Karibu!

Welcome!

There are more exciting spices in your food life than just salt and pepper. Spices bring the flavor of Africa right to your front door. Spices such as cardamom, rose flower water, mint, and turmeric add depth and dimension to food and shape the taste intensity. Get on board for a culinary spice tour of Africa from Ethiopia’s fiery spices, South African aromatic seasoning blends, Morocco’s infinite fragrant spices to Uganda’s flavorsome barbecue.

Simple recipes collected from cooking pots from accross Africa

Jollof Rice

Ingredients

1 (2 1/2-3 lb.) broiler - fryer chicken, cut up

2 tbsp. peanut oil or cooking oil

1 med. onion, chopped

1 (16 oz.) can tomatoes, cut up

1 1/4 c. chicken broth

1 bay leaf

1/2 tsp. ground ginger, ground cinnamon and dried thyme

1/2 tsp. salt

1/4 tsp. ground red pepper

1/2 tsp. salt

1/2 tsp. snipped parsley

 Directions

In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes. Remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings, cook until tender but not brown. Drain off fat. Return chicken to skillet, combine with drained tomatoes; chicken broth; bay leaf; ginger, cinnamon or thyme; salt and ground red pepper. Pour over chicken. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover and simmer for 30 minutes more and sprinkle with snipped parsley. Makes 6 servings.