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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

Friday, May 31, 2013

The Man Who Never Lied African Folktale

The Man Who Never Lied African Folktale
African folktale
The Man Who Never Lied is a wonderful African folktale. African folktales are stories forming part of an oral storytelling tradition shaped by the tongues of African elders passed down from one generation to the next.

The Man Who Never Lied African Folktale


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Folktales reflect the morals, superstitions and customs of the African people. Explore the vast collection of folktales, myths, legends with Chic African Culture.


The Man Who Never Lied African Folktale


The king heard about Mamad and ordered his subjects to bring him to the palace. He looked at the wise man and asked Mamad, is it true, that you have never lied? Mamad said it's true. 

The King asked Mamad again “you will never lie in your life?" Mamad said I'm very sure! The King then said “okay, tell the truth, but be careful! The lie is cunning and it gets on your tongue easily."

Several days passed and the king called Mamad once again. There was a big crowd because the king was about to go hunting. The king held his horse by the mane; his left foot was already on the stirrup. He ordered Mamad to go to his palace and tell the queen he will be with her for lunch and to prepare a big feast for us to eat.

photo by Cimmyt
Mamad bowed down to the King and rushed to give the Queen the message. The king laughed after Mamad left and said "We won't go hunting and now Mamad will lie to the queen and tomorrow we will call him a liar and ruin his good name.

 However the clever Mamad went to the palace and said to the Queen “maybe you should prepare a big feast for lunch tomorrow, and maybe you shouldn't. Maybe the King will come for lunch, and maybe he won't.” Frustrated the Queen said “tell me will the King come, or won't he! Mamad said “I don't know, the last I saw of the King he had his right foot in the stirrup, and his left foot on the ground.” 

The King came the next day to the palace and said to the Queen “the wise Mamad, who never lies, lied to you yesterday!” But the Queen told him Mamad said to her “maybe you should prepare a big feast for lunch tomorrow, and maybe you shouldn't. 

Maybe the King will come for lunch, and maybe he won't.  I don't know, the last I saw of the King he had his right foot in the stirrup, and his left foot on the ground.” The King realized that the wise Mamad did not lie, and says only that, which he sees with his own eyes.

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Thursday, May 30, 2013

Illegal fishing in Sierra Leone what's the big deal?

Sierra Leone community surveillance project with the Environmental Justice Foundation is working to combat illegal fishing in the small Western African country.



What is the big deal about illegal fishing?

Over a billion people, most of whom are poor, depend on fish as a source of animal protein. Fish is the cheapest source of animal protein in the country and it therefore affects positively on Sierra Leone’s food security issues. Sierra Leone is gifted with abundant fish resources that have the potential of contributing significantly to food security, income and employment.
Opportunities for aqua-farming are plentiful in Sierra Leone's marine environment and the inland water bodies. Sierra Leone made around US $107,917,633.00 (2005 UN FAO) in the fishing industry. Over-fishing can result in the collapse of entire communities due to loss of income from illegal fishing.
Environmental Justice Foundation

Sierra Leone’s industrial fisheries are significantly export-oriented and the fleet ownership is almost wholly foreign based. According to Environmental Justice Foundation (EJF) website has developed partnerships with local communities, the Government of Sierra Leone and local and international organizations working to combat pirate fishing.
Fisherman mending his nets



EJF’s boat travels to reported locations and documents vessels fishing illegally using photography, film and GPS equipment. Images and position information are then analyzed in EJF’s offices in Sierra Leone and London to establish the identity of the vessels, which is usually concealed.
Since January 2011, EJF has documented eight vessels operating illegally. As a result, over US $100,000 in fines have been collected by the Government of Sierra Leone. Between January 2010 and January 2012 EJF received 252 reports of illegal trawler activity in the Sherbro River Area. However, since January 2012, no trawlers have been sighted in the area after the Sierra Leone Government fined two vessels documented by EJF over US $300,000.

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Saturday, May 25, 2013

How to Cure Meat

How to Cure Meat

How to Cure Meat

Home cured meat is a straightforward technique used to create wonderful cured meats.


Two in every three people, around 621 million in total, have no access to electricity in Africa below the Sahara desert. In the Democratic Republic of the Congo, Liberia, Malawi and Sierra Leone, fewer than one in 10 people have access to electricity. In Nigeria, a global oil-exporting superpower, 93 million people lack electricity. Emerging countries such as Kenya, Tanzania and Uganda each have over 30 million people without electricity. With limited access to reliable electricity, curing meat is an age-old process in Africa.


Steps used to cure meat; the two most common methods of curing meat are first the brine or sugar cure process and second the dry-curing process. The dry-curing requires considerable time to rub and salt the meat at different times while the only attention that is necessary for brine-curing is to properly prepare and pack the meat in the vessel and prepare the brine for it.

Cured Meat

How to Cure Meat



Preservatives
For curing the meat people usually uses salt, saltpeter, white or brown sugar or molasses. These are the necessary preservatives. The salt extracts moisture and acts as a preservative. 

The sugar or molasses imparts a nice flavor and has a tendency to keep the muscle tissue soft in contrast to the salt, which has a tendency to make it hard and dry. So the salt and sugar have two distinct functions to perform, the one to harden and preserve, the other to soften and sweeten. 

Saltpeter is not absolutely necessary as far as the preserving is concerned but it helps to hold the red color of the lean meat. If saltpeter is not used the lean meat will be gray in color. It may possibly be a little tenderer if the saltpeter is not used as the saltpeter tends to harden the meat. Chili saltpeter can be substituted in place of saltpeter, if only four-fifths as much is used.


Cured Meat



The sugar brine cure

All formulas for the sugar brine cure are practically the same varying only a little in the proportions of sugar, salt and saltpeter. 

The container should be scalded thoroughly. Sprinkle a layer of salt over the bottom and over each layer of meat as it is packed in, skin down. When full, cover meat with boards and weight down with a stone so that all will be below the brine, which is made as follows:

Weigh out for each 100 pounds of meat, 8 pounds of salt, 2 pounds of sugar (preferably brown) or 3 pounds of molasses, and 2 ounces of salt peter. Dissolve all in 4 gallons of water. This should be boiled, and when thoroughly cooled, cover the meat. Seven days after brine is put on, meat should be repacked in another barrel in reverse order. The pieces that were on top should be placed on the bottom. The brine is poured over as before.


This is repeated on the fourteenth and twenty-first days, thus giving an even cure to all pieces. Bacon should remain in the brine from four to six weeks, and hams six to eight weeks, depending on the size of the pieces. When cured, each piece should be scrubbed with tepid water and hung to drain several days before smoking; no two pieces should come in contact. For all curing always use dairy salt and not table salt, as the latter contains starch to keep it dry and this starch may cause the meat to spoil. If you carefully follow these directions, you will have delicious sugar-cured hams and bacon.

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Thursday, May 23, 2013

Shark Alley: Swimming with Sharks in Gansbaai Africa

Shark Alley in Gansbaai South Africa is the great white shark capital of the world. 


Shark Alley in Gansbaai South AfricaIn the safety of a cage, Gansbaai is world known for face to face diving with sharks that are quite possibly, the world's most feared creatures. Around 2 hours southeast of Cape Town lays the small fishing village of Gansbaai South Africa. The Gansbaai coastline houses the Marine Big Five due to large populations of sharks, seals, dolphins, penguins and whales that thrives in the waters. Gansbaai South Africa is also home to Shark Alley which is residence to one of the largest populations of great white sharks in the world.

Swimming with the sharks in Gansbaai South Africa Great White Shark cage divingShark Alley is a narrow channel of water that runs between Dyer Island and Geyser Rock in South Africa. The legendary great white shark is far more fearsome in our imaginations than in reality. Great whites are the largest predatory fish on Earth. They grow to an average of 15 feet or 4.6 meters in length. Great white sharks are attracted to the shores on Dyer Island due to colony of 58,000 Cape Fur Seals who breed on the shoreline from May to August. Cape Fur Seals are favorite food for great white sharks. 

The area around Dyer Island and Shark Alley is a popular tourist destination for shark cage diving. Great White sharks are protected in South African waters. Diving outside the cage can only be done with a permit for research or filming purposes. 

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Tuesday, May 21, 2013

Easy-to-Follow Banana Onion Hush Puppy Fritters Recipe

Easy-to-Follow Banana Onion Hush Puppy Fritters Recipe

Banana Onion Hush Puppy Fritters Recipe

Banana Onion Hush Puppy Fritters Recipe




Classic hush puppy recipe

Banana onion fritters hush puppy recipe is easy to prepare with simple everyday ingredients traditionally served with soup and stew recipes.

Banana Onion Hush Puppy Fritters Recipe

Banana Onion Hush Puppy Fritters Recipe

African Recipes by

The favors of bananas and onions deliciously blend together creating a tasty easy soup fritter to enjoy with African stew recipes. 

Prep time: Cook time: Total time:

Ingredients
3/4 cup self rising flour
1 large egg
1 tablespoon whole milk or more if needed
tablespoon onion powder
1/2 mashed yellow banana
3/4 teaspoon salt


Directions
Beat the egg, and to it add the milk, salt, onion, banana and flour. Drop the batter in tiny drops into hot fat, and fry until brown and crisp. Drain on paper and serve with the soup


Cooking hush puppies in Zambia


Did you know?
Onions are the most widely grown horticultural product in the in the eastern part of Tanzania.Egypt is the largest onion growing African county. Onions are the most widely grown horticultural product in the in the eastern part of Tanzania.


Serve with banana onion hush puppy fritters 
Egyptian Chicken Fatteh

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Monday, May 13, 2013

Power of Peanuts: RUTF Ready-To-Use Therapeutic Food Paste Treating Malnutrition

Lack of access to highly nutritious foods, and rising food prices, is a common cause of malnutrition. Ready-to-Use Therapeutic Foods or RUTF was first introduced in situations of humanitarian emergencies during the early 2000’s.


Malnutrition is the underlying cause of death in an estimated 34 percent of all children worldwide. RUTF is a high energy; lipid based nutrient supplement paste used for the treatment of severe acute malnutrition.

RUTF Ready-To-Use Therapeutic Food Paste Treating Malnutrition by Julien HarneisRUTF provides energy, protein, fat, vitamins and minerals to treat severe acute malnutrition in children six months to under 5 years of age. RUTF has around 550 kilo-calories per 100 grams of product. RUTF is basically peanut butter mixed with dried skim milk, vitamins and minerals and can be stored for three to four months without refrigeration, even at tropical environments. RUTF can have a shelf life of two years when stored at 80 degrees Fahrenheit.

UNICEF is the primary global purchaser of RUTF. RUTF has transformed the treatment of severe malnutrition providing foods that are safe to use at home and ensure rapid weight gain in severely malnourished children. The peanut butter mixture can be consumed directly by the child and provides sufficient nutrient intake for complete recovery from severe malnutrition. RUTF is not a cure-all and is used as a supplement, not a meal replacement. Local production of RUTF paste is taking place in several countries of Africa, including Congo, Ethiopia, Malawi and Niger.

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Tuesday, May 7, 2013

Weenen Curry Cream of Carrot Soup

Weenen Curry Cream of Carrot Soup Recipe

Weenen Curry Cream of Carrot Soup

Carrot Soup



Classic vegetable soup recipe

In South Africa, carrots have been an important vegetable crop since the early settlement at the Cape. Carrots are grown all over South Africa particularly near urban areas. Carrots are cultivated in Stellenbosch, Johannesburg, East Rand, Pretoria, Greytown, Weenen and in the Reddersburg area in the Free State areas of South Africa.



Daucus carota or carrots are a popular vegetable grown all over the world. Carrots are a root vegetable with color of the roots varying from white, yellow, orange-yellow, light purple, deep red to deep violet.

Weenen Curry Cream of Carrot Soup

Weenen Curried Cream of Carrot Soup
African Recipes by
Creamy sweet and spicy African curried carrot soup is a great way to deliciously eat your servings of vegetables. 

Prep time: Cook time: Total time:
Ingredients:
2 cups diced carrots
2 cups water from carrots
1 cup milk    
⅛ teaspoon red pepper
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
1 teaspoon salt

Directions:
Cook the carrots in the water until tender and mash well or blend. Melt butter, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.



Cream of carrot soup photo by ironyDid you know?

Greenway Farms in South Africa claims it produces Africa's favorite carrot the rugani carrot.

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Frikkadelle an Afrikaner dish of meatballs

South African Frikkadelle is an Afrikaner dish of meatballs that's quick to make and eaten with a side of fried potatoes. An Afrikaner or Boer is a person born, raised, or living in South Africa whose first language is Afrikaans and whose ancestors were Dutch. Afrikaners dominated South African politics for most of the 20th century but national attitudes and power shifted to the African National Congress after general elections on April 27, 1994.  Afrikaner recipes are prominent in the rainbow cooking, rainbow nation of South Africa. South African Frikkadelle is a delicious traditional Afrikaner dish.



 

Easy Frikkadelle

Ingredients:
1 pound ground beef
1 medium onion finely chopped
1 cup of dried bread crumbs
1/4 cup whole milk
3 tablespoons of your favorite Chutney
1 large egg
1 teaspoon curry powder
1 teaspoon Worcester sauce
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Soak bread crumbs in milk then mix all ingredients well with clean hands, roll meat into medium size balls. Bake for 45 minutes. Serve warm with chutney or mustard on top of each meatball.

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Chic African Culture Featured Articles

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A wise person does not fall down on the same hill twice.