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One bowl of fufu can explain a war. One proverb can outsmart a drought.

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🔵 African Recipes & Cuisine

Dive into flavors from Jollof to fufu—recipes, science, and stories that feed body and soul.

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🔵 African Proverbs & Wisdom

Timeless sayings on love, resilience, and leadership—ancient guides for modern life.

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🔵 African Folktales & Storytelling

Oral legends and tales that whisper ancestral secrets and spark imagination.

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🔵African Plants & Healing

From baobab to kola nuts—sacred flora for medicine, memory, and sustenance.

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Big Five to folklore beasts—wildlife as symbols, food, and spiritual kin.

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Journey through Africa's rich historical tapestry, from ancient civilizations to modern nations.

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Mango Beet Chutney Recipe

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📁 African food 📁 south african recipe

Popular in This Category

Mango Beet Chutney Recipe

What is chutney you ask, popular in South Africa, chutney is a sort of a combination pickle and preserve. It is usually made rather sweetly and very hot, and is eaten with curry and rice. Durban South Africa has one of the largest concentrations of Indian people outside of India and South African Indian food recipes are a source of pride.

South African Indian Mango Beet Chutney Recipe.

Love my homemade mango beet chutney
African Recipes by African Gourmet  

Use Mango Beet chutney in place of relish, mustard, ketchup and salsa. Beets and mangoes are among the sweetest natural foods and contain even more sugar that carrots.  

Prep time: 10 min 
Cook time: 30 
Total time: 40 min

Beta vulgaris or beets come in a range of colors, from dark red to red-and-white striped to deep gold to milky white. Beets are mainly grown for their large roots but the leaves can also be eaten as spinach. In South Africa beets are widely grown in home gardens throughout the country. 

South African Indian Mango Beet Chutney Recipe

Ingredients

1 large can beets and liquid

½ onion, finely chopped

¼ cup balsamic vinegar

1 cup sugar

2 cups dried finely chopped mango

1 cup golden raisins

1 tablespoon minced garlic

¼ teaspoon ground cloves

3 cups water


Directions

Add all ingredients together, stir well and simmer 30 minutes, stirring constantly. Slowly pour chutney into a 2-quart jar. Allow to cool on the counter. Perfect on fish and chicken. 

Chutney is a chunky jam looking combination pickle and preserve made sweet and spicy eaten with curry, stew, fritters and rice.


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Chic African Culture and The African Gourmet=
The African Gourmet explores how African food, history, and science intertwine. Here, a plant is a healer, a story is a map, and the kitchen is a laboratory. I’m Ivy — a writer raised by historians, now sharing Africa’s wisdom from the U.S. through cookbooks, cultural research, and storytelling. If you’re curious about where flavor meets memory, you belong here.
African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

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Ugali vs Fufu — What’s the Difference Between Africa’s Beloved Staples? Part of the African Cuisine Hub — exploring the staple foods that unite African kitchens. Learn more from our African Staples Collection . Ugali vs Fufu — The Difference Between Africa’s Beloved Staples Across Africa, two staple dishes define comfort and culture: Ugali from East and Southern Africa, and Fufu from West and Central Africa. Both are starch-based foods eaten daily, yet their preparation, ingredients, and cultural roots differ beautifully. Quick Difference: Ugali is made by boiling cornmeal into a dough-like texture, while Fufu is boiled and pounded yam, plantain, or cassava. Making Ugali in Kenya Ugali Recipe Prep Time: 5 min | Cook Time: 30 min | Total Time: 30 min Ingredients 4 cups finely ground cornmeal 8 cups water Directions Boil water in a saucepan. Slowly pour in the cornmeal while stirring continuously. Add more corn...
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African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.