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.

Let’s travel northbound and visit different regions in our special continent, each one boasting its own unique flavours and stories. 

Food throughout Africa is as diverse as the grains of sand around the world. In our research for this issue, it’s become clear that not only do the ingredients, flavours and dishes change throughout countries, but across regions, biomes, cultures as well as communities and homes. Differences in climate, terrain, foreign influence and the effects of colonialism have influenced the kinds of fresh produce and livestock available in any given region.

As a result, the flavours from each microcosm of African experience have been built and protected for centuries through community, movement, joy, pain, heritage as well as necessity. While it’s simply impossible to narrow them all down into just a few pages, we’re paying homage to a few of our favourite dishes and the joy that they bring. 

Western Africa 

Characterised by starchy staples such as rice cassava and pounded yams, West African cooking is bountiful and colourful. Ingredients in this corner of the continent include aromatic chilli, garlic and red palm oil, while main attractions such as goat, okra and black-eyed beans are often featured on plates, too. 

Chicken Yassa 

Serves 6 

It’s the tart yet sweet, caramelised onions that pull this delicious meal together. Use mixed chicken pieces to save on cost. 

Ingredients

For the marinated chicken 

1kg bone-in, skin-on chicken drumsticks
½ cup lemon juice
1 onion, diced 
2 Tbsp canola oil
1 red chilli, deseeded and chopped
3 tsp Dijon mustard Salt and milled pepper  

For the yassa 

1 Tbsp canola oil 
3 onions, thinly sliced 
3 cloves garlic, minced 
1 tsp Dijon mustard 
3 cups chicken stock 
1 scotch bonnet chilli, halved 
2 bay leaves 
3 cups cooked white rice or couscous, for serving 
Handful chopped parsley, for serving 

Method

1. Place marinated chicken ingredients in a resealable plastic bag. 
2. Toss mixture together to coat and refrigerate for at least two hours, preferably overnight. 
3. Remove chicken from the marinade, then spoon out onions and set aside. Reserve marinade liquid. 
4. Heat a large glug of oil in a pot over high heat. Add chicken, brown in batches in a hot pan for 5-8 minutes, or until charred and caramelized. Set aside. 
5. In the same pot, add the marinated onions and the fresh onions and fry for 10 minutes until soft and caramelised. 
6. Add the garlic and mustard and fry for about 30 seconds. 
7. Return the chicken to the pot and pour in the marinade liquid, stock, chilli and bay leaves. 
8. Bring mixture to a boil, then reduce to a simmer. Cover and cook on the stove for 1 hour until tender. 
9. Serve chicken yassa on a bed of fluffy white rice or couscous, topped with parsley.

Cook’s note:  These can be brushed with oil and baked in your air-fryer, too. 

Northern Africa 

Flavours influenced by Arabic-, French- and Spanish cuisine stews, copious amounts of veggies and syrupy desserts topped with honey as an assortment of nuts. 

Tunisian brik  

Makes 9  

This breakfast snack is usually made with a homemade pastry resembling phyllo. To speed things up, we used store-bought phyllo to create a pouch that’s just as crispy! 

Ingredients

3 potatoes, peeled and quartered
2 Tbsp olive oil
2 tsp salt 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp milled pepper 
½ cup (20g) finely chopped parsley 
2 Tbsp harissa paste 
1 can (170g) tuna, drained well and flaked 
6 sheets phyllo pastry, defrosted 
Butter, for brushing 
3-4 small eggs, scrambled
1 egg white, whisked
½ cup Cheddar, grated ‘
½ cup capers, drained and rinsed 
Lemon wedges, for serving  

Method

1. Place potatoes in a pot of salted boiling water and cook until fully tender, about 15-20 minutes. Drain.
2. Add potatoes to a bowl along with oil, seasonings, parsley, harissa and tuna. Mash into a coarse mixture using a potato masher or fork. 
3. Place 3 sheets of phyllo pastry on a work surface. Cut each into three strips to create 9 rectangles (about 12x30cm). 
4. Place a single strip in front of you, keeping the rest covered under a damp tea towel to prevent drying out.
5. Spoon 2-3 Tbsp of the potato mixture onto the left-hand bottom corner of the rectangle, leaving a 1.2cm border along the two corner sides. 
6. Make a well in the centre of the mixture, then spoon 1-2 Tbsp of scrambled egg into the space. Top with a small sprinkle of cheese and season. 
7. Brush the remaining pastry with egg white (this will act as glue) and continue to fold over itself until you reach the end. Press edge down to seal tightly. 
8. Repeat with remaining mixture and pastry to create 9 briks. 
9. Heat oil and shallow fry the pockets in batches until golden, about 3 minutes. Remove with a slotted spoon and drain on kitchen paper. 
10. Enjoy hot as a breakfast snack or pack into lunchboxes for school.

Lamb tagine 

Serves 4 

The term “tagine” refers to the pot used, as well as the dish being eaten. The conical lid guides steam upward into the cone, where it condenses and gently falls back into the base of the pot, making a tender dish with fall-apart meat. 

Ingredients

3 Tbsp olive oil
Salt and milled pepper
1kg Iamb stewing meat, cubed 
1 Tbsp butter 2 onions, grated 
3 cloves garlic, crushed 
2 Tbsp grated ginger
¼ cup ras-el-hanout spice
Pinch saffron threads (optional) 
2 cinnamon sticks 
2 Tbsp honey 
3 cups chicken stock 
50g dried apricots 

For serving 

3 cups cooked white rice
Handful coriander, roughly chopped
2 Tbsp slivered almonds, toasted (optional) 

Method

1. Heat oil over high heat in a tagine or regular pot, season the lamb and brown in batches for 10 minutes. Set aside. 
2. Lower heat and add butter and onions, then fry for 10 minutes until caramelised.
3. Add garlic, ginger, ras-el-hanout spice and saffron, then fry for another 2 minutes. 
4. Add cinnamon, honey and stock, bring to a boil, then cover and reduce to a simmer. 
5. Cook for 1 hour, add apricots then cover and cook until thickened, about 40 minutes. 
6. Serve lamb tagine spooned over a bed of rice. Scatter with coriander and slivered almonds.

Did you know?  

Tagine doesn’t need to be cooked in a tagine for it to be delicious. It can be made in a casserole dish, Dutch oven or a heavy-bottom pan with a lid. It’s usually cooked over coals, but can also be made over the stove, in the oven or even a pressure cooker. You can also use lamb knuckles, shoulder or shanks. 

Eastern Africa 

The fiery kick of Indian and Portuguese influence flows through East African cooking, where ladles of grains and seafood are lovingly prepared. While red meat has less of a hold on this cuisine, goat and chicken do feature often. 

Ugandan Rolex  

Makes 1 

We couldn’t miss this easy, classic dish of `rolled eggs’ made using fresh chapati folded up with a warm omelette. 

Ingredients

2 eggs, whisked 
Pinch of salt
5g coriander, chopped
½ salad tomato, finely diced
¼ red onion, finely diced
¼ green pepper, finely diced
Canola oil, for frying
1 chapati or roti 
Salt and milled pepper 

Method

1. Place eggs, salt, coriander and chopped veggies in a bowl and whisk to combine.
2. Add a glug of oil to a 24cm pan over high heat. 
3. Pour egg mixture onto the pan and cook for 1 minute or until firm but not fully cooked. 
4. Place a chapati (or roti) on top of the omelette, press gently to seal against the egg and cook for another minute. 
5. Carefully flip the omelette over, chapati-side down, and toast for another 30 seconds. Slide out onto a serving plate.
6. Immediately roll up chapati to create a swirled wrap. 
7. Season and serve warm.

Berbere spice mix

An essential spice used in Ethiopian cooking, it is fragrant with a slight kick – perfect for coating meat and adding flavour to stews.  

Ingredients

8 dried chillies, seeded and finely chopped 
3 Tbsp paprika
2 tsp cayenne pepper
2 tsp ground coriander 
1 tsp onion powder 
1 tsp ground ginger 
1 tsp ground cumin
½ tsp garlic powder
½ tsp ground cinnamon 
½ tsp ground cloves
½ tsp ground allspice 
Generous pinch of nutmeg  

Method

1. Add berbere spices to a pan on low heat and toast for 1-2 minutes. Remove and stir together. 
2. Cool completely and store in an airtight container.

Central Africa 

The centre of the continent is home to a more traditional approach to food. Without much foreign influence, food has remained simple. Cassava, plantain and spinach are grown and prepared locally, while grains such as sorghum and millet are firm favourite 

Sudanese Bashousa 

Makes 20-25 

This coconut cake has distinct Middle Eastern charm, marked by its semolina batter that is submerged in condensed milk sugar syrup. 

Ingredients

For the cake  

1 cup (220g) granulated sugar 
2 tsp (10ml) baking powder
1 tsp (5m1) bicarbonate of soda
1¾ cup (430ml) plain yoghurt
3 cups (540g) semolina flour 
½ cup (125g) butter, melted 
1½ cup (150g) desiccated coconut
2 Tbsp (30ml) tahini paste, for coating 
Small handful slivered almonds 
2 Tbsp finely chopped pistachios (optional) 

For the syrup 

2 cups (400g) sugar
2 cups (500ml) water
½ can (193g) condensed milk
2 Tbsp (30ml) rose water 

Method

1. Preheat oven to 180°C. 
2. Place sugar, baking powder, bicarb and yoghurt into a bowl and stir to combine. Set aside for a few minutes until the mixture begins to bubble. 
3. Stir through semolina, butter and coconut -the batter will be thick and dough-like. 
4. Line the base and sides of a 20x20cm square tin and brush over with tahini. 
5. Scoop batter into tin and smooth over with a spatula. Slice diamond-shaped portions into the batter and dot each one with an almond sliver 
6. Bake for 40-50 minutes, until golden, the cake only having risen slightly. 
7. For the syrup, place sugar and water into a pot over medium heat, stirring to dissolve sugar. Boil for 5 minutes until slightly thickened, then remove from heat. 
8. Stir through the condensed milk and rose water. 
9. Just before taking the cake out of the oven, heat the syrup until bubbling again, then immediately drench cake in half the syrup, allowing it to absorb before pouring over the rest. Set aside to cool completely. 
10. Re-slice the cake pieces. Serve with tea or package Basbousa in a container as a gift.

Puff puff

Makes 6-8 cups  

A Cameroonian version of amagwinya, these bites are also eaten throughout the continent, especially in Nigeria. 

Ingredients

2½ tsp (12.5ml) instant yeast
1 cup (250g) lukewarm milk
½ cup (100g) sugar 
3 Tbsp (45g) melted butter 
1 tsp (5m1l) vanilla essence
1 tsp (5m1) ground cinnamon
3½ cups (525g) cake flour
1 tsp (5ml) salt 
1½ cups (375ml) warm water
Vegetable oil, for deep frying
Icing sugar, for dusting 

Method

1. Place yeast and milk in a bowl with 1 tsp of the sugar. Stir and set aside for 5 minutes until frothy. 
2. Stir in the butter and vanilla then set aside. 
3. In a separate bowl, combine the remaining sugar, cinnamon, flour, salt and warm water. 
4. Add the milk mixture and stir until smooth. Cover with clingfilm directly on the surface of the dough. Set mixture aside to proof (rise) for 1 hour. 
5. Heat oil in a medium pot for deep-frying until shimmering hot. 
6. Add a small spoonful of batter to the oil to test the temperature: If it immediately starts to fry, the oil hot enough, but if it drops to the bottom then the oil needs to be hotter. 
7. Oil your hands and take a scoopful of the batter. Drop 1-2cm portions of batter by slowly opening and closing the bottom of your fist. The balls should be small and will grow in size once they begin to fry. (Use an oiled teaspoon instead, if you prefer.) 
8. Cook batter for 1-2 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper. Continue with remaining batter to make 6-8 cups of deep-fried balls.
9. Dust puff puff in a generous amount of icing sugar.

Cooks note: For a sweet treat, serve with melted chocolate and jam 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

The post Culinary delights from all over Africa appeared first on MyKitchen.

Jane Nshuti often sat at the feet of elders —stories, cooking methods and tastes. Today she sows these seeds of knowledge into her business. Liezl Vermeulen spoke to her about African cuisine going global as well as her ancient grain recipes.

Growing up in Rwanda and the Democratic Republic of Congo, Jane Nshuti made her way to South Africa in 1999. She started to pop up on our foodie radars in 2021, when she was teaching African plant-based cooking classes. However, Jane quickly realised that she’d never be able to get the message out as far and wide as she would like to by teaching a handful of food enthusiast. So, she started to think bigger… 

Thinking bigger and better 

Jane sits down with us, slightly out of breath from rushing to Cape Town on a Monday morning. She’s just spent three weeks cooking and shooting her first cookbook, which she’s been writing over the course of 5 years. She’s beaming with excitement and it’s clear that this project is what she’s been waiting for. It’s launching the next phase of her work. 

For this chapter, Jane partners with Livhuwani Ravele, who shuttles back and forth between the UK and SA, adding her own Venda heritage to the duo’s combined knowledge. Their company Imizi (meaning “roots” in Kinyarwanda) has set out to document indigenous African food, doing menu development for restaurants and giving immersive food tours and cooking classes.  

Jane tells the story of a recent encounter with tourists who were curious about her job and excitedly asked for restaurant recommendations. She admits that it took her a while to come up with the recommendations. “And we are in Africa!” she says with frustration and disbelief. “If they asked for an Italian restaurant recommendation, I could have given them 5 names immediately”. 

Jane cuts straight to the chase. Her new venture isn’t trying to produce a brick-and-mortar destination for African feasting, nor is it here to create a once-off eating experience. “It is not necessary to have an African restaurant, we can add just two dishes to the menu,” she says. After all, Jane highlights that every other restaurant has pizza on the menu (be it authentic to Italy or with a unique spin). And in the city, you’ll be hard-pressed to find a restaurant without a vegetarian section on the menu, so it’s the perfect place to subtly slot in the African food that she speaks about so passionately.  

With this idea of menu development, Jane and Livhuwani have signed on their first school just outside of Cape Town, where they’ll be adding African staples to the school’s cafeteria menu. 

Looking back to move ahead 

Jane’s first encounter with cooking relied on story telling from her community. “It was just verbal education. We cook a lot from the heart,” says Jane. There wasn’t things that lasted, there wasn’t pen and paper to capture it”. And this means that the taste found in her grandmother’s pot is one that lives in the family’s memories. 

Jane remembers when she thought about a dish her late mom made, then phoned her sister in Rwanda, asking if she recalls this dish. Her sister remembers the taste but then takes days to ask several aunties how it was made. Perhaps a week later, Jane’s sister calls back with the story of the recipe -so she wrote it down. As a mother herself, Jane wants to make sure that the next generation has this food legacy, tradition as well as the tastes, when she’s gone. 

This sentiment was amplified following the passing of Livhuwani’s grandmother. The general community realised that their parents’ health is declining, their memories fading, so they all had to make an effort to capture their family’s food history before it dies with their parents and grandparents. Jane further explains that the younger generation of Africans are “pioneering a movement to start documenting what we eat for the next generation”. Like all parents, they want their children to have what they were not able to have. This is why Jane set out to capture, to teach, to share.

The African update  

When asking Jane where to from here, should we be pushing African cuisine into fine-dining spaces, she quickly agrees. “Most of us have a picture of African food that is not pretty, it is not cute. If you Googled African food – I don’t even want to go there! – it’s ugly, it’s not appetising. That picture that has been created will not make it a cuisine that people are interested in.”  

As a champion of ancient grains, she’s well aware of its lack of colour and dainty touches. But we agree that African food can set out to play in that arena. “We need people to know that it is not only healthy or good for the environment. We eat it (and you should eat it) because it’s good! We need to make sure that even just looking at it, you would want to eat it.”  

Contribute & collaborate  

“I think we still live with a scarcity mentality, where we think: ‘There’s only a small piece of the pie for me'”. Although we’re making advances in sharing what African cuisine has to offer, there are many in the food industry that have expressed a sense of gatekeeping when it comes to who gets to tell the story.

“The world we live in now, we often assume that because people are ‘connected’ to hundreds and hundreds of people [online], that they are the resource we need.” As a reality check, Jane reminds those in the room that we often get a sense of gatekeeping because we want to connect with the people who have clout. “But actually, those are not the people we need right now,” she says. Our ancestors did a poor job of documenting our cuisine and indigenous foods. We still need to be at the feet of the people who actually have the knowledge, so that when we present the food to the world, we have the right information.”  

Jane wholeheartedly believes it is important to gather wisdom from a wide range of people – hot just the well-known chefs and influencers – in order to fully portray the real Africa. Instead, she dips into the knowledge of people like Siphiwe Sithole. “She has knowledge FOR DAYS! Her online following might be small, but the amount of information she can share is so big.” As a farmer, Siphiwe has a seed bank and understands how indigenous foods work. After all, knowledge-sharing is like sharing food. The more people at the table, the more conversation, the better the meal.  

Who’s joining the table?

As awareness around cultural appropriation grows; we wanted to get a sense of how best to share recipes from Africa, recognising the people behind the food, especially when it’s not part of your own heritage. “My people will come for me but the chefs with a lot of clout, they’ve taken a lot of inspiration from French and Italian cooking. They’re making scones and calling them African! I get upset when someone has tried to make something African, then here we are in the comments telling them how it shouldn’t be made like that. 

“How are we going to let people actually taste our food without making them feel intimidated, as if they are not allowed.” Jane argues the reason why the Italians and the French have managed to cultivate a continuously growing interest in their food is because they gave people the liberty to express themselves. “We’ve exploited the French as we’re all making French toast any which. way, using our pre-sliced bread loaves. They might say we do it differently, but they don’t attack people.”

“So, for me, I’m standing on this: Food is a form of expression,” says Jane. “Let people take what we have and then put their own twist on it without being judged.” She goes onto explain that she doesn’t want to take part in a “fight” about cultural appropriation when people are just cooking. (Moments earlier she told us how ridiculously expensive fonio is, now since the Western world has picked up on it, and that she worries about accessibility for those who eat it as a staple. This highlighted that there isn’t indifference to exploitation, there is simply an invitation for everyone to join in.)

 “If we REALLY want African cuisine to thrive, we need to give people the freedom and permission. to actually cook it and to add themselves in it.” And as a parting thought, Jane shares the heart behind her cookbook that she’s just captured, beautifully summarising her spirit of cooking. This is me; this is how I express myself through cooking. Take it and add a part of you when you make it.” 

Teff porridge 

Serves 4 

The Ethiopian gluten-free grain is a tasty and nutritious way to fuel your day. 

Ingredients

1 cup whole teff seeds 
2 cups water 
1 cup milk of choice + extra, for serving (optional) 
Salt 
1-2 Tbsp maple syrup or honey
½ tsp ground cinnamon (optional)
1-2 nectarines or plums, cut into wedges
2-3 Tbsp roasted almonds and chopped nuts  

Method

1. Rinse the teff seeds under cold water, until water runs clear. 
2. Combine teff, water, milk and a pinch of salt in a pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat. Cover and simmer for 20-30 minutes, stirring occasionally to prevent burning, or until the grain softens to a porridge-like consistency.
3. Stir in the maple syrup or honey and cinnamon. Adjust the sweetness and spice level to your liking. 
4. Remove the pot from heat and allow the porridge stand for about 5 minutes.
5. Serve warm and garnish with fruit, nuts and extra milk.

Amarantha and mango pudding 

Serves 4-6 

A sweet, tropical twist on a classic, where creamy amaranth meets juicy mango for a spoonful of sunshine. 

Ingredients

5 cups water 
1 cup amaranth
Pinch of salt
½ cup frozen mango 
½ cup plain yoghurt (use plant-based yoghurt for a vegan meal)
¼ cup maple syrup or honey (use honee for a vegan meal) 
Berries or seasonal fruit, for serving 
Nuts and/or coconut flakes, for serving  

Method

1. Heat water in a pot over medium heat. 
2. Add amaranth and salt then cook for about 30 minutes or until all the water has evaporated, resulting in a sticky consistency. 
3. Once cooked, allow mixture to cool completely. 
4. Blend the mango, yoghurt, and maple syrup or honey until smooth.
5. Combine the amaranth and mango mixture and divide into serving glasses. 
6. Top with berries, nuts, coconut flakes, and a drizzle of maple syrup or honey. Serve cold.

Black-eyed beans akara 

Serves 4-6 

Crispy on the outside, fluffy on the inside — these black-eyed bean akara are a savoury bite of West African goodness, perfect for any time of day.

Ingredients

2 cups dry black-eyed beans or honey beans 
¼ cup water, for blending 
1 red and green pepper each, deseeded and chopped 
1 small Habanero, Scotch bonnet or jalapeno chilli
1 medium onion, finely chopped
1 tsp onion granules or onion powder 
1 tsp garlic powder
Handful coriander, chopped 
Salt
Oil, for deep frying  

Method

1. Soak the beans in enough water to cover for about 15 to 20 minutes until the skin is swollen. 
2. Place the beans in the food processor with a bit of water. 
3. Pulse the food processor a few times to remove the skin from the beans, adding slightly more water if needed. 
4. Place beans into a large bowl, add enough water, and gently swirl the beans around so the skins float. Discard the skins. 
5. Repeat this process until the beans are clean. 
6. Place the clean beans into a blender, add the water, half of the red pepper, half of the green pepper, chilli, half of the onion, and the onion and garlic powder. Season, then blend until smooth. 
7. Place batter in a bowl and whisk until it’s light and fluffy – it may take a few minutes. 
8. Add the remaining peppers, onion and coriander, gently fold with a wooden spoon or spatula in one direction. 
9. Heat oil in a pan on medium to high heat. 
10. Drop a spoonful of the batter into the hot oil, frying in small batches to prevent overcrowding. 
11. Flip once or twice to ensure even browning. Fry until golden brown on all sides, for about 5 minutes. Remove with a slotted spoon and drain on kitchen towel. Season while warm. 
12. Serve with chilli sauce. 

Sorghum stir fry 

Serves 4-6

A hearty, meat-free dish that’s packed with fibre and protein, giving quinoa a run for its money. It’s the perfect base for a wholesome, plant-powered meal. 

Ingredients

300g firm tofu
2 Tbsp soy sauce
4-6 tsp neutral oil (canola or sunflower works well) 
1 medium onion, diced
100g green beans, sliced into 2-3cm pieces
1 carrot, thinly sliced
1 cup frozen corn
1 small clove garlic, finely grated
2 tsp grated ginger
3-4 cups cooked white sorghum
200g kale, chopped into equal pieces
2 spring onions, thinly sliced
Garlic and herb seasoning 
Salt  

Method

1. Cut the tofu into cubes and place them in a bowl. Drizzle 1 Tbsp of soy sauce over the tofu, mix thoroughly, and let it marinate for a few minutes, occasionally spooning the soy sauce over the exposed pieces. 
2. Heat 2 tsp of oil in a pan over high heat. 
3. Pan-fry the tofu until it’s lightly charred on all sides. Remove and set aside. 
4. Heat a large wok until it’s almost smoking, then add about 2 tsp of oil. 
5. Stir-fry onions for 2 minutes, followed by the green beans, carrots, corn, garlic, and ginger for an additional 2 minutes. 
6. Add the sorghum and stir-fry until warm. 
7. Add remaining soy sauce and the fried tofu. 
8. Toss in kale and spring onions. Season and enjoy!

Cook’s tip: You can swap tofu for chicken, if you prefer.  

Fonio & roasted vegetables  

Serves 4

Ancient flavour with a modern twist, this dish is nutrient-dense, gluten-free and totally delicious! We made Jane’s recipe using millet as it is a great substitute and from the same grain family.  

Ingredients

1 cup fonio (millet works well, too) 
3 cups water 
2 carrots, peeled and cut into 2cm pieces
2 baby marrows, cut into 1-2cm pieces
1 red pepper, deseeded and cut into chunks
2 Tbsp olive oil
Salt and milled pepper  

For the lemon-tahini dressing 

¼ cup tahini 
¼ cup lemon juice 
2 Tbsp water
1 small clove garlic, minced (optional)
1 Tbsp maple syrup (optional)
Salt, to taste  

Method

1. Preheat oven to 200°C. 
2. Rinse the fonio under cold water. 
3. In a pot, bring water to a boil with a pinch of salt. 
4. Add the fonio, lower heat, cover, and simmer for 15 minutes or until the water is fully absorbed.
5. Fluff the cooked fonio with a fork and allow it to cool to room temperature. 
6. In a baking tray, drizzle the carrots, baby marrow and red pepper with olive oil. Season. 
7. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelised. 
8. For the dressing, whisk tahini, lemon juice, water, garlic and maple syrup until smooth. Season. 
9. Adjust with water to reach your desired consistency. 
10. To assemble, combine fonio with the roasted vegetables, drizzle with dressing and toss to combine.

Cook’s tip: Serve the salad warm or at room temperature, and enjoy the bright, refreshing flavors.   

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Local substitutions for an African pantry

The post Jane Nshuti on African cuisine  appeared first on MyKitchen.

With an essence that matches the book’s vibrant cover, food writer and cook Lerato Umah-Shaylor celebrates African culture by showcasing recipes from across the continent. Here are two recipes we love: Her golden Ugandan Rolex and Smoky tomato and date jam   

My golden Ugandan Rolex 

Serves 4 

‘Unless you have been enthralled by this wonder while walking the streets of Kampala, you might be forgiven for assuming this is a recipe for a luxury timepiece. Ugandan Rolex is a malapropism of ‘rolled eggs’, a melodic corruption most likely to have occurred as the street sellers would call out to the passing crowds.  

Across Uganda there are many variations, some with minced meat, chicken or cheese. You simply cannot go wrong with whatever you choose to embellish your Golden Ugandan Rolex with.’ – Lerato 

Ingredients

Vegetable oil, for frying 
2 garlic cloves, peeled and crushed
1 green finger chilli, stemmed and finely chopped (or 2 milder jalapeños) 
5 multi-coloured cherry tomatoes (about 80g), cut into wedges (or 1 medium tomato, seeded and roughly chopped) 
30g baby spinach, chopped 
2 spring onions, trimmed and chopped
4 large free-range eggs  
¼ tsp ground turmeric  
pinch of fine sea salt  
2 chapati or flatbreads 

TO SERVE  

Smoky tomato and date jam, to taste
4 rashers dry-cured streaky smoked bacon, fried until crisp, then torn (optional) 
40g fresh coriander or baby spinach  
¼ small red cabbage, shredded 
1–2 carrots, scrubbed and julienned   

Method

1. Place 24cm non-stick frying pan over medium heat and add a tablespoon of oil. Add garlic and chilli and cook for 30 seconds. 
2. Add tomatoes and cook for 2-3 minutes, tossing every now and again. Stir in spinach and leave to wilt for a minute, then remove pan from heat. 
3. Tip everything into a bowl, add spring onions, season with just a little pinch of fine sea salt and toss well. 
4. Crack two eggs into a mug or bowl and whisk lightly. Add half turmeric, a pinch of fine sea salt, and half spinach, garlic, chilli and tomato mix. Stir to combine. 
5. Wipe pan clean and place over a medium-high heat. 
6. Drizzle in 2 teaspoons of oil and swirl to coat base and sides. Give eggs one more stir, then pour into pan, quickly and briefly swirling around as it sizzles, to make sure the entire surface is covered. 
7. Leave undisturbed for 10 seconds, then swirl pan once more so any excess runny liquid fills the gaps. 
8. Reduce heat to medium and cook for 30 seconds, until egg is mostly cooked, but still slightly gooey on top. 
9. Loosen sides and bottom of omelette with a spatula, then place chapati on top of omelette and press down for 10 seconds to ‘glue’ the two together. 
10. Continue to cook for about a minute, or until eggs are golden, then flip and cook chapati for 30 seconds. Transfer to plate lined with kitchen paper. Repeat to make the second roll. 11. To assemble each roll, spread ½  tablespoon or more of smoky tomato and date jam on egg side of roll, top with half bacon, if using, then half coriander leaves or baby spinach, shredded cabbage, and carrots. 
11. Roll up tightly and wrap in baking paper, pretending to be a Ugandan newspaper. 
12. Twist ends and leave wrap to rest and seal for a few minutes before cutting in half and devouring. 

Smoky tomato and date jam 

Makes 2 X 200ml Jars 

‘Dark, rich, smoky and sweet, this could well be your new favourite ketchup. A wonderful addition to an African afternoon tea or served alongside chips or spread on a chapati to make my golden Ugandan Rolex.’ – Lerato  

Ingredients

400g vine-ripened tomatoes 
100g pitted dates 
1-2 green chillies, stemmed 
2 tbsp fresh ginger, grated 
2 garlic cloves, peeled and crushed 
1 tsp ground pepper (or ground cardamom) 
1 tsp cumin seeds  
1 tsp fennel seeds  
2 tbsp grape seed oil  
60ml apple cider vinegar  
½ tsp paprika  
¼ tsp ground ginger  
1/8 tsp ground cloves
¼ tsp cayenne pepper  
½ tsp fine sea salt
100g sugar
 

YOU WILL NEED  

2 x 200ml sterilised jars  

Method

1. Place tomatoes, dates, chilli, ginger and garlic in a food processor and puree until smooth. 2. Add pepper (or cardamom), cumin and fennel seeds to dry frying pan over medium heat and toast for 2 minutes. Tip into a mortar and pestle and grind to a fine powder. 
2. Pour a tablespoon of oil into a saucepan, then add puree and vinegar. Stir in toasted and ground spices, paprika, ground ginger, ground cloves and cayenne pepper. Season with sea salt and bring to a gentle simmer. Cover with lid and cook over a low heat for 10 minutes. 
3. Add sugar, stir well and leave to simmer with lid slightly ajar for another 30 minutes, stirring every now and again. 
4. While still hot, carefully scoop into warm sterilised jars, and secure tightly with clean lids. Store in a cool, dark place and jam will keep for up to three months.

Photography: Tara Fisher

The post Our Fave Recipes By Lerato Umah-Shaylor appeared first on MyKitchen.

These Ethiopian injera pancakes with spicy berbere chicken are a delightful mix between unique locally grown produce and flavours from the spice route of North Africa. Dig in!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the spice mix
1 tbsp paprika
1 tbsp mixed spice
1 tbsp allspice
1 tbsp chilli powder
½ tbsp turmeric
¼ cup garam masala
1 tbsp cinnamon
For the pancakes
1 cup flour
2 tbsp molasses
1 tsp instant dry yeast
1 tsp salt
1 cup water
For the chicken
6 chicken thighs
¼ cup berbere spice mix
1 onion, chopped
2 garlic cloves, grated
1 tsp ginger
1 carrot, grated
1 tin chopped tomatoes
2 cups chicken stock
1 cup brown lentils, cooked
Handful parsley

METHOD
For the spice mix
1. Mix all the ingredients, making sure they are all fully incorporated. Set aside.
For the pancakes
1. Add all the ingredients to a bowl and mix well. Allow to ferment at room temperature for at least 8 hours, preferably overnight.
2. Heat a pan over low-medium heat and add ¼ cup of pancake batter. Swirl to cover the surface of the pan.
3. Cook the pancake for 2 minutes, until bubbles form on top. Remove from the pan and set aside. Repeat until your batter is finished. Do not flip the pancakes, the residual heat will cook the top.
For the chicken
1. Rub the chicken with the berbere spice and set aside.
2. Heat some oil in a large pot and fry onions over medium heat. Then add the garlic, ginger and carrot, and sauté for 5 minutes. Add the chicken and brown on all sides.
3. Add all the remaining ingredients, except the lentils and parsley, and simmer for 20 minutes. Add the lentils and heat for another 5 minutes.
4. Serve with the injera pancakes and fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Injera pancakes with spicy berbere chicken appeared first on MyKitchen.