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- S&S Red Palm Oil
African
Contemporary Cuisine all Natural Ingredients and Natural Seasoning
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Aussiecom
Copyright 2008 Shield & Spear Pty Ltd - All rights reserved
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African Cooking
African cuisine
African cuisine called the "Rainbow"
Cuisine, because it covers the traditional cooking of hundreds of
tribes, ethnic and social groups.
| East Africa |
is influenced by the Persians and Indians |
| North Africa |
is influenced by the Phoenicians, Carthaginians, Berbers
and the Ottomans |
| West Africa |
is influenced by the Arabs and Europeans |
| Southern Africa |
is influenced by the Europeans and Asians |
| Central Africa |
is mostly traditional with a little outside influence |
The cuisine of South of Sahara is little known in many parts of
the world. It calls for some ingredients which are difficult to
obtain elsewhere, including these meats: (zebra, camel, monkey,
snake, rhinoceros, buffalo even elephant and hippopotamus) which
are now protected species.
It’s also presents an array of exotic dishes like: Smoked
grilled game, served with Fufu
and sauce/Roasted African vegetables flavored with Spicy
Couscous/white Akara beans
Grilled or pan-fried with kosayi
sauce/Moy-moy served with African
green vegetables/ Crispy Duck
Ras al-hanut with African vermicelli/Dakar
fish Served on a bed of stir-fried Boab
root and Boab leaves/Piri-piri
pigeon with wild rosella
sauce..etc...etc...
Red palm oil is widely used throughout Africa.
Fufu, Gari, Attieke, Moy-moy is widely eaten in Ghana, Ivory
Coast, and Togo.
Some terms:
| Bird Pepper: |
Equivalent to cayenne pepper |
| BOAB tree: |
Provides young plant roots, fruit, leaves (all used in African
Cuisine) |
| BOAB oil: |
From the seeds, it is rich and golden, and has a slightly
nutty smell, extremely stable against rancidity. |
| Cassava: |
Provides Tapioca, Gari, Attieke, Baton de Manioc and it can
be cooked and eaten with coconut and used as accompaniment to
soups and stews. |
| Cola nut Seed: |
From a native tree in West Africa (flavoring for colas) |
| Efo: |
Term use for edible green leaves. |
| Egusi: |
Seeds of the African melon used in soups and sauces. |
| Fufu: |
Mashed yam or cocoyam, corn, plantain |
| Gombo: |
Okra |
| Garden egg: |
Small eggplant with a green skin |
| Kadaro: |
Boab leaves sauce |
| Kenkey: |
From maize, or sweet corn |
| Palm oil: |
Rather tasty, nutty thick and waxy rustic red oil extracted
from palm nut fruits used in soups and stews for color and taste.
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| Plantain: |
Banana variety |
| Piri-piri: |
Hot sauce |
| Tibati: |
Baob leaves sauce with beans |
| Wild rosella: |
Provides drink, fruit, tea, leaves (all used in African cuisine)
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Grandma’s
Cooking Technique
Grandma’s cooking technique was her
secret from the Ancient African Kingdom
| Mussal
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1st step |
| Dally Nocckoss
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2nd step |
| Nocckoss |
3rd step |
| Taye |
Steaming over boiling water or
stock |
| Dock |
Sauté a paste until the mixture
separates |
| Saffal |
Are mixed spices with herbs or
a mixed herb salad |
| Roff |
A unique technique, from West
Africa to flavor a cut of meat |
| Beggueg |
African mayonnaise (it is made
form vegetables (free of dairy and oil), it is one of
the component foods used to build muscle for traditional
athletes and sports people in Africa)
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Mussal: Simmer meat gently
with just enough water to tenderize and produce a flavorful
concentrated reduced stock, with tender meat.
Dally Nocckoss: Is a mix of spices and herbs pounded
well in a mortar & pestle to produce a very fine paste.
Nocckoss: Is a mix of spices and herbs pounded
in the mortar & pestle simply to release the flavour.
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The triumph of my grandma was to create
her own condiments. I like especially her smoked seafood sauce,
for me it is one of the best condiments in the world, having
a very unique flavor and colour with a special savory taste
producing a magnificence of natural exotica!
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