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Showing posts from August, 2010

Chic African Culture

Namib Coastal Desert Where the Fog Rolls In

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Fog on Africa's Namib desert is the primary source of water creating a unique African desert environment influenced by the Atlantic Ocean creating a dense coastal foggy atmosphere. 
Namib Desert spectacular scenery

Africa Namib Desert on the Atlantic Ocean coastline of the African Country Namibia means vast place.
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
8-22-2010


Fog on the Namib Desert is the primary source of water creating a unique environment in which numerous penguins, 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 Ca…

Making Injera Bread of Ethiopia and Eritrea

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Making Injera Bread of Ethiopia and Eritrea
Injera is traditionally eaten in the African countries of Ethiopia and Eritrea.
Eating good African food In the African countries of Sudan, Ethiopia, Eritrea, Kenya, and Djibouti use Teff grass to make flour. Teff flour can be used in a number of things such as cereal, bread, cookies, and other snacks. Today the African Gourmet will be teaching you how to make Ethiopian flatbread called injera bread.
Making Injera Bread of Ethiopia and EritreaIngredients
2 cups teff or whole wheat flour
2 cups of water
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 …

Sweet Green Plantain Porridge

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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).

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.



Sweet Green Plantain Porridge
Yields 3 generous portions
Ingredients3 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 …