Curiosity is the key to knowledge.

African facts are endless. A map of Africa does not begin to show the vastness of people, culture, food, living and ancient history of the African continent. Established 2008 Chic African Culture is an African learning tool to meet the demand for better education about Africa.


Don't major in minor things - with love from your ancestors

Wednesday, May 28, 2014

African Mango Dessert Fool Recipe

Ripe mangos make the best mango fool.  A Fruit Fool is a delicious British dessert made of a mixture of lightly sweetened fruit. Fools are one of the quickest, easiest, and tastiest desserts.

The culinary influence living under British rule was different depending on the region in Africa. British food has a huge impact on the eating habits of Africans. Dating as far back as the 17th century, fool is classic British dessert. The key to making African mango dessert fool is using the folding technique properly. 
When making African mango dessert fools the softer the mango the sweeter the pulp
Ripe mangos make the best mango fool. 

Traditionally, Britain’s folded pureed stewed gooseberries into sweet custard to make fruit fool, nothing could be easier. African fruit dessert fool could not be simpler to make, fold a handful of pureed fresh fruit into whipped cream and you are done. The key to making African mango dessert fool is using the folding technique properly. Folding is combining a light ingredient with a much heavier ingredient while retaining as much air as possible. Mango African Dessert Fool is very simple and refreshing.

Proper folding

  1. Add the light mixture to the heavier mixture.
  2. Carefully cut through the mixture with the edge of the spoon, working in a gentle figure eight motions.
  3. Scrape around the sides and base of the bowl at intervals.

African Mango Dessert Fool Recipe

2 very ripe mangoes
1 tub of whip cream
Sugar optional

Pare, slice, and mash the mango until a soft pulp. Add sugar as is desired. Fold mango mixture into whip cream and serve immediately.

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Wednesday, May 21, 2014

South African Preserved Pickle Carrots

Carrots are believed to have originated in Afghanistan. Carrots are now a popular vegetable grown all over the world, in South Africa; carrots have been an important vegetable crop for centuries.

Carrots are grown all over South Africa cultivated in Stellenbosch, Johannesburg, East Rand, Pretoria, Greytown, Weenen and in the Reddersburg area in the Free State. The root is the edible part and the color of the roots varies from white, yellow, orange-yellow, light purple, deep red to deep violet.

Carrots are eaten fresh, processed, juiced and pickled. Preserved pickle carrots is an easy-to-follow delicious recipe.

South African Preserved Pickle Carrots

South African Preserved Pickle Carrots

Photo by JMacPherson Flickr

1 mason jar, medium size ball with cover

 1 small bag of baby carrots

1 medium slice of fresh ginger

2 tablespoons mustard seeds

1 crushed clove of garlic

Enough white vinegar to cover carrots


Sprinkle carrots with salt and add to the mason jar along with ginger, seeds and garlic. Cover with vinegar. Seal jar according to the ball instructions and let sit for at least two months before serving.

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Wednesday, May 14, 2014

Simple Sweet Tamarind Sauce Recipe

Simple sweet tamarind sauce recipe, tamarind is an important ingredient in African chutneys, curries and sauces.

Tamarindus indica or tamarind tree is native to tropical Africa; the tree grows wild throughout the Sudans, Madagascar and most of tropical Africa. The tamarind tree has so many uses that it is celebrated throughout the world. The tamarind tree has a variety of uses as food, oil, varnish, dye, timber, glue, medicine, fuel, and a thickener in some explosives. The tamarind tree lives up to an age of 50-60 years or sometimes up to 150 years. A mature tamarind tree may annually produce 330 to 500 pounds of seeds. The tamarind tree seeds are an important ingredient in chutneys, curries and sauces.

Sweet Tamarind Sauce Recipe

Yields about 1 pint jar
Tamarind is an important  ingredient in chutneys, curries and sauces
Tamarind is an important
 ingredient in chutneys, curries and sauces.
3 heaping tablespoons tamarind paste
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon ground cloves
1/2 teaspoon salt
2 cups water


Sterilize jar according to the manufacturer’s instructions. In a medium size saucepan, add all ingredients. Simmer 5 minutes on medium-high heat being careful not to burn. Do not over boil the mixture or you will make candy. Pour into prepared mason jar. Use on fish, shrimp and grilled chicken.

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Wednesday, May 7, 2014

South African Indian Butternut and Sweet Potato Curry

South African Indian Butternut and Sweet Potato Curry
South African Indian Food

South African Indian Butternut and Sweet Potato Curry is a perfect meal to make as mild or spicy as you like. Serve South African Indian Butternut and Sweet Potato Curry with rice or naan breads.

Cutting sweet potatoes

The Indian food culture in South Africa is dynamic and influential.

South African Indian Butternut and Sweet Potato Curry

Explore and Understand Africa Through Her Food and Culture
African food recipe
South African Indian Butternut and Sweet Potato Curry
Culture and food of South African Indian recipes would not be complete without including the Indian African food recipe Butternut and Sweet Potato Curry. Butternut and Sweet Potato Curry is a rich and hearty Indian African food recipe with tomatoes providing a balancing acidity and the hot peppers bringing dynamic taste.

South African Indian Butternut and Sweet Potato Curry Recipe

Serves 6
Indian African food


2 large sweet potatoes, peeled and cut into large bite-sized pieces
1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces
1 medium chopped tomato
1 red onion, cut into chunks
3 hot chillies, cut into pieces
2 garlic cloves, halved
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt flakes, or to taste
2 teaspoon coconut oil
1 cup coconut milk
1 1/2 cups vegetable stock


Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste. Heat the coconut oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Stir coconut milk into the paste, stirring everything together over the heat for minute, followed by the stock, tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes until the sweet potatoes are soft and the squash cooked through. Serve with the rice or naan breads.

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Tuesday, May 6, 2014

Symbol of an Executioner's Power

Adinkra’s are African visual symbols of the people of West Africa. Most of the Adinkra symbols represent a feeling or simple saying.


”Look at your past and you will recognize your future”

Aya, the fern is the symbol for independence meaning I am not afraid of you.

Sepow is the symbol of an executioner's power. It was a dagger, which the executioner plunged into the condemned mouth to prevent them from conjuring up a curse on the king before death.

Masie symbolizes the saying I understand and will keep your confidence.

Gye Nyame represents the phrase except God I fear none.

Nsoroma symbolizes the saying that you are a child of the sky resting with God and not depending upon yourself.

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