger contacts…but it is hard for me to come to terms with that. For the last year,  I have pretty much figured out how 2014 would look for me: I would quit my job in early July, go to the World Cup in Brazil then start hitting the road. It’s what I have been working on for so long, that it is very hard for me to consider anything else. And am I willing to put my life on hold for another year to make this happen?

Because yes, my life has been on hold for this.

So this is a wordy way for me to announce that I’ll be pushing the “Eat, Pray, Africa” trip to 2015. Likely the summer of 2015.

I'm still a little miffed about it. I knew preparing for this trip would have its ups and downs, but this threw me.

Again, thanks for being apart of this journey of mine.

Best
Adhis

Moroccan White Bean Stew (On the Pressures of Being a Good Cook)

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Can I actually cook?

The pressures of being an African woman and a "good cook" are irrationally high. I assume it is the same with all women, but I am African so can only speak from that perspective.

Add to the fact that I write an AFRICAN FOOD BLOG and the expectations of what I can achieve in the kitchen take an amusing turn depending on who I talk to.

Confession: I don't think I am that great of a cook. 

I know my way around the kitchen very well, can copy a recipe, have a few stellar go-to dishes..but to be labeled a good cook? Nah, I'll pass. I make too many errors --ones that I enjoy making in the attempt of cooking --- that prevent me from giving myself that label. 

Another scary word often thrown my way, is “Chef.” *Screams in horror and runs off in other direction*  This is ironic because my blog is called Chef Afrik! I know! My wary feelings towards this word were clearly captured in my interview with Dana Carmel of Time Travel Plans last year. She asked me:
    When you started your blog, you described yourself as “the ultimate preparer that never really moved up the ladder.”  How has your cooking evolved since you started blogging about African cuisine, and do you now consider yourself “an actual chef”?

    Ha! I did call myself that. And when my family gets together I immediately undertake my role with no qualms. My palate has evolved immensely since I started the blog. I trust my cooking instincts more – especially with cuisines that I’m unfamiliar with. Though I follow recipes most of the time because I deal with foreign cuisines, I trust my taste buds more than the instructions as to what tastes best.

    Until I get professional training, which I’ve considered, I don’t consider myself a chef. I once received an email from a nice guy in Connecticut who wanted to pay for me to fly to there and cater a meal for him and his organization. I had to decline because that’s not my expertise. It’s more of a confidence thing than anything else.
 You see, there's a reason in my bio that I describe myself as a “pseudo-chef”. I seriously think that involves some form of training. But I digress; I want to focus more on the idea of a “good cook” a little more. You can read more of Dana's interview here and the blogpost she refers to here
white canelllini beans
If I was to tell my mother that I have a food blog, I imagine she would have a good laugh. More out of disbelief than pure meanness. She is infact a very kind woman. But for her "Adhis" plus "cooking" are not two words that go very well with each other.
I have written about our volatile relationship and its impact on my cooking here. (This is the most vulnerable post I have ever written on Chef Afrik and depending on how I feel -- often guilt-- I take it down. It is now up. If the link doesn't work when you read this, the guilt took over.)

There are two ways that I cook: when I am around my mother and when I am not around my mother. Without her presence, I am confident. Willing to make mistakes. Constantly adjusting. Being messy in the kitchen (to be cleaned up later). Playing music. Dancing around. Having fun. 
With my mother, I am anxious and nervous. I never trust my taste buds, and burn things a good thirty percent of the time. I am waiting to hear how I am doing things wrong. I don't want to cook when she is around because I frankly don't enjoy it. THAT is her experience of my cooking. 
So you can imagine her disbelief if (when?) I tell her about my baby, Chef Afrik. 
But I can also sense that how well her daughters can cook, to the outside world, is a direct judgment of how good of her mother she has been. The markers of success are whether or not we can cook particular Kenyan dishes like "Ugali" or "Dengu" (lentils). All the wonderful dishes we have picked up in the many countries we have lived in do not count. I'll write about this a little more one day. 
Whenever I am at an aunt's house, or with my cousins, I feel my mother's anxiety on if her daughters will have to show our skills in the kitchen. By those standards --cooking certain Kenyan dishes--- I am not even an average cook. 
I am a failed cook.
 ****
Then of course, there are the men I date. Being in my mid-twenties, single and attractive (ehe!), I am dating quite a bit of late. But I have learnt to share Chef Afrik sparingly with the men I am meeting.
Of course, meeting a woman who has a food blog means she can throw it down in the kitchen, right? When I bring up Chef Afrik, it immediately brings up conversations of when I am going to cook something for him and when he can come over  to try it *WINK WINK*
No, thank you!
For me, cooking is such an intimate activity when it comes to the opposite non-platonic sex, that I don't want to set up a weird expectation of being this grand dame in the kitchen.
If I am cooking for you, we're likely going to get engaged. You don't know it yet.

But I recount all the above to say that there is this unbelievable pressure to be a "good african woman in the kitchen" from all parts of our lives. These were but a few examples.
I enjoy being in the kitchen to learn and explore foods in my own way. But would I call myself a good cook? Not at all. Sometimes the food turns out great. Sometimes it's just okay. Sometimes I burn things. I often make a mess. Sometimes it just needs to be thrown away. 
THAT is the type of cooking I like to do. Good or not.

***

Here is a Moroccan white bean stew recipe from Moroccan Food. Christine Benlafquih, who runs the site, was my first ever interview for Chef Afrik two years ago. Read the interview here and see the recipe here.

You all know how much I enjoy the spices used in North African cooking. And with the snow we've been having, I was craving a spicy bean stew to keep me warm within. What I liked about this dish was that I could leave it to cook while I was working on other things. Always a plus for a busy person. Threw some rice into the rice cooker and voila! a delicious stew for the week.



Ingredients: 


  • 500 g (about 1 1lb.) dry white haricot or Cannellini beans, soaked overnight and drained
  • 3 ripe tomatoes, grated
  • 1 medium onion, grated
  • 3 cloves of garlic, finely chopped or pressed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon cayenne pepper, or to taste (optional)
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
see the full recipe here


GET TO KNOW: Dobby of Dobby's Signature

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I often talk about the lovely women in the african food blogosphere (#afriyum) who are a great SUPPORTIVE bunch. One of these people is Adaobi "Dobby" Okonkwo who runs the self-titled Nigerian food blog, "Dobby's Signature." When I first reached out to her, she shared some valuable UNSOLICITED advice that I have since put to use and appreciate her truly for it.

I think from reading through her blog that Dobby has a really passion for cooking. And this interview with her will really display that to you. I especially love the fact the cooking in her household is a family affair that includes her father. Chef Afrik is a big fan of african men in the kitchen.

Meet the lovely Dobby and enjoy the interview:


Introduce yourself
 My name is Adaobi Okonkwo. I’m from the eastern part of Nigeria and I reside in Lagos State. 

Why the name “Dobby’s Signature”?
The Name ‘Dobbys Signature’ was simply coined from the short form of my name ‘Adaobi (Dobby)’ and what I intend making of it; a signature or should I say an autograph *smiles*

How did the blog come about?
The blog started off as a hobby. I needed an avenue to showcase my cooking skills and also enlighten people on the various dishes Nigeria has to offer. Back in the day, I usually made sure my dad bought a particular newspaper “The Vanguard” with a column for Nigerian recipes. I’d cut out the recipes and paste in a book I made specially for that purpose. I called it my african recipe book. 

When did your love for cooking begin?
 My love for cooking began at a very tender age. My dad once worked as a chef during his university days so it was kinda like a competition between my mum, dad and me on who could cook better. We tried proving to him that a man’s place wasn't in the kitchen but he proved us wrong every single time. Also, cooking gave me a sense of fulfillment; like I had contributed something to the running of the household.
For those who've never been, what is Nigeria like? What is one place everyone should visit? 
Nigeria is a lovely country with very hospitable people. Even with the economic crises going on in some parts of the country we still try to make the best of every situation. One place everyone should visit would be “The Pine Forest” located in Enugu, Nigeria. 

How would you describe your cooking?
I’d love to describe my cooking as a blend of traditional and contemporary with an infusion of modern techniques. 

I’ve interviewed a few other Nigerian food bloggers so instead of asking about Nigerian food as a whole can you describe to me your tribal cuisine? What are the signature dishes?
 I’m from the Igbo speaking part of Nigeria and most of our meals are rooted in tradition. Some of the popular signature dishes from my tribe are; Abacha ncha (african salad)Oha soupUkwa (african bread fruit).

Top to bottom: Abacha ncha, Oha soup, Ukwa (Photos: Dobby's Signature)

Which African countries would you love to learn more about their cuisine?
I'd say Senegal, Kenya and South Africa. These countries fascinate me. I hear the Senegalese have a different way of preparing and eating rice. Kenyans and South Africans have different meals I’d love to learn to prepare. 

Can you give us one cooking technique you've learned in the kitchen?
One of the kitchen techniques I’ve learnt is the process of marinating before preparation. It’s an easy technique which involves soaking raw beef, chicken or fish in seasoned liquid with herbs. This gives whatever is being marinated a really nice flavor. 

I’ve seen some of the wedding photography you’ve done. What else do you shoot?
Hmmm…when I’m not taking food pictures, I do event photography or just about anything that catches my fancy. I’ve got to put my camera to good use….*smiles* 

A Nigerian kitchen is nothing without onion and palm oil 

Who gets to enjoy your cooking most? My family members get to enjoy my cooking most. 

What is your favorite part about cooking? My favorite part about cooking has to be nibbling while cooking. *blushes* Yeah, I know it’s a bad habit but hey, who doesn’t do it - *smiles*

Your least favorite part? My least favorite part would be having to cook when I really don’t feel like it. 

15. What is your favorite dish to cook? I love cooking Veggie chicken gravy sauce. It’s extremely easy to prepare, it always comes out perfect and it leaves the house with this wonderful homely aroma every single time. 

16. What is your never fail dish? My never Fail dish is Okra soup. I had to perfect cooking the soup over time; now, I can cook it with my eyes closed…lol. 
 
Top to bottom: veggie chicken gravy sauce and okra soup
 What are the future goals of the site?  My short term goal for the site would be to make sure I post at least 2-3 times a week; my long term goal would be to evolve the site into a "go to" site or encyclopedia for Nigerian dishes.

Check out "Dobby's Signature". Follow her on twitter and become a fan of "Dobby's Signature" on facebook

 Get to know other African food bloggers and authors featured

My Travel Bucket List: 100 Things to Do While Traveling in Africa

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Since I have to wait another year and some to get this Eat, Pray, Africa tour on the road (see here), I have to turn to my vivid imagination to keep me sated during this interim.

So I am going to come up with a bucket list of 100 THINGS TO DO WHILE TRAVELING IN AFRICA. Some goals on the list will be country specific; some will focus more on the action. There will be quite a few food to-do items since THIS IS an African blog. I'll add a few things every now and then, but feel free to share your recommendations in the comment section below:


Photo Courtesy

1) Learn how to make wine at a vineyard
South Africa

 South African wines are celebrated world wide  and the rolling vineyards of the Western cape, near the coast, are a must-see. Although I am a white wine kinda gal, I cannot escape going to the source of pinotage, a red wine grape that is South Africa's signature variety.


2) Learn to surf in Capetown
South Africa

I have never surfed before. And why not try it out in the beautiful South African city of Cape Town where the waves are the place to be during the winter months of June, July and August! Surfs up Cape Town! I am a-coming! See a list of the best surf spots in Cape Town here


3) Watch the Serengeti migration
Tanzania
I went to a boarding school next door to a safari park, so safaris are not fascinating to me anymore (we spent many day trips there). But there is something about the Great Serengeti Migration that fascinates me. Every year, you can watch animals like the wildebeest with zebras, gazelles and impalas make their fairly predictable move with the rains. Read more about it here


4) Go Gorilla tracking 
Uganda, Rwanda
The mountain gorillas found in Eastern Africa have been dwindling in number for years. There are an estimated 700 remaining on earth. Most are found in the Virunga Mountains, a cross border range straddling Rwanda, Uganda and Congo-Kinshasa (DRC). You can also find them in the heavily protected Bwindi Impenetrable Forest in Uganda. Because, they live deep within their habitat, it is possible to track them within small groups. These trekking adventures are expensive though going for $600+. 
Stone Town, Zanzibar
5) Visit at least five African World Heritage Site
Multiple locations
There are 129 UNESCO world heritage sites (environmental and cultural) in Africa spanning 37 countries.  There are some that will naturally make it onto this list, but I want to make sure I visit at least 5 of them consciously. Read the great piece by Getaway Magazine on the top ten heritage sites in Africa here

More to come

In the Kitchen: Kenyan Kachumbari

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Today, I discovered Kachumbari is a salad.

*chuckles*

Let me bring you up to speed: Kachumbari is a dish  of fresh onions, tomato and chilies, that is found in the East African countries like Kenya, Rwanda Tanzania and Uganda, as well as countries like Malawi and DRC.

I chuckled with this news that it is a salad because I have always seen it as a chili condiment or hot sauce rather than a salad. That's like telling me a tomato is a fruit (which is it is) when I have always considered it to be a vegetable.

But one always learns something new.


I consider it a hot sauce because that is how I always made it. My father loves his kachumbari to accompany any meal he is eating because he enjoys the flavor and burn on his tongue. There is a fondness for hot sauces in our family (see here) And I make a ridiculously good kachumbari.


Kachumbari is a swahili word which originated from the the Kosumbri or Kachumber in Sanskrit . Kachumber is infact a salad in India. Swahili culture is the product of the complex history of that region and has been influenced by Middle Eastern, Indian,Persian and Portuguese cultures, hence how it arrived on the coast.

The key part about making a good kachumbari is FRESH INGREDIENTS, and tons of chopping and crushing. We like our version to be hot, hot, hot, but you can adjust the spiciness to your own tastes. Also, because it is usually so hot, not a lot is to be eaten at a time. Less than half a teaspoon can be considered generous


Ingredients
3 ripe but firm tomatoes
1 red onion
fresh cilantro
2 of your hottest peppers
3 tablespoons olive oil (optional)

*hints*

  • Do not use tomatoes that are too juicy.
  • I would give hot pepper recommendations but different countries have different options. You can also add peppers according to how much you can handle





1. dice and chop the tomatoes and onions into tiny pieces. Do the same with the cilantro and peppers
2. get a pestle and mortar and crush the onions
3. add the tomatoes add crush the mixture together
4. After the tomato and onions create a juicy mixture add the peppers and cilantro and crush together.
5. (Optional) add the olive oil to help preserve the Kachumbari
6. mix all ingredients together in serving bowl

This is best eaten as a side along with a starch, protein and vegetable.


STOP THE PRESSES: The rare art of cheese-making in DR Congo (BBC)

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 When I first started Chef Afrik over two years ago, I published posts under a "Stop the Presses" series that focused on news stories that deal with food on the continent. I haven't done one of these in a while, but this gem of a BBC  article, about making cheese in Goma, DRC caught my eye. I wanted to share it with you.

And yes, I am adding this as a food goal for my Africa Travel + Food Bucketlist. Read the piece
Photo: BBC


By Maud Jullien
A hillside village in the Democratic Republic of Congo is an unlikely site for the production of fine cheese. But here, one man continues a legacy started by Belgian priests in 1975.
Andre Ndekezi cuts carefully through thick, curdled milk with a large fork and then stirs it with his bare hands. He is making cheese in a bathtub.

His workshop is a small, wooden cabin perched on the lush hills of Masisi, in the east of the DR Congo.

The conditions are basic, but Ndekezi has a rare savoir-faire when it comes to dairy products.
The curd will spend a month on a shelf in a dark room in the back of the workshop and eventually become a refined cheese.

Simply known as Goma cheese - Goma is the largest town in the area - it is like a milder version of Dutch gouda, softer in texture.

Ndekezi is 52 years old and he learned how to do his job 30 years ago. At the time, all sorts of cheese was produced in eastern DR Congo.

''I know how to make camembert and mozzarella,'' explains Ndekezi. "But we no longer have the necessary equipment or products to make those cheeses. During the war, everything was looted or destroyed.''
Hundreds of small dairy farms lined up on the hills of Masisi produce cheese using no more than a bathtub, fishnets, buckets, and some metal pots.

With its cool climate and abundant cattle, the area offers the ideal conditions for dairy production.
That is what prompted Belgian priests to first start making cheese here in the 1970s.

''The priests started in 1975, they set up factories on the hills, not only here but also in Rwanda and Uganda," Ndekezi explains. Today, cheese from Masisi is the only local dairy product to be sold across the DRC.

Cheese is not usually part of traditional food in Africa, and in fact much of the cheese found on the continent is imported from Europe.

Ndekezi's face lights up when he talks about his job, and how he learned it.

Read more on BBC website

PRESS: Chef Afrik featured in "Food & Nutrition Magazine"&"Global Voices"

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Two Chef Afrik features last week. I always have to do an *e-flip* when mentioned anywhere. Truly honored.

http://www.foodandnutrition.org/Stone-Soup/February-2014/10-African-Recipes-to-try-in-2014/

Nothing makes me happier than when Chef Afrik is featured by and with other african food bloggers. No one promotes you and supports you like your own. Cordialis Msora-Kasago of the African Pot Nutrition site, where she blogs about african food, health, diet and nutrition, contacted me to share a recipe I had made on the blog. At the time, I had just come away from making Paula Wolfert's delicioso Moroccan Kefta (meatball) tagine and that's what I chose to share (you can read that particular blogpost and recipe here). Cordialis ended up writing this fun piece for Food & Nutrition Magazine called "10 African Recipes to Try in 2014."


There are some great recipes in the post and features from other great  African food bloggers who I've interviewed in my "GET TO KNOW" feature like Miriam of Taste of Tanzania (read her interview) and Fran Osseo-Assare of Betumi (Ghana) (read her 3-part interview) and Jeanne Horak-Druiff of the South African "Cook Sister" site (read her interview here).

Read the full Food & Nutrition Magazine piece here. Thanks Cordialis!
 
http://globalvoicesonline.org/2014/02/05/8-irrresistable-food-blogs-from-sub-saharan-africa/
Over on the Global Voices site, Chef Afrik was featured as part of a list of "8 irresistible Food Blogs from Sub-Saharan Africa" I didn't know this particular feature was coming, or even existed, until the lovely South African food blogger Jane-Hobbs of Scrumptious sent out a tweet.

I enjoyed this piece because I was featured with bloggers I greatly admire like Dobby, Oumou and Miriam. Also, there are new ones I discovered as well. Check out the piece here

For past Chef Afrik press features, see here

Chef Afrik Giveaway: Signed Copy of "Eat, Pray, Love"

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Late last year, I was lucky enough to go to a reading and meet and greet with Elizabeth Gilbert, the famous author of Eat, Pray, Love. At the time, she was promoting her latest book, The Signature of All Things (which itself is a fabulous book that I finished two weeks ago and I recommend it --read the NY Times review here).

But I am here to talk about Eat, Pray, Love. The book, released in 2006, was a huge sensation and catapulted Gilbert, who had been published and recognized for previous works, into literary stardom. The book itself is a memoir of sorts, a book of self-reflection and discovery that follows Gilbert, after a tumultuous divorce and depression. She spends a year of themed travel learning about pleasure in Italy, devotion in India and balance (and love) in Bali.

From the NYTimes review:
"If a more likable writer than Gilbert is currently in print, I haven't found him or her. And I don't mean this as consolation prize, along the lines of: but she's really, really nice. I mean that Gilbert's prose is fueled by a mix of intelligence, wit and colloquial exuberance that is close to irresistible, and makes the reader only too glad to join the posse of friends and devotees who have the pleasure of listening in."


 
The book is funny. The book is sad. The book makes you think. It makes you wonder about your own life and personal pleasures. But even better, the book invites us to the cultures of these beautiful countries and has you falling in complete love with each of them.

And no, as sexy as Javier Bardem is, the book is so much better than the movie. So please don't use that as your barometer of Gilbert's writing. You can also tell how much I enjoy her because I named my big multi-country, multi-year Africa trip, "Eat, Pray, Africa" after the book. Basically, I am saying, read this, and you will completely understand what I hope to do with the trip. But also read this, and you will be taken on an incredible journey.

As you can tell, I am a huge huge fan of Gilbert. I love not only the topics she writes about but HOW she also writes. She has a way with her pen that is witty, smart and amusing. I am envious of her writing style.

I will share a post about the experience of meeting her later this week, but I was able to leave with two signed copies of "Eat, Pray, Love." I want to share the beauty of her writing with you, so I am giving away the other signed copy to a lucky reader.

***

If this is your first time checking out a Chef Afrik giveaway, you can see past ones here. I tend to giveaway books because, in my opinion, sharing books is an intimate and beautiful thing to do. Considering this is an African food blog, I tend to giveaway cookbooks the most, but I have also given away memoirs like Marcus Samuelsson's memoir when it first came out.

Also, I don't really care where in the world you live. If you enter the competition and win, I will get the prize to you. Some of my previous winners have lived in Spain, Italy, Singapore, The Gambia, and the USA (D.C., New York, Minneapolis).


Rules are pretty similar to previous giveaways.
•    You have to like Chef Afrik's fanpage on FACEBOOK
•    While on there, leave a comment telling your favorite country/city to visit and one word you would use to describe the personality of that place.
•    You are welcome to enter  from anywhere in the world.
•    The giveaway will close on Thursday, February 20, 2014 at midnight EST 


Best of luck!

M&G's Voices of Africa: For the Love of African Teas

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Don't forget to enter to a signed copy of Elizabeth Gilbert's "Eat, Pray, Love", a book which inspired my "Eat, Pray, Africa" trip. Competition ends Thursday, February 20 at midnight EST. Details here


It's been a while since I put something up for my column for Voices of Africa, a digital  of the South Africa's largest newspaper Mail & Guardian. Here's my latest on the different tea cultures we see throughout the continent. This piece was definitely inspired by my Kenyan background where a good cup of "chai" makes any bad day just a little better.

As an immigrant, there are traditions you carry over with you to the new country and there are many more that you leave behind in the old country.

In my case, the old country is Kenya and the new is America.

The strongest expression of my old country in my life in the US today is in the form of food. The recipes my grandmother passed on to my mother and my mother to me have survived the proverbial crossing of the ocean. It doesn’t get more Kenyan than the tradition of Afternoon Tea.

Afternoon Tea is a British tradition that was carried over to many of the country’s colonies. Introduced in England in the early 1840s, it is a tea-related ritual that includes a small meal to help stem hunger between lunch and dinner.

Kenya took on this tradition – so well that I would dare to say that tea is the most important drink in Kenya (though many may argue it’s our national beer, Tusker). The country is currently the largest producer of tea in Africa. You can find a physical manifestation of this dominance in Kericho, the town where most of the country’s tea crop is grown.

Kenya has quadrupled its tea exports over the last decade, according to the Kenya Tea Board. (Yes, we have a Kenya Tea Board.)

The afternoon tea ritual itself is quite simple. Around 4pm throughout the country, people pause from their day to sit down and enjoy a cup of tea, often served with milk and sugar, or taken “strungi” (black). Finger foods include simple bread, sandwiches, a slice of cake or pastries. It is a shared meal with people often gossiping about politics – a national past-time and news of the day – before finishing off the latter part of their workday.

As much as I would like to think of Kenyans as the great influencers of all things to do with tea on the continent,  the ritual of tea is enjoyed throughout Africa. According to the United Nations Environment Programme (UNEP), tea production in the East African region contributes 28% of the world market supply. Considering the fact that tea is the second most consumed beverage in the world, after water, with an estimated 18 to 20 billion cups of tea consumed every day, this is a major industry.

Other tea-growing African countries include Burundi, Cameroon, the Democratic Republic of Congo, Cameroon, Ethiopia, Kenya, Madagascar, Malawi, Mauritius, South Africa, Tanzania, Uganda and Zimbabwe.

As a tea aficionado, I enjoy various blends from across the continent. These are my favourites:

Read the rest of the article here 

In the Kitchen: Ivorian Poisson Braise (Grilled Fish)

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Don't forget to enter to a signed copy of Elizabeth Gilbert's "Eat, Pray, Love", a book which inspired my "Eat, Pray, Africa" trip. Competition ends Thursday, February 20 at midnight EST. Details here

This is an edited glimpse of a chat between my friend J and I earlier in February:

Me: So are we going out Sat?
J: Yes, I need a date. We are manhunting!
Me: Eish...
J: Yes! I said it!
Me: Should I be scared?
J: If I see something I like, I will take it with me.
Me: Lol at "it"... I want to flirt. Maybe break some hearts.
J: Yes! Get some numbers. I can get a date before Valentine's Day

Me: Can we get really dressed up? I haven't been out like that in ages.
J: Yup!
Me: I kind of want to eat before we go out. If that's cool...
J: Heck yea it is
Me: Or I can come over and cook if we are really serious about budgeting like we've been saying
J: This is true...this is actually fantastic. So I've been thinking that you and my friend F should meet for awhile and I invited her over to cook this Saturday. I can kill two birds with one stone. We'll cook, drink, get toasty and then head out
Me: And save $$$
J: Yes!

This Ivorian grilled fish was a result of that lovely evening with J & F. I had been wanting to make "poisson braise" as it is called in French for a while. J is also a pescaterian, so I knew the fish would be appreciated. She added to the meal with a great moroccan lentil soup (and yes, I'll be sharing that recipe), a healthy salad and F brought dessert.


I followed the recipe seen in this Global Grazers recipe (see here). It is quick and simple to follow. According to the site, it is best eaten with attieke (a type of couscous) and an Ivorian salad.

 As for the fish, I used branzino -- aka European sea bass -- mostly because it was the only full white fish available at the store. They were perfectly sized for each girl to get her own full fish (head, eyes and all). It was really easy to make, especially after mixing the marinade. I was able to cook and chitchat with the ladies while it cooked.

The only changes I made to the recipe were to add a lot more hot scotch pepper than recommended.

The meal was a real success! And though we did not capture any men that night (I blame the venue), it was a hilarious, fun night for gals in their 20s. And we stayed on budget!

Also, F took the pics on her phone and look how great they came out! Thanks F & J for a lovely evening!


Here is the recipe:
4 lbs Whole Nile Perch (or a firm, white-fleshed fish) cleaned and scaled (I used branzino)
2 tomatoes, cut into 4 pieces
2 limes, juice of
2 medium yellow onions, roughly cut
4 cloves garlic, crushed
1 scotch bonnet pepper, stemmed and roughly chopped (I add much more)
2 tablespoons oil
1 bunch flat-leaf parsley, roughly chopped
1 Jumbo cube, crushed (or shrimp flavored Maggi cube or a fish bouillon) if Jumbo is unavailable in your area). You
salt and freshly ground black pepper, to taste


For the full recipe, go to Global Grazer

On Meeting "Eat, Pray, Love"'s Elizabeth Gilbert

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THE DEADLINE FOR THE GIVEAWAY TO WIN A SIGNED COPY  ELIZABETH GILBERT'S "EAT, PRAY, LOVE" HAS BEEN EXTENDED TO SUNDAY, FEBRUARY 23 at MIDNIGHT ET  Details here


This photo is how I imagine Elizabeth Gilbert when I think of her.
This photo, though somewhat blurry, was taken at a book signing of her latest work, “The Signature of All Things” when she passed through my city during her book tour. 

The organizers of the event perched her onstage with a table where she signed book after book for about an hour. There were so many women who wanted to meet Gilbert that they had to separate the crowd into groups like how they do to board a plane:
“We are now boarding Group B. Group B, you may now board.”

The photo was taken when the last group was almost done about an hour after she started signing the books. And here she is, laughing with a fan.

I can’t help staring at how freely she throws her head back to release a belly laugh. Infact, she didn't laugh; she guffawed. 

I loved that because no ever really guffaws anymore. ***
I almost missed the fact that she was in town.
That morning, bored in the office, I was scrolling though the NYTimes website where I found a profile on Gilbert’s life post-"Eat, Pray, Love" success and before she was to release the new book

"To those who have followed Gilbert’s trajectory, the abiding oddity of her career is that she began it as one of the boys,"The NY Times piecereads. "She took her cues from Hemingway, whose collection “In Our Time” convinced her that writers find stories not in a seminar room but by investigating the world. After college, she roamed the country taking jobs like trail cook and bartender. Then — again, think Hemingway — she turned to journalism."

I was delighted and mesmerized. 


If you don't already know, Gilbert's "Eat, Pray, Love" inspired my "Eat, Pray, Africa" trip where I hope to visit all 54 african countries sampling the cuisine (this is a food blog), and exploring the culture and spirit of each country. So, you can imagine I am always excited to read anything by or about Gilbert.
“I wonder if she will be doing any book readings soon?” I wondered

Lo and behold! Looking at her website, there was going to be a reading and book signing that night AND tickets were still available. I was about to click "buy", when I remembered, alas, I would have to work late that night to prepare for a meeting the next day.

*Ping*

As soon as I finished that thought, my editor sent me an email wanting to push the meeting to the following day. All this, from finding the article to eventually buying the ticket, happened in the span of a half hour. And just like that I was going to meet one of my favorite writers three days after my birthday

At that moment, like Gilbert, I too threw my head back at my desk and guffawed.
***



The venue is packed. All women. Ages range, but many seem to be in their 40s. There are a few black women and women of color, but it is mostly white women. It makes me wonder at why I like Gilbert and what it means about my own particular privilege.
Recently, I was attacked and questioned by different people for stating I enjoyed reading Sheryl Sandberg's "Lean In." Much of the complaint against "Lean In" is that it Sandberg writes from a space of privilege that did not include the struggles women of color or even women struggling with poverty. Though there are things in the book I did not identify with at all, there was a lot in there for me to learn as a woman who moves in a corporate space and will do so for sometime. In the same light, standing here watching Gilbert connect with fans, most who seemed to look nothing like me, a 20-something black woman, I wondered if there was some disconnect.

It is why I was so glad to read of another woman of color, an African woman at that, Ms. Sula state how much "Eat, Pray, Love" also meant to her in the comment section of my giveaway post of the book:


“This book changed my life. I totally understand what you are speaking of. I am happy to see other African women who were as moved by the book as I was”

Being a black woman can be very political even when you don’t intend it to be.
***
Gilbert read an excerpt from “The Signature of All Things” before taking questions from the audience. They mostly dealt with "Eat, Pray, Love" and the art of writing.
Here are some of the gems she shared that stood out to me (yes, I had my trustee moleskin notebook in hand):

On loving what you do
"I'm in love with my work. Writing has always been the thread that knits me."


On writing 
"Go big and write something monumental. Why not?"
"Include friends and neighbors for cheeky parts of your books. Never give their names to major characters" (they'll read too much into what you write).

"My work has become less and less tormented over the years which should be what happens when you get better"

"The more preparation you put in, the better the writing experience."

To new writers: "Write everyday like how you try to exercise" 

On editing: "let kind friends help you. let mean friends helps you. Then get the professionals"

"Write stories to ask permission to seek, to go see what life can bring you and to figure out your wild and wonderful life"

On self doubt"Thank you for thinking I'm a fraud, but I'll keep working"

"Don't self reject. Let others reject you -- but don't reject yourself"

"Having half-assed ideas hasn't stopped men from putting their work into the world" (AMEN!)


 General quotes I loved
"Sad years weigh heavier. I hope you have short fast years of happiness than long, sad years"
***

I knew that when I met her, I wanted to be memorable. The type of memorable where I would show up as a future character in one of her books. The words I shared with her would be so profound that she would have no choice but to write about my aura. My character’s name would be Conchetta.
That unfortunately didn’t happen.
When it was my turn, I smiled.
That was it.

I just smiled. No words came out.
She was kind and said hello to me and thanked me for coming.
I remained mute.But I smiled.
When she finally signed my three books and handed them back, probably scared her with my now mechanical chesire cat grin. I I finally said something though:
“Thank you for your words.”
She graciously accepted my gratitude. As I walked away, suddenly all the courage returned to me. I turned back around. Her mind was already on the next person.

“Oh and you are working the hell out of that dress,” I said.

Which was true, but it sounded like a pick up line. She laughed, smiled and thanked me.

And that was that. 

I don’t think there’ll ever be a Conchetta. 



I left with a signed copy of “The Signature of all things” and two signed copies of "Eat, Pray, Love" one of which I am giving away in the current Chef Afrik giveaway. I have extended the giveaway to Sunday, February 23rdat midnight ET. I ship anywhere worldwide. Check out instructions here. I really want you to read and enjoy Gilbert as much as I do.
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