Two authentic curries come together in one household, each boasting their own unique flavour. The spiced symphonies remind us why curry is entrenched in our South African culture. 

Café Malay Style Chicken Curry  

 Serves 6

Ingredients  

For the curry:
 1.5 kg chicken thighs and drumsticks
2 Tbsp chilli powder
1 tsp each ground turmeric, coriander and cumin
1 tsp salt
3 Tbsp vegetable oil
2 large onions, finely sliced
1 cinnamon stick
3 bay leaves
30g fresh ginger, grated
4 garlic cloves, minced
½ tsp ground cardamom
2 Tbsp tomato paste
2 medium tomatoes, grated or finely chopped.
1 Tbsp brown sugar
3 Tbsp fruit chutney
2 cups chicken stock
2 potatoes, peeled and cut into chunks
½ lemon, juiced
Fresh coriander, for serving 

For the rice:
500g basmati rice
900ml water
1 tsp salt
1 Tbsp butter or ghee 

For the tomato and onion sambal:
2 large ripe tomatoes, finely diced
1 red onion, finely sliced
1 medium cucumber, finely diced
1 red chilli, finely chopped
2 Tbsp fresh coriander, chopped
1 lemon, juiced
1 tsp sugar
½ tsp salt
Freshly ground black pepper 

 Method  

1. Place chicken in a bowl along with 1 tsp of the chilli powder; ½ tsp of the turmeric and 1 tsp salt. Toss to coat evenly and set aside to marinate for 20 minutes.
2. Add oil to a pot and heat to medium heat. Brown the chicken. in batches, turning to sear all over. Remove and set aside.
3. Reduce the heat and add the onions, cinnamon stick and bay leaves.
4. Fry for 20 minutes, stirring, until the onion caramelises.
5. Add the ginger and garlic and fry for another minute, or until fragrant.
6. Stir through remaining chilli powder and turmeric, and the ground coriander, cumin and cardamom. Fry for a minute.
7. Add tomato paste and stir through to evenly disperse.
8. Pour in grated or chopped tomatoes and cook for 5 minutes, stirring to help break them down.
9. Stir through brown sugar and chutney.
10. Add marinated chicken, stirring to coat thoroughly in the spice mixture.
11. Add chicken stock and bring to a simmer. Cover and cook for 30 minutes.
12. Meanwhile, place rice in a bowl and cover with cold water. Swirl the water with your hand to dislodge the starch on the rice, then drain. Repeat 3-4 times, or until the water runs clear. Cover washed rice with fresh water and soak for 20 minutes.
13. Add potatoes to curry and cook until tender and the sauce has thickened, about 20 minutes.
14.  Combine sambal ingredients in a bowl. Mix well: and allow to stand for at least. 15 minutes before serving.
15.  Drain water from rice. Place the measured quantity of water, salt and ghee in a pot and bring to a boil before adding rice.
16.  Reduce to a low simmer, cover with a lid and cook for 12 minutes, or until the water has been absorbed and the rice is tender.
17. Remove from heat and leave covered for 10 minutes, then use a fork to gently fluff.
18.  Finish curry with fresh lemon juice and a crack of salt and pepper.
19. Top with fresh coriander and serve alongside fluffy rice and sambal. 

 Durban-Style Lamb Curry  

Serves 6 

 Ingredients 

For the lamb curry:
150ml canola oil 
1 tsp cumin seeds 
1 tsp black mustard seeds 
1 cinnamon stick 
1 large onion 
2 green chillies, sliced 
Small handful curry leaves 
3 Tbsp ginger and garlic paste 
2 Tbsp Kashmiri masala 
1kg lamb on the bone 
2 jam tomatoes, blended 
Salt and milled pepper 
1 Tbsp each garam masala, jeera and coriander 
1 tsp turmeric 
¼ cup water or beef stock 
3 potatoes, peeled and quartered 
Fresh coriander, to garnish 

For the pineapple chutney:
50ml oil 
1 tsp ginger and garlic paste 
Handful curry leaves 
1 tsp black mustard seeds 
4 dried red chillies 
2 Tbsp Kashmiri chilli powder 
1 whole pineapple, peeled and finely diced 
2 Tbsp sugar 
Salt 
3 Tbsp rice wine vinegar 
Chopped coriander  

Method 

1. Place oil in a wide-base pot over medium heat. 
2. Add cumin and black mustard seeds, and cinnamon stick. 
3. Once spices start to pop, add the onions and chillies and fry until translucent, about 6 minutes.
4. Stir through curry leaves, ginger and garlic paste.  
5. Add Kashmiri masala and bloom in the oil.
6. Stir in lamb pieces and fry over blended tomatoes. Season.  
7. Add garam masala, coriander, jeera and turmeric, tossing to coat the meat well.  
8. Add water or beef stock, then cook curry, covered, for about 30 minutes.  
9. Toss in peeled and quartered potatoes, add a little more water if needed and cook, covered, for another 45 minutes, or until potatoes are soft. Season to taste. 
10. For the chutney, add oil to a pot over medium-low heat.  
11. Add ginger and garlic paste, curry leaves and fry for 1 minute. 
12. Toss in whole spices and cook until mustard seeds start to pop, about 30 seconds.  
13. Stir through chilli powder and fry for 30 seconds to cook through. 
14. Add pineapple and cook for 5–10 minutes, or until slightly jammy and softened.  
15. Remove from heat and add sugar and vinegar.  
16. Finish with chopped coriander.  
17. Serve lamb curry with pineapple chutney on the side and with buttery warm roti.  

Recipes: Teenola Govender-Abrahams and Geoffrey Abrahams 
Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons
 

The post A tale of two curries   appeared first on MyKitchen.

Who says eggs are reserved for breakfast? We’ve put together four dinners to turn to when you feel like a plate of gold to take away the decision fatigue. 

Oyakodon-Inspired Rice Bowl   

A Japanese favourite featuring onions, chicken and egg simmered in a sticky soy sauce. Usually requiring Kombu (a Japanese kelp stock), we’ve simplified the recipe slightly to make it more accessible. 

Serves 4 

 Ingredients 

½ cup chicken stock
2 Tbsp warm water
2 Tbsp soy sauce
2 tsp sugar
4 large eggs
1 onion, diced into 1cm pieces
500g deboned chicken thighs, cubed 

 For serving 

2–3 cups cooked short grain white rice, fluffed and hot
2 spring onions, thinly sliced
Poke spice (optional)
1 sheet nori (dried seaweed) (optional) 

 Method 

1. Combine the stock, water, soy sauce and sugar mixture in a jug. Set aside. 
2. Crack the eggs into a large bowl. Use a pair of chopsticks or skewers to make gentle cutting actions through the eggs, breaking them into patches of yolk and white. Do not combine fully. The idea is to add the loosely mixed eggs into the pan as is.
3. Add onion to a cold frying pan, followed by the stock mixture.
4. Turn heat to medium, slowly bringing the mixture to a simmer.
5. Once hot, add the chicken, evenly distributing it around the onion.
6. Simmer uncovered for 8 minutes, flipping the chicken halfway through.
7. After 8 minutes, pour half the marbled egg into the middle of the pan, letting it settle without stirring. Simmer for 1 minute.
8. Pour the remaining egg mixture into the pan and cook for another 1–2 minutes, until the whites are cooked but the yolks are still slightly runny.
9. Spoon hot, fluffy rice into four serving bowls, then top with portions of oyakodon, spooning in any pan sauces.
10. Top with spring onions, poke spice and nori, if using.

 Viral Omlette Bun  

Serve these gourmet buns with a side of roast potato wedges to make it a more substantial meal. 

Serves 3 

 Ingredients 

6 eggs
Butter, for toasting
3 brioche buns
3 Tbsp canola oil
6 tsp chilli crisp
½ red onion, finely chopped
200g Cheddar cheese, grated
Salt and milled pepper
100g streaky bacon, cooked
4 salad tomatoes, sliced
2 ripe avocados, halved and sliced
40g rocket or baby spinach, washed 

 Method 

1. Crack 2 eggs into a bowl and whisk well. 
2. Halve 3 rolls, butter both sides.
3. Toast the rolls, buttered side down, in a hot pan, until crisp and golden. Remove. Wipe the pan to remove crumbs.
4. Add 1 Tbsp oil and 2 tsp chilli crisp to the same pan. Allow to sizzle for 5 seconds before pouring in the whisked egg.
5. Scatter ⅓ of the chopped red onion and a small portion of the Cheddar evenly over the egg. Season.
6. After about 20 seconds, when the omelette is starting to set but is still slightly runny on top, place two halves of a roll, toasted side down, into the middle of the pan, securing them onto the egg.
7. Fry for another 1–2 minutes, or until the omelette is cooked to your liking.
8. Use a spatula to loosen around and under the edges of the omelette, then work it under the bun and carefully flip the whole omelette over. (Keeping it in the pan works best.)
9. Fold the two long sides of the omelette back onto the buns to make a little envelope. Now move the buns over onto a bread board.
10. Scatter another portion of Cheddar onto the omelette, followed by two pieces of bacon, two slices of tomato, a few slices of avocado and a small handful of rocket.
11. Fold the lid of the bun over to enclose. Repeat to make two more buns and serve.

Huevos Racheros  

 Tortillas smeared with refried beans, topped with a fried egg, salsa and a smoky tomato sauce.

Serves 4 

Ingredients 

For the quick refried beans: 

2 Tbsp olive oil
1 onion, finely chopped
1 clove garlic, grated
½ tsp chilli flakes
½ tsp ground cumin
1 can (400g) black beans, drained
½ cup vegetable stock 

For the pico de gallo: 

2 salad tomatoes, diced
½ onion, finely chopped
1 jalapeño, finely chopped
20g coriander, finely chopped
1 clove garlic, grated
1 lime, zested and juiced
½ tsp salt 

For the eggs  

Canola oil, for shallow frying
4 medium white flour wraps
4 large eggs
¼ cup Rancheros sauce 
2 discs feta, crumbled
2 ripe avocados, sliced
Coriander leaves, for garnish 

Method 

1. For the refried beans, heat oil in a large pan over medium heat.
2. Fry the onion until golden and translucent, about 8 minutes.
3. Stir through the garlic and spices, frying for another minute
4. Add the beans and stock, increase the heat to a simmer and cook for 3–5 minutes, until thickened.
5. Remove from the heat and use a fork to mash the beans into a chunky consistency.
6. For the pico de gallo, toss ingredients together in a bowl.
7. Add ¼ cup oil to a pan over medium-high heat.
8. Once hot, add a tortilla and fry for 15–25 seconds, flipping halfway through, until slightly golden and bubbled. Place on kitchen paper to drain. Repeat with remaining tortillas.
9. Divide beans between the tortillas and spread over each.
10. Reduce heat and add a little more oil to the pan if needed.
11. Crack 1–2 eggs into the pan and fry until the whites are set and the edges are crispy, but the yolks are still slightly runny. Repeat with remaining 2 eggs.
12. Arrange 1 egg on top of each tortilla, topping with a generous spoonful of warmed rancheros sauce and pico de gallo.
13. Finish with a scattering of feta, sliced avocado and coriander.

Spinach And Mushroom Frittata  

A fresh vegetarian dinner that feeds the whole family from a single pan.

Serves 6–8 

 Ingredients 

¼ cup canola oil
250g large brown portobello mushrooms, sliced
2 onions, halved and finely sliced
2 cloves garlic, minced
100g Swiss chard spinach, stems removed and roughly chopped
20g chives, sliced
1 cup milk
Salt and milled pepper
2 discs feta, crumbled 

 For the salad: 

350g exotic or cherry tomatoes, quartered
180g Italian salad leaves, washed
4 radishes, thinly sliced 

 Method  

1. Preheat oven to 180°C.
2. Add half the oil in a frying pan over medium heat.
3. Fry mushrooms in two batches for 4-5 minutes each, turning often, until golden. Remove and set aside.
4. Turn down the heat slightly, add the remaining oil, followed by the onions.
5. Fry onions for 10-12 minutes, until caramelised. Stir through the garlic and fry for 1 minute until fragrant. Remove onion mixture from the heat.
6. Submerge Swiss chard in boiling water. Soak for 2-3 minutes before draining and squeezing out excess water.
7. Whisk the eggs, half the chives and milk together in a bowl. Season generously.
8. Add the spinach, onion mixture and mushrooms to a 26cm round, oven-safe dish.
9. Pour over the egg mixture, scatter over the feta and stir around slightly to evenly distribute fillings.
10. Bake for 25-30 minutes, or until set in the middle. Cool.
11. Toss together salad ingredients in a serving bowl. Season.
12. Top the frittata with the remaining chives, slice and serve with a side salad.

Recipe & styling: Sjaan van der Ploeg  
Photographs: Zhann Solomons 

The post 4 ways to eat eggs for dinner appeared first on MyKitchen.

From the silky comfort of semolina to smooth, stretchy pounded yam, Lichelle May dives into the centrepiece of any feast  carb-loaded African sides – perfect for soaking up rich sauces and bringing people together. 

Ditch the spoon! Some foods are just meant to be broken, torn and moulded by hand to soak up fragrant soups and stews. Across the African continent, starchy side dishes that absorb every last bit of taste and texture are the ideal complement to many dishes. From the pillowy softness of injera to the comfort of creamy pap, these table essentials are more than just sides  they have a sense of history while adding warmth and cosiness to every meal. 

To better understand them, I’m breaking bread with two amazing people who add just as much flavour to the table as the meal itself. Let’s start with Sharon, my Kenyan culinary school partner-in-crime, whose love of African cuisine is as contagious as her joy. Years later, after spending countless hours honing our knife skills and discussing how to best balance texture and spice, she remains my go-to person for anything amazing in food.  

Here’s what Sharon had to share on the topic of traditional African sides: “Starches often play a quiet but essential role in our meals. They do much more than fill our stomachs: They carry with them traditions and stories which connect us. Take ugali, a simple dish made from maize flour in Kenya, or Eba made from cassava flour in Nigeria: These dishes are deeply rooted in our cultures and remind us of where we come from.” 

 “I remember my grandmother in her kitchen, skilfully preparing ugali. ‘This is the heart of our meals,’ she would say, as we gathered around the table to eat together. The kitchen was filled with laughter and the wonderful smell of cooked vegetables, showing how simple foods can create a warm family atmosphere,” says Sharon. “On another occasion, I found myself in my husband’s kitchen in Lagos, watching him make Eba. ‘This is something to be respected,’ he told me as he shaped it into neat balls. He showed me how to enjoy Eba by scooping up Afang soup with it, using just my fingers. I discovered that eating with my hands is not only practical but also creates a deeper connection with the food we share.” 

 “Starches such as ugali and Eba do more than just provide nourishment; they are part of our stories and family traditions,” says Sharon. “They’re best enjoyed in good company, reminding us of the importance of sharing meals with open hearts and hands.” 

Samp — A traditional staple  

A popular starchy side dish in many African cuisines, samp is a hearty, customary staple made from coarsely crushed dried maize kernels. In contrast to its sister, maize meal, samp maintains its chewy texture, making it a delightful addition to hearty stews and meaty recipes. It is frequently combined with beans in South Africa to make samp and beans (umngqusho), a dish that is well-known for being one of Nelson Mandela’s favourite meals. This comforting, versatile dish absorbs the flavours of broths, spices, and even smoked meats when cooked. Outside of South Africa, samp is also found in other African countries, where it is occasionally eaten with savoury sauces or combined with coconut milk. Due to its ability to stretch meals and feed large families, this starch has been a staple in numerous homes. 

Maize — The heart of African meals 

With its diverse variations found throughout the continent, maize forms part of the foundation of African food. It is a staple grain that is ground into flour to make meals like sadza (Zimbabwe), ugali (East Africa), and pap (South Africa), all of which pair well with hearty, slow-cooked stews. Some people enjoy it soft and porridge-like or dry and crumbly, while others make it firm enough to scoop up sauces and break apart with their hands. It’s perfect for soaking up the strong spices and tastes of African cooking because of its neutral flavour.  

In addition to its use in savoury dishes, the versatility of maize is seen through its usage in traditional fermented porridges and beverages. In African homes, maize continues to be a staple food due to its affordability and nutritional content.  

Personally, crumbly pap is one of my favourite dishes, dotted with sweet corn kernels. I also enjoy it with boerewors, accompanied by a tomato and onion relish. In my household, it’s a necessity to make more pap than needed to enjoy with milk, brown sugar and a knob of butter the next morning. 

Rice – A classic  

Despite not being native to Africa, rice has grown to be a crucial component of the continent’s cuisine. From the pilau of East Africa to the jollof rice of West Africa, rice dishes are often linked with history, culture and friendly culinary competitions. As a side dish, plain white rice absorbs flavours from spicy curries to peanut stews, making it the ideal base for hearty, saucy recipes. On important occasions, families in a number of African homes get together to cook lavish feasts, including rice that has been flavoured or infused with coconut. Rice, despite its simplicity, has profound cultural meaning as a symbol of celebration and community. Rice is still one of the most beloved starches on the African table, whether it is steamed, fried or cooked slowly in broth. 

Fufu 

In several African sub-Saharan countries, fufu is a staple food. It’s a starchy African side dish with a consistency similar to mashed potatoes. Cassava flour, boiled plantains, corn flour, yams, and other ingredients can be used to make this dough. The name “fufu” originates from the Twi language, spoken by the Akan people of central and southern Ghana and southeast COte d’Ivoire. The word refers to the process of making fufu; to mash or mix. The flavour of fufu varies according to the ingredients used but generally speaking, it has a mild, somewhat sour taste. Its delicate flavour makes it the ideal side dish for hearty, robust African soups. 

Learning to make fufu as a child is a significant apprenticeship milestone. You may be put in charge of providing food for others in the community once you’ve learned how to make fufu. It is said one should be able to create lump-free fufu by adolescence. For many Africans, fufu is like pasta for Italians – close to the heart. 

Pounded yam  

This Nigerian staple is an experience as much as it is a meal. Almost like a starchy marshmallow, picture a smooth, pillowy pile of pure delight that is both soft and gratifyingly dense. This West African starch is a masterwork of texture, made by cooking yam until it is fork-tender, then pounding it into the desired texture (hence the name). When you shape it into a small ball and use it to scoop up soups such as ogbono or egusi, both of which are thick and flavourful, the real magic happens. It’s substantial, slightly stretchy, and ideal for soaking up all those flavourful, spicy broths – it’s the gastronomic equivalent of a warm hug.  

Let’s face it: Pounding yams the old-fashioned way is a good workout. However, thanks to the invention of blenders and mixers, you can still have this creamy treat without exhausting yourself. The finest aspect? Because it is naturally gluten-free, it can be your go-to carbohydrate – whether you’re following dietary guidelines or just in the mood for something satisfying. Consider pounded yam as the African relative of mashed potatoes, with a bit more bounce and a lot more character.  

Semolina  

In the world of starchy side dishes, semolina, the underrated smooth operator, is a humble overachiever. It may not receive the same attention as pounded yam, but don’t let that deceive you. Semolina is essentially the silkier, smoother sibling of fufu, made from finely ground durum wheat. It’s ideal for scooping up spicy soups and stews because of its soft, flexible texture as well as its mild, somewhat nutty flavour. Semolina happily absorbs whatever magic is taking place in your bowl and plays well with strong flavours. The most amazing part? Making semolina is quite simple. Simply bring some water to a boil, mix in the flour and stir as it becomes a smooth, lump-free masterpiece. It’s just positive energy and a winner side dish to your favourite African cuisine -no stress or hammering. Semolina also has a lot of protein and slow-burning carbohydrates, which will keep you feeling fuller for longer. It is therefore always prepared to step up your meals, so whether you’re diving into a creamy peanut soup or a spicy goat stew -it will be smooth, delicate and incredibly satisfying.  

Fried plantain  

Plantains belong to the banana family and are starchy tropical fruits. Compared to bananas, plantains are bigger, have thicker skins and contain more starch. It is used in both sweet and savoury recipes and can be consumed while ripe (yellow or brown skin) or unripe (green skin).  

Dodo (not the bird) is a popular dish in Nigeria that is made simply from sweet, ripe plantains. It is eaten as an addition to rice and beans, sliced and deep-fried as a snack, or as the main course with stews, sauces, fried yams and sweet potatoes (another common street food).  

The next person I’m breaking bread with is my colleague Geraldine, from Uganda. She is the senior copy editor of MK and a master wordsmith who has a talent for transforming even the most ordinary dinner into a fascinating story. She enjoys more than just tasting food; she enjoys the culture, the experience, and the discussions that emerge over a shared dish.  

Here’s what Geraldine had to say on one of her favourite starchy side dishes: “Food has always formed a major part of staying connected to my Ugandan roots. One of the dishes I absolutely love is plantain! Whether dried and eaten as a snack or fried and served warm, it always hits the right spot,” she shares. On my most recent trip back to Uganda, we had various events surrounding the wedding of a close family friend. Each time we gathered for food, I had to scramble for the plantain because it’s often one of the first things to go! Although cooked like a vegetable, it’s actually a fruit – but the way we eat it, you’d never tell. A testament to tropical African cuisine, it’s the tastiest way to add a sweet spot to any main dish!”  

Garri  

Fermented and processed cassava tubers are used to make garri, a common staple in West Africa. In particular, the use of palm oil before frying it gives yellow garri its unique rich hue and slightly buttery flavour. This multi-purpose granular flour is frequently used to make Eba, a starchy side dish that goes well with soups like ogbono, egusi, or okra. In various West African homes, garri is still an essential source of carbohydrates due to its low cost and lengthy shelf life.  

Injera — The Ethiopian tables spongy star  

The foundation of Ethiopian and Eritrean cuisine, this spongy, somewhat acidic flatbread serves as a side dish and has a special serving role. Imagine it as a soft, edible platter that absorbs every sauce and spice, creating the ideal texture and flavour balance in every mouthful. Injera has a mild yet pleasing bite because of its distinctive frothy appearance, which is the result of the natural fermentation process when making it. Injera is more than just food; it’s tradition, culture and comfort all combined into one -whether you’re pulling off a piece to scoop up a hearty stew or rolling it like a savoury pancake.  

Teff Injera —The Real Deal 

The VIP version of injera would be made entirely from teff flour. An ancient grain that is naturally gluten-free and high in protein, iron, and fibre, teff is as nourishing as it is tasty. The distinctively acidic flavour and light texture of traditional teff injera is produced by fermenting it for a few days. The method is simple but time-consuming: combine teff flour and water, allow it to rise and bubble, then fry it on a hot griddle until it develops its distinctive little holes or “eyes.” These tiny pockets are ideal for scooping up strong, spicy soups such as Misir Wat (spicy lentils) and Doro Wat (spicy chicken). Teff injera is a flavourful powerhouse that can stand up with the most decadent dishes, despite being light. It’s also a fantastic opportunity to sample centuries of East African tradition in just one bite.  

Rice Injera – a lighter substitute  

This type of injera is fermented, which gives it a mild sourness and a soft, flexible texture – even if it misses the deep, earthy tang of teff. For those who prefer a softer, milder version, rice flour is a fantastic substitute in injera. It is frequently combined with other flours for a milder flavour or used in areas where teff is less readily available. The outcome? A somewhat sweeter, lighter injera that retains its characteristic chew and frothy top. It’s the ideal choice for people who are just starting out with fermented flatbread or who want a softer, more subdued base to go with stews. Rice injera shows that there are other ways to enjoy this traditional side dish, even if traditionalists may insist on teff.  

Injera serving suggestions  

The key to serving injera is sharing food and being generous. A variety of stews, curries, as well as salads are frequently spooned over a huge, round injera that is presented on a platter. On the side, you’ll find more injera rolls that can be broken into delicious scoops. It goes well with hot, saucy foods such as Shiro (chickpea stew), Gomen (braised collard greens), or Kik Alicha (mild split peas). The best part? Just food, company, and hands – no knives or forks. Injera turns every meal into a communal, multisensory experience, whether shared at home or in an Ethiopian restaurant. Not sure about you, but I can’t wait to jump in the kitchen and cook up a hearty stew to enjoy with some of these starchy sides.  

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Local substitutions for an African pantry

The post Starchy side dishes perfect for any feast appeared first on MyKitchen.

See how you can add the bold flavour of African chillies to your meals using local ingredients that match the original taste. 

African bird’s eye chillies have long been an essential in kitchens throughout the continent because they are fiery, aromatic, and full of character. These small but potent chillies, which are well-known for their intense heat and flavour, give traditional cuisines such as Mozambican peri-peri and West African Suya depth.  

They are more than simply a spice; they have a long history of being grown for generations, traded via historic routes, and honoured in regional cuisines. Every bite of a bird’s eye chilli, whether it’s mashed into spicy pastes, soaked in oils, or sprinkled fresh over a meal, embodies the warmth and intensity of African cooking.  

The bird’s eye chilli may be small but is proof that dynamite comes in small packages because it is around 22 times hotter than the spiciest jalapeno, with an average of 175 000 Scoville heat units (SHU). It has a somewhat peppery aftertaste, earthy undertones, and a pleasingly fruity core flavour despite the heat.  

This tiny chilli is a well-known name in regional cuisines throughout South America, Africa, and Asia, and its extensive usage has led to an astounding number of unusual nicknames. The famous African bird’s eye chilli may be called “piri-piri,” “peri-peri,” or the African devil,” depending on where in Africa you find yourself. These days, Ethiopia and several other African nations are home to wild African bird’s eye chillies, including South Africa, Zimbabwe, Zambia, Ghana, Uganda, Kenya, and Mozambique. 

The most famous dish in Africa using this spicy specimen is peri-peri chicken, which is a popular meal in Angola and Mozambique. The dish gained widespread popularity thanks to Portuguese influence. To make peri-peri sauce, use garlic, lemon, red wine vinegar, herbs and the African bird’s eye chilli.  

African pantry substitutions  

Due to local growing conditions or restricted commercial distribution, many traditional African ingredients are not easily accessible in South Africa. Local alternatives, however, might aid in replicating the tastes and textures of these indigenous ingredients 

Teff (Ethiopia): For an earthy taste when baking or preparing injera, use sorghum flour instead.  

Baobab leaves (Sahel region): For stews, use spinach or pumpkin leaves as they are nutrient-dense greens.  

Egusi seeds (West Africa): Sunflower or pumpkin seeds can be used instead when preparing nutty. thick soups and sauces.  

Bambara groundnuts (West & Central Africa): You can use sugar beans instead, which have a similar protein level and creamy texture.  

Smoked catfish (Ghana or Nigeria): For a similar smoky, umami taste, try snoek or haddock.  

Red palm oil (West & Central Africa): When making stews, use coconut oil (for richness) and a pinch of turmeric (for colour).  

Pumpkin leaves (West Africa): Good idea to swap it out for spinach. 

By: Lichelle May
Photography by: Zhann Solomons, Getty Images
Text courtesy of MyKitchen magazine 

Also read: Culinary delights from all over Africa

The post Local substitutions for an African pantry appeared first on MyKitchen.

We’re going grain crazy and taking a deeper look into ancient grains that are produced and enjoyed throughout the African continent. 

Teff  

Native to the Ethiopian Highlands, teff is a species of lovegrass that is cultivated for its tiny edible seeds. This cereal grain is also one of the oldest plants to be domesticated by humans for consumption. It is said that roughly 2/3 of an Ethiopians’ daily protein consumption comes from teff.  

The primary ingredient in injera, a sourdough-risen flatbread, teff is crucial for both nutrition as well as animal feed.  

Did you know?
Teff is the smallest of the grain family. It’s also gluten-free! 

Freekeh  

Made from unripe wheat that has been parched and roasted to burn off the husks, it is pronounced “free-kah.” According to Yotam Ottolenghi: “The grain has a wonderfully smoky, nutty (and slightly addictive) nature. A quick and simple dinner is freekeh pilaf, which is made using caramelised onions, spices, flavourful stock and — you guessed it —freekeh. It only has to be steamed and allowed to cool before serving with a dollop of creamy yogurt.”  

Freekeh blends well with spices and has such a smoky, herbal flavour. Because it’s so flavourful, it pairs perfectly with roast chicken and other meaty dishes.  

Amaranth  

This is an age-old grain with a number of remarkable health benefits. Although amaranth is not strictly a cereal grain like wheat or oats, it has a rich, earthy flavour that complements a number of foods — making it a versatile, starchy option for health-conscious foodies.  

There are so many ways to enjoy this wholesome grain. Amaranth can be added to smoothies to increase their protein and fibre content, used in place of pasta, rice, or couscous in recipes, mixed into soups or stews to add thickness, or stirred into fruit, nuts, and cinnamon to make breakfast cereal.  

Red sorghum  

A grain rich in nutrients with a nutty flavour, sorghum can be used in a variety of ways. It’s also a great source of protein, fibre, vitamins, minerals and antioxidants. 

 If you’re searching for a healthy grain to include in your next dinner, try using sorghum as it can easily be substituted for rice or quinoa. Sorghum is naturally gluten-free and cooks in less than an hour. Once boiled, it can be added to salads and soups.  

You can also use it to make popcorn by popping the whole sorghum grains on the stovetop (like you would for popcorn) for a healthy snack or garnish if you’re feeling bougie. Sorghum popcorn is quite the party trick, tiny and earthy in flavour. Use sorghum flour as a gluten-free substitute for other kinds of flour. Simply grind the sorghum down to a flour and use it as a base to make flapjacks, bread or cook it to make a porridge.  

Millet  

Millet is a full-grain grass with tiny seeds. Previously kept under wraps in Asia and Africa, it is now becoming more and more popular among foodies as well as environmentally aware chefs around the world.  

A valuable, adaptable addition to the modern kitchen, millet is nutrient-dense and incredibly sustainable to grow. It grows in just 45 days from sowing to harvesting.  

Additionally, you can use a stovetop to toast millet and incorporate the crunchy toasted grains into both savoury and sweet recipes. Before making baked goods, you can incorporate raw millet into the batter or dough, too.  

Fonio 

The ancient West African grain known as fonio, which is pronounced “phone-yo,” has been grown for more than 5 000 years. This small grain, which belongs to the millet family, can be used as a high-nutrient breakfast cereal, in salads, baking, stir-fries and side dishes.  

By: Lichelle May
Photography by: Zhann Solomons, Fresh Living Magazine, Getty Images
Text courtesy of MyKitchen magazine 

Also read: Greens & grains salad with coconut & tropical dressing  

The post The low-down on ancient grains  appeared first on MyKitchen.

A truly African staple, harissa paste is hot and happening – and we’re all about it! 

Flames of flavour

Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.

Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.

Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.

Harissa paste

Makes about ½ cup

Ingredients

8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil

Method

1. Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
2. Toast spices in a dry pan for 1-2 minutes until fragrant.
3. Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
4. Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

The post Harissa paste recipe appeared first on MyKitchen.