Slow Travel and Enjoyment Travel blog for connoisseurs and slow travelers
African Food - African Stew from Nigeria
Our African stew from Nigeria shows how well you can eat African food. I got this for the first time in an African many years ago Cape Town restaurant in South Africa eaten. In Marco's African Place, Not far from the waterfront. The restaurant still exists today. Whether the African stew is still on the menu, I do not know. But you can still eat African food there. Not only South African cuisine comes to the table in this restaurant. If you are looking for food on a South African trip like in Africa, then you are in the right place. The food served at this restaurant comes from many African countries.
I can still remember very well how I was sitting on the gallery of the restaurant, listening to the lively singing of African singers and letting this African stew from Nigeria melt in my mouth. It was then that I learned to appreciate traditional African cuisine. Since then, African food, like in Africa, has been on our menu again and again.
Do you already know the #WorldFoodDay? The World Food Program of the UN equates food with the concepts of family, tradition, hope, adventure, culture and health. This interpretation perfectly expresses what food and enjoyment means to us. So what could be better than taking this as an opportunity to introduce you to the recipe for this Nigerian stew. By the way, this can be perfectly in one Dutch Oven über dem Campfire prepare. A tip for them RV and camping fans between you.
500 g pork chops
2 tablespoons of peanut or sesame oil
5 tablespoons of peanut butter
Salt and pepper
2 tablespoons of tomato paste or a small can of diced tomatoes
400 ml vegetable broth
1 bunch of fresh parsley
1 tablespoon of cumin
Food like in Africa is easy to cook. You chop the onions fine.
Cut the pork into thin strips.
In the meantime, you heat the oil in a pan. You fry the meat in it and take it out of the pot. Then you put the onions into the pan and leave them till slightly brown. Stir the peanut butter in and season well with paprika powder. After that you pour in the vegetable broth and stir the tomato paste in. Add the meat again and let the stew simmer for about 45 minutes.
In the meantime, finely chop the parsley and leave some leaves to garnish.
Once the stew is cooked, you can season to taste again. Mix in the chopped parsley and decorate with the parsley leaves.
Serve with rice or mashed potatoes.
Let us know in the comments, if we could convince you of African food. And above all, let us know, how you liked our African stew.
African Restaurants - Here you can eat African
You don't like to cook yourself, but prefer to go out for African food? Then we have some restaurant recommendations for you here, where you can eat well in Africa.
Shakshuka Recipe Prepare a delicious breakfast with this Shakshuka recipe. This dish has been on our list of tomato recipes for a long time. However, we cooked it ourselves for the first time this week. Our tomato plants in the garden are still bearing fruit. The fresher we eat them, the better they are. The dish is light and tastes delicious. Plus, it's quick to prepare. Just right for us. Because our photo on Instagram is so popular with you, we are now introducing you to the recipe. Shakshuka comes from North African cuisine. It is not known exactly where it was first prepared. Tomatoes are not native to Africa or Europe, but only came across the Atlantic from South America during the voyages of discovery. The explorers always had plants and spices from the unknown regions of the world on board on their ships. So it makes sense to assume that the dish was first cooked in the Maghreb countries. According to Wikipedia, it probably originated in Tunisia and Algeria and eventually migrated via Egypt to Israel. Tunisian and Maghreb Jews introduced it to Israel. There it is now considered the Israeli national dish. The tomato and egg dish is popular for breakfast. We also think it's great for a light lunch or dinner. With this Shakshuka recipe it is very easy to prepare. How to prepare ingredients ... Continue reading …
I first encountered the potjiekos recipe from South Africa on my early travels through Africa. Potjiekos are simple stew dishes. This food goes back to the Voortrekkers, who traveled through the country with their heavy ox carts. In it they lived, slept and ate. They carried everything they needed for life. They didn't have much space for kitchen equipment in their covered wagons. Instead, they took with them a Dutch Oven, which made it easy for them to cook their recipes outdoors over a campfire. Recipes like this are still good for cooking in the camper today. You can find the perfect size for your potjie here Potjiekos is a Voortrekker recipe The term potjiekos comes from Afrikaans, the language of the immigrants from Holland. It means nothing other than "the food from the pot". There is no fixed one-pot recipe for this. Because the trekkers rarely had more than flour, rice and legumes with them on their great trek into the interior of South Africa. Usually they used game that they killed during their journey. There was also rice or legumes such as beans or peas. They dried them and took them away in sacks. Fresh vegetables were rare. If so, then it consisted of fruits that they found along the way. They put the ingredients in a cast-iron pot, which they hung on a tripod over the campfire. Here you will find recipes for the... Continue reading …
In the Afro Cafe in Salzburg you can eat like in South Africa, I've wanted that for a long time. Again and again I am gripped by the longing for the countries that I have traveled to in the course of my life. Habits are formed, friendships are made that last for years. You get to know restaurants and dishes that tempt you again and again. This is exactly what happened to me in the townships of South Africa. Actually, places that I initially entered with shyness. On the one hand, because I still remembered the reports from our media about the acts of violence from the apartheid era, and I didn't know what to expect. And on the other hand, because I don't like to just look into the cooking pots of strangers without an invitation. But that's exactly what you do when you visit a shebeen in South Africa. Enjoy Salzburg actively with workshops, cooking courses and gourmet experiences* Eat like in a shebeen A shebeen is a pub set up in a residential building in the townships. The landlady is often a mother who has to feed a number of children on her own. So she simply turns her living room and yard into a restaurant where she serves food to her neighbors every day. Cooked it myself, of course. There is usually a lot of love in the equipment. It may be simple, but with ingenuity and manual work it makes ... Continue reading …
Chakalaka recipe from South Africa This Chakalaka recipe in its current form probably originated in the kitchens of the townships and mining settlements in and around Johannesburg in South Africa. The court is still quite new. It is said to have originated in the hostels where the men stayed in the townships. There lived the miners who worked in the gold mines around Johannesburg. They are said to have thrown their ingredients together to cook a vegetable stew. They served this with corn pap, a porridge made from corn. This one is also known as Mielie Pap. The workers in the hostels had little money at their disposal. Therefore, there were no fixed ingredients for the dish. This recipe can also be used to make good use of leftovers. What does Chakalaka mean? It is not known exactly where the name came from. Some say it comes from the Bantu language Setswana. Others say it means "fast and tasteful". Still others claim it comes from Fanagalo, the language of the miners around Johannesburg. There are also versions that differ in spelling. One reads Chakka Lakka as well as Shakalaka. However, the name Chakalaka has spread internationally. Buy African spices here There are many Chakalaka recipes and the preparation is varied. Depending on what the workers had available, they added onions, carrots, potatoes, peppers, cabbage, garlic, chili, and curry powder. There was also ginger or coriander sometimes. Today you can even... Continue reading …