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Established 2008 Chic African Culture teaches the history of African-food recipes and African-cultures, art, music, and oral literature.

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The person who is not patient cannot eat well-cooked dishes. -African Proverb

Sunday, August 22, 2010

Namib Coastal Desert Where the Fog Rolls In

Namib Coastal Desert Where the Fog Rolls In

Namib Desert spectacular scenery
Africa Namib Desert on the Atlantic Ocean coastline of the African Country Namibia means vast place.

Namib Desert spectacular scenery

Namib desert is an old volcanic crater where fog is regularly seen. Namib desert sands and the Atlantic Ocean coastline makes the Namib the only coastal desert in the world that includes extensive sand dune fields influenced by fog.


Explore and Understand Africa Through Her Food and Culture




Fog on the Namib Desert is the primary source of water creating a unique environment in which numerous invertebrates, reptiles and animals adapt to an ever-changing climate.



The huge Messum crater was possibly created by a meteor millions of years ago reveals geologic clues linking this area to Brazil prior to the continental drift. The crater was named after Captain W. Messum, an explorer of Southern Africa until around 1849.

Namib Desert of the African Country Namibia
There are currently no active land volcanos. The Brukkaros Mountain in the Karas Region, Namib desert is an extinct volcano that was used as a base for astronomic observation by the Smithsonian Institute in the 1930's.

The Namib Desert is a narrow plain about 40-102 miles or 65-165 km wide and runs the entire length of the 994 mile or 1,600 km Atlantic coastline.

The icy, north flowing Benguela Current and high pressure atmospheric conditions are responsible for the extremely low rainfall and contribute to the regular occurrence of fog along the coast.

The cold Benguela current originates in the Antarctic regions and carries dense cold polar water up the Southern African West coast.

The desert plain takes two forms: extensive sand seas, including the highest dunes in the world 984 feet or 300 meters and stony deserts.

Vast stretches of this plain are almost bare with no vegetation, except in the south, where there is a light cover of low succulent shrubs and lichens sustained by fog. Unlike the Namib, the Kalahari Desert of eastern Namibia is well vegetated, despite its deep sands and absence of surface water. These sands are often in the form of parallel stabilized fossil dunes.

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Sunday, August 15, 2010

Making Injera Bread of Ethiopia and Eritrea

Injera is traditionally eaten in the African countries of Ethiopia and Eritrea. 


Teff flour is light whole grain flour you can substitute whole wheat flour in the recipe but the taste will be different. The taste and texture on injera, however, are quite unique and unlike the crepe. Injera bread is thicker than a crepe but thinner than a pancake. Injera is eaten daily in all most every household.

Ingredients:
2 cups teff or whole wheat flour
2 cups water
Photo by MadeByMark
¼ teaspoon salt
Vegetable oil for coating the pan

Directions:
Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well known tartness.

Heat a lightly oiled cast-iron skillet over medium low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium low heat. Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on other side. Cover completed bread with a damp cloth.





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Saturday, August 7, 2010

Sweet Green Plantain Porridge

Plantains are one staple food of Africa sometimes eaten with fish or meat. Plantains tend to be firmer and lower in sugar content than dessert bananas.


Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet).

Photo by luigig Flickr
Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavor and texture when the unripe fruit is cooked by steaming, boiling or frying.


Green Plantain Porridge
Yields 3 generous portions
Ingredients
3 Green Plantains
¼ cup All Purpose Flour
¼ cup Whole Milk
½ cup Sweetened Condensed Milk
1/4 cup Raw Sugar
1/4 teaspoon Salt
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Cinnamon
5 cups Water

Directions
Cut off the tips of each plantain and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin.

Chop the plantain place into blender. Add flour and ½ cup water blend for 2 minutes until smooth (add more water if needed).

Bring the remaining cups of water to boil in a large saucepan reduce to medium heat. Add the plantain mixture to the boiling water and stir for about 3 minutes or until smooth. Add remaining ingredients. Let porridge simmer for about 15 minutes serve warm.

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